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Marry Me Chicken Soup

A rich and creamy one-pot soup featuring tender rotisserie chicken, shell pasta, sun-dried tomatoes, and a velvety Parmesan broth that delivers restaurant-quality comfort food at home.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup sun-dried tomatoes julienne-cut, packed in oil with herbs
  • 1 tablespoon oil from sun-dried tomato jar
  • 1.5 cups yellow onion chopped
  • 4 cloves garlic minced
  • 3 tablespoons tomato paste
  • 32 oz chicken broth 2 packages
  • 1 cup heavy whipping cream
  • 4 teaspoons fresh basil plus more for garnish
  • 2 teaspoons kosher salt
  • 1.5 teaspoons dried Italian seasoning
  • 1 teaspoon garlic powder
  • 0.25 teaspoon crushed red pepper or more to taste
  • 8 oz uncooked medium shell pasta
  • 3 cups fresh baby spinach roughly chopped
  • 2 cups shredded rotisserie chicken
  • 8 oz cream cheese cubed, room temperature
  • 1.5 oz Parmesan cheese finely shredded, plus more for garnish

Equipment

  • Large Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • ladle

Method
 

  1. Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add chopped onions and minced garlic, cooking for 3-4 minutes until softened and fragrant.
  2. Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
  3. Pour in chicken broth, heavy cream, fresh basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally. Let simmer for 12 minutes.
  4. Add the shell pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
  5. Lower the heat to low, then stir in chopped spinach, shredded chicken, cubed cream cheese, and shredded Parmesan. Stir often for 5 minutes until the cheeses melt completely and the chicken is warmed through. If cream cheese clumps, press it against the pot's side to blend.
  6. Ladle into bowls and garnish with extra Parmesan cheese, fresh basil, and a sprinkle of red pepper flakes. Serve immediately with crusty bread or a fresh green salad.

Notes

Room temperature cream cheese melts easier and prevents clumping. Orecchiette, ditalini, or orzo can substitute shell pasta - check package instructions for cooking time. Start with less crushed red pepper if sensitive to spice. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on stovetop over low heat, adding a splash of broth if needed.
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