Marry Me Chicken Orzo Soup
Marry Me Chicken Orzo Soup is a rich, creamy one-pot soup featuring tender pieces of chicken, delicate orzo pasta, sun-dried tomatoes, fresh spinach, Parmesan, and cream cheese. Tomato paste, basil, garlic, Italian herbs, and a touch of red pepper create a deeply savory broth with a subtle Italian-inspired character.
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Ingredients
Soup Base
- 8 cups reduced-sodium chicken broth
- 1 1/2 pounds boneless skinless chicken breasts, cut into approximately 1-inch cubes
- 3 tablespoons concentrated tomato paste
- 4 teaspoons finely minced fresh garlic
- 1 cup heavy whipping cream
- 1/2 cup chopped sun-dried tomatoes preferably packed in oil
- 1 tablespoon olive oil
- 4 teaspoons finely chopped fresh basil
- 1 1/2 teaspoons Italian seasoning blend
- 2 teaspoons kosher salt or adjusted to taste
- 1 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes optional
- 1 teaspoon garlic powder
Add-Ins
- 1 package 8 ounces cream cheese, softened to room temperature
- 3/4 cup dry orzo pasta
- 1/2 cup finely grated Parmesan cheese
- 3 cups chopped baby spinach
Instructions
- Warm the olive oil in a Dutch oven over medium-high heat. Add the cubed chicken breast and cook for approximately 5–7 minutes, turning as needed, until the pieces are browned on all sides.
- Stir in the minced garlic and continue cooking for about 30 seconds, stirring continuously to prevent the garlic from scorching.
- Add the tomato paste and chopped sun-dried tomatoes. Stir thoroughly and cook for another 1–2 minutes, until the mixture is aromatic and evenly incorporated.
- Pour the low-sodium chicken broth and heavy cream into the Dutch oven with the browned chicken mixture.
- Add the fresh basil, kosher salt, Italian seasoning, onion powder, garlic powder, and crushed red pepper flakes. Stir until the seasonings are evenly dispersed throughout the liquid.
- Bring the soup to a gentle boil over medium heat, allowing the broth and seasonings to blend before adding the pasta.
- Stir the orzo into the boiling soup, distributing it evenly throughout the pot.
- Reduce the heat so the soup maintains a steady simmer. Cook for 10–15 minutes, stirring periodically, until the orzo becomes tender and absorbs some of the seasoned broth.
- Turn the heat down to low. Add the chopped baby spinach, softened cream cheese, and grated Parmesan to the soup.
- Cook for an additional 10–15 minutes, stirring frequently, until both cheeses have fully melted into the broth and the spinach is completely wilted. The finished soup should have a smooth, rich, and creamy consistency.
Notes
- Oil-packed sun-dried tomatoes are preferred because their additional moisture helps them blend smoothly into the soup.
- Allow the cream cheese to soften at room temperature before adding it so that it incorporates more easily into the hot broth.
- The crushed red pepper flakes are optional and provide only a mild touch of heat.
- For a stronger fresh-basil flavor, an additional handful of chopped basil may be stirred into the soup at the end of cooking.