Can I Freeze Marry Me Chicken Soup?

Yes, Here’s How to Do It Safely Let the soup cool completely before transferring it to airtight containers. Leave some space at the top since liquids expand when frozen. Store in the freezer for up to three months. When ready to reheat, thaw overnight in the fridge or heat directly on low heat.

Is Marry Me Chicken Soup Gluten-Free?

It Depends on the Ingredients Used To make it gluten-free, substitute regular noodles with rice noodles or omit them altogether. Similarly, avoid using wheat flour as a thickener and opt for cornstarch instead.

Marry Me Chicken Soup: A Heartwarming Recipe and Guide

Description

This creamy chicken and tomato soup is rich, flavorful, and packed with tender chicken, hearty pasta, and vibrant spinach. Perfect for a cozy meal, it comes together in under an hour — ideal for a comforting weeknight dinner!

Ingredients

Scale

1 1/2 pounds chicken breast or thighs, cut into bite-sized pieces
2 teaspoons salt (divided, or to taste)
2 tablespoons unsalted butter
1 medium yellow onion, diced
3 garlic cloves, minced
1/4 teaspoon black pepper (plus more to taste)
1/2 cup sliced sun-dried tomatoes (drained if packed in oil)
3 tablespoons tomato paste
6 cups chicken broth (low-sodium)
1 teaspoon dried thyme
1 pinch red pepper flakes (optional)
8 ounces medium pasta shells
5 ounces fresh spinach
3/4 cup heavy cream
1/2 ounce grated Parmesan cheese (plus extra for serving)

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Instructions

Cook the Chicken:
Season the chicken pieces with 1 teaspoon of salt. Melt butter in a large pot over medium-high heat. Cook the chicken in batches, browning on both sides, for about 4–6 minutes per batch. Remove the chicken and set aside.
Sauté the Aromatics:
Reduce heat to medium. Add the onion, garlic, black pepper, and the remaining teaspoon of salt. Cook for 3–4 minutes, stirring occasionally, until the onion softens.
Add Tomatoes and Paste:
Stir in the sun-dried tomatoes and tomato paste. Cook for 2–3 minutes, stirring frequently, until the paste darkens slightly.
Build the Soup Base:
Pour in the chicken broth, thyme, and red pepper flakes (if using). Bring the mixture to a boil.
Cook the Pasta:
Add the pasta shells, reduce to a simmer, and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente.
Finish the Soup:
Return the cooked chicken to the pot along with any juices. Add the spinach, heavy cream, and Parmesan cheese. Stir until the spinach wilts and the chicken is heated through, about 2 minutes. Taste and adjust seasoning as needed.
Serve:
Ladle the soup into bowls and top with extra Parmesan cheese if desired.

Notes

Time-Saver Option: Use 2 1/2 cups of pre-cooked chicken. Skip the chicken cooking step and add it with the spinach and cream.
Make-Ahead Trick: If you’re not serving immediately, cook the pasta separately for 1 minute less than the package suggests. Add the cooked pasta to the soup when ready to serve.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Prep Time: 10 mins
Cook Time: 45 mins
Category: Soup
Method: Stovetop
Cuisine: American/Italian-inspired

Nutrition

Serving Size: 2/3 cups
Calories: ~420 Kcal
Sugar: 6 g
Sodium: 800 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 95 mg