Marry Me Chicken Soup (Print Version)
# Ingredients:
→ For the base
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
1 medium carrot, diced
04 -
2-3 celery stalks, diced
05 -
2 large garlic cloves, finely chopped
06 -
½ cup (50g) sun-dried tomatoes, roughly chopped
07 -
A pinch of red chili flakes
08 -
1 bay leaf
→ For the soup
09 -
¾ cup (125g) ditalini pasta (or any small pasta shape)
10 -
6 cups (1.5L) chicken stock
11 -
½ cup (125g) low-fat cream cheese
12 -
½ cup (125ml) half and half or single cream
13 -
2 cups (300g) rotisserie chicken, shredded
14 -
⅓ cup (30g) Parmesan cheese, freshly grated, plus extra for serving
15 -
2 cups (60g) fresh baby spinach or kale
16 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened but not browned.
02 -
Add the finely chopped garlic to the pot and cook for another minute until fragrant. Then stir in the chopped sun-dried tomatoes and a pinch of red chili flakes. Cook for an additional minute to release their flavors.
03 -
Add the bay leaf, ditalini pasta, and chicken stock to the pot. Bring everything to a boil, then reduce the heat to a simmer. Let it cook for about 10-12 minutes, or until the pasta is almost tender. Stir occasionally to prevent the pasta from sticking to the bottom.
04 -
Stir in the cream cheese and half and half. Continue to simmer gently, stirring frequently, until the cream cheese has completely melted and the soup starts to thicken slightly. This should take about 3-4 minutes.
05 -
Add the shredded rotisserie chicken, grated Parmesan cheese, and fresh spinach to the pot. Stir well to combine everything. Cover with a lid and let it cook for just 1-2 minutes until the spinach has wilted and the chicken is heated through.
06 -
Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls and top with extra freshly grated Parmesan cheese if desired. Serve immediately while hot.
# Notes:
01 -
You can use leftover roasted chicken or turkey instead of rotisserie chicken.
02 -
For a lighter version, use milk instead of half and half, though the soup won't be quite as creamy.
03 -
The soup will thicken as it cools and the pasta continues to absorb liquid. When reheating leftovers, you may need to add a splash of chicken broth or water.