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Homemade Marry Me Chicken Soup with Spinach

Homemade Marry Me Chicken Soup with Spinach for Comforting Nights

Enjoy a warm bowl of Homemade Marry Me Chicken Soup with Spinach, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness; vegetable oil can be a lighter alternative.
  • 1 cup Onion, diced Use yellow or white onion for the best taste.
  • 1 cup Carrot, diced Can be substituted with other root vegetables.
  • 1 cup Celery, diced Leeks can add a unique twist.
  • 3 cloves Garlic, minced Fresh garlic is best, but garlic powder works in a pinch.
For the Flavor Boost
  • 1/2 cup Sundried Tomatoes Fresh tomatoes can be used instead.
  • 1 teaspoon Red Pepper Flakes Omit for a milder flavor if preferred.
  • 1 leaf Bay Leaf Consider using thyme or oregano for a different profile.
For the Creamy Texture
  • 1 cup Ditalini Pasta Substitute with gluten-free pasta if needed.
  • 6 cups Chicken Broth Homemade or low-sodium is perfect.
  • 4 ounces Reduced-Fat Cream Cheese Full-fat can enrich the flavor.
  • 1 cup Half and Half Can substitute with milk for a lighter result.
For the Final Touches
  • 2 cups Rotisserie Chicken, shredded Pre-cooked for convenience.
  • 1/2 cup Parmesan Cheese, grated Nutritional yeast can be used for a dairy-free option.
  • 2 cups Spinach Can also swap with Swiss chard or collard greens.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes, until softened.
  2. Stir in garlic and cook for 1 minute. Add sundried tomatoes and red pepper flakes, stirring for another minute.
  3. Add bay leaf, ditalini pasta, and chicken broth. Bring to a boil, then simmer for 10-12 minutes until pasta is al dente.
  4. Lower heat and stir in cream cheese and half and half. Simmer gently until cream cheese melts into the soup.
  5. Add shredded rotisserie chicken and spinach. Cook for 1-2 minutes until spinach wilts.
  6. Remove bay leaf, adjust seasoning with salt & pepper. Serve hot, garnished with Parmesan cheese.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 3000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Refrigerate leftovers for up to 4 days. Reheat gently on stove with a splash of broth to maintain creaminess.

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