Marry Me Chicken Soup

Total Time Prep: 20 min. Cook: 3 hours
Yield 11 cups
Test Kitchen Approved
No other soup will do once you taste the alluring Italian flavors of Marry Me chicken soup.

Ingredients

  • 10 ounces Italian bread, cut into 1-inch cubes
  • 1/4 cup butter, melted
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • SOUP:
  • 12 ounces uncooked orecchiette
  • 3 tablespoons canola oil, divided
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 7 cups chicken broth
  • 1/2 cup julienned sun-dried tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup heavy whipping cream, warmed
  • 2 cups shredded cooked chicken breast
  • 2 cups fresh baby spinach
  • 1-1/2 cups grated Parmesan cheese, divided
  • Fresh basil leaves

Directions

  1. Preheat the oven to 200°.
  2. Place the bread cubes in a single layer on a 15x10x1-in. baking sheet. Bake 15 minutes or until dried out; let cool until very crisp. Transfer to a large bowl.
  3. Increase the oven temperature to 350°. Line the baking sheet with a piece of parchment paper or foil. To the bowl, add the melted butter; toss to evenly coat. Stir in Parmesan, salt and pepper. Spread bread cubes into a single layer on the prepared baking sheet. Bake 10 minutes; stir. Bake another 5 minutes or until lightly browned. Remove to a wire rack to cool completely.
  4. Bring a large pot of salted water to a boil. Cook the orecchiette according to package directions; drain. Transfer to a large bowl; toss with 1 tablespoon oil.
  5. Heat remaining 2 tablespoons oil in a large soup pot or Dutch oven set over medium heat. Add onion; cook until soft and translucent, 5-7 minutes, stirring occasionally. Stir in garlic and tomato paste; cook until fragrant, 30-60 seconds. Stir in broth, sun-dried tomatoes, salt, thyme, oregano, pepper and red pepper flakes. Bring to a boil; reduce to a simmer. Cover; cook 10-15 minutes.
  6. Slowly pour warmed cream into the pot, whisking constantly. Stir in shredded chicken, cooked orecchiette and spinach. Simmer until the chicken is hot and spinach is wilted, 4-5 minutes. Stir in Parmesan until melted.
  7. Ladle soup into bowls or crocks. Top with croutons and fresh basil. Serve immediately.

Nutrition Facts

1 1/3 cup: 585 calories, 31g fat (14g saturated fat), 78mg cholesterol, 2013mg sodium, 57g carbohydrate (5g sugars, 3g fiber), 21g protein.

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