Description
This Marry Me Chicken Soup offers irresistible flavor and comfort with creamy broth, tender chicken, and fresh ingredients. Perfect for cozy dinners or gatherings!
Ingredients
- Sun-Dried Tomatoes (0.5 cup, julienne-cut, packed in oil with herbs)
- Oil from Sun-Dried Tomato Jar (1 tablespoon)
- Yellow Onion (1.5 cups, chopped)
- Garlic (4 cloves, minced)
- Tomato Paste (3 tablespoons)
- Chicken Broth (32 oz, about 2 packages)
- Heavy Whipping Cream (1 cup)
- Fresh Basil (4 teaspoons, plus more for garnish)
- Kosher Salt (2 teaspoons)
- Dried Italian Seasoning (1.5 teaspoons)
- Garlic Powder (1 teaspoon)
- Crushed Red Pepper (0.25 teaspoon, or more to taste)
- Medium Shell Pasta (8 oz, uncooked)
- Fresh Baby Spinach (3 cups, roughly chopped)
- Shredded Rotisserie Chicken (2 cups)
- Cream Cheese (8 oz, cubed, room temperature)
- Parmesan Cheese (1.5 oz, finely shredded, plus more for garnish)
Instructions
- Heat oil in a Dutch oven and sauté onion and garlic until translucent.
- Stir in tomato paste and sun-dried tomatoes; cook for 2 minutes.
- Add chicken broth, cream, basil, salt, seasoning, garlic powder, and red pepper; bring to a gentle boil and simmer for 12 minutes.
- Incorporate uncooked pasta and cook for 12 minutes until tender.
- Stir in spinach, chicken, cream cheese, and Parmesan; mix until melted and combined.
- Serve warm, garnished with additional Parmesan and basil.
Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Easily adaptable for gluten-free pasta or dairy-free cream alternatives.
For thicker soup, add a splash of broth or water while reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 1000mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 75mg