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Marry Me chicken soup with shredded chicken, sun-dried tomatoes, and a creamy Parmesan broth in a Dutch oven

Marry Me Chicken Soup

Shredded chicken, sun-dried tomatoes, and small pasta simmered in a creamy Parmesan broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner, Main Course, Soup
Cuisine: American, Italian-American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons oil from the sun-dried tomato jar
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • ½ cup sun-dried tomatoes drained and sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper flakes optional
  • 1½ pounds boneless skinless chicken thighs
  • 5 cups chicken broth
  • 1 cup small pasta
  • Salt and black pepper to taste
  • ¾ cup heavy cream
  • 1 cup freshly grated Parmesan plus more for serving
  • 2 cups baby spinach
  • 2 tablespoons chopped fresh basil

Method
 

  1. Cook the onion in the reserved oil for 4 minutes.
  2. Stir in garlic, sun-dried tomatoes, tomato paste, and seasoning for 60 seconds.
  3. Add broth and chicken thighs, simmer covered 15 to 18 minutes until 165°F.
  4. Remove and shred the chicken.
  5. Cook the pasta in the simmering broth until tender.
  6. Lower the heat to a bare simmer.
  7. Stir in cream, then Parmesan gradually in small handfuls.
  8. Return the chicken, add spinach, and stir until wilted.
  9. Season to taste.
  10. Rest 5 minutes and top with basil and extra Parmesan.

Notes

Storage: Refrigerate up to 4 days. Reheat gently over low heat. Freezing not recommended with pasta included.
Allergens: Contains dairy and possibly gluten depending on pasta used.
Notes: Nutrition values are estimates based on USDA FoodData Central data.