Description
A creamy and comforting Marry Me Chicken Soup that comes together in just 30 minutes. This delicious dinner features tender chicken, sundried tomatoes, small pasta, and fresh spinach in a flavorful broth enriched with cream and parmesan cheese. Perfect for a cozy meal that satisfies both the heart and the palate.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- 1/4 teaspoon freshly ground pepper
- 2 1/2 teaspoons salt, divided
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried thyme
- 1 6-oz can tomato paste
- 1 quart chicken stock
- 2 cups filtered water
- 1 teaspoon sugar
- 1/3 cup sundried tomatoes in oil, chopped
- 3 cups diced or shredded cooked chicken
- 2 cups small-shape pasta (uncooked) such as orecchiette, ditalini, or farfalle
To Add at the End
- 1/2 cup heavy cream
- 1/3 cup grated parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
- Heat and Sauté Onion: Heat a large heavy bottom pot or Dutch oven over medium-high heat. Add the olive oil, diced onion, ¼ teaspoon salt, and freshly ground pepper. Cook until the onion begins to soften, about 3-5 minutes, stirring frequently.
- Add Seasonings and Tomato Paste: Sprinkle the onion with garlic powder and dried thyme. Cook until fragrant, about one minute, stirring constantly. Add the tomato paste and cook for 30 seconds, stirring continuously to deepen the flavor.
- Add Liquids and Chicken: Pour in the chicken stock and 2 cups of filtered water, scraping up any browned bits from the pot’s bottom. Add 2 teaspoons salt, sugar, sundried tomatoes, and cooked chicken. Stir to combine and cover the pot. Bring to a rolling boil.
- Cook Pasta: Add the small pasta, stirring well to prevent sticking. Cover, reduce to a strong simmer, and cook until the pasta is just tender, about 8-15 minutes depending on pasta shape. Uncover occasionally and stir to prevent sticking.
- Finish Soup: Turn off the heat, uncover, and stir in heavy cream, grated parmesan cheese, red wine vinegar, and baby spinach until combined and spinach is wilted. Taste and adjust seasoning if needed before serving.
Notes
- Thyme is the herb used in this recipe but can be substituted with no-salt-added Italian seasoning or poultry seasoning.
- One 6-oz can of tomato paste is approximately 10 tablespoons. If using concentrated tomato paste from a tube, adjust quantity accordingly.
- Choose small pasta shapes like ditalini, orecchiette, or farfalle for best texture. Avoid larger pasta like penne or rigatoni as they may absorb too much liquid. Monitor cooking time carefully to prevent overcooking or sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 387 kcal
- Sugar: 5 g
- Sodium: 781 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 84 mg
