Marry Me Chicken Soup (Creamy 30-Minute Dinner!)

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

1 medium yellow onion, small diced

¼ teaspoon freshly ground pepper

2 ½ teaspoon salt, divided

1 teaspoon granulated garlic powder

1 teaspoon dried thyme

1 6-oz can tomato paste

1 quart chicken stock

2 cups filtered water

1 teaspoon sugar

⅓ cup sundried tomatoes in oil, chopped

3 cups diced or shredded cooked chicken

2 cups small-shape pasta (uncooked) such as orecchiette, ditalini, farfalle

½ cup heavy cream

⅓ cup grated parmesan cheese

2 cups baby spinach

1 teaspoon red wine vinegar

Directions

Heat a large heavy bottom pot or Dutch oven over medium high heat. Add the olive oil, onion, and ¼ teaspoon salt and black pepper. Cook until the onion begins to soften, about 3-5 minutes, stirring frequently.

Sprinkle the onion with the garlic powder and thyme, then cook until fragrant, about one minute, stirring constantly. Add the tomato paste and cook for 30 seconds, stirring constantly.

Add the chicken stock and 2 cups of water, scraping up any browned bits from the bottom of the pan. Add 2 teaspoons salt,the sugar, sun dried tomatoes, and chicken, stirring to combine. Cover, and bring to a rolling boil.

Add the pasta, stirring to ensure the pasta doesn’t stick. Cover, reduce to a strong simmer, and cook until the pasta is just cooked through, about 8-15 minutes, depending on the pasta shape. Uncover and stir occasionally to prevent the pasta from sticking together or anything sticking to the bottom of the pan.

Turn the heat off, uncover, and add the cream, parmesan cheese, vinegar, and spinach, stirring to combine. Taste and adjust seasonings if necessary.

Nutrition

• Serving Size: 1 (of 6)
• Calories: 387 kcal
• Total Fat: 19 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Cholesterol: 84 mg
• Sodium: 781 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 27 g