Marry Me Chicken Soup
This creamy and comforting soup is loaded with sun-dried tomatoes, spinach, shredded chicken, and tender bowtie pasta in a rich tomato-cream broth. A heartwarming twist on the beloved 'Marry Me Chicken' flavor, this soup is perfect for cozy nights or sharing with loved ones.
Ingredients
- 1 jar sun-dried tomatoes in oil 8 oz
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 jar tomato paste 6 oz
- 2 cartons chicken broth 32 oz each
- 1 cup heavy cream
- 2 teaspoons kosher salt
- 1 1/2 teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
- 8 oz bowtie pasta uncooked
- 3 cups baby spinach packed
- 2 cups shredded cooked chicken
- 1 package cream cheese 8 oz, room temperature
- 1/2 cup grated parmesan cheese
Instructions
- Drain oil from the sun-dried tomato jar into a large Dutch oven or heavy-bottom pot over medium heat. Once oil is hot, add diced onion. After 2 minutes, stir in garlic and cook for another 3 minutes.
- Roughly chop the drained sun-dried tomatoes and add them to the pot along with the tomato paste. Stir continuously and cook for 1–2 minutes until the tomato paste deepens in color.
- Slowly pour in chicken broth while stirring. Add salt, Italian seasoning, basil, onion powder, and red pepper flakes. Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
- Add uncooked bowtie pasta and continue simmering for 10–12 minutes, or until the pasta is just al dente.
- Reduce heat to low. Stir in heavy cream, spinach, shredded chicken, and cream cheese. Mix until smooth and heated through, about 5 minutes.
- Sprinkle with grated Parmesan before serving. Enjoy hot with crusty bread or a simple green salad.
Notes
This soup reheats beautifully, and the flavors deepen as it rests. If preparing ahead of time, cook the pasta separately and stir it in just before serving to avoid over-softening.
Nutrition
Calories: 420kcal
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