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A white bowl filled marry me chicken soup with spoon in the bowl.
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5 from 3 votes

Marry Me Chicken Soup

This creamy Marry Me Chicken Soup is packed with flavor, featuring tender chicken, sun-dried tomatoes, and a rich, velvety broth. The perfect cozy meal!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course, Soup
Cuisine: American
Diet: Low Fat
Servings: 6 servings
Author: Rena

Ingredients

  • 1 tablespoon olive oil
  • 1 pound chicken breast cut into cubes
  • Kosher salt and pepper to taste
  • 1 medium yellow onion small diced
  • 2 medium carrots finely chopped
  • 1/3 cup sun-dried tomatoes chopped
  • 4 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 6 ounce tomato paste one can
  • 4 cups low-sodium chicken stock
  • 14.5 ounces coconut milk one can
  • 2 cups small-shape pasta whole wheat if desired (uncooked)
  • 2 cups baby spinach coarsely chopped
  • 1/2 cup grated parmesan cheese

Instructions

  • Heat the 1 tablespoon olive oil in a large soup pot over medium heat.
  • Add the 1 pound chicken breast cubes in a single layer and cook until no longer pink. About 4-5 minutes.
    Stirring diced chicken in a pot with a white spatula.
  • Sprinkle it with Kosher salt and pepper and stir in the 1 medium yellow onion (diced) and 2 medium carrots (chopped). Saute for 5 minutes, until the chicken is cooked through.
    Stirring carrots and onions in a pot.
  • Add the 1/3 cup sun-dried tomatoes, 4 garlic cloves (minced), 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 6 ounce tomato paste. Cook, stirring, for 1-2 minutes.
    Chicken, tomato paste, salt, and pepper, and sun dried tomatoes in a pot.
  • Add the 4 cups low-sodium chicken stock, and 14.5 ounces coconut milk. Bring to a boil, then reduce the heat to a simmer.
    Pouring broth into a pot with other ingredients.
  • Simmer for 10, then stir in the 2 cups small-shape pasta. Continue to simmer for 10-12 minutes or until the pasta is cooked.
    Pouring pasta into a pot of soup.
  • Remove from heat and stir in the 2 cups baby spinach (chopped) and 1/2 cup grated parmesan cheese.

Notes

  • Don’t overcook the pasta – It will continue to soften in the broth.
  • Use freshly grated parmesan – It melts better and enhances flavor.
  • Let the flavors meld – The soup tastes even better the next day!
  • Serving size: about 1.5 cups.

Nutrition

Serving: 6g | Calories: 536kcal | Carbohydrates: 53g | Protein: 32g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 934mg | Potassium: 1344mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4928IU | Vitamin C: 16mg | Calcium: 156mg | Iron: 6mg