Marry Me Chicken Soup Recipe

🧂 Ingredients

• 1 tablespoon unsalted butter
• 1 cup chopped yellow onion

  (about 1/2 onion)
• ½ cup sun-dried tomatoes

  julienne-cut packed in oil with herbs
• 3 garlic cloves

  minced (about 4 teaspoons)
• 5 cups chicken broth

  (or 4 cups broth, 1 cup water)
• 1 teaspoon salt
• 1 ½ teaspoons dried Italian seasoning
• 1 teaspoon garlic powder
• ¼ teaspoon crushed red pepper

  plus more for garnish
• 8 ounces uncooked medium shell pasta
• 2 cups shredded rotisserie chicken
• ¾ cup heavy whipping cream

  (whole milk or half and half)
• ⅓ cup Parmesan cheese

  finely shredded, plus more for garnish
• 3 cups fresh baby spinach

  roughly chopped

Instructions

• 1 Melt butter in a large Dutch oven and then saute the onion, stirring
  occasionally, until softened and caramelized, about 5-7 minutes on medium heat.
  Add the sundried tomatoes and garlic and saute for another 3-4 minutes.
• 2 Increase the heat to medium-high and pour about 1 cup of the broth into the pot,
  scraping the bottom to deglaze any browned bits, then pour in the remaining
  broth.
• 3 Stir in salt, Italian seasoning, garlic powder, and crushed red pepper; bring to
  a boil over medium heat, stirring occasionally, about 5 minutes.
• 4 Add pasta and reduce heat to maintain a simmer. Cook, stirring occasionally,
  until pasta is al dente for about 12 minutes.
• 5 Reduce heat to low, and add spinach, chicken, milk or cream, and Parmesan; cook,
  stirring often, until the spinach is wilted and the chicken is heated through.
• 6 Garnish with additional Parmesan, fresh herbs if desired, and red pepper flakes
  to taste. Serve immediately.

Nutrition Info