1. Can I use rotisserie chicken or leftover cooked chicken in Marry Me Chicken Soup?

Yes! You can use shredded rotisserie chicken or any cooked chicken instead of raw. Add it after you simmer the soup base, just long enough to warm through.

2. Can I make Marry Me Chicken Soup in a slow cooker?

Definitely. Add all soup ingredients except the cream and greens into the slow cooker; cook on low for 4–5 hours or high for 2–3 hours. Stir in cream and greens at the end before serving.

3. How do I lighten up Marry Me Chicken Soup?

Substitute half-and-half or whole milk for heavy cream, use low-sodium broth, and skip extra cheese for a lighter version, still creamy, but less rich!

4. Can I freeze this soup? How do I prevent separation after thawing?

You can freeze Marry Me Chicken Soup for up to 3 months. For the best results, freeze without the cream; stir it in after reheating. If freezing with cream, reheat gently and whisk well to restore the creamy texture.

Marry Me Chicken Soup: Easy Creamy Viral Recipe

Description

A rich and creamy chicken pasta soup filled with sun-dried tomatoes, spinach, tender pasta shells, and a silky tomato-cream broth. Cozy, hearty, and full of deep comforting flavor.

Ingredients

Scale

1/2 cup drained julienne-cut sun-dried tomatoes in oil with herbs

1 tablespoon oil from sun-dried tomato jar

1 1/2 cups chopped yellow onion

4 garlic cloves, minced

3 tablespoons tomato paste

2 (32-ounce) packages chicken broth

1 cup heavy whipping cream

4 teaspoons chopped fresh basil

2 teaspoons kosher salt

1 1/2 teaspoons dried Italian seasoning

1 teaspoon garlic powder

1/4 teaspoon crushed red pepper

8 ounces uncooked medium shell pasta

3 cups chopped fresh baby spinach

2 cups shredded chicken

8 ounces cream cheese, cubed

1 1/2 ounces Parmesan cheese, shredded

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Instructions

Heat the sun-dried tomato oil in a large pot over medium heat. Add onion and garlic. Cook 3–4 minutes until softened.
Stir in tomato paste and sun-dried tomatoes. Cook 2 minutes until darker in color.
Pour in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a boil over medium heat.
Add pasta. Reduce heat and cook about 12 minutes, stirring now and then, until pasta is al dente.
Lower heat. Add spinach, chicken, cream cheese, and Parmesan. Stir until cheeses melt and chicken is heated through.
Serve warm topped with extra Parmesan, basil, and red pepper.

Notes

Use room-temperature cream cheese to help it melt faster.

Add extra broth if you prefer a thinner soup.

Replace medium shells with ditalini or small elbows if desired.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 654
Sugar: 8g
Sodium: 2247mg
Fat: 44g
Saturated Fat: 21g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 33g
Cholesterol: 188mg