Description
Marry Me Chicken Soup is a comforting dish perfect for chilly nights, combining creamy flavors with tender chicken and vegetables in a one-pot meal.
Ingredients
Scale
- 12 oz. sun-dried tomatoes in oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 6 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons fresh basil, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 cups medium shell pasta (or small pasta of choice)
- 2 cups fresh spinach
- 3 cups shredded rotisserie chicken
- 4 oz. cream cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Start by heating 1 tablespoon of oil from the jar of sun-dried tomatoes in your Dutch oven over medium heat. Once hot, add the chopped onion and minced garlic. Sauté them until softened and translucent, which should take about 3 to 4 minutes.
- Next, stir in the sun-dried tomatoes followed by the tomato paste. Allow the mixture to cook for about 2 minutes, stirring occasionally, until the tomato paste darkens slightly.
- Pour in the chicken broth and heavy cream, mixing well. Then, add the fresh basil, Italian seasoning, garlic powder, salt, and crushed red pepper. Bring this mixture to a gentle boil, then reduce the heat to let it simmer for about 12 minutes.
- Once your broth has simmered and the flavors have developed, it’s time to add the pasta. Stir in the medium shell pasta and cook until al dente, which should take about 10 to 12 minutes.
- After the pasta is cooked, reduce the heat to low to avoid boiling. Stir in the fresh spinach, shredded rotisserie chicken, cream cheese, and grated Parmesan. Keep stirring gently until the cheese is melted and the chicken is heated through, roughly 5 minutes.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 380 kcal
- Sodium: 800 mg
- Protein: 25 g