Creamy Marry Me Chicken Soup

Marry Me chicken soup is a quick and easy 30-minute meal. A great dinner that will be enjoyed by the whole family! It has pasta and rotisserie chicken smothered in a rich, creamy, sun-dried tomato and Parmesan sauce.

A cozy dinner that’ll win hearts, just like marry me chicken tortellini, baked tortellini with Italian sausages, creamy chicken tortellini soup, and creamy tomato tortellini soup.

An irresistible cozy dinner that’ll lead to a proposal

1. A perfect cozy weeknight dinner that’ll win hearts.
2. Quick and easy to make in under 30 minutes.
3. This creamy, rich chicken orzo recipe is packed with amazing flavors, not just for date night, but it’s also a great weeknight dinner.
4. Irresistible soup. Try it once it’ll surely become a staple in your home. It will become your family’s favorite weekly meal.
5. Easy to customize. Use other types of pasta, substitute chicken with tofu, and use white wine, such as peach wine, to deglaze the pan, which’ll make the sauce sensational.

Ingredients

1. Pasta – Use any pasta of your choice, short-shaped pasta such as fusilli, rotini, spirali, or penne all work great.
2. Chicken – Use rotisserie chicken cut into bite-sized cubes.
3. Butter – use unsalted butter to saute aromats.
4. Salt & pepper – add it according to taste to season the chicken and creamy soup.
5. Onion – you can use yellow onion, shallots, or red onion too.
6. Garlic – do not skip garlic. Use fresh garlic. Also, feel free to use more garlic if you are a garlic lover. I do not recommend garlic powder.
7. Sun-dried tomatoes – I recommend using sun-dried tomatoes packed in olive oil. Be sure to drain tomatoes from oil before cooking them in oil. You can use a little bit of the olive oil in which the sun-dried tomatoes were soaked for additional flavors.
8. Tomato paste – adds rich tomato flavor to the sauce.
9. Red chili flakes – add a bit of heat, which is essential to balance the richness and creaminess of the sauce. Do skip it. Feel free to add more for an extra kick.
10. Italian seasoning – enhances the flavor of the sauce.
11. Chicken broth – low-sodium chicken broth is best. You can also use homemade instant pot bone broth.
12. Heavy cream – it provides a rich, creamy, velvety base for the sauce. Milk will compromise the richness and creaminess of the sauce, so I don’t recommend milk.
13. Baby spinach – packs nutrients into the chicken tortellini dish.
14. Fresh basil – optional. Adds lots of flavors to the dish.
15. Parmesan – always use block cheese and grate it fresh before use. Freshly grated Parmesan cheese adds a finishing touch of savory flavor. For best results, use aged Italian Parmigiano.

Ingredients Additions & Substitutions

1. Add smoked paprika or cayenne pepper to add a hint of heat.
2. To enhance tomato flavour, you can include tomato passata along with tomato paste.
3. Chicken broth may be substituted with dry white wine, or peach wine works too. Use it to deglaze the pan.
4. Sauté sliced cremini mushrooms along with garlic for added nutrition.
5. For a splash of brightness, add freshly squeezed lemon juice at the end to lift the sauce from being too rich.

Step-By-Step Instructions

Step 1: Heat butter in a deep pan. Sauté shallots until translucent.

Step 2: Sauté garlic until fragrant.

Step 3 & Step 4: Add tomato paste and cook for 1-2 minutes, stirring constantly.

Step 5: Pour chicken broth.

Step 6: Bring it to a boil.

Step 7: Once broth begins to boil, add pasta and sun-dried tomatoes (drained and cut into small pieces). Reduce heat to medium, cover pan with lid, and cook for 6-8 minutes or until pasta is very al dente.

TIP: Do not cook pasta fully, as pasta continues to cook further, you want it to be only half-cooked.

Step 8: Pour heavy cream, mix well, and allow it to heat up. Do NOT bring it to a boil; cream may split if boiling or cooked at high heat.

Step 9: Add rotisserie chicken cut into cubes, along with salt and pepper to taste, Italian seasoning, and red chili flakes.

Step 10: Reduce the heat to low, add baby spinach.

Step 11: Mix and cook until spinach begins to wilt.

