Description
A rich and creamy chicken soup inspired by the flavors of ‘Marry Me’ chicken, featuring tender chicken, sun-dried tomatoes, spinach, and pasta.
Ingredients
- 1 tbsp olive oil
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 6 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 4 oz small pasta (such as ditalini, orzo, or small shells)
- 2 cups fresh spinach
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides and cooked through. Remove chicken from the pot and set aside.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and chopped sun-dried tomatoes and cook for another minute until fragrant.
- Pour in the chicken broth. Bring the mixture to a simmer. Stir in the heavy cream, Parmesan cheese, oregano, basil, and red pepper flakes (if using).
- Add the small pasta to the pot. Cook according to package directions, typically 8-10 minutes, or until al dente.
- Return the cooked chicken to the pot. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Season the soup with salt and black pepper to taste.
- Ladle the hot soup into bowls. Garnish with additional grated Parmesan cheese if desired. Serve immediately.
Notes
- Ensure chicken is cooked through before setting aside.
- Adjust red pepper flakes to your spice preference.
- Sun-dried tomatoes packed in oil add extra flavor; drain them well before chopping.