Description
This Marry Me Chicken Soup is a comforting and creamy bowl packed with savory flavors from sun-dried tomatoes, creamy cheese, tender rotisserie chicken, and fresh basil. Perfect for a hearty meal, this soup combines pasta, spinach, and a rich tomato-cream broth that warms the soul and delights the palate.
Ingredients
Units
Scale
Sun-Dried Tomato Mixture
- 1/2 cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
- 1 tablespoon oil from sun-dried tomato jar, divided
- 1 1/2 cups chopped yellow onion
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 3 tablespoons tomato paste
Broth and Seasonings
- 2 (32-ounce) packages chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons chopped fresh basil, plus more for garnish (optional)
- 2 teaspoons kosher salt
- 1 1/2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper, plus more for garnish
Main Ingredients
- 8 ounces uncooked medium shell pasta
- 3 cups packed roughly chopped fresh baby spinach
- 2 cups shredded rotisserie chicken
- 8 ounces cream cheese, cubed, at room temperature
- 1 1/2 ounces Parmesan cheese, finely shredded, plus more for garnish
Instructions
- Prepare Ingredients: Gather and measure all ingredients to ensure smooth cooking process.
- Sauté Aromatics: Heat 1 tablespoon oil from the sun-dried tomato jar in a large Dutch oven over medium heat until shimmering. Add chopped onion and minced garlic, and cook while stirring often until softened, about 3 to 4 minutes.
- Develop Tomato Base: Stir in the tomato paste and sun-dried tomatoes, cooking and stirring constantly until the tomato paste deepens slightly in color, about 2 minutes, to intensify the flavor.
- Add Liquids and Seasonings: Pour in the chicken broth and heavy whipping cream. Stir in fresh basil, kosher salt, dried Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture to a boil over medium heat, stirring occasionally, about 12 minutes to blend flavors.
- Cook Pasta: Add the uncooked medium shell pasta to the boiling soup. Reduce heat to medium-low and cook, stirring occasionally, until the pasta is al dente, approximately 12 minutes.
- Finish Soup: Lower heat to low and add the chopped baby spinach, shredded rotisserie chicken, cubed cream cheese, and shredded Parmesan cheese. Cook while stirring often until the cheeses are fully melted and the chicken is heated through, about 5 minutes.
- Serve: Garnish with additional Parmesan cheese, fresh basil, and crushed red pepper if desired. Serve the soup immediately while hot and enjoy.
Notes
- Use rotisserie chicken for convenience and extra flavor, but leftover cooked chicken works well too.
- Adjust crushed red pepper to your spice preference or omit for a milder soup.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
- Fresh basil adds brightness; if unavailable, dried basil can be used but add less, as dried herbs are more concentrated.
- This soup can be reheated on the stovetop gently to avoid curdling the cream.
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
