Marry Me Chicken Soup
A rich and creamy soup featuring tender rotisserie chicken, sun-dried tomatoes, spinach, shell pasta, and Parmesan cheese. This comforting dish is infused with robust Italian seasoning and finished with a luxurious touch of heavy cream.
6 Servings
Ingredients
- ½ cup sun-dried tomatoes julienne-cut, drained (packed in oil with herbs)
- 1 tablespoon oil reserved from sun-dried tomato jar divided
- 1½ cups yellow onion finely chopped
- 4 medium garlic cloves minced (approximately 4 teaspoons)
- 3 tablespoons tomato paste
- 64 ounces chicken broth two 32-ounce packages
- 1 cup heavy whipping cream
- 4 teaspoons fresh basil chopped (plus additional for garnish if desired)
- 2 teaspoons kosher salt
- 1½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper plus additional for garnish if preferred
- 8 ounces medium shell pasta uncooked
- 3 cups fresh baby spinach roughly chopped and packed
- 2 cups rotisserie chicken shredded
- 8 ounces cream cheese cubed and at room temperature
- 1½ ounces Parmesan cheese finely shredded (plus additional for garnish)
Instructions
Prepare the Aromatics
- In a large Dutch oven or stock pot, heat 1 tablespoon of oil reserved from the sun-dried tomatoes over medium heat until shimmering. Add the chopped yellow onion and minced garlic. Sauté, stirring frequently, until the onion becomes translucent and fragrant, approximately 3 to 4 minutes.
Enhance the Base Flavor
- Stir in the tomato paste along with the drained julienne-cut sun-dried tomatoes. Continue to cook, stirring constantly, until the tomato paste deepens in color, approximately 2 minutes.
Add Liquids and Seasonings
- Pour in the chicken broth and heavy whipping cream. Add the chopped fresh basil, kosher salt, dried Italian seasoning, garlic powder, and crushed red pepper. Increase the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally. Allow it to simmer for approximately 12 minutes to meld the flavors.
Incorporate the Pasta
- Add the uncooked medium shell pasta to the pot. Reduce the heat to medium-low and cook, stirring intermittently, until the pasta reaches an al dente texture, approximately 12 minutes.
Finish the Soup
- Lower the heat to low. Stir in the chopped baby spinach, shredded rotisserie chicken, cubed cream cheese, and finely shredded Parmesan cheese. Cook gently, stirring often, until the cheeses melt fully and the chicken is thoroughly heated, about 5 minutes.
Garnish and Serve
- Ladle the soup into serving bowls. Garnish with additional Parmesan cheese, fresh basil, and a pinch of crushed red pepper if desired. Serve immediately.
Notes
To prepare this recipe gluten-free, substitute the medium shell pasta with a certified gluten-free pasta variety. Ensure that all packaged ingredients, including the chicken broth and sun-dried tomatoes, are labeled gluten-free to avoid cross-contamination.