Marry Me Chicken Soup
This one-pot marry me chicken soup is comfort food in a bowl – in less than 30 minutes! Shredded chicken, sun-dried tomatoes, and hearty orzo pasta are nestled in a creamy, herby, Parmesan broth that everyone will love!
MORENO
Easy Marry Me Chicken Soup
- So easy! This marry me chicken soup is rich, comforting, and shockingly easy to make. It all cooks together in one pot – pasta included! – and takes less than a half hour from start to finish. This is one of those recipes you’ll want to keep in your back pocket for busy weeknights!
- So delicious! You will be amazed at how flavorful this soup is. With tender shredded chicken, sun-dried tomatoes, orzo pasta, savory herbs, and a splash of cream, this dish will have everyone asking for seconds!
Ingredients for Marry Me Chicken Soup
- onion & garlic
- Italian seasoning
- flour
- chicken stock
- orzo pasta
- rotisserie chicken
- sun-dried tomatoes
- spinach
- heavy cream
- Parmesan cheese
- balsamic vinegar
How to Make Marry Me Chicken Soup
Heat oil in a large pot over medium heat. Add onion and a couple pinches of salt and pepper and cook, stirring occasionally, for 4 minutes. Add garlic, Italian seasoning, and flour, and cook, stirring frequently, for 1 minute.
Add a few splashes of chicken stock to the pot to deglaze the pan and scrape all the yummy bits off the bottom.
Add uncooked orzo, rotisserie chicken, sun-dried tomatoes, the remaining chicken stock, and a couple pinches of salt and pepper to the pot.
Simmer for about 5 minutes until the pasta is al dente. Stir in spinach, heavy cream, Parmesan cheese, and balsamic vinegar.
Season to taste with salt and pepper. Garnish with basil chiffonade and enjoy!
Tips for Making One-Pot Chicken Soup
- Any chicken will work for this recipe! I like to use rotisserie chicken because it’s so easy and flavorful. But you can use leftover grilled chicken or even smoked chicken thighs.
- Don’t overcook the pasta! Carefully check the pasta throughout the cooking process to make sure it doesn’t get overcooked. You want to cook it just until al dente so it still has a toothsome bite.
- Add fresh herbs if you like! I like to garnish with fresh basil but you can add fresh chopped basil or parsley right to the broth for an extra zip of fresh flavor!
Make-Ahead Instructions
- This marry me chicken soup stays fresh in the fridge for up to 5 days.
- The pasta will continue to soak up the broth as it sits but it still tastes delicious.
- This soup reheats beautifully throughout the week for easy lunches or quick dinners!
Storing Leftover Soup
Store leftover marry me chicken soup in an airtight container in the fridge for up to 5 days.
Reheating Marry Me Chicken Soup
- Reheat chicken soup in a saucepan over medium heat until warmed through.
- You may need to add a splash of stock or cream to loosen up the soup a bit.
- Season to taste with salt and pepper before serving.
Try these easy soup recipes next!
Did you love this recipe?
Please leave a 5-star rating and review below!
Marry Me Chicken Soup
This one-pot marry me chicken soup is comfort food in a bowl – in less than 30 minutes! Shredded chicken, sun-dried tomatoes, and hearty orzo pasta are nestled in a creamy, herby, Parmesan broth that everyone will love!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 3 tablespoons flour
- 6 cups chicken stock
- 1 cup uncooked orzo pasta
- 2 cups shredded rotisserie chicken
- 1/2 cup chopped sun-dried tomatoes
- 1 cup chopped baby spinach
- 1.5 cups heavy cream
- 1 cup freshly shredded Parmesan cheese + more for garnish
- 1 teaspoon balsamic vinegar
- Kosher salt
- fresh cracked pepper
- chiffonade basil for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onion and a couple pinches of salt and pepper and cook, stirring occasionally, for 4 minutes.
- Add garlic, Italian seasoning, and flour and cook, stirring frequently, for 1 minute.
- Add a few splashes of chicken stock to the pot to deglaze the pan and scrape all the yummy bits off the bottom.
- Add uncooked orzo, rotisserie chicken, sun-dried tomatoes, the remaining chicken stock, and a couple pinches of salt and pepper to the pot.
- Bring to a simmer over medium-high heat. Reduce heat to low and simmer for about 5 minutes, or until the pasta is al dente. Stir every minute or so to ensure that the pasta doesn’t stick to the bottom of the pot.
- Add spinach, heavy cream, Parmesan cheese, and balsamic vinegar. Stir until the spinach is wilted and the cheese has melted.
- Season to taste with salt and pepper. Garnish with basil chiffonade and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
-
- Any chicken will work for this recipe! I like to use rotisserie chicken because it’s so easy and flavorful. But you can use leftover grilled chicken or even smoked chicken thighs.
-
- Don’t overcook the pasta! Carefully check the pasta throughout the cooking process to make sure it doesn’t get overcooked. You want to cook it just until al dente so it still has a toothsome bite.
-
- Add fresh herbs if you like! I like to garnish with fresh basil but you can add fresh chopped basil or parsley right to the broth for an extra zip of fresh flavor!
Fabulous
Woohoo! So glad that you enjoyed this recipe, Fraser!