Easy Marry Me Chicken Soup
This is a crazy good soup! It's creamy, chunky, and loaded with tender chicken, pasta, sundried tomatoes and more. It's easy and so hearty and it's perfect for a cozy meal at home!
Ingredients
- 2 pounds skinless chicken breasts bone-in
- 8 cups chicken broth
- 2 tablespoons oil from a jar of sundried tomatoes
- 1 cup yellow onion chopped
- 2 cloves garlic minced
- 1 can tomato paste 6-ounce
- 2 teaspoons dried Italian seasoning
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt divided, plus more to taste
- ½ teaspoon black pepper
- 1 pound refrigerated or frozen cheese ravioli package
- 5 ounces fresh baby spinach
- 1 tablespoon fresh lemon juice
- 1 cup heavy whipping cream
- 1 cup freshly Parmesan cheese shredded
Instructions
- Simmer the chicken breasts in the chicken broth in a large pot over medium heat, covered, until the meat is tender and fully cooked, about 20 minutes. Remove the chicken from the broth and set it aside to cool slightly. When cool enough to handle, dice or shred the chicken into bite-sized pieces.
- Heat a 3-quart soup pot over medium heat and add 2 tablespoons of sun-dried tomato oil. Add the chopped onion and cook until softened, about 6 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
- Add the tomato paste, Italian seasoning, smoked paprika, 1 1/2 teaspoons of salt, and the shredded or diced chicken plus the broth to the pot. Simmer the mixture, covered, for about 10 minutes, covered.
- Add the cheese ravioli to the soup pot and cook for 5-10 minutes, or until the pasta is tender. Check the package instructions for exact cooking time, as it may vary.
- Stir in the chopped sun-dried tomatoes, fresh spinach, and lemon juice. Bring the soup back to a gentle boil and cook just until the spinach is wilted.
- Stir in the Parmesan cheese until it melts into the broth, then add the heavy whipping cream, warming the soup over low heat. Do not boil or your cheese will get stringy. Season with additional salt and pepper to taste.
- Ladle the soup into bowls and garnish with extra Parmesan if desired. Enjoy!
Notes
Chef Jenn’s Tips
- Start with bone-in chicken breasts for the most flavorful broth.
- Let the Parmesan melt fully before adding the cream for the smoothest texture.
- Add the spinach at the end of cooking so it stays bright and fresh.
Nutrition
Serving: 1.5cupsCalories: 547kcalCarbohydrates: 33gProtein: 41gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 150mgSodium: 2326mgPotassium: 868mgFiber: 4gSugar: 7gVitamin A: 2815IUVitamin C: 13mgCalcium: 235mgIron: 8mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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