Marry Me Chicken Soup
Marry Me Chicken is one of my FAVORITE dishes and when I found a soup recipe inspired by it, I asked zero questions. I did find that I wanted to add more broth than the original recipe called for and I also don think the cream cheese is 100% necessary. It looked perfectly creamy without it, BUT I wanted to give the original recipe a shot. But do what sounds best to you!!
Ingredients
- baby spinach
- garlic
- yellow onion
- fresh basil
- rotisserie chicken
- cream cheese
- Parmesan cheese
- chicken broth
- sun-dried tomatoes julienne-cut
- oil from sun-dried tomato jar
- tomato paste
- heavy whipping cream
- kosher salt
- dried Italian seasoning
- garlic powder
- crushed red pepper flakes
- pasta
Method
- 1
In a large pot or Dutch oven, heat 1 tablespoon of oil from the sun-dried tomato jar over medium heat.
- 2
Add the diced onion and sauté for 3-4 minutes until translucent.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
- 5
Pour in the chicken broth and heavy cream.
- 6
Add the chopped basil, salt, Italian seasoning, garlic powder, and red pepper flakes. Stir to combine.
- 7
Bring the mixture to a gentle boil and allow it to simmer for 12 minutes, stirring occasionally.
- 8
Add the uncooked pasta, reduce the heat to medium-low, and cook for about 12 minutes, stirring occasionally, until the pasta is tender.
- 9
Reduce the heat to low. Stir in the chopped spinach, shredded chicken, cubed cream cheese, and Parmesan cheese.
- 10
Continue to stir for about 5 minutes until the cheeses have fully melted, the spinach has wilted, and the chicken is warmed through.
- 11
Serve the soup hot, garnished with additional freshly shredded Parmesan cheese.
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