Marry Me Chicken Soup (Print Version)
# Ingredients:
01 -
1/2 cup sun-dried tomatoes in oil, julienned.
02 -
1 tablespoon oil from sun-dried tomato jar.
03 -
1 1/2 cups yellow onion, chopped.
04 -
4 garlic cloves, minced.
05 -
3 tablespoons tomato paste.
06 -
2 packages (32 ounces each) chicken broth.
07 -
1 cup heavy whipping cream.
08 -
4 teaspoons fresh basil, chopped.
09 -
2 teaspoons kosher salt.
10 -
1 1/2 teaspoons Italian seasoning.
11 -
1 teaspoon garlic powder.
12 -
1/4 teaspoon crushed red pepper.
13 -
8 ounces medium shell pasta.
14 -
3 cups fresh baby spinach, chopped.
15 -
2 cups rotisserie chicken, shredded.
16 -
8 ounces cream cheese, cubed.
17 -
1 1/2 ounces Parmesan cheese, shredded.
# Instructions:
01 -
Heat sun-dried tomato oil in Dutch oven over medium.
02 -
Cook onion and garlic until soft, 3-4 minutes.
03 -
Add tomato paste and sun-dried tomatoes, cook 2 minutes.
04 -
Add broth, cream, basil, salt, and seasonings, bring to a boil.
05 -
Add pasta, reduce to medium-low, and cook for 12 minutes.
06 -
Reduce heat to low.
07 -
Stir in spinach, chicken, cream cheese, and Parmesan.
08 -
Cook until the cheese melts, about 5 minutes. Garnish with extra Parmesan, basil, and red pepper.
# Notes:
01 -
A rich, creamy soup that combines Italian flavors with comfort food. Best served fresh while pasta is al dente.