Print

Creamy Sun-Dried Tomato Chicken Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 8 reviews

Creamy Marry Me Chicken Soup is a rich and indulgent one-pot meal featuring tender shredded chicken, sun-dried tomatoes, and Parmesan cheese, balanced with fresh spinach and herbs. This comforting American dinner soup delivers a hearty 39 grams of protein per serving, perfect for cozy nights.

Ingredients

Main Ingredients

  • 1 tbsp oil from sun-dried tomato jar, divided
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, minced
  • ½ cup sun-dried tomatoes, drained and chopped
  • 3 tbsp tomato paste
  • 2 (32 oz) packages chicken broth
  • 1 cup heavy cream
  • 2 tbsp fresh basil, chopped
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • ¼ tsp crushed red pepper
  • 2 tsp sea salt
  • 2 cups dry shell pasta
  • 3 cups fresh baby spinach, chopped
  • 3 cups cooked chicken breasts, shredded
  • 8 oz cream cheese, room temperature
  • 1 cup shredded Parmesan cheese

Garnish

  • Grated Parmesan cheese
  • Fresh basil, chopped

Instructions

  1. Sauté Onion: Place a large pot over medium-high heat. Add the oil from the sun-dried tomato jar, then add the finely chopped onion. Cook for 5 minutes until the onion becomes translucent, developing a sweet and fragrant base for the soup.
  2. Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
  3. Add Tomatoes and Paste: Mix in the chopped sun-dried tomatoes and tomato paste, stirring well to coat the onions in the tomato mixture. Cook for 2 minutes to deepen the flavor.
  4. Add Broth and Seasonings: Pour in the chicken broth and stir in the heavy cream, fresh basil, Italian seasoning, garlic powder, crushed red pepper, and sea salt. Bring the mixture to a boil, then reduce heat to a simmer and cook gently for 10 minutes to meld all flavors.
  5. Cook Pasta: Add the dry shell pasta to the pot, simmering uncovered for about 12 minutes or until the pasta is al dente, absorbing the soup’s rich flavors.
  6. Add Greens, Chicken, and Cheese: Once the pasta is cooked, stir in the chopped spinach, shredded cooked chicken breasts, cream cheese, and shredded Parmesan. Simmer for another 5 minutes until the cheeses melt completely, creating the creamy texture.
  7. Garnish and Serve: Ladle the soup into bowls and garnish each serving with grated Parmesan cheese and freshly chopped basil for an extra burst of flavor and color.

Notes

  • Use cooked chicken breasts—rotisserie chicken works great for convenience.
  • Adjust crushed red pepper to your preferred spice level.
  • For a lighter version, substitute heavy cream with half-and-half, though it will be less creamy.
  • The pasta can be swapped with gluten-free shells if needed.
  • Prepare this soup in advance; it reheats well and flavors deepen overnight.

Find it online: https://marthatasty.com/creamy-sun-dried-tomato-chicken-soup-recipe/