Description
This comforting Slow Cooker Marry Me Chicken Soup combines tender shredded chicken, sun-dried tomatoes, fresh spinach, and a creamy broth enriched with cream cheese and Parmesan. Perfect for a hearty, flavorful meal made effortlessly in a slow cooker.
Ingredients
Chicken and Vegetables
- 3 large boneless, skinless chicken breasts
- 1/2 cup sun-dried tomatoes, sliced
- 1 yellow onion, diced
- 1 tbsp minced garlic
- 3 cups fresh spinach, roughly chopped
Broth and Dairy
- 5 cups chicken broth
- 8 oz cream cheese, cubed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Seasonings and Pasta
- 2 tbsp fresh basil, chopped (or 2 tsp dried basil)
- 1 tsp salt
- 1/8 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1 1/4 cups small or medium shell pasta
Instructions
- Combine Ingredients: Add the chicken breasts, sun-dried tomatoes, diced onion, minced garlic, chicken broth, cubed cream cheese, heavy cream, chopped basil, salt, pepper, Italian seasoning, and paprika into the slow cooker. Stir gently to combine.
- Cook on Slow Cooker: Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 4 hours until the chicken is fully cooked and tender.
- Shred Chicken and Blend Soup: Remove the chicken breasts from the slow cooker and shred them using two forks. Whisk the ingredients in the slow cooker well to break up any clumps of cream cheese, creating a smooth creamy broth. Return the shredded chicken back to the slow cooker.
- Add Pasta and Spinach: Stir in the shell pasta, roughly chopped fresh spinach, and grated Parmesan cheese. Cook on HIGH for an additional 20 to 30 minutes, or until the pasta is tender and the spinach is wilted.
- Serve: Ladle the soup into bowls and serve hot, optionally garnishing with extra Parmesan cheese or fresh basil for added flavor.
Notes
- Use fresh basil for the best flavor, but dried basil works well as a substitute.
- If you prefer a thicker soup, reduce the chicken broth to 4 cups or cook uncovered during the last 20 minutes.
- You can substitute the shell pasta with other small pasta shapes like elbow macaroni or orzo.
- For a lighter version, consider substituting heavy cream with half-and-half or whole milk.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
