Marry Me Chicken Soup
Marry Me Chicken Soup
½ Cup oo Drained Julienne-cut Sun-Dried Tomatoes packed in oil with herbs
1 Tablespoon of Oil from Sun-Dried Tomato Jar divided
1½ Cups of Chopped Yellow Onion
4 Medium Garlic Cloves, minced
3 Tablespoons of Tomato Paste
2 32oz. Packages of Tomato Paste
1 Cup of Heavy Whipping Cream
4 Teaspoons of Chopped Fresh Basil
2 Teaspoons of Kosher Salt
1¼ Teaspoons of Dried Italian Seasoning
1 Teaspoon of Garlic Powder
¼ Teaspoon of Crushed Red Pepper
8 oz. of Shell Pasta
3 Cups of Packed Roughly Chopped Spinach
2 Cups of Shredded Rotisserie Chicken
8 oz. of Room Temperature Cream Cheese, cubed
1½ oz. of Parmesan Cheese
Step 1:
Heat oil from sun-dried tomatoes in a large Dutch oven over medium heat until shimmering. Add onion, garlic; cook stirring often, until softened, 3-4 minutes
Step 2:
Add tomato paste and sun-dried tomatoes; cook, stirring constantly, until tomato paste is slightly deeper red in color, about 2 minutes
Step 3:
Stir in broth, cream, Italian seasoning, garlic powder, and crushed red pepper; bring to a boil over medium, stirring occasionally, about 12 minutes
Step 4:
Add pasta and reduce heat to medium-low; cook, stirring occasionally until pasta is al dente, about 12 minutes
Step 5:
Reduce heat to low, and add spinach, chicken, cream cheese, and parmesan; cook, strirring often, until cream cheese and parmesan are melted and chicken is heated through, about 5 minutes
Step 6:
Garnish with additional parmesan, basil, and red pepper. Serve immediately