Go Back
Marry Me Chicken Soup

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

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.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. 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.
  2. 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.
  3. Pour in ½ cup of dry white wine, stirring. Allow it to bubble for 1 to 2 minutes until it thickens.
  4. 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.
  5. Stir in 1 cup of heavy cream and 2 cups of warmed, shredded rotisserie chicken. Cook for another 4 to 5 minutes.
  6. 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.