Description

This Marry Me Chicken Soup offers an irresistible flavor with tender chicken, creamy broth, and sun-dried tomatoes, making it perfect for a comforting, homemade meal.

Ingredients

Scale

0.5 cup sun-dried tomatoes
1 tablespoon oil from sun-dried tomato jar
1.5 cups yellow onion, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
32 oz chicken broth
1 cup heavy whipping cream
4 teaspoons fresh basil
2 teaspoons kosher salt
1.5 teaspoons dried Italian seasoning
1 teaspoon garlic powder
0.25 teaspoon crushed red pepper, or more to taste
8 oz medium shell pasta, uncooked
3 cups fresh baby spinach, roughly chopped
2 cups rotisserie chicken, shredded
8 oz cream cheese, cubed, room temperature
1.5 oz Parmesan cheese, finely shredded

Cook Mode Prevent your screen from going dark

Instructions

Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Sauté chopped onion and minced garlic for 3-4 minutes until fragrant.
Stir in sun-dried tomatoes and tomato paste; cook for another 2 minutes.
Pour in chicken broth and heavy cream, along with basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil, then let it simmer for 12 minutes.
Add uncooked shell pasta to the boiling broth and cook for around 12 minutes until al dente.
Fold in chopped spinach, shredded rotisserie chicken, cream cheese, and Parmesan cheese, stirring until fully melted and heated.
Ladle into bowls and garnish with Parmesan, fresh basil, and additional red pepper flakes.

Notes

For a gluten-free option, substitute pasta with gluten-free alternatives.
Use room temperature cream cheese for smoother blending into the soup.
This soup can be stored in the refrigerator for up to 3 days, or frozen for 3 months.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 1050mg
Fat: 27g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 22g
Cholesterol: 90mg