Adapted from Original Recipe on Marry Me Chicken Soup - I Am Homesteader
- 1 tablespoon extra virgin olive oil (or avocado)
- 1 small yellow onion, diced (about ½ cup)
- ½ cup (about 8) sun-dried tomatoes, softened in hot water, drained, chopped (although delish omit for for sulfite and GERD)
- 1 teaspoon garlic, minced
- 8 cups (64 ounces) chicken broth
- 1 cup (238 g) heavy whipping cream
- 1 package (8 ounces) cream cheese, softened, cubed
- 1 cup (100 g) parmesan cheese, shredded
- 2 cups (280 g) cooked chicken, cubed
- 8 ounces orecchiette pasta (or pasta of your choice)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (opt)
- 1 cup (30 g) fresh baby spinach
- parmesan, grated, for garnish
Instructions
- To a large pot over medium heat, add the olive oil. Once hot, add the onion and sun-dried tomatoes. Cook until softened (about 3-5 minutes).
- Add the minced garlic and cook for 1 minute.
- Pour in chicken broth and heavy whipping cream, stirring to combine.
- Add the cream cheese and parmesan, stirring continuously until the cheese is fully melted and the soup becomes creamy.
- Add the dry orecchiette pasta, salt, black pepper, and red pepper flakes. Stir to combine.
- Cover the pot with a tight-fitting lid and cook, stirring occasionally until the pasta is cooked (14-16 minutes).
- In the last five minutes of cooking the pasta, add the rotisserie chicken. In the final minute, add spinach, cooking until the spinach wilts slightly.
- Serve hot, garnished with parmesan cheese.
