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–+ servings

California Marry Me Chicken Soup with Sun-Dried Tomatoes, Spinach, and Herbed Cheese

This creamy California Marry Me Chicken Soup is full of tender chicken, pasta, spinach, and sun-dried tomatoes in a rich herbed broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Soups
Cuisine: American
Calories: 493
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 tablespoon extra-virgin olive oil California olive oil if you have it
  • 1/2 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 2 tablespoons tomato paste
  • 7 cups chicken broth low-sodium recommended
  • 2 teaspoons salt add gradually and taste
  • 1/2 teaspoon black pepper freshly ground if possible
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes adjust to your heat preference
  • 12 ounces gluten-free shell pasta regular shells work too
  • 2 cups shredded cooked chicken about 10 oz; rotisserie chicken works well
  • 3 cups fresh baby spinach loosely packed
  • 3/4 cup half-and-half or 6 fl oz
  • 1 package garlic-herb spreadable cheese 5.2 oz, such as Boursin
  • 1/2 cup freshly grated Parmesan cheese plus extra for serving

Method
 

  1. Warm the extra-virgin olive oil in a heavy pot or Dutch oven over medium heat. Add the diced onion and minced garlic and cook for 3 to 4 minutes, stirring often, until the onion is soft and fragrant.
  1. Stir in the drained sun-dried tomatoes and tomato paste. Cook for 1 to 2 minutes so the paste begins to caramelize and the flavors deepen.
  1. Pour in the chicken broth and add the salt, black pepper, Italian seasoning, and crushed red pepper flakes. Bring the soup to a gentle boil.
  1. Add the pasta shells and cook until just al dente according to the package timing. The pasta will soften a little more as the soup finishes.
  1. Reduce the heat to medium-low. Stir in the shredded chicken, spinach, half-and-half, herbed spreadable cheese, and about two-thirds of the Parmesan. Continue stirring until the cheese melts and the spinach wilts into the creamy broth.
  1. Ladle the soup into bowls and top with the reserved Parmesan, extra red pepper flakes, or fresh herbs such as parsley or basil. Serve hot.

Nutrition

Calories: 493kcalCarbohydrates: 54gProtein: 25gFat: 21gSaturated Fat: 9gCholesterol: 55mgSodium: 1200mgFiber: 5gSugar: 5g

Notes

Rotisserie chicken is the quickest choice, but leftover roasted chicken or turkey also works well.
Use a low-sodium broth and add the salt gradually; the cheeses bring their own saltiness.
If the soup thickens after resting, stir in a splash of broth or half-and-half when reheating.
Chop the sun-dried tomatoes into small bits so they disperse evenly through the broth.
Regular small pasta can replace the gluten-free shells; follow the package timing for al dente.
Let the soup sit for 5 minutes before serving so the flavors settle and the cheese melts smoothly.
Finish each bowl with fresh basil, parsley, extra Parmesan, or a drizzle of California olive oil.

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