Marry Me Chicken Soup
This cozy soup blends sun-dried tomatoes, cream, spinach, and shredded rotisserie chicken into a warm bowl that feels like a hug. Quick to prepare and filled with rich flavors.
Ingredients
For the Soup Base
- ½ cup sun-dried tomatoes, julienne-cut packed in oil with herbs
- 1 tbsp oil from sun-dried tomato jar
- 1 ½ cups chopped yellow onion
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 32 oz chicken broth 2 packages
- 1 cup heavy whipping cream
- 4 tsp fresh basil plus more for garnish
- 2 tsp kosher salt
- 1 ½ tsp dried Italian seasoning
- 1 tsp garlic powder
- ¼ tsp crushed red pepper (or more if you like heat)
For the Soup Additions
- 8 oz uncooked medium shell pasta
- 3 cups fresh baby spinach, roughly chopped
- 2 cups shredded rotisserie chicken
- 8 oz cream cheese, cubed (room temperature)
- 1 ½ oz Parmesan cheese, finely shredded (plus more for garnish)
Instructions
Sauté the Aromatics
- Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add onions and garlic, cooking for 3-4 minutes until softened and fragrant.
Build the Base
- Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
Simmer the Broth
- Pour in the chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally. Let it simmer for 12 minutes.
Cook the Pasta
- Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
Make It Creamy & Delicious
- Lower the heat to low, then stir in spinach, shredded chicken, cream cheese, and Parmesan. Stir often for 5 minutes until the cheeses melt and the chicken is warmed through.
Serve & Enjoy
- Ladle into bowls, garnish with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes. Serve immediately with crusty bread or a fresh green salad on the side.
Notes
Cool the soup to room temperature within two hours, then store in airtight containers in the fridge for up to 3 days. Reheat gently on the stove over low heat so the cream does not break. If you freeze, leave out the pasta and add cooked pasta when you reheat; frozen soup keeps well for up to 3 months. Use room-temperature cream cheese for quicker melting.
Nutrition
Serving: 1gCalories: 580kcalCarbohydrates: 45gProtein: 31gFat: 30gSaturated Fat: 17gSodium: 885mgFiber: 2gSugar: 3g