Marry Me Chicken Soup (Creamy 30-Minute Dinner!)
This creamy Marry Me Chicken Soup blends sun-dried tomatoes, juicy chicken, parmesan, garlic, and fresh baby spinach into a silky one-pot comfort meal in only 30 minutes. Velvety yet light, each spoonful brings homey flavor and feel-good satisfaction.
Equipment
- 1 Pressure cooker with sauté setting
Ingredients
Main ingredients
- 1 tablespoon Olive oil
- 1 Medium yellow onion small diced
- 0.25 teaspoon Freshly ground pepper
- 2.5 teaspoons Salt divided
- 1 teaspoon Granulated garlic powder
- 1 teaspoon Dried thyme
- 1 6-oz can Tomato paste
- 1 quart Chicken stock
- 2 cups Filtered water
- 1 teaspoon Sugar
- 0.33 cup Sundried tomatoes in oil chopped
- 3 cups Cooked chicken diced or shredded
- 2 cups Small-shape pasta uncooked
- 0.5 cup Heavy cream
- 0.33 cup Grated parmesan cheese
- 2 cups Baby spinach
- 1 teaspoon Red wine vinegar
Instructions
Instructions
- Heat olive oil in the pressure cooker. Add diced onion and cook 3 to 4 minutes until softened.
- Add garlic powder, dried thyme, half of the salt, and pepper. Stir and sauté 1 minute until fragrant.
- Add tomato paste and cook 2 to 3 minutes until slightly caramelized.
- Pour in chicken stock and filtered water. Stir, close the lid, and set to high pressure for 10 minutes.
- Do a quick release. Add remaining salt, sugar, chopped sundried tomatoes, chicken, and pasta.
- Close the lid again and cook on high pressure for 5 more minutes. Use slow release afterward.
- Open lid, stir in heavy cream, parmesan, baby spinach, and red wine vinegar. Serve warm.
Notes
Swap thyme for Italian seasoning if you'd like. Use pre-cooked chicken or pre-diced onions to speed it up. Don’t use large pasta shapes—they’ll soak up too much broth.