Description
This outstanding Marry Me Chicken Soup recipe uses store-bought rotisserie chicken to create a perfect bowl of comfort and optimism.
Ingredients
Scale
- 7 oz sun-dried tomatoes packed in oil julienned
- 2 tbsp sun-dried tomato oil
- 5 slices bacon thinly sliced
- 1 large onion finely chopped
- 3 tbsp tomato paste
- 4 cloves garlic minced
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 3 cups rotisserie chicken shredded
- 5 oz fresh baby spinach
- 8 cups chicken broth
- 1/2 cup white wine I used a dry Pinot Grigio
- 8 oz medium shell pasta
- 1/2 cup heavy cream
Instructions
- Instructions:
- Heat the sun-dried tomato oil in a large soup pot over medium heat.
- Add the sliced bacon. Cover and cook, stirring occasionally, until the bacon is crisp.
- Use a slotted spoon to remove the cooked bacon to a paper-towel lined bowl. Set aside.
- Return the pot to medium heat. Add the chopped onion to the hot oil and bacon fat.
- Cook, stirring occasionally, until the onion is softened and the pot is starting to develop some color.
- Drain the rest of the oil from the sun-dried tomatoes and discard. Add the tomato paste and sun-dried tomatoes to the hot pot. Cook and stir for a couple of minutes.
- Add the garlic and seasoning. Cook for one minute as you stir.
- Add the chicken and then the spinach. Give the pot a good stir. Cover it with the lid and allow the spinach to steam a couple of minutes until it has shrank quite a bit.
- Pour in the chicken broth and the wine. Stir well. Cover again and bring the soup to a gentle boil.
- Add the uncooked pasta. Cook according to package directions. I let mine boil in the soup for about 15 minutes, stirring occasionally, until the pasta was al dente tender.
- Stir in the heavy cream. Turn the heat to low to keep warm.
- Serve bowls of soup topped with the cooked bacon.