Description
- Marry Me Chicken Soup delivers creamy comfort with sun-dried tomatoes, herbs, and tender pasta in one easy pot. Make it tonight.
Ingredients
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2 tablespoons oil from sun-dried tomatoes (oil-packed variety)
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6 cloves garlic, minced
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3/4 cup sun-dried tomatoes (drained and chopped, with herbs)
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3 tablespoons tomato paste
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8 cups low-sodium chicken broth
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8 ounces small pasta shells (about 2 cups)
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1 (5-ounce) package baby spinach, roughly chopped
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2 cups cooked shredded chicken (about 8 ounces)
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8 ounces cream cheese, cubed and softened
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1/2 cup finely shredded Parmesan cheese, plus extra for garnish
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1/4 cup chopped fresh basil, plus more for garnish (optional)
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Kosher salt, to taste
Instructions
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Start the base:
In a large pot, warm the sun-dried tomato oil over medium heat until it shimmers. Add minced garlic and cook for about 1 minute until fragrant. -
Add tomatoes and paste:
Stir in the chopped sun-dried tomatoes and tomato paste. Cook while stirring constantly until the tomato paste deepens in color, around 2 minutes. -
Simmer the broth:
Pour in the chicken broth and bring to a boil over medium-high heat. Let it simmer for about 8 minutes to allow the flavors to blend. -
Cook the pasta:
Add the pasta shells to the pot. Lower the heat to medium-low and cook for about 6 minutes, stirring occasionally, until the pasta is just tender. -
Finish the soup:
Remove the pot from the heat. Stir in spinach, shredded chicken, cream cheese, Parmesan, and basil (if using). Let sit for about 5 minutes, stirring occasionally, until the cheeses melt and the chicken is heated through. Season with salt to taste. -
Serve:
Ladle the soup into bowls and top with additional Parmesan and basil, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: SOUPS
- Method: Stovetop