Marry Me Chicken Soup Recipe
Creamy chicken soup with sun-dried tomatoesOne-pot Italian-inspired comfort foodReady in about 40 minutes
Ingredients
- ½ cup drained julienne-cut sun-dried tomatoes packed in oil
- 1 tablespoon oil from sun-dried tomato jar
- 1½ cups chopped yellow onion
- 4 garlic cloves minced
- 3 tablespoons tomato paste
- 2 32-ounce cartons chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons chopped fresh basil plus more for garnish
- 2 teaspoons kosher salt
- 1½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- 8 ounces uncooked medium shell pasta
- 3 cups chopped fresh baby spinach
- 2 cups shredded rotisserie chicken halal
- 8 ounces cream cheese cubed and softened
- 1½ ounces finely shredded Parmesan cheese
Instructions
- Heat the sun-dried tomato oil in a large Dutch oven over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 3 to 4 minutes. Stir in the tomato paste and sun-dried tomatoes and cook for about 2 minutes until the paste deepens in color.
- Pour in the chicken broth, heavy cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring the soup to a gentle boil. Add the pasta, reduce the heat to medium-low, and cook until the pasta is al dente, stirring occasionally.
- Lower the heat and stir in the spinach, shredded chicken, cream cheese, and Parmesan. Cook, stirring often, until the cheeses melt and the soup becomes creamy and smooth. Taste and adjust seasoning, then serve hot with optional garnishes.
Notes
Leftover roasted chicken or freshly cooked chicken breast works perfectly in this recipe. For a lighter version, replace half of the cream with milk. This soup pairs beautifully with crusty bread or garlic flatbread.