Description
This marry me chicken soup recipe is packed with goodness and has a light yet creamy broth. There’s plenty of sun-dried tomatoes, Italian herbs, and parmesan.
Ingredients
Scale
- Ingredients
- 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
- Instructions
- Sauté: Add the oil, butter, and onion, to a soup pot/Dutch oven over medium-high heat. Sauté for 5 minutes, stirring occasionally.
- Cook Tomato Mixture: 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 Wine: Add in the wine and let it bubble for 1-2 minutes, stirring to incorporate the tomato paste mixture.
- Add Broth and Pasta: 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.
- Finish Soup: 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.
- Prep Time: PT10M
- Cook Time: PT30M