Marry Me Chicken Soup

Inspired by the beloved Marry Me Chicken recipe, this Marry Me Chicken Soup transforms all those irresistible flavors into a comforting, broth-based dish. Packed with tender chicken, cheese-filled ravioli, and fresh spinach, this hearty soup is a perfect weeknight meal to warm you up!

This soup’s rich broth is so delicious you’ll want every last drop! Everything simmers together in one pot, making it not only tasty but easy to prepare. Ready in about 40 minutes, it’s ideal for chilly nights when you crave something filling and flavorful.

Ingredients

• Chicken breasts – I like bone-in, skinless breasts for the best flavor.
• Chicken broth – Use low or no-sodium added broth
• Oil from a jar of sundried tomatoes – You’ll need the sundried tomatoes, too.
• Yellow onion – Diced
• Garlic – Minced.
• Tomato paste – 1 6 ounce can
• Dried Italian seasoning
• Paprika
• Oil-packed sun-dried tomatoes
• Salt & pepper – I like cooking with kosher salt.
• Cheese ravioli – Look for the smallest ravioli you can find. They can be fresh or frozen.
• Fresh baby spinach
• Lemon juice – From a fresh lemon.
• Heavy whipping cream
• Parmesan cheese – Shredded.

How To Make Marry Me Chicken Soup

1. Simmer the chicken breasts in chicken broth in a medium-sized pot, covered, for about 20 minutes or until fully cooked and tender. Remove the chicken, let it cool slightly, and then shred or dice it into bite-sized pieces.
2. Heat 2 tablespoons of the sun-dried tomato oil over medium heat in a 3-quart pot. Sauté the chopped onion until softened, about 6 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the tomato paste, Italian seasoning, smoked paprika, 1 1/2 teaspoons of salt (1/2 teaspoon if you’re using sodium-added broth), and black pepper. Return the chicken and broth to the pot. Simmer, covered, for 10 minutes.
4. Add the cheese ravioli and cook for 5-10 minutes, or until the pasta is just tender. Refer to the package instructions for precise cooking time.
5. Stir in the chopped sun-dried tomatoes, spinach, and lemon juice. Bring the soup to a gentle boil until the spinach wilts. Turn off the heat.
6. Gradually add the Parmesan cheese, stirring until melted. Then pour in the heavy cream, warming the soup over low heat. Avoid boiling to keep the cheese smooth. Season with additional salt and pepper to taste.
7. Serve in bowls with extra Parmesan on top if desired.

Step-By-Step Process

Chef Jenn’s Tips

• Bone-in chicken breasts have the most flavor, but remove the skin first. enhance the flavor of the broth.
• Ensure the Parmesan melts fully before adding the cream for a silky texture.
• Add the spinach just before serving to keep it bright and fresh.

Recommended

Make It A Meal

This satisfying soup is perfect alone but pairs well with garlic bread or a Caesar salad. For a romantic touch, garnish with extra Parmesan and fresh basil, and serve with a glass of white wine.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. To prevent the ravioli from soaking up too much broth, consider storing them separately. This soup also freezes well for up to 3 months.