Name: Marry Me Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: ½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs); 1 tbsp oil from the sun-dried tomato jar; 1 ½ cups chopped yellow onion; 4 cloves garlic, minced; 3 tbsp tomato paste; 32 oz chicken broth; 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); 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)

Description

A warm bowl of Marry Me Chicken Soup, a comforting dish with rich flavors and creamy textures, perfect for chilly days.

Ingredients

½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)
1 tbsp oil from the sun-dried tomato jar
1 ½ cups chopped yellow onion
4 cloves garlic, minced
3 tbsp tomato paste
32 oz chicken broth
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)
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)

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Instructions

Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add the onions and garlic, cooking for 3-4 minutes until softened and fragrant.
Stir in the tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring continuously, until the tomato paste deepens in color.
Pour in the chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Let it simmer for 12 minutes.
Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
Lower the heat to low, then stir in the spinach, shredded chicken, cream cheese, and Parmesan. Stir often for 5 minutes until the cheeses melt and the chicken is warmed through.
Ladle into bowls, garnishing 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

For an added depth of flavor, consider roasting your garlic before adding it to the soup. If you prefer a thinner soup, you can add an extra cup of chicken broth to reach your desired consistency.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American