Description

Marry Me Chicken Soup is a rich, creamy, and comforting soup featuring tender shredded chicken, kale, sun-dried tomatoes, and pasta shells in a flavorful broth enriched with Parmesan cheese and heavy cream. It’s perfect for a satisfying family meal and pairs wonderfully with hearty buttered bread.

Ingredients

Scale

Base Ingredients

2 tablespoons olive oil
2 tablespoons butter
Salt and pepper, to taste

Vegetables & Aromatics

2 cups finely diced yellow onion (about 1 large onion)
2 cups finely diced carrots (about 5 carrots)
1 tablespoon minced garlic

Thickening & Broth

2 tablespoons flour
8 cups chicken broth

Pasta

2 cups medium pasta shells

Dairy & Cheese

1-1/2 cups heavy cream
1/2 packed cup grated Parmesan cheese

Greens & Add-ins

2-1/2 packed cups finely chopped kale
1/2 cup sun-dried tomatoes, chopped
2 cups cooked shredded chicken
1 teaspoon dried thyme

Optional for Serving

Hearty buttered bread
Red pepper flakes

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Instructions

Cook Veggies: In a large pot over medium heat, heat the olive oil and butter together. Once the butter has melted, add the finely diced onions, carrots, minced garlic, salt (½ teaspoon), and pepper (½ teaspoon). Sauté the mixture for 7 to 9 minutes until the vegetables become tender and fragrant. Sprinkle in the flour and cook for an additional minute, stirring constantly to form a roux.
Add Broth: Slowly whisk in 1 cup of the chicken broth to create a smooth slurry with the roux. Gradually add the remaining broth while continuously whisking and scraping the bottom of the pot to prevent lumps and sticking.
Cook Pasta: Bring the soup to a boil. Add the medium pasta shells and cook according to package directions, reducing the cooking time by 1 minute to keep the pasta slightly firm. Stir occasionally during cooking to prevent the pasta from sticking together.
Finish Soup: Reduce the heat to low. Stir in the heavy cream, chopped kale, and sun-dried tomatoes. Gradually add the grated Parmesan cheese in small amounts, stirring continuously until it melts smoothly into the soup. Add the cooked shredded chicken and mix thoroughly. Adjust seasoning with additional salt as needed. If a thinner consistency is desired, add more broth gradually.
Serve: Ladle the hot soup into bowls and serve immediately. For extra comfort, offer hearty buttered bread on the side and sprinkle red pepper flakes on top for a gentle kick of heat if preferred.

Notes

Use medium pasta shells for best texture and ease when serving.
For the Parmesan cheese, a sandy texture cheese works best for smooth melting.
Adding red pepper flakes is optional and can be adjusted based on heat preference.
For thinner soup consistency, you can add more chicken broth gradually.
This soup pairs well with crusty or buttered bread for a satisfying meal.