Creamy Marry Me Chicken Soup
A rich one-pot soup filled with rotisserie chicken, sun-dried tomatoes, creamy cheeses, and orecchiette pasta in a savory broth finished with fresh spinach.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced (about ½ cup)
- ½ cup sun-dried tomatoes, softened, drained, chopped
- 1 teaspoon minced garlic
- 8 cups chicken broth
- 1 cup heavy whipping cream
- 1 package (8 ounces) cream cheese, softened, cubed
- 1 cup shredded Parmesan cheese
- 8 ounces orecchiette pasta
- ¾ teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 2 cups rotisserie chicken, cubed
- 1 cup fresh baby spinach
- Grated Parmesan, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and sun-dried tomatoes. Cook for 3 to 5 minutes until the onion softens.
- Stir in the garlic and cook for 1 minute.
- Pour in the chicken broth and heavy whipping cream. Stir to combine.
- Add the cream cheese and Parmesan. Stir continuously until the cheeses melt and the broth becomes creamy.
- Add the orecchiette, salt, black pepper, and red pepper flakes. Stir well.
- Cover and cook for 14 to 16 minutes, stirring occasionally, until the pasta is tender.
- During the last 5 minutes of cooking, stir in the rotisserie chicken so it heats through. In the final minute, add the spinach and cook just until it wilts.
- Ladle into bowls and top with extra grated Parmesan. Serve hot.