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Per serving
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- 1
Start the base
Heat the olive oil in a big stockpot over medium heat. Add the diced onion and cook 3 to 4 minutes, until it softens up. Stir in the minced garlic along with the oregano, red pepper flakes, onion powder, and a good pinch of salt and pepper. Let it go about 30 seconds, just until it smells wonderful.
- 2
Build the broth
Stir in the chopped sun-dried tomatoes (a splash of the oil from the jar is good here too) and the tomato paste, and cook a minute so the paste darkens a touch. Pour in the chicken broth and bring it up to a boil over medium-high. If you've got a parmesan rind kicking around, toss it in now for extra richness.
- 3
Cook the chicken
Season the chicken breasts with salt and pepper and cut them into big 2-inch chunks. Drop them into the pot, reduce to a steady simmer, and cook 10 to 15 minutes, until cooked through to 165 degrees. Fish the chicken out, let it rest 5 minutes, then shred it with two forks (or a hand mixer if you want it done fast). Set aside.
- 4
Add the pasta
Add the orecchiette right to the simmering broth and cook until just al dente. Keep an eye on it so it doesn't go soft, and pull the parmesan rind out once it's cooked.
- 5
Make it creamy
Turn the heat down to medium-low. Stir in the heavy cream, sour cream, and grated parmesan. Let it warm through for a couple of minutes until silky, but don't let it hard-boil once the dairy is in.
- 6
Finish and serve
Stir the shredded chicken back in, then add the spinach and stir until it wilts, a minute or two. The pasta drinks up broth as it sits, so splash in a little more if you like it looser. Ladle into bowls and shower with extra parmesan.
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Marry Me Chicken Soup
Created by: HomeCooking
Ingredients
- 2 tbsp olive oil
- 1 white onion
- 3 garlic
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- 1 tsp onion powder
- salt and pepper
- 7 oz sun-dried tomatoes
- 3 tbsp tomato paste
- 7 cup chicken broth
- 1 1/2 lb chicken breasts
- 8 oz orecchiette pasta
- 3/4 cup heavy cream
- 3/4 cup sour cream
- 1/2 cup parmesan cheese
- 3 cup spinach
Instructions
- Start the baseHeat the olive oil in a big stockpot over medium heat. Add the diced onion and cook 3 to 4 minutes, until it softens up. Stir in the minced garlic along with the oregano, red pepper flakes, onion powder, and a good pinch of salt and pepper. Let it go about 30 seconds, just until it smells wonderful.
- Build the brothStir in the chopped sun-dried tomatoes (a splash of the oil from the jar is good here too) and the tomato paste, and cook a minute so the paste darkens a touch. Pour in the chicken broth and bring it up to a boil over medium-high. If you've got a parmesan rind kicking around, toss it in now for extra richness.
- Cook the chickenSeason the chicken breasts with salt and pepper and cut them into big 2-inch chunks. Drop them into the pot, reduce to a steady simmer, and cook 10 to 15 minutes, until cooked through to 165 degrees. Fish the chicken out, let it rest 5 minutes, then shred it with two forks (or a hand mixer if you want it done fast). Set aside.
- Add the pastaAdd the orecchiette right to the simmering broth and cook until just al dente. Keep an eye on it so it doesn't go soft, and pull the parmesan rind out once it's cooked.
- Make it creamyTurn the heat down to medium-low. Stir in the heavy cream, sour cream, and grated parmesan. Let it warm through for a couple of minutes until silky, but don't let it hard-boil once the dairy is in.
- Finish and serveStir the shredded chicken back in, then add the spinach and stir until it wilts, a minute or two. The pasta drinks up broth as it sits, so splash in a little more if you like it looser. Ladle into bowls and shower with extra parmesan.