Marry Me Chicken Soup
Marry Me Chicken Soup is a creamy, comforting dish that’s as heartwarming as it is delicious. Tender chicken, sun-dried tomatoes, and fresh spinach come together in a rich broth, creating a flavorful, satisfying meal.
Ingredients
- 1½ lb boneless skinless chicken breasts, diced
- 1 tbsp olive oil
- 4 tsp minced garlic
- 3 tbsp tomato paste
- ½ cup sun-dried tomatoes chopped
- 8 cups low-sodium chicken broth
- 1 cup heavy whipping cream
- 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
- ¾ cup orzo pasta
- 3 cups fresh baby spinach chopped
- 1 8 oz package cream cheese, softened
- ½ cup grated Parmesan cheese
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Add diced chicken and cook until browned. Stir in minced garlic and sauté for about 30 seconds, allowing the garlic to become fragrant. Next, incorporate tomato paste and sun-dried tomatoes, stirring continuously to combine and enhance the flavors.
- Pour in the chicken broth, followed by the heavy cream. Add basil, salt, Italian seasoning, onion powder, garlic powder, and crushed red pepper flakes. Bring the mixture to a gentle boil over medium heat, stirring occasionally.
- Stir in orzo pasta and reduce the heat to a simmer. Allow the soup to cook for 10 to 15 minutes, or until the orzo becomes tender and fully cooked.
- Lower the heat and add the chopped spinach, cream cheese, and grated Parmesan cheese. Continue to cook for an additional 10 to 15 minutes, stirring frequently, until the cream cheese and Parmesan have melted into the broth, creating a rich and creamy texture.
Notes
Feel free to use chicken thighs, tenderloins, or rotisserie chicken as an alternative to the chicken breasts. If using rotisserie chicken, add it with the spinach at the end of the cooking process.
For a slow cooker version, combine raw chicken, garlic, tomato paste, sun-dried tomatoes, chicken broth, heavy cream, and spices in the slow cooker. Cook on low for 4 to 6 hours, then add orzo, spinach, cream cheese, and Parmesan, cooking until the pasta is tender and the cheese has melted.
Consider adding diced onions or mushrooms for extra flavor. You can also adjust the seasoning by incorporating thyme, dried oregano, or rosemary, depending on your taste preferences.
If storing leftovers, keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding extra broth or cream if needed to restore the soup’s creamy consistency.
For a slow cooker version, combine raw chicken, garlic, tomato paste, sun-dried tomatoes, chicken broth, heavy cream, and spices in the slow cooker. Cook on low for 4 to 6 hours, then add orzo, spinach, cream cheese, and Parmesan, cooking until the pasta is tender and the cheese has melted.
Consider adding diced onions or mushrooms for extra flavor. You can also adjust the seasoning by incorporating thyme, dried oregano, or rosemary, depending on your taste preferences.
If storing leftovers, keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding extra broth or cream if needed to restore the soup’s creamy consistency.