Marry Me Chicken Soup
A rich, creamy soup with shredded rotisserie chicken, sun-dried tomatoes, and cheesy broth that warms the soul.
Ingredients
For the base
- ½ cup sun-dried tomatoes (julienne-cut, packed in oil) Flavor backbone of the soup.
- 1 tbsp oil from sun-dried tomato jar Adds richness and flavor.
- 1 ½ cups chopped yellow onion For aromatic depth.
- 4 cloves garlic, minced Enhances flavor.
- 3 tbsp tomato paste Adds richness and depth of flavor.
- 32 oz chicken broth Base liquid for the soup.
- 1 cup heavy whipping cream Provides creaminess.
- 4 tsp fresh basil Adds freshness.
- 2 tsp kosher salt For seasoning.
- 1 ½ tsp dried Italian seasoning Adds herbal flavor.
- 1 tsp garlic powder Enhances flavor.
- ¼ tsp crushed red pepper Adjust to preferred heat.
For the pasta and greens
- 8 oz uncooked medium shell pasta Holds the creamy broth.
- 3 cups fresh baby spinach, roughly chopped For added nutrients and color.
- 2 cups shredded rotisserie chicken Provides protein and flavor.
- 8 oz cream cheese, cubed (room temperature) Adds creaminess.
- 1 ½ oz Parmesan cheese, finely shredded Adds a cheesy finish.
Instructions
Preparation
- Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat.
- Add the chopped onions and minced garlic. Cook for 3–4 minutes until softened and fragrant.
Build the Tomato Base
- Stir in the 3 tablespoons tomato paste and the chopped sun-dried tomatoes. Cook for about 2 minutes, stirring constantly.
Simmer the Broth
- Pour in the chicken broth and the cup of heavy cream. Add seasonings including basil, salt, Italian seasoning, garlic powder, and crushed red pepper.
- Bring to a gentle boil over medium heat, then let it simmer for 12 minutes.
Cook the Pasta
- Add the uncooked medium shell pasta. Reduce heat to medium-low and cook for 12 minutes, until tender but not mushy.
Make it Creamy and Finish
- Lower the heat to low, then stir in the chopped baby spinach, shredded rotisserie chicken, cubed cream cheese, and shredded Parmesan.
- Stir often for about 5 minutes until cheeses melt and chicken is warmed through.
Serve and Garnish
- Ladle into bowls and top with extra Parmesan, fresh basil leaves, and a sprinkle of red pepper flakes. Serve immediately.
Notes
For thicker soup, let it simmer uncovered an extra 5–8 minutes before adding pasta. For thinner soup, add up to 1 cup extra broth. If you plan to keep leftovers, cook the shells 1–2 minutes under al dente and finish cooking in the soup as directed.