Soup On Sunday: Marry Me Chicken Soup

Marry Me Chicken is one of my FAVORITE dishes and when I found a soup recipe inspired by it, I asked zero questions. I did find that I wanted to add more broth than the original recipe called for and I also don’t think the cream cheese is 100% necessary. It looked perfectly creamy without it, BUT I wanted to give the original recipe a shot. But do what sounds best to you!!

By @mrsmckennabarry

Original recipe source

Cook time: 45 minutes

Servings: 6

Ingredients

• 1 tbsp sun-dried tomato oil
• 1.5 cups yellow onion
• 4 cloves garlic
• 3 tbsp tomato paste
• 0.5 cup sun-dried tomatoes
• 6 cups chicken broth
• 1 cup heavy whipping cream
• 4 tsp fresh basil
• 2 tsp kosher salt
• 1.5 tsp dried Italian seasoning
• 1 tsp garlic powder
• 0.25 tsp crushed red pepper
• 8 oz medium shell pasta
• 3 cups baby spinach
• 2 cups shredded rotisserie chicken
• 8 oz cream cheese
• 1.5 oz Parmesan cheese
• 1 pinch Parmesan cheese

Instructions

1. Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add onions and cook for 3-4 minutes until softened, then add and cook garlic until fragrant.
2. Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
3. Pour in the chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally. Let it simmer for 12 minutes.
4. Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
5. Lower the heat to low, then stir in spinach, shredded chicken, cream cheese, and Parmesan. Stir often for 5 minutes until the cheeses melt and the chicken is warmed through.
6. Ladle into bowls, garnish with extra Parmesan.