Marry Me Chicken Noodle Soup

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emaninthekitchen274.553 months ago3 min read

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Indulge in a bowl of comfort with our Marry Me Chicken Noodle Soup, a delightful twist on the classic marry me chicken dish. This creamy and flavorful soup brings together the rich taste of sun-dried tomatoes, tender shredded chicken, and perfectly cooked pasta, creating a heartwarming meal that's perfect for any occasion. It's a truly irresistible dish that promises to win over the hearts of everyone at your table.

Ingredients

🧅 1 large onion, diced
🧄 5 cloves garlic, minced
🫒 2 tablespoons olive oil
🧈 4 tablespoons butter
🍅 1 cup diced sun-dried tomatoes in oil
🌿 1 tablespoon onion powder
🌿 1 tablespoon garlic powder
🌶️ 1 tablespoon paprika
🌿 1 tablespoon Italian seasoning
🧂 2 teaspoons salt
⚫ 1 teaspoon black pepper
🌶️ 1 teaspoon chili flakes
🍅 2 tablespoons tomato paste
🍗 3-4 cups shredded rotisserie chicken
🍗 8 cups chicken broth
🥛 2 cups heavy cream
🍝 1.5 cups of elbow macaroni (or pasta of choice)
🧀 1 cup grated Parmesan cheese
🧀 1/2 cup grated Pecorino Romano
🥬 8 oz spinach, chopped

Instructions

1- Preparation:

Begin by preparing your ingredients.
Dice the onion and sun-dried tomatoes.
Mince the garlic.
Shred the rotisserie chicken.

2- Sauté Aromatics:

In a Dutch oven over medium heat, add the olive oil and butter.
Once melted, add the diced onions and minced garlic.
Sauté for a couple of minutes until the onions are translucent.

3- Add Seasonings:

Incorporate the sun-dried tomatoes, onion powder, garlic powder, paprika, Italian seasoning, salt, black pepper, and chili flakes.
Cook while stirring constantly for about 1 minute or until fragrant.

4- Tomato Paste & Chicken:

Add the tomato paste and cook for another 2 minutes.
Stir in the shredded rotisserie chicken, ensuring it's well combined with the tomato mixture.

5- Simmer the Soup:

Pour in the chicken broth and heavy cream.
Stir well to integrate the flavors.
Cover the pot and bring the mixture to a rolling boil over high heat.

6- Cook the Pasta:

Add the pasta to the boiling soup.
Cook over high heat, stirring occasionally, until the pasta is al dente, approximately 9 minutes.

7- Finish with Cheese and Spinach:

Stir in the grated Parmesan cheese, Pecorino Romano, and chopped spinach.
Continue stirring until the cheese has melted and the spinach has wilted.
Remove the soup from heat.

8- Serve:

Ladle the soup into bowls.
Garnish with additional grated Parmesan.
Enjoy the warm embrace of homemade comfort!

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: Approximately 550 per serving
Proteins: 32g
Fats: 35g
Carbohydrates: 30g
Equipment: Dutch oven, ladle, knife, cutting board