Marry Me Chicken Soup

📝 Ingredients

• 1 tablespoon oil from the sun-dried tomato jar
• 1 yellow onion, chopped
• 4 garlic cloves, minced (or 4 teaspoons minced garlic)
• 3 tablespoons tomato paste
• 1 (8-ounce) jar julienne-cut sun-dried tomatoes in oil with herbs, drained
• 2 (32-ounce) containers chicken broth
• 1 cup heavy whipping cream
• 6 fresh basil leaves, chopped (about 4 teaspoons), plus extra for garnish
• 2 teaspoons salt
• 1 tablespoon dried Italian seasoning
• 1 teaspoon garlic powder
• ¼ teaspoon crushed red pepper flakes (optional)
• 8 ounces uncooked shell pasta
• 3 cups fresh baby spinach, roughly chopped
• 2½ cups shredded rotisserie chicken
• 8 ounces cream cheese, cubed
• ¼ cup shredded Parmesan cheese, plus more for garnish

👩‍🍳 Directions

1. 1

   Heat the oil from the sun-dried tomato jar in a large pot or Dutch oven over medium heat.

2. 2

   Add the chopped onion and garlic and cook for 3 to 4 minutes, stirring occasionally, until softened and fragrant.

3. 3

   Stir in the tomato paste and drained sun-dried tomatoes. Cook for 2 minutes, stirring frequently to deepen the flavor.

4. 4

   Pour in the chicken broth and heavy cream. Add the chopped basil, salt, Italian seasoning, garlic powder, and crushed red pepper flakes, if using. Stir well and bring the soup to a boil, about 10 minutes.

5. 5

   Add the uncooked shell pasta and reduce the heat to medium-low. Cook for about 8 minutes, stirring occasionally, until the pasta is al dente.

6. 6

   Lower the heat and stir in the chopped spinach, shredded chicken, cubed cream cheese, and Parmesan cheese. Continue stirring until the cheeses are fully melted and the chicken is heated through, about 5 minutes.

7. 7

   Taste and adjust seasonings if needed.

8. 8

   Garnish with additional Parmesan cheese, fresh basil, and crushed red pepper flakes before serving.

9. 9

   Serve hot and enjoy!

💡 Tips for Success

• Drain the sun-dried tomatoes well before adding them to the soup to prevent excess oil from overpowering the broth.
• Cut larger pieces of sun-dried tomatoes into smaller bites for easier eating.
• Use freshly grated Parmesan cheese for the smoothest texture and best flavor.
• Stir the cream cheese in gradually and keep the heat low to help it melt evenly.
• Cook the pasta just until al dente since it will continue to soften as it sits in the soup.
• If making ahead, consider cooking the pasta separately and adding it when serving to prevent it from absorbing too much liquid.
• For extra spice, increase the crushed red pepper flakes.
• Add additional spinach if you want to sneak in more vegetables.
• Let the soup simmer gently after adding the cheeses to prevent curdling.
• Taste before serving and adjust salt as needed, especially since Parmesan and rotisserie chicken can vary in saltiness.
• Garnish generously with extra Parmesan, fresh basil, and crushed red pepper flakes for restaurant-style presentation.
• This soup thickens as it sits, so keep extra chicken broth on hand to thin leftovers if desired.

❓ Frequently Asked Questions