Marry Me Chicken Soup
Cozy and flavorful, this Marry Me Chicken Soup is packed with sundried tomatoes, herbs, and pasta for the ultimate comfort meal!
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup onion, yellow or white small diced
- 5 cloves garlic minced
- ⅓ cup sundried tomatoes, oil packed chopped
- 3 tablespoons tomato paste
- ½ teaspoon red pepper flakes
- 7 cups chicken stock
- 1 teaspoon dried thyme
- 2-3 teaspoons salt
- ½ teaspoon pepper
- 8 ounces farfalle pasta
- 5 ounces fresh baby spinach rinsed
- ¾ cup heavy cream
- ½ cup parmesan cheese shredded
- ¼ cup fresh basil whole or chopped
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Start by simmering the chicken in a large pot of water until cooked through, then remove it and shred it. Go ahead and discard the water.
- In the same pot, over medium heat, add the olive oil and butter. Stir in the onions and sauté until tender. Stir in the garlic and continue cooking for 30 more seconds, or until fragrant.
- Now add in the tomato paste, sundried tomatoes and red pepper flakes and cook, stirring constantly, for about 2 minutes.
- Pour in the chicken stock, bring to a boil over medium high heat, season with the dried thyme, salt and pepper. Now stir in the pasta, reduce to medium heat and continue cooking for 6-8 minutes or until the pasta is tender. Stir occasionally to prevent pasta from sticking.
- Add the chicken, spinach, parmesan cheese, heavy cream and basil to the pot. Stir to combine and cook just until the spinach is wilted. Enjoy!
Notes
- Depending on the chicken stock you are using, you may need to adjust the amount of salt in the recipe.
- Swap the chicken for boneless, skinless chicken thighs or you could even use leftover rotisserie chicken.
- Use your preferred medium pasta shape or gnocchi.
Tried this recipe?Let us know how it was!