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Marry Me Chicken Soup

Marry Me Chicken Soup
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Bowl full of tender rotisserie chicken in velvety Parmesan broth with sun-dried tomatoes. Rich, creamy, ridiculously cozy one-pot dish ready in under an hour.

Ingredients

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  • ½ cup sun-dried tomatoes packed in oil with herbs, julienne-cut
  • 1 tablespoon oil from sun-dried tomato jar
  • 1½ cups yellow onion, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 32 ounces (4 cups) chicken broth
  • 1 cup heavy whipping cream
  • 4 teaspoons fresh basil, chopped (plus more for garnish)
  • 2 teaspoons kosher salt
  • 1½ teaspoons dried Italian seasoning
  • 1 teaspoon garlic powder
  • ¼ teaspoon crushed red pepper (optional)
  • 8 ounces uncooked medium shell pasta
  • 3 cups fresh baby spinach, roughly chopped
  • 2 cups cooked rotisserie chicken, shredded
  • 8 ounces cream cheese, cubed and at room temperature
  • 1½ ounces Parmesan cheese, finely shredded (plus extra for garnish)

Instructions

  1. Heat 1 tablespoon sun-dried tomato oil in large Dutch oven over medium heat. Add onions and garlic, cooking for 3 to 4 minutes until softened and fragrant.
  2. Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until tomato paste deepens in color.
  3. Pour in chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Stir well. Bring to gentle boil over medium heat, stirring occasionally. Simmer for 12 minutes.
  4. Add uncooked pasta shells. Reduce heat to medium-low and cook for 12 minutes, stirring occasionally, until pasta is tender.
  5. Lower heat to low. Stir in spinach, shredded chicken, cubed cream cheese, and Parmesan. Stir often for 5 minutes, pressing cream cheese against pot side to help it melt, until both cheeses melt completely and chicken is warmed through.
  6. Taste and adjust salt and pepper if needed. Ladle into bowls and garnish with extra Parmesan, fresh basil, and sprinkle of red pepper flakes. Serve hot.

Notes

  • Bring cream cheese to room temperature before adding – it melts much more smoothly and won’t form lumps.
  • Use sun-dried tomatoes packed in oil with herbs rather than dried variety for better texture and flavor.
  • Pasta will absorb liquid as soup sits – add splash of broth when reheating to restore creamy consistency.
  • If sensitive to spice, start with less crushed red pepper and adjust to taste.

Nutrition

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