Creamy Tuscan ‘Marry Me’ Chicken Soup Recipe
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Ingredients: |
Ingredients: 1/2 cup sun-dried tomatoes packed in olive oil with Italian herbs, julienned or chopped
1 tablespoon of the seasoned olive oil from the sun-dried tomatoes jar
1 tablespoon olive oil
1 cup finely chopped yellow onion
2 tablespoons tomato paste
2 garlic cloves, minced
6 cups chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups shredded rotisserie chicken meat
2 cups chopped, fresh spinach
8 ounces small pasta, like macaroni or small shells
2 cups whole milk
1/2 cup grated Parmesan cheese, plus extra for serving
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Directions: |
Directions:Step 1: Saute the onions
Add the oil from the sun-dried tomato jar and the olive oil to a large stock pot or Dutch oven. Heat the oils over medium-high heat; when hot, add in the diced onion. Cook and stir the onion for about five minutes until the pieces are soft and translucent.
Step 2: Add the tomatoes and garlic
Stir in the chopped sun-dried tomatoes, tomato paste and minced garlic. Cook the mixture for another two minutes.
Step 3: Combine with the broth and spices
Pour in the chicken broth along with the Italian seasoning, garlic powder, salt and pepper; stir everything together and bring the soup to a simmer.
Step 4: Add the meat, pasta and spinach
Add the shredded chicken, fresh spinach and pasta to the simmering soup. Reduce the heat slightly and return the soup to a simmer for about 10 minutes or until the pasta is cooked to al dente.
Step 5: Finish with the milk and cheese
While the soup simmers, heat the milk to hot in a small saucepan or in the microwave. When the soup is finished, add a few spoonfuls of the broth to the hot milk to help temper it (and prevent it from curdling.) Then, slowly stir the hot milk into the soup. Stir the grated Parmesan into the soup.
Ladle the soup into bowls and serve it with extra grated Parmesan cheese for sprinkling over the top. |
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Notes: |
Personal
Notes: Tips for Making Marry Me Chicken Soup
What can I use if I don’t have whole milk? Whole milk makes a delectably creamy soup broth, a perfect consistency to cling to the cooked pasta. You can also substitute half-and-half or heavy cream for the milk, which will make the soup even more rich. Low-fat or skim milk should be avoided as they won’t give the soup the same level of creaminess.
Can I use chicken breasts instead of a rotisserie chicken? Yes! You can shred cooked chicken breasts leftover from dinner or bake chicken breasts to use in the soup.
What kind of pasta is best? Small, bite-sized pasta shapes are the best choices for this soup, such as tiny shells, ditalini, mini farfalle or elbows. Because the pasta cooks in the broth, it will soak up some of the liquid; larger pastas, as well as being more difficult to eat in a soup, will soak up too much liquid leaving the soup with hardly any broth.
What can I serve with the soup? Garnish bowls of this soup with extra grated Parmesan cheese and fresh, chopped basil. Slices of crusty bread with butter or our homemade garlic breadsticks are also delicious as sides.
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