Marry Me Chicken Soup: Love in Every Creamy Spoonful
Marry Me Chicken Soup is a creamy comfort food with chicken, vegetables, and hearty pasta, perfect for any chilly evening.
Equipment
- Large pot
Ingredients
For the Base
- 2 tablespoons Olive Oil Canola or avocado oil are great alternatives.
- 2 tablespoons Butter Use more olive oil for a dairy-free option.
- 1 medium Onion, chopped Shallots work well too.
- 4 cloves Garlic, minced Consider garlic powder if fresh isn't available.
- 2 tablespoons Tomato Paste Crushed tomatoes can be used for a different twist.
- 1/2 cup Sun-Dried Tomatoes Fresh tomatoes can be substituted.
- 1/2 teaspoon Italian Seasoning Substitute with individual dried herbs if needed.
- 1/2 teaspoon Dried Oregano Fresh oregano or marjoram can also be used.
For the Broth
- 1/2 cup Dry White Wine Can substitute with chicken broth or apple cider vinegar.
- 4 cups Chicken Broth Homemade or low-sodium varieties are best.
For the Additions
- 2 cups Cooked/Rotisserie Chicken Shredded turkey is a great substitute.
- 1.5 cups Uncooked Rotini or Fusilli Pasta Gluten-free pasta can be swapped in.
- 1 cup Heavy/Whipping Cream Coconut cream is a non-dairy alternative.
- 1/2 cup Freshly Grated Parmesan Cheese Try nutritional yeast for a vegan option.
- 2-3 cups Fresh Baby Spinach, packed You can use kale, but it requires longer cooking.
- 1/2 cup Fresh Basil, torn/sliced Dried basil can work but will be less vibrant.
- Salt & Pepper Adjust according to your preference.
Instructions
Step-by-Step Instructions
- In a large pot, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter melts, add 1 medium chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
- Stir in 4 minced garlic cloves, 2 tablespoons of tomato paste, and ½ cup of sun-dried tomatoes. Add ½ teaspoon each of Italian seasoning and dried oregano, along with ½ teaspoon of crushed red pepper flakes if desired. Cook for an additional minute.
- Pour in ½ cup of dry white wine, stirring. Allow it to bubble for 1 to 2 minutes until it thickens.
- Carefully add 4 cups of chicken broth. Raise the heat to high until boiling, then add 1.5 cups of uncooked rotini or fusilli pasta. Cover and reduce heat to medium-low, simmer for about 10 minutes.
- Stir in 1 cup of heavy cream and 2 cups of warmed, shredded rotisserie chicken. Cook for another 4 to 5 minutes.
- Remove from heat and stir in 2 to 3 cups of packed fresh baby spinach and ½ cup of freshly grated Parmesan cheese. Season with salt and pepper to taste.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently to prevent soggy pasta.