Marry Me Chicken Soup
All the dreamy, creamy flavors of Marry Me Chicken—now in a soul-soothing soup. It’s a warm hug in a bowl.
Equipment
- - Dutch oven or soup pot
- Knife and cutting board
- Wooden spoon
Ingredients
- **Main Ingredients**
- - ½ cup sun-dried tomatoes in oil
- - 1 tbsp oil from the tomato jar
- - 1½ cups yellow onion chopped
- - 4 cloves garlic minced
- **Flavor Boosters**
- - 3 tbsp tomato paste
- - 32 oz chicken broth
- - 1 cup heavy cream
- - 4 tsp fresh basil
- - 2 tsp kosher salt
- - 1½ tsp Italian seasoning
- - 1 tsp garlic powder
- - ¼ tsp crushed red pepper
- **Add-ins**
- - 8 oz medium shell pasta
- - 3 cups chopped spinach
- - 2 cups shredded rotisserie chicken
- - 8 oz cream cheese cubed
- - 1½ oz Parmesan cheese shredded
Instructions
- Heat tomato oil in a Dutch oven. Add onion and garlic. Cook 3–4 min.
- Stir in tomato paste and sun-dried tomatoes. Cook 2 min.
- Add broth, cream, herbs, and spices. Simmer for 12 min.
- Add pasta. Cook 12 min until tender.
- Lower heat. Stir in spinach, chicken, cream cheese, and Parmesan. Cook 5 min until melted and creamy.
- Garnish and serve hot.
Notes
- Let cream cheese soften first for easier melting
- Use orzo or ditalini if you prefer smaller pasta shapes
- Serve with crusty bread or salad for a full meal
- Use orzo or ditalini if you prefer smaller pasta shapes
- Serve with crusty bread or salad for a full meal