Description
Marry Me Chicken Soup is a rich and comforting creamy chicken soup featuring tender rotisserie chicken, sun-dried tomatoes, baby spinach, and rotini pasta simmered in a flavorful tomato-enhanced chicken broth with garlic and Italian seasonings. Finished with parmesan cheese and heavy cream, this soup delivers a luscious, hearty meal perfect for cozy dinners.
Ingredients
Base Ingredients
- 2 Tablespoons unsalted butter
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 2 Tablespoons tomato paste
- 6 cups low sodium chicken broth
Pasta
- 8 ounces rotini pasta
Dairy
- 1 1/2 cups heavy cream, at room temperature
- 1 cup Parmesan cheese, freshly grated
Protein and Vegetables
- 3 cups rotisserie chicken, shredded
- 3/4 cup sun dried tomatoes in oil, drained and finely chopped
- 2 cups baby spinach
Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
Instructions
- Saute Aromatics: Heat 2 tablespoons of unsalted butter in a large pot over medium heat. Add the diced yellow onion and sauté until softened, about 4 minutes. Then, add the minced garlic and cook for 1 to 2 minutes until fragrant. Stir in the tomato paste thoroughly until combined with the aromatics.
- Cook Pasta: Gradually pour in the 6 cups of low sodium chicken broth and bring the mixture up to a low boil over medium to medium-high heat. Add 8 ounces of rotini pasta to the pot and cook until the noodles are tender, about 9 to 10 minutes.
- Make Creamy Sauce: After the pasta is cooked, reduce the heat to low and allow it to settle for 3 minutes. Slowly stir in 1 1/2 cups of heavy cream and 1 cup of freshly grated Parmesan cheese until fully combined and creamy.
- Add Chicken and Seasonings: Add 3 cups of shredded rotisserie chicken, 3/4 cup of finely chopped sun-dried tomatoes, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and 1 teaspoon crushed red pepper flakes to the soup. Season with salt and freshly ground black pepper according to your taste.
- Wilt Spinach: Add 2 cups of fresh baby spinach to the soup and stir gently, heating until the spinach is wilted and incorporated into the soup.
- Serve: Ladle the soup into bowls and garnish with fresh basil leaves or an additional sprinkle of Parmesan cheese if desired. Serve hot for a comforting meal.
Notes
- Use rotisserie chicken for convenience and added flavor, or substitute with cooked, shredded chicken breast.
- Sun-dried tomatoes packed in oil add richness; drain them well to avoid excess oiliness.
- Allow heavy cream to come to room temperature before adding to prevent curdling.
- Adjust red pepper flakes to control the level of spiciness to your preference.
- For a thicker soup, add more Parmesan cheese or reduce the chicken broth slightly.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American