Marry Me Chicken Soup

Marry Me Chicken Soup

adapted from  Allrecipes

We had Marry Me Chicken and Marry Me Pasta so why not Marry Me Chicken Soup with pasta.

By baking the chicken with the seasoning rather than buying a rotisserie chicken, you get to keep the flavor on the chicken rather than losing it when you remove the skin to shred the chicken; not to mention it is cheaper.

This recipe is not designed for someone who is watching their fat and calories. To lighten it up and to reduce the number of WW points, you can substitute the fat free cream cheese for the cream cheese and half & half (6-5 WW points / serving) or fat-free evaporated milk (4-3 WW points / serving) for the heavy cream.

Serves 2-3                                                            17-11 WW points / serving

1 large boneless, skinless chicken breast

1 tsp. Homemade Rotisserie Chicken Seasoning or store bought

2 2/3 Tbsp. drained julienne-cut sun-dried tomatoes packed in oil with Italian herbs
1 tsp. oil from sun-dried tomato jar, divided
1/2 cups chopped yellow onion
1 medium garlic cloves, minced (about 1 1/3 teaspoons)
1 Tbsp. tomato paste
2 2/3 cups Homemade chicken stock or canned broth
1/3 cup heavy whipping cream
1 1/3 tsp. chopped fresh basil, plus more for garnish (optional)
2/3 tsp. kosher salt
1/2 tsp. dried Italian seasoning
1/3 tsp. garlic powder
pinch crushed red pepper, plus more for garnish
2 oz. small shell pasta, cooked
1 cup packed fresh baby spinach, chopped
2 oz. cream cheese, cubed, at room temperature
1/2 oz. Parmesan cheese, finely shredded, plus more for garnish

1. Preheat the oven to 375F
2. Season the chicken with the Homemade Rotisserie Seasoning and place in a baking dish.
3. Bake the chicken in the preheated oven until cooked to 155F, about 20 minutes; Set aside to cool.
4. Preheat the oil from the sun-dried tomatoes in a soup pot; when shimmering add the onions and garlic.
5. Cook until the onions have softened, about 3-4 minutes
6. Add tomato paste and sun-dried tomatoes; cook, until tomato paste turns a deeper red, about 2 minutes.
7. Stir in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper; Bring to a simmer over medium, stirring occasionally for about 20 minutes to blend flavors.
8. Meanwhile shred the cooled chicken.
9. Reduce heat to low; Add the spinach, 2/3 cup shredded chicken, cream cheese, and Parmesan.
10. Cook, stirring often, until cream cheese and Parmesan are melted and chicken is heated through, about 5 minutes.
11. To serve place,  divide the pasta between the soup bowls; Ladle the soup over the pasta.
12. Prior to serving, garnish with additional Parmesan, basil, and red pepper, if desired.

Enjoy!