Description
This comforting soup is a clever twist on the viral Marry Me Chicken trend, transforming those signature sun-dried tomato and creamy flavors into a hearty, soul-soothing bowl. With tender shredded chicken, delicate orzo, and a rich, tomato-infused broth, this dish is perfect for chilly nights or busy weeknights. It is sophisticated yet approachable, offering a velvety texture and savory depth that feels like a hug in every spoonful.
Ingredients
2 tablespoons olive oil
1 small white onion, finely diced
4 cloves garlic, minced
1 tablespoon tomato paste
1/3 cup sun-dried tomatoes in oil, chopped
1/2 teaspoon Italian seasoning
1/2 teaspoon sea salt
1/8 teaspoon black pepper
4 cups chicken broth
1 cup orzo pasta
2 cups cooked shredded chicken
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 cups fresh baby spinach
Fresh basil for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, salt, and pepper, sautéing until translucent.
Stir in the minced garlic, tomato paste, and sun-dried tomatoes, cooking for 1-2 minutes until fragrant.
Pour in the chicken broth and bring to a gentle boil.
Add the orzo pasta and cook for about 8-10 minutes until tender.
Stir in the shredded chicken and heavy cream, lowering the heat to a simmer.
Add the Parmesan cheese and fresh spinach, stirring until the spinach has wilted.
Serve hot, garnished with fresh basil.
Notes
Use rotisserie chicken for a faster prep time. If the soup becomes too thick after sitting, add a splash of chicken broth before reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg