Marry Me Chicken Soup Recipe
Prep Time:
4 minutes
Cook Time:
30 minutes
Servings:
6 servings
Ingredients
  • 6 strips bacon, chopped into pieces
  • 20 ounces chicken breast
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • ½ cup sun-dried tomatoes, sliced
  • ¼ cup tomato paste
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Generous pinch chile flakes
  • 8 cups chicken broth
  • 10 ounces large shell pasta
  • 1 cup heavy cream
  • ¼ cup grated Parmesan, plus extra for serving
  • 4 cups baby spinach
  • 2 tablespoons fresh basil, roughly chopped, to serve
Directions
  1. Preheat the oven to 400 F.
  2. Line a baking sheet with baking paper.
  3. Add the chopped bacon pieces to the baking sheet.
  4. Bake the bacon for 14 to 16 minutes until crisp and golden.
  5. Remove and set aside.
  6. Meanwhile, season the chicken liberally with salt and pepper.
  7. Heat the oil and butter in a large deep pan to medium-high heat.
  8. Add the chicken to the pan.
  9. Fry the chicken for 5 to 6 minutes until golden and cooked through.
  10. Remove the chicken from the pan.
  11. Shred or slice the chicken into bite-sized pieces.
  12. Add the diced onion and garlic and saute in the pan juices for 4 to 5 minutes until the onion is soft and translucent.
  13. Add the sun-dried tomatoes, tomato paste, thyme, oregano, and chile flakes to the pan.
  14. Cook for 3 to 4 minutes, stirring regularly.
  15. Add the chicken broth and the shell pasta to the pan.
  16. Cook for 10 minutes, or according to the packet instructions, until al dente.
  17. Add the chicken back to the pan along with the cream and Parmesan.
  18. Add the spinach to the pan and cook for another 2 to 3 minutes until the spinach has wilted.
  19. Serve topped with the crispy bacon bits, Parmesan, and a little fresh basil.