Description

Marry Me Chicken Soup is a creamy, comforting Italian-inspired soup featuring shredded chicken, sun-dried tomatoes, fresh basil, and rotini pasta, all simmered in a flavorful tomato broth and finished with a touch of heavy cream and parmesan garnish. Perfect for a cozy meal that combines hearty flavors with a smooth texture.

Ingredients

Scale

Main Ingredients

1 pound shredded chicken
3–4 ounces sun-dried tomatoes, chopped
1 medium yellow onion, diced
4 cloves garlic, minced or pressed
3 ounces tomato paste
4 cups chicken broth
1/4 cup chopped fresh basil
2 cups dry rotini pasta
2 teaspoons Italian seasoning
1/2 cup heavy cream
Salt and pepper to taste
Parmesan cheese, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prep Ingredients: Chop the sun-dried tomatoes, dice the onion, mince or press the garlic, and chop the basil. Shred the chicken if not already shredded.
Sauté Aromatics: In a large pot, heat some oil and sauté the diced onion and minced garlic over medium heat until soft and slightly browned, about 5-7 minutes.
Add Sun-Dried Tomatoes and Basil: Stir in the chopped sun-dried tomatoes and fresh basil, cooking for 2-3 minutes to release their flavors.
Incorporate Tomato Paste and Chicken: Add the tomato paste and cook it with the other ingredients for about a minute. Then add the shredded chicken to the pot.
Pour in Broth and Season: Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to a simmer. Season with salt, pepper, and Italian seasoning.
Cook Pasta: Add the dry rotini pasta to the simmering soup. Cook for 10-12 minutes, or according to the pasta package instructions, until al dente.
Finish with Cream and Adjust Seasoning: Once the pasta is cooked, turn off the heat and stir in the heavy cream. Adjust salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with freshly grated parmesan cheese before serving.

Notes

You can substitute rotini pasta with other small pasta shapes like penne or shells.
Use low-sodium chicken broth to better control salt levels.
For a lighter version, substitute heavy cream with half-and-half.
Fresh basil can be replaced with dried basil, but reduce quantity to 1 tablespoon.
This soup reheats well and can be stored for up to 3 days in the refrigerator.