Marry Me Chicken Soup
Creamy chicken soup with sun-dried tomatoes
Ingredients
Main Components
- ½ cup sun-dried tomatoes julienne-cut, packed in oil with herbs
- 1 tablespoon oil from the sun-dried tomato jar
- 1½ cups chopped yellow onion
- 4 cloves garlic minced
Flavor Boosters
- 3 tablespoons tomato paste
- 32 ounces chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons fresh basil plus more for garnish
- 2 teaspoons kosher salt
- 1½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper or to taste
The Good Stuff
- 8 ounces uncooked medium shell pasta
- 3 cups fresh baby spinach roughly chopped
- 2 cups shredded cooked chicken
- 8 ounces cream cheese cubed and softened
- 1½ ounces Parmesan cheese finely shredded, plus more for garnish
Instructions
- Heat the sun-dried tomato oil in a large Dutch oven over medium heat. Add onion and garlic and sauté for 3–4 minutes until softened and fragrant.
- Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the paste darkens slightly.
- Pour in chicken broth, heavy cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil, then simmer for 12 minutes.
- Add pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until pasta is tender.
- Lower heat to low and stir in spinach, shredded chicken, cream cheese, and Parmesan. Stir for 5 minutes until melted and creamy.
- Serve hot and garnish with extra Parmesan and fresh basil.
Notes
- Swap shell pasta with rotini or penne if needed