Marry Me Chicken Soup
A rich and creamy soup featuring sun-dried tomatoes, chicken, and pasta with a touch of heat.
Ingredients
- ½ cup sun-dried tomatoes julienne-cut, packed in oil with herbs
- 1 tablespoon oil from sun-dried tomato jar
- 1 ½ cups chopped yellow onion
- 4 cloves garlic minced
- 3 tablespoon tomato paste
- 32 oz or 2 packages chicken broth
- 1 cup heavy whipping cream
- 4 teaspoon fresh basil plus more for garnish
- 2 teaspoon kosher salt
- 1 ½ teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon 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)
Instructions
- Heat oil from sun-dried tomato jar in a large pot over medium heat.
- Add onions and cook until soft.
- Stir in garlic and cook for 30 seconds.
- Add tomato paste, sun-dried tomatoes, and red pepper. Cook for 2 minutes.
- Pour in chicken broth and bring to a boil.
- Add pasta and cook until al dente.
- Reduce heat to low. Stir in cream cheese until melted.
- Add heavy cream, chicken, spinach, basil, salt, Italian seasoning, and garlic powder.
- Simmer for 5 minutes until spinach wilts.
- Serve topped with Parmesan and fresh basil.
Notes
- Use fresh basil for best flavor.
- Adjust red pepper to your preferred spice level.
- Store leftovers in the fridge for up to 3 days.