Easy Marry Me Chicken Soup
A rich and comforting, easy soup packed with shredded chicken, fresh spinach, and a creamy tomato-infused broth.
Equipment
- 1 Large Stockpot or Dutch Oven
- 1 Cutting Board
- 1 Chef's Knife
- 1 Wooden Spoon or Spatula
- Measuring Spoons & Cups
- 1 Ladle
Ingredients
- 1 tbsp Olive Oil
- 1 Red Onion, Diced
- 2 tsp Minced Garlic
- 1 cup Sun-dried Tomatoes, Finely Diced
- 1 cup Orzo
- 1 tbsp Tomato Paste
- 6 cups Chicken Stock
- 1 cup Heavy Whipping Cream
- 8 ounces Cream Cheese, Cubed at Room Temperature
- 3 tsp Dried Basil or 3 tbsp fresh, chopped
- 1/2 tsp Black Pepper
- Kosher Salt, To Taste
- 1 tsp Dried Italian Seasoning
- 1 bag Fresh Baby Spinach (5 or 6 oz.)
- 2 cups Shredded Rotisserie Chicken
- 1/2 cup Parmesan Cheese, Finely Shredded + More for Serving
- Freshly Chopped Basil Optional
Instructions
- Heat the olive oil in a large stockpot over medium heat. Once hot, add the diced red onion and sauté for 3-4 minutes until it softens and becomes translucent.
- Stir in the minced garlic and cook for another 30 seconds, or until fragrant.
- Add the diced sun-dried tomatoes and orzo and mix well, letting the orzo toast for a few minutes while the tomatoes release their flavor into the pot.
- Gradually pour in the chicken stock, stirring to combine everything in the pot.
- Reduce the heat to low and stir in the tomato paste, heavy whipping cream, cream cheese and spices. Allow the mixture to simmer gently until the cream cheese is melted.
- Add the Parmesan and chicken stirring to distribute it evenly throughout the soup.
- Add the baby spinach and stir occasionally until wilted.
- Ladle the soup into bowls and serve immediately. Garnish with additional Parmesan or fresh basil, if desired.
Notes
Don’t Rush the Cream Cheese: Stir patiently to ensure it fully incorporates into the broth without clumping.