Description
Marry Me Chicken Soup is a creamy, comforting twist on a viral favorite, blending tender rotisserie chicken, pasta, sun-dried tomatoes, and rich parmesan into a soul-warming bowl of goodness.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 carrot, diced
- 2–3 celery stalks, diced
- 2 garlic cloves, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 tsp red chili flakes
- 1 bay leaf
- 3/4 cup ditalini pasta
- 6 cups chicken stock
- 1/2 cup cream cheese
- 1/2 cup half and half
- 2 cups rotisserie chicken, shredded
- 1/3 cup Parmesan cheese
- 2 cups baby spinach (or kale)
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, carrot, and celery; sauté for about 5 minutes until softened.
- Add garlic, sun-dried tomatoes, and chili flakes; cook for 1 more minute.
- Stir in bay leaf, pasta, and chicken stock. Bring to a boil, then reduce heat and simmer for 10–12 minutes, until pasta is al dente.
- Stir in cream cheese and half and half; cook until smooth and creamy.
- Add shredded chicken, Parmesan, and spinach. Simmer 1–2 minutes until spinach wilts and chicken is heated through.
- Season with salt and pepper to taste. Serve hot with extra Parmesan, if desired.
Notes
- Use tortellini or other small pasta shapes for variety.
- Add mushrooms or swap spinach for kale or arugula for more depth.
- For a lighter version, use milk instead of half and half.
- Freeze without pasta to avoid soggy texture when reheated.
- Adjust chili flakes to control heat level.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 860mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
