Marry Me Chicken Soup

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 1 hour

Ingrédients

½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)

1 tbsp oil from sun-dried tomato jar

1 ½ cups chopped yellow onion

4 cloves garlic, minced

3 tbsp tomato paste

32 oz or 2 packages chicken broth

1 cup heavy whipping cream

4 tsp fresh basil (plus more for garnish)

2 tsp kosher salt

1 ½ tsp dried Italian seasoning

1 tsp garlic powder

¼ tsp crushed red pepper (or more if you like heat)

8 oz uncooked medium shell pasta

3 cups fresh baby spinach, roughly chopped

2 cups shredded rotisserie chicken

8 oz cream cheese, cubed (room temperature)

1 ½ oz Parmesan cheese, finely shredded (plus more for garnish)

Instructions

Sauté the Aromatics

Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add onions and garlic, cooking for 3-4 minutes until softened and fragrant.

Build the Base

Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.

Simmer the Broth

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.

Cook the Pasta

Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.

Make It Creamy & Delicious

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.

Serve & Enjoy

Ladle into bowls, garnish with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes. Serve immediately with crusty bread or a fresh green salad on the side.

Nutrition

• Calories: 657 kcal
• Lipides Saturés: 22 g
• Cholestérol: 190 mg
• Glucides Totaux: 37 g
• Sucres Totaux: 7 g
• Protéines: 34 g