Description
Marry Me Chicken Soup is a creamy, comforting dish featuring tender bite-sized chicken pieces simmered in a flavorful blend of tomato paste, sun-dried tomatoes, and aromatic herbs. Enriched with cream cheese, heavy cream, and Parmesan, and finished with spinach and orzo pasta, this soup combines richness and freshness for a satisfying meal perfect for any season.
Ingredients
Scale
Chicken & Aromatics
- 1½ lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 Tbsp olive oil
- 4 tsp minced garlic
Base & Seasonings
- 3 Tbsp tomato paste
- ½ cup chopped sun-dried tomatoes
- 8 cups low-sodium chicken broth
- 1 cup heavy whipping cream
- 4 tsp chopped fresh basil
- 2 tsp kosher salt (or to taste)
- 1½ tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp crushed red pepper flakes
Pasta & Greens
- ¾ cup orzo pasta
- 3 cups chopped fresh baby spinach
Dairy & Cheese
- 1 (8-oz) package cream cheese, softened
- ½ cup grated Parmesan cheese
Instructions
- Brown the chicken and sauté garlic: Heat the olive oil in a Dutch oven over medium-high heat. Add the bite-sized chicken pieces and cook until golden brown on all sides. Add the minced garlic and cook for 30 seconds until fragrant.
- Add tomato paste and sun-dried tomatoes: Stir in the tomato paste and chopped sun-dried tomatoes, cooking while stirring constantly for a minute to develop the flavors.
- Add broth, cream, and seasonings: Pour in the low-sodium chicken broth and heavy cream. Stir in fresh basil, kosher salt, Italian seasoning, onion powder, garlic powder, and crushed red pepper flakes. Increase heat to bring the mixture to a boil over medium heat.
- Simmer with orzo pasta: Add the orzo to the Dutch oven and reduce the heat to maintain a simmer. Cook for 10 to 15 minutes until the orzo is tender but not mushy.
- Finish with spinach and cheeses: Lower the heat to low, then stir in the chopped baby spinach, softened cream cheese, and grated Parmesan cheese. Cook for an additional 10 to 15 minutes, stirring frequently, until the cheeses are fully melted and the spinach is wilted, forming a creamy, hearty soup.
Notes
- Use low-sodium chicken broth to better control salt levels in the soup.
- For a thicker soup, reduce the chicken broth by 1 cup or cook the orzo a bit longer.
- Substitute fresh spinach with kale or Swiss chard for varied greens.
- Ensure the cream cheese is softened for easier incorporation and a smooth texture.
- Adjust crushed red pepper flakes to your preferred spice level.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