Step 12: Turn off the heat. Add freshly grated Parmesan cheese.

Mix until the cheese is melted.

Serve hot with garlic bread.

Serving Suggestions

Marry Me chicken soup is a dish that can be served as it is for a great weeknight meal. Pair it with simple chopped salad, oven-roasted broccoli, and cheddar drop biscuits on the side for a balanced, complete meal.

Best Tips

1. Use fresh ingredients for the best flavor and taste.
2. Don’t overcook the pasta.
3. If the sauce seems thick, add a splash of chicken broth or water to adjust the consistency.
4. Reduce the heat before adding heavy cream to prevent the sauce from splitting.
5. Always buy a Parmesan cheese block and grate it yourself. Pre-grated cheese from the store usually has chemicals to keep it from lumping together, and it does melt well.

Storage and Reheating

Storage: Cool any leftover Marry Me chicken soup completely, then transfer to an air-tight container and store refrigerated for up to 3 days.

Reheating: leftovers can be reheated on a stovetop over low heat. Add a splash of milk to bring back the creaminess of the sauce. Stir gently and occasionally; do not stir the dish too much, as it may result in breaking the pasta.

You can also microwave it in microwave microwave-safe bowl covered with a lid to retain moisture. Reheat until warm and serve immediately.

Freezing: This soup is best eaten immediately. I don’t recommend freezing the soup as it can become very stodgy, and there is a possibility of the cream sauce splitting when frozen and reheated.

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📋Marry Me Chicken Soup

Jyothi Rajesh

Marry Me chicken soup is a quick and easy 30-minute meal. A great dinner that will be enjoyed by the whole family! It has pasta and rotisserie chicken smothered in a rich, creamy, sun-dried tomato and Parmesan sauce.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 681

Ingredients

  

1x2x3x

• ▢ 2 tablespoons butter unsalted
• ▢ 1 cup shallot or yellow onion
• ▢ 3 cloves garlic minced
• ▢ 2 tablespoons tomato paste
• ▢ 6 cups chicken broth use low-sodium chicken broth
• ▢ 8- ounce pasta fusilli, spirali, or rotini
• ▢ ¾ cup sun-dried tomatoes drained from olive oil
• ▢ 1 cup heavy cream
• ▢ 3 cups rotisserie chicken cut into small cubes
• ▢ Salt & pepper to taste
• ▢ 2 teaspoons Italian seasonings
• ▢ 1 teaspoon red chili flakes
• ▢ 2 cups baby spinach
• ▢ 1 cup Parmesan cheese freshly grated

Instructions

 

• Heat butter in a deep pan. Sauté shallots until translucent.
• Sauté garlic until fragrant.
• Add tomato paste and cook for 1-2 minutes, stirring constantly.
• Pour chicken broth, bring it to a boil.
• Once broth begins to boil, add pasta and sun-dried tomatoes (drained and cut into small pieces).
• Reduce heat to medium, cover pan with lid, and cook for 6-8 minutes or until pasta is very al dente.
• TIP: Do not cook pasta fully, as pasta continues to cook further, you want it to be only half-cooked.
• Pour heavy cream, mix well, and allow it to heat up. Do NOT bring it to a boil; cream may split if boiling or cooked at high heat.
• Add rotisserie chicken cut into cubes, along with salt and pepper to taste, Italian seasoning, and red chili flakes.
• Reduce the heat to low, add baby spinach. Mix and cook until spinach begins to wilt.
• Turn off the heat. Add freshly grated Parmesan cheese.
• Mix until the cheese is melted.
• Serve hot with garlic bread.

Notes

1. Use fresh ingredients for the best flavor and taste.
2. Don’t overcook the pasta.
3. If the sauce seems thick, add a splash of chicken broth or water to adjust the consistency.
4. Reduce the heat before adding heavy cream to prevent the sauce from splitting.
5. Always buy a Parmesan cheese block and grate it yourself. Pre-grated cheese from the store usually has chemicals to keep it from lumping together, and it does melt well.

 

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 681kcalCarbohydrates: 48gProtein: 50gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 184mgSodium: 1668mgPotassium: 915mgFiber: 5gSugar: 12gVitamin A: 2086IUVitamin C: 13mgCalcium: 298mgIron: 3mg

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