Description
Marry Me Chicken Soup is a rich and flavorful one-pot meal featuring tender shredded chicken, farfalle pasta, sundried tomatoes, and fresh spinach in a creamy tomato broth. This hearty soup combines savory chicken stock with the tangy depth of tomato paste and parmesan cheese, finished with fragrant basil and a hint of red pepper flakes for a comforting and delicious dinner perfect for any night of the week.
Ingredients
Chicken and Broth
- 1 pound boneless, skinless chicken breasts
- 7 cups chicken stock
Sauté
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup onion, yellow or white, small diced
- 5 cloves garlic, minced
Tomato Base
- 1/3 cup sundried tomatoes, oil packed, chopped
- 3 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes
Seasonings
- 1 teaspoon dried thyme
- 2-3 teaspoons salt
- 1/2 teaspoon pepper
Main Ingredients
- 8 ounces farfalle pasta
- 5 ounces fresh baby spinach, rinsed
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese, shredded
- 1/4 cup fresh basil, whole or chopped
Instructions
- Cook the chicken: Place the boneless, skinless chicken breasts in a large pot filled with water and bring to a simmer. Cook until the chicken is fully cooked through, about 15-20 minutes. Remove the chicken from the pot and shred it using two forks. Discard the cooking water.
- Sauté aromatics: In the same large pot, heat olive oil and butter over medium heat. Add diced onions and sauté until they become tender and translucent, about 4-5 minutes. Then add minced garlic and cook for an additional 30 seconds until fragrant.
- Add tomato components: Stir in the tomato paste, chopped sundried tomatoes, and red pepper flakes. Cook while stirring constantly for about 2 minutes to meld the flavors and deepen the tomato paste’s flavor.
- Simmer the soup and cook pasta: Pour in the chicken stock and bring the mixture to a boil over medium-high heat. Season with dried thyme, salt, and pepper. Stir in the farfalle pasta, lower the heat to medium, and cook for 6-8 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is tender.
- Finish the soup: Add the shredded chicken, fresh baby spinach, shredded parmesan cheese, heavy cream, and fresh basil to the pot. Stir everything together and cook just until the spinach wilts and the soup is heated through, about 2-3 minutes. Serve immediately and enjoy!
Notes
- Use oil-packed sundried tomatoes for the best flavor and texture. If using dry ones, rehydrate in warm water before chopping.
- Adjust the red pepper flakes to your preferred spice level.
- The soup can be made ahead and refrigerated for up to 3 days; reheat gently to avoid overcooking the pasta.
- For a gluten-free option, substitute farfalle pasta with gluten-free pasta.
- If you prefer a thicker soup, reduce the chicken stock by one cup or use less cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
