Marry Me Chicken Soup Creamy 30-Minute Dinner
If you love the viral Marry Me Chicken, this creamy soup version brings all those cozy flavors together in just one pot. Juicy chicken, sun-dried tomatoes, garlic, parmesan, and a swirl of cream make every spoonful rich and comforting, with tender pasta and fresh spinach to keep it hearty yet bright.
Equipment
- 1 Dutch Oven
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion small diced
- ¼ teaspoon freshly ground pepper
- 2 ½ teaspoon salt divided
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried thyme
- 6 oz tomato paste 1 can
- 1 quart chicken stock
- 2 cups filtered water
- 1 teaspoon sugar
- ⅓ cup sundried tomatoes in oil chopped
- 3 cups cooked chicken diced or shredded
- 2 cups small-shape pasta (uncooked) e.g. orecchiette, ditalini, farfalle
- ½ cup heavy cream
- ⅓ cup grated parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
Instructions
- Heat olive oil in pressure cooker over medium. Add onion, ¼ teaspoon salt, and pepper. Sauté 5 minutes.
- Add garlic powder and thyme, cook 1 minute.
- Add tomato paste, stir constantly for 2-3 minutes to caramelize.
- Pour in chicken stock and water. Add remaining salt, sugar, and sundried tomatoes. Stir well.
- Close lid with sealing ring. Cook on high pressure for 10 minutes. Slow release.
- Open lid, stir in cooked chicken, pasta, cream, parmesan, spinach, and vinegar.
- Let sit a few minutes to thicken. Adjust seasoning. Serve warm.
Notes
Use orecchiette or ditalini for best pasta texture. Frozen spinach works in place of fresh. Use rotisserie chicken for a shortcut.