Marry Me Chicken Soup
This comforting chicken soup features a rich broth made with rotisserie chicken, fresh herbs, and a touch of cream.
Equipment
- Large pot
- Wooden spoon
Ingredients
For the Soup
- 2 tablespoons olive oil for sautéing
- 2 tablespoons butter for sautéing
- 1 medium onion preferably sweet onion like Vidalia
- 3 cloves garlic
- 2 tablespoons tomato paste double concentrated
- ½ cup sun-dried tomatoes drained and chopped finely
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano
- ¼ teaspoon red pepper flakes optional but recommended
- 1 cup white wine dry white wine like sauvignon blanc
- 6 cups chicken broth the savory base
- 2 cups rotisserie chicken shredded
- 1 cup pasta rotini or fusilli
- 1 cup heavy cream for richness
- ½ cup parmesan cheese grated
- 2 cups spinach fresh
- ¼ cup basil fresh, chopped
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add chopped onion and minced garlic. Sauté until softened.
- Stir in tomato paste, sun-dried tomatoes, Italian seasoning, oregano, and red pepper flakes. Cook for a few minutes until fragrant.
- Pour in white wine and let it simmer for a few minutes to reduce.
- Add chicken broth, shredded rotisserie chicken, and pasta. Bring to a boil and cook until pasta is tender.
- Reduce heat and stir in heavy cream, parmesan cheese, spinach, and basil. Cook until heated through.
Notes
This soup can be stored in the refrigerator for up to three days. Reheat gently on the stove when ready to serve.