Marry Me Chicken Soup (Printable Version)

Comforting chicken broth enriched with cream, spinach, sun-dried tomatoes, and parmesan cheese.

# What You'll Need:

→ Fats

01 - 1 tablespoon olive oil
02 - 1 tablespoon unsalted butter

→ Vegetables & Aromatics

03 - 1 medium onion, chopped
04 - 4 cloves garlic, minced
05 - 1/2 cup sun-dried tomatoes
06 - 2-3 cups fresh baby spinach, packed
07 - 1/2 cup fresh basil, torn or sliced

→ Seasonings

08 - 2 tablespoons double concentrated tomato paste
09 - 1/2 teaspoon Italian seasoning
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste

→ Liquids

13 - 1/2 cup dry white wine
14 - 4 cups chicken broth
15 - 1 cup heavy cream

→ Protein

16 - 2 cups cooked rotisserie chicken, shredded

→ Pasta & Cheese

17 - 1.5 cups uncooked rotini or fusilli pasta
18 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving

# Step-by-Step Guide:

01 - Heat olive oil and butter in a large pot over medium-high heat. Add chopped onion and sauté for 5 minutes, stirring occasionally until softened.
02 - Incorporate minced garlic, tomato paste, sun-dried tomatoes, Italian seasoning, oregano, and crushed red pepper flakes. Cook for about 1 minute to release flavors.
03 - Pour in dry white wine and let it simmer for 1 to 2 minutes, stirring to combine with the tomato mixture.
04 - Add chicken broth and increase heat to bring to a boil. Once boiling, stir in the pasta, reduce heat to low, cover with lid slightly ajar, and simmer for 10 minutes. Stir occasionally to prevent pasta from sticking.
05 - Stir in heavy cream and shredded chicken. Cook an additional 4 to 5 minutes, until pasta is tender and chicken is heated through.
06 - Remove from heat. Mix in Parmesan cheese, fresh spinach, and basil. Adjust seasoning with salt and pepper as needed. Stir until spinach wilts. Serve topped with extra Parmesan cheese.

# Additional Notes:

01 - Use double concentrated tomato paste for richer flavor, and opt for dry white wine to enhance the soup's depth.

Go Back