Creamy Marry Me Chicken Soup
Creamy, savory, and packed with comforting flavors, this Marry Me Chicken Soup combines tender shredded chicken, sun-dried tomatoes, Parmesan, spinach, and small pasta in a rich chicken broth. Cream cheese and half and half give the soup a smooth finish without making it overly heavy.
Print Pin Servings: 8
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2 large garlic cloves, finely chopped
- 1/2 cup (50 g) sundried tomatoes, roughly chopped
- A pinch of red chili flakes
- 1 bay leaf
- 3/4 cup (125 g) ditalini pasta
- 6 cups (1.5 l) chicken stock
- 1/2 cup (125 g) low-fat cream cheese
- 1/2 cup (125 ml) half and half, single cream
- 2 cups (300 g) rotisserie chicken, shredded
- 1/3 cup (30 g) Parmesan, grated
- 2 cups (60 g) fresh baby spinach, or kale
- Salt and freshly ground black pepper to taste
Instructions
- Soften the vegetables.Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for 5 minutes, allowing the vegetables to soften.
- Build the flavor base.Add the finely chopped garlic and cook for another minute. Stir in the sundried tomatoes and red chili flakes and continue cooking for a further minute.
- Cook the pasta.Add the bay leaf, ditalini pasta, and chicken stock. Bring the mixture to a boil, then lower the heat and simmer for about 10-12 minutes, or until the pasta is nearly cooked through.
- Make the broth creamy.Stir in the cream cheese and half and half. Continue simmering until the cream cheese has completely melted into the broth and the soup has thickened slightly.
- Add the chicken, cheese, and greens.Stir in the shredded rotisserie chicken, grated Parmesan, and spinach. Cover the pot and cook for 1-2 minutes, just long enough for the spinach to wilt and the chicken to become thoroughly heated.
- Season and serve.Add salt and freshly ground black pepper to taste. Serve the soup hot, adding extra freshly grated Parmesan on top if desired.
