Imagine a bowl of warmth and comfort enveloping you in a cozy embrace as the chill of the evening settles in. That’s exactly what you’ll experience when you dive into this Creamy Marry Me Chicken Soup. This delightful dish seamlessly combines shredded chicken, sun-dried tomatoes, fresh spinach, and pasta shells in a luscious parmesan cream broth that has the power to charm even the pickiest eaters. Perfect for a romantic date night or a family gathering, this soup is rich in flavor while remaining effortless to prepare.
Whether you’re looking for a quick weeknight dinner solution or a dish to impress, this creamy creation ticks all the boxes. It’s ideal for those who appreciate the love and comfort that a homemade meal provides but don’t want to spend hours in the kitchen. With less than 30 minutes of active cooking time, this soup serves up big flavor without the fuss, making it a must-have in your recipe repertoire. Get ready to warm hearts and fill bellies with this irresistible Creamy Marry Me Chicken Soup!
Why You’ll Love This Creamy Marry Me Chicken Soup
- Rich Flavors: The combination of parmesan cheese, sun-dried tomatoes, and seasoned chicken creates a robust flavor that captivates the taste buds.
- Quick and Easy: This recipe takes only about 35 minutes from start to finish. Perfect for busy weeknights!
- Comfort in a Bowl: Ideal for chilly evenings when you crave something hearty and satisfying.
- Family-Friendly: With its delicious ingredients and smooth texture, it’s sure to please everyone at your dinner table.
- Adaptable: Easily customizable with alternative proteins or vegetables to fit dietary preferences.
Preparation Phase & Tools to Use
Before diving into creating your sumptuous bowl of Creamy Marry Me Chicken Soup, it’s essential to set up your workspace efficiently. Start by gathering all your ingredients and measuring them out to streamline your cooking process. You’ll need a large Dutch oven or heavy-bottomed pot, which allows for even cooking and enhances the flavors as everything simmers together. A wooden spoon or a silicone spatula is also important for stirring and preventing any ingredients from sticking to the bottom of the pot.
Further, have a sharp knife and cutting board ready for chopping your onion and garlic, as well as a whisk for combining the cream and parmesan cheese later in the process. Lastly, make sure you have a ladle handy for serving your hot, creamy soup. With everything in place, you’re set for a smooth cooking experience!
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup sun-dried tomatoes, chopped
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups cooked shredded chicken
- 2 cups medium pasta shells
- 3 cups baby spinach
- Salt and freshly ground black pepper, to taste
- Optional: chopped fresh basil or parsley for garnish
Instructions
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large Dutch oven over medium heat. Once the oil is hot, toss in the diced onion and sauté for about 5 minutes until they become soft and translucent. The aroma of sautéed onions is incredibly inviting and provides a wonderful base for your soup. Next, add the minced garlic and red pepper flakes, cooking for another minute or two until these fragrant ingredients combine beautifully.
Step 2: Introduce the Sun-Dried Tomatoes
Add the chopped sun-dried tomatoes to the pot, giving them a quick sauté for one minute. This not only enhances their flavor but infuses the oil with a rich, savory essence that permeates the soup. This simple step elevates the overall taste profile, making it unforgettable.
Step 3: Build the Broth
Pour in the low-sodium chicken broth, stirring gently to combine all the ingredients thoroughly. Increase the heat slightly until the broth begins to reach a gentle boil. Once boiling, introduce the medium pasta shells to the pot, cooking them until they are almost al dente, stirring occasionally to avoid any sticking.
Step 4: Creamy Addition
Reduce the heat to low and stir in the shredded chicken and heavy cream, allowing the mixture to simmer for about 5-7 minutes. This step ensures that the chicken warms through and the flavors meld seamlessly. Gradually whisk in the grated Parmesan cheese, creating an indulgently smooth and creamy texture that defines this soup.
Step 5: Add Fresh Spinach
Finally, fold in the baby spinach, stirring until it wilts beautifully into the luscious broth. This adds a pop of color and nutrients to your soup. Season with salt and freshly ground black pepper to taste, adjusting according to your preference.
Variations
- Protein: Substitute shredded chicken with rotisserie chicken, turkey, or even diced tofu for a vegetarian option.
- Vegetables: Consider adding diced carrots, zucchini, or bell peppers for added color and nutrition.
- Spices: Play with spices like thyme, oregano, or Italian seasoning for a twist on flavor.
Cooking Notes
- To prevent the Parmesan from clumping, add it gradually while whisking continuously.
- If you prefer a lighter version, consider substituting the heavy cream with half-and-half or coconut milk.
- For optimal pasta texture, consider cooking the pasta separately. Add to the soup just before serving to maintain firmness.
Serving Suggestions
- Serve hot with a sprinkling of fresh herbs like basil or parsley on top for an added flavor boost.
- This soup pairs wonderfully with crusty bread or a light salad for a well-rounded meal.
Tips
- Adjust the heat of the soup by varying the amount of red pepper flakes based on personal preference.
- Make it a meal-prep star by storing leftovers in airtight containers for up to 3-4 days.
- Reheat gently on the stove, adding a little extra broth if needed to reach the desired consistency.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information
- Calories: Approximately 380 per serving
- Protein: 25g
- Sodium: 720mg
FAQs
Can I make this soup in advance?
Yes, you can prepare the soup in advance. Store it in the refrigerator for up to three days. Reheat gently before serving.
Can I freeze leftovers?
This soup is not the best for freezing due to the cream, which may separate. However, you can freeze the broth and mix in fresh ingredients later.
What if I want a vegan version?
For a vegan version, use vegetable broth, plant-based cream, and replace chicken with chickpeas or lentils.
How can I increase the thickness of the soup?
To thicken the soup, you can add more cream, use less broth, or incorporate a cornstarch slurry for added body.
Conclusion
By now, you’re ready to treat yourself and your loved ones to a delightful bowl of Creamy Marry Me Chicken Soup. This dish perfectly combines comfort and sophistication, making it ideal for any occasion. Whether it’s a rainy day or you’re simply craving something heartwarming, this recipe is sure to deliver. Don’t hesitate to share your thoughts or any tweaks you make to the recipe in the comments below. Happy cooking!
Print
Creamy Marry Me Chicken Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This delightful dish seamlessly combines shredded chicken, sun-dried tomatoes, fresh spinach, and pasta shells in a luscious parmesan cream broth.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup sun-dried tomatoes, chopped
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups cooked shredded chicken
- 2 cups medium pasta shells
- 3 cups baby spinach
- Salt and freshly ground black pepper, to taste
- Optional: chopped fresh basil or parsley for garnish
Instructions
- Begin by heating the olive oil in a large Dutch oven over medium heat. Once the oil is hot, toss in the diced onion and sauté for about 5 minutes until they become soft and translucent.
- Add the minced garlic and red pepper flakes, cooking for another minute or two until fragrant.
- Add the chopped sun-dried tomatoes and sauté for one minute.
- Pour in the low-sodium chicken broth, stirring gently, and increase the heat until it reaches a gentle boil.
- Introduce the medium pasta shells and cook until almost al dente.
- Reduce the heat to low and stir in the shredded chicken and heavy cream, simmering for about 5-7 minutes.
- Gradually whisk in the grated Parmesan cheese until creamy.
- Fold in the baby spinach, stirring until it wilts.
- Season with salt and freshly ground black pepper to taste.
Notes
Add Parmesan gradually while whisking continuously to prevent clumping. For a lighter version, substitute heavy cream with half-and-half or coconut milk. Cook pasta separately if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Calories: 380 kcal
- Sodium: 720 mg
- Protein: 25 g