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Marry Me Chicken Soup

A creamy and comforting chicken soup with sun-dried tomatoes and fresh herbs, perfect for warming hearts and stomachs.
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Préparation 10 minutes
Cuisson 20 minutes
Temps total 30 minutes
Portions: 6 servings
Plat: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Préparation Notes

Ingrédients
  

Main Ingredients
  • ½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs) For a rich flavor.
  • 1 tbsp oil from sun-dried tomato jar
  • 1 ½ cups chopped yellow onion Adds sweetness.
  • 4 cloves garlic, minced For depth of flavor.
  • 3 tbsp tomato paste Enhances the soup's richness.
  • 32 oz chicken broth Use low-sodium if preferred.
  • 1 cup heavy whipping cream For creamy texture.
  • 4 tsp fresh basil Plus more for garnish.
  • 2 tsp kosher salt Adjust to taste.
  • 1 ½ tsp dried Italian seasoning Convenient herb blend.
  • 1 tsp garlic powder
  • ¼ tsp crushed red pepper Add more for extra heat.
  • 8 oz uncooked medium shell pasta Regular or gluten-free.
  • 3 cups fresh baby spinach, roughly chopped For added nutrition.
  • 2 cups shredded rotisserie chicken For convenience.
  • 8 oz cream cheese, cubed Should be at room temperature.
  • 1 ½ oz Parmesan cheese, finely shredded Plus more for garnish.

Préparation
 

Preparation
  1. Gather all your ingredients and tools, including a Dutch oven or large pot, wooden spoon or spatula, chopping board and knife, and measuring cups and spoons.
  2. Heat 1 tablespoon of sun-dried tomato oil in your Dutch oven over medium heat.
  3. Add the chopped yellow onion and cook for 3-4 minutes until translucent.
  4. Stir in minced garlic and cook for 1 more minute.
Building the Base
  1. Stir in 3 tablespoons of tomato paste and the julienne-cut sun-dried tomatoes, cooking for 2 minutes.
  2. Pour in 32 oz of chicken broth and 1 cup of heavy whipping cream.
  3. Add 4 teaspoons of fresh basil, 2 teaspoons of salt, 1 ½ teaspoons of Italian seasoning, 1 teaspoon of garlic powder, and ¼ teaspoon of crushed red pepper.
  4. Bring to a gentle boil, then simmer for 12 minutes.
Cooking the Pasta
  1. Add 8 oz of uncooked pasta to the pot and cook for 12 minutes on medium-low heat, stirring occasionally.
Finalizing the Soup
  1. Lower the heat to low, then stir in 3 cups of baby spinach, 2 cups of shredded chicken, 8 oz of cream cheese, and 1 ½ oz of Parmesan cheese.
  2. Cook for about 5 minutes, allowing the cheeses to melt and the chicken to warm through.
Serving
  1. Taste the soup and adjust seasoning as needed. Serve hot, garnished with extra Parmesan cheese and basil.

Notes et conservation

For added nutrition, consider throwing in more veggies like carrots or zucchini. To make it gluten-free, opt for gluten-free pasta.