Description
There’s something magical about a warm bowl of soup, especially when it’s a dish like marry me chicken soup. This comforting recipe is not just about flavor; it’s about creating moments with loved ones. Whether you’re juggling a busy day or looking to impress someone special, this creamy chicken soup is your go-to solution.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste (double concentrated)
- 1/2 cup sun-dried tomatoes
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup dry white wine
- 4 cups chicken broth
- 2 cups cooked/rotisserie chicken
- 1.5 cups uncooked rotini or fusilli pasta
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese (plus more for serving)
- 2–3 cups (packed) fresh baby spinach
- 1/2 cup (loosely packed) fresh basil, torn/sliced
- Salt & pepper to taste
Instructions
- Add the oil, butter, and onion to a soup pot/Dutch oven over medium-high heat. Sauté for 5 minutes, stirring occasionally.
- Add the garlic, tomato paste, sun-dried tomatoes, Italian seasoning, oregano, and crushed red pepper flakes to the pot and cook for about a minute.
- Add in the wine and let it bubble for 1-2 minutes, stirring to incorporate the tomato paste mixture.
- Add in the chicken broth and increase the heat to high. Once the soup is boiling, add the pasta, then reduce the heat and simmer (covered, with the lid slightly open) for 10 minutes. Stir it every few minutes to ensure the pasta isn’t sticking to the bottom of the pot.
- Stir in the cream and chicken and cook for another 4-5 minutes or until the pasta is tender and the chicken has warmed through.
- Turn the burner off and stir in the parmesan, spinach, and basil. Season with salt & pepper if needed. Give it a good stir and serve once the spinach has wilted. Top bowls with more freshly grated (or shaved) parmesan.
Notes
- For a richer flavor, use homemade chicken broth.
- Feel free to adjust the amount of crushed red pepper flakes based on your spice preference.
- Sun-dried tomatoes can be substituted with fresh tomatoes if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg