Carole Food.
main dishes | 30 minutes and less
Marry Me Chicken Soup
serves:3
prep time:10
cook time:15
This is a slightly lighter take on the classic Marry Me Chicken Soup, with just 463 calories and 31g of protein per serving!
Jump to recipeThis is a slightly lighter take on the classic Marry Me Chicken Soup, with just 463 calories and 31g of protein per serving!
How to store
Transfer the soup to an airtight container and refrigerate. Reheat on the stovetop or in the microwave until piping hot before serving.
Can you freeze it?
Absolutely! This soup freezes well. Simply defrost overnight in the fridge or use the microwave for a quicker option.
If you’re looking for another dish, be sure to try out these recipes:
main-dishes | 30-minute-recipes
Marry Me Chicken Soup
This is a slightly lighter take on the classic Marry Me Chicken Soup, with just 463 calories and 31g of protein per serving!
serves:3
prep time:10
cook time:15
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 50g sun-dried tomatoes, chopped
- 45g tomato paste
- 3/4 tsp dried thyme (or oregano, or mixed herbs!)
- 1/4 tsp chilli flakes (adjust to taste)
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1100ml chicken stock (made with 1 stock cube or fresh stock)
- 150g dry pasta (I used mafalda corta!)
- 70g cream cheese
- 180g rotisserie chicken, shredded
- 50g fresh spinach leaves
- 10g grated parmesan cheese (plus extra for serving, optional)
- 10g fresh parsley, chopped
- Oil, salt and pepper
Method
- Heat about 1 tbsp of oil in a large pot over medium-high heat. You could use the oil from the jar of sun-dried tomatoes, or olive oil/vegetable oil will both work well! Once hot, add the onion and cook until softened, about 5 minutes. Stir often.
- Add the garlic, sun-dried tomatoes, tomato paste, dried thyme, chilli flakes, smoked paprika, and garlic powder. Cook for 2 minutes, stirring frequently, until fragrant.
- Pour in the chicken stock and bring to a simmer. Add the dry pasta and cook according to the package instructions, stirring occasionally to prevent sticking. Mine took about 15 minutes to cook!
- Stir in the shredded rotisserie chicken and spinach leaves. Simmer for 1-2 minutes, or until the chicken is heated through and the spinach has wilted.
- Reduce the heat to low and whisk in the parmesan, parsley and cream cheese until fully melted and incorporated.
- Adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with extra parmesan, parsley, or a drizzle of sun-dried tomato oil, if desired.
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