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Marry Me Chicken Soup

Marry Me Chicken Soup

Marry Me Chicken Soup is a rich and comforting creation that combines tender chicken with sun-dried tomatoes and fresh spinach in a luscious, creamy broth. This flavorful dish delivers warmth and satisfaction, making it a standout for any mealtime.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 People
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ lb boneless skinless chicken breasts, diced
  • 1 tbsp olive oil
  • 8 cups low-sodium chicken broth
  • 1 cup heavy whipping cream
  • 1 8 oz package cream cheese softened
  • ½ cup grated Parmesan cheese
  • ½ cup sun-dried tomatoes chopped
  • ¾ cup orzo pasta
  • 4 tsp minced garlic
  • 3 tbsp tomato paste
  • 4 tsp fresh basil chopped
  • 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
  • 3 cups fresh baby spinach chopped

Method
 

  1. Warm olive oil in a Dutch oven set over medium-high heat. Add the diced chicken and sear until lightly browned. Incorporate the minced garlic, cooking for about 30 seconds until aromatic. Blend in the tomato paste and sun-dried tomatoes, stirring to meld the flavors.
  2. Pour in the chicken broth and heavy cream. Season with basil, salt, Italian seasoning, onion powder, garlic powder, and crushed red pepper flakes. Bring the mixture to a gentle boil, stirring occasionally to ensure even cooking.
  3. Add the orzo pasta and lower the heat to a simmer. Cook for 10 to 15 minutes, or until the pasta reaches a tender consistency.
  4. Reduce the heat further and stir in the chopped spinach, cream cheese, and Parmesan. Continue cooking for an additional 10 to 15 minutes, stirring frequently until the cheeses fully melt and the broth achieves a smooth, creamy texture.

Notes

Chicken thighs, tenderloins, or rotisserie chicken may replace the chicken breasts. If using rotisserie chicken, add it with the spinach during the final step. For a slow cooker version, combine the chicken, garlic, tomato paste, sun-dried tomatoes, broth, cream, and seasonings in the cooker. Cook on low for 4 to 6 hours, then incorporate orzo, spinach, cream cheese, and Parmesan, allowing the pasta to cook and the cheeses to melt. Enhance the flavor with diced onions or mushrooms if desired, and adjust seasoning with herbs such as thyme, oregano, or rosemary. Store leftovers in an airtight container in the refrigerator for up to three days, reheating gently and adding extra broth or cream as needed to maintain a creamy consistency.