Can I use a different type of pasta?

Yes! Small pasta shapes like orzo, mini shells, or even broken spaghetti work great. Just adjust the cooking time according to the package directions for your chosen pasta.

How can I make this soup lighter?

Swap the heavy cream for half-and-half or whole milk, and use less Parmesan cheese. The soup will still be delicious but with fewer calories and less richness.

Can I make Marry Me Chicken Soup in a slow cooker?

Absolutely. Sauté the vegetables and garlic on the stovetop first, then transfer everything except the pasta, cream, and Parmesan to your slow cooker. Cook on low for 4-6 hours, then stir in the cooked pasta, cream, and cheese during the last 15 minutes.

What if my soup is too thick?

Simply thin it out with additional chicken broth or water, adding a little at a time until you reach your desired consistency. The pasta absorbs liquid as it sits, so this is completely normal.

Marry Me Chicken Soup Recipe - Creamy, Delicious & Ready in 30 Minutes

Name: Marry Me Chicken Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 8 oz dry ditalini pasta (or other small pasta); 3 tbsp sun-dried tomato oil (from the jar); 1 medium yellow onion, diced; 3 medium carrots, chopped; 3 celery stalks, chopped; 8 garlic cloves, minced; 1/4 cup tomato paste; 1 tbsp unsalted butter; 1/3 cup chopped sun-dried tomatoes (oil-packed, drained); 8 cups low-sodium chicken broth; 1 tbsp Italian seasoning; 1 tsp dried oregano; 1/2 tsp dried basil; 1 1/4 tsp salt; 1/2 tsp black pepper; 3 cups shredded chicken (rotisserie or cooked); 3/4 cup heavy cream; 3/4 cup freshly shredded Parmesan cheese; Chopped fresh basil (optional, for garnish)

Marry Me Chicken Soup Recipe

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A soul-warming, Tuscan-inspired soup with shredded chicken, sun-dried tomatoes, Italian herbs, pasta, and creamy Parmesan broth. Ready in just 30 minutes.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Soup
Method: Stovetop, Simmer
Cuisine: Italian-American

Ingredients

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8 oz dry ditalini pasta (or other small pasta)
3 tbsp sun-dried tomato oil (from the jar)
1 medium yellow onion, diced
3 medium carrots, chopped
3 celery stalks, chopped
8 garlic cloves, minced
1/4 cup tomato paste
1 tbsp unsalted butter
1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
8 cups low-sodium chicken broth
1 tbsp Italian seasoning
1 tsp dried oregano
1/2 tsp dried basil
1 1/4 tsp salt
1/2 tsp black pepper
3 cups shredded chicken (rotisserie or cooked)
3/4 cup heavy cream
3/4 cup freshly shredded Parmesan cheese
Chopped fresh basil (optional, for garnish)

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Instructions

Cook the pasta according to package instructions until al dente, 8-10 minutes. Drain and set aside.
In a large Dutch oven or pot, heat sun-dried tomato oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Add tomato paste and butter. Stir until vegetables are coated. Add chopped sun-dried tomatoes and sauté for 2-3 minutes to build flavor.
Pour in chicken broth, Italian seasoning, oregano, basil, salt, and pepper. Bring to a boil, then reduce to a simmer for 10 minutes. The vegetables should be fork-tender and the broth should have a rich, tomato-infused color.
Remove from heat. Stir in shredded chicken, heavy cream, Parmesan cheese, and cooked pasta. Mix well until cheese melts and soup is heated through.
Ladle into bowls and garnish with fresh basil if desired. Serve warm and enjoy.

Notes

Cook pasta separately to prevent the soup from becoming too thick when stored as leftovers.
Use sun-dried tomato oil for sautéing to infuse the entire soup with rich, tangy flavor.
Freshly shred Parmesan cheese from a block for the smoothest melting and creamiest texture.
If soup thickens upon sitting, add chicken broth or water when reheating to reach desired consistency.
Can be frozen for up to 2 months. Freeze before adding pasta and cream, then add fresh when reheating.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 374 kcal
Sugar: 6 g
Sodium: 890 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 95 mg

Find it online: https://www.benefitiany.com/marry-me-chicken-soup-recipe/