Marry Me Chicken Soup Recipe
This delightful Marry Me Chicken Soup takes the beloved flavors of the viral Marry Me Chicken and transforms them into a comforting, creamy soup. It’s rich yet light, featuring sun-dried tomatoes, garlic, Parmesan, and tender chicken for a perfect, savory meal.
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Ingredients
- ¾ cup 125 g ditalini pasta
- ½ cup 125 ml half and half, single cream
- ½ cup 125 g low-fat cream cheese
- 6 cups 1.5 l chicken stock
- 2 large garlic cloves finely chopped
- 1 tablespoon olive oil
- 2-3 celery stalks diced
- 1 medium carrot diced
- 1 medium onion diced
- 2 cups 60 g fresh baby spinach or kale
- ⅓ cup 30 g Parmesan, grated
- A pinch of red chili flakes
- ½ cup 50 g sun-dried tomatoes, roughly chopped
- 2 cups 300 g rotisserie chicken, shredded
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Sauté the diced onion, carrot, and celery for about 5 minutes until they soften.
- Add the garlic to the pot and cook for an additional minute. Stir in the sun-dried tomatoes and red chili flakes, cooking for another minute to release their flavors.
- Incorporate the bay leaf, ditalini pasta, and chicken stock into the mixture. Bring everything to a boil, then reduce the heat and allow it to simmer for 10-12 minutes until the pasta is nearly cooked through.
- Stir in the cream cheese and half and half, letting the soup simmer until the cream cheese has fully melted and the broth begins to thicken slightly.
- Add the shredded rotisserie chicken, grated Parmesan, and fresh spinach. Stir everything together and cover the pot, cooking for 1-2 minutes until the spinach wilts and the chicken is warmed through.
- Season with salt and freshly ground black pepper to taste. Serve hot, optionally garnished with extra Parmesan.