Marry Me Chicken Soup
This soup hits all the right notes with sun-dried tomatoes, fresh basil, and parmesan in a creamy broth that's not too heavy. It's the kind of comfort food that makes weeknight dinners feel special.
Ingredients
Ingredients (~9 servings)
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 large onion chopped
- 6 cloves garlic minced
- 3 Tbsp tomato paste
- 3/4 cup sun-dried tomatoes
- 3/4 tsp Italian seasoning
- 3/4 tsp dried oregano
- 1/2 tsp crushed red pepper flakes optional
- 3/4 cup dry white wine
- 6 cups chicken broth
- 3 cups cooked rotisserie chicken
- ~2 1/4 cups uncooked rotini or fusilli pasta
- 1 1/2 cups heavy cream
- 3/4 cup freshly grated parmesan cheese plus more for serving
- 3-4 cups packed fresh baby spinach
- 3/4 cup loosely packed fresh basil torn or sliced
- Salt & pepper to taste
Instructions
- Heat olive oil and butter in a large pot over medium-high heat. Add chopped onion and sauté 5 minutes until softened.
- Add garlic, tomato paste, sun-dried tomatoes, Italian seasoning, oregano, and red pepper flakes. Cook 1 minute, stirring constantly.
- Pour in white wine and simmer 1-2 minutes, scraping up browned bits from the bottom.
- Add chicken broth and bring to a boil over high heat. Add pasta, reduce to a simmer, and cook 10 minutes with lid slightly ajar, stirring occasionally.
- Stir in heavy cream and cooked chicken. Cook 4-5 minutes until pasta is tender and chicken is heated through.
- Remove from heat. Stir in parmesan cheese, spinach, and basil until spinach wilts. Season with salt and pepper to taste.
- Serve topped with extra parmesan cheese.
Notes
Taste before adding salt as parmesan adds saltiness.
Did you make this recipe?Let me know how you liked it below!