Marry Me Chicken Soup Recipe
Marry Me Chicken Soup is crazy good! Super rich and creamy, full of tender chicken and veggies, and dont' forget the cheesy goodness!
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Servings: 6 servings
Ingredients
- 8 ounces pasta medium shells cooked al dente and drained
- 2 tablespoons unsalted butter
- 1 medium onion diced small
- 3 ounces sundried tomatoes sliced or chopped small
- 4 garlic cloves minced
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups cooked chicken shredded or chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese cubed
- 3 cups fresh baby spinach
- ½ cup parmesan cheese shredded or shaved, not the powdery stuff
Instructions
- In a large pot or dutch oven, heat the butter over medium heat.
- Add the onion and cook until onion starts to soften.
- Stir in the sundried tomatoes and garlic. Cook 1-2 minutes or until fragrant.
- Stir in the spices, cooked chicken, and broth.
- Give a quick stir to incorporate. Bring to a boil and turn to low.
- Cook for 15 minutes, uncovered.
- Stir in heavy cream, cream cheese, and parmesan cheese. Continue cooking on low until cream cheese is melted and the soup is creamy.
- Add the cooked pasta and cook for an additional 5 minutes.
- Remove from the heat and stir in the fresh spinach. Stir to incorporate and the spinach wilts.
- Serve and garnish with more parmesan cheese.
- Enjoy.
Notes
- If you want more tomato flavor, stir in a 1-2 tablespoons of tomato paste with the chicken.
- Pat the sun-dried tomatoes off with a paper towel to remove any excess oil.
- Not a fan of spinach? Try some fresh basil instead!
- If you substitute kale, be sure to massage it or saute it for a bit before adding to the soup.
Nutrition
Serving: 1 | Calories: 432kcal | Carbohydrates: 16g | Protein: 19g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 897mg | Fiber: 3g | Sugar: 9g
