Marry Me Chicken Soup (Creamy 30-Minute Dinner!)
This creamy soup version of the viral 'Marry Me Chicken' blends juicy chicken, sun-dried tomatoes, garlic, parmesan, and cream into a cozy, one-pot dinner ready in just 30 minutes. Tender pasta and fresh spinach make it hearty yet bright – perfect for quick weeknights.
Equipment
- 1 Dutch Oven
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion small diced
- 0.25 teaspoon freshly ground pepper
- 2.5 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
- 0.33 cup sun-dried tomatoes in oil chopped
- 3 cups cooked chicken diced or shredded
- 2 cups small-shape pasta uncooked (e.g., orecchiette, ditalini, farfalle)
- 0.5 cup heavy cream
- 0.33 cup grated parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
Instructions
- Heat olive oil in a Dutch oven on medium heat. Add onion, salt, and pepper and sauté until soft, about 3–5 minutes.
- Sprinkle in garlic powder and thyme. Stir and cook for 1 minute until fragrant.
- Add the tomato paste. Stir and cook for 2–3 minutes so it caramelizes and deepens the flavor.
- Pour in chicken stock and filtered water. Add sugar, salt, sun-dried tomatoes, and chicken. Stir to combine.
- Cover and bring to a boil. Stir in pasta, cover again, reduce to a simmer, and cook until pasta is tender, about 8–15 minutes.
- Uncover occasionally to stir and prevent sticking.
- Turn off heat and stir in the heavy cream, parmesan cheese, red wine vinegar, and baby spinach until combined.
- Taste and adjust seasonings as needed. Serve hot.
Notes
For best results, use sun-dried tomatoes packed in oil, pre-cooked chicken, and small-shape pasta like ditalini. Store leftovers in airtight containers in fridge for up to 4 days or freeze for 3 months.