Marry Me Chicken Soup
This Marry Me Chicken Soup takes everything you love about the creamy sun-dried tomato chicken dinner and turns it into a cozy, hearty soup. Shredded rotisserie chicken, tender ditalini, spinach, and parmesan all simmer together in a golden, creamy broth. It’s one of the best soups I’ve ever made!
Servings 8 Servings
Calories 476kcal
Equipment
- Microplane
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion diced
- 3 carrots diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 1 tablespoon dried thyme
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons ground turmeric
- ½ cup sun-dried tomatoes in oil, chopped
- 8 cups chicken broth
- 4 cups rotisserie chicken shredded
- 1 cup ditalini pasta cooked or uncooked**
- ½ cup heavy cream or coconut milk
- 4 cups fresh spinach
- ½ cup grated parmesan cheese
Instructions
- To make this soup, start by prepping your ingredients. Dice the onion, carrots, and celery, mince the garlic, chop the sun-dried tomatoes, and shred the rotisserie chicken.
- If you’re cooking the pasta separately (which is what I like to do), bring a medium pot of salted water to a boil and cook the ditalini according to the package directions. Drain it and set it aside.
- Next, heat the olive oil in a large pot over medium heat. Once it’s hot, add the onion, carrots, and celery, and cook for 4 to 5 minutes, stirring often, until the vegetables start to soften.
- Add the garlic and stir for about 30 seconds, just until it’s fragrant.
- Add the seasonings (the thyme, red pepper flakes, kosher salt, black pepper, and turmeric) along with the chopped sun-dried tomatoes, and stir so the vegetables get fully coated.
- Then, pour in the chicken broth and heavy cream or coconut milk, and add the shredded chicken, cooked pasta, spinach, and parmesan.
- Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes so the flavors can build. Give it a taste and adjust the salt if needed. Ladle the soup into bowls, top with extra parmesan cheese, and enjoy!
A quick note on the pasta: I like to cook it separately so it doesn’t soak up so much of the broth. But if you’d rather keep everything in one pot, you can add the dry ditalini along with the broth and let it cook during the simmer. Your soup will just be a little thicker. You do you!
Video
Nutrition
Calories: 476kcal | Carbohydrates: 27g | Protein: 41g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 141mg | Sodium: 1740mg | Potassium: 590mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5728IU | Vitamin C: 10mg | Calcium: 132mg | Iron: 3mg
