Marry Me Chicken Soup

Course: Soup

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 562kcal

Author: Platings and Pairings

This recipe for Marry Me Chicken Soup transforms the rich and satisfying goodness of the Italian chicken dinner into a soul-warming soup. It’s easy to make in one pot and ready in just 30 minutes, making it an instant family dinner favorite!

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Equipment

Ingredients

2 Tablespoons butter
1 medium yellow onion diced
2 Tablespoons tomato paste
4 cloves garlic minced
½ cup oil-packed sun dried tomatoes drained and chopped
1 teaspoon italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
¼ teaspoon crushed red pepper plus more for garnish
1/2 cup dry white wine
6 cups chicken broth
1 cup acini de pepe pasta uncooked (½ package (or ditalini or orzo))
2 1/2 cups cooked shredded chicken
2/3 cup heavy cream
1/2 cup grated parmesan cheese plus additional for topping
2 cups baby spinach
Salt and pepper to taste

Instructions

Melt the 2 Tablespoons butter in a Dutch oven or large pot over medium heat.
Once melted, add the chopped 1 medium yellow onion and cook until softened, about 5-6 minutes.
Add the 2 Tablespoons tomato paste and cook 1 minute longer.
Add the 4 cloves garlic, ½ cup oil-packed sun dried tomatoes, 1 teaspoon italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and ¼ teaspoon crushed red pepper. Saute 1 minute longer.
Turn the heat to medium-high and add the 1/2 cup dry white wine. Use a spatula to scrape up any bits stuck to the bottom of the pan. If you prefer not to use the wine you can substitute additional chicken stock.
Add the 6 cups chicken broth, 1 cup acini de pepe pasta, and 2 1/2 cups cooked shredded chicken. Bring to a boil, then reduce to a simmer and cook, uncovered, for 8-10 minutes, until the pasta is tender.
Remove the soup from heat and add the 2/3 cup heavy cream, 1/2 cup grated parmesan cheese and the 2 cups baby spinach.
Stir the soup until the spinach wilts.
Taste and season with salt and pepper.
Enjoy!

Video

Notes

Variations

Gluten-free: Use small, round gluten-free pasta noodles (like brown rice stelline).
Dairy-free: Replace the butter with olive oil or a vegan butter substitute, and use coconut milk or cashew cream instead of heavy cream. Nutritional yeast has a similar umami-rich cheesy flavor if you can’t find dairy-free parmesan.
Pasta options: Acini de pepe is my favorite for this soup, but you can switch it up with another tiny pasta shape, such as ditalini, orzo, small elbow macaroni, cavatappi, or tiny shells.
Vegetarian: Swap the chicken broth for vegetable broth and omit the shredded chicken. For protein, add chickpeas or white beans.
Extra veggies: Feel free to sauté diced carrots, bell peppers, mushrooms, or zucchini along with the onions. Stir in a handful of peas or corn during the last few minutes to add pops of sweetness.

Storing

Once completely cooled, transfer the leftover marry me chicken soup to an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw the leftovers in the fridge overnight before reheating.

To reheat, add the soup to a saucepan and reheat over medium heat until warmed through. You may need to add additional broth because the pasta can soak up the liquids as it sits.

Nutrition