Marry Me Chicken Noodle Soup

This soup is not only creamy and comforting but also absolutely delicious! I took my beloved marry me chicken recipe and transformed it into a cozy soup that’s sure to please everyone at the table.

—Ingredients—

1 large onion diced

5 cloves garlic minced

2 tablespoons olive oil

4 tablespoons butter

1 cup diced sun dried tomatoes in oil

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon paprika

1 tablespoon Italian seasoning

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon chili flakes

2 tablespoons tomato paste

3-4 cups shredded rotisserie chicken

8 cups chicken broth

2 cups heavy cream

1.5 cups of elbow macaroni (or pasta of choice)

1 cup grated Parmesan cheese

1/2 cup grated Pecorino Romano

8oz spinach chopped

1. Mizanplas— Dice the onion and sun-dried tomatoes. minced the garlic and shred the chicken.

2. Add oil and butter in a Dutch oven over medium heat. Add in the onions, garlic and cook for a couple of minutes. Next add in sun-dried tomatoes and all the seasonings and cook stirring constantly, until fragrant, about 1 minute.

3. Stir in the tomato paste and cook for about 2 minutes. Add in the shredded chicken and give it a quick mix again.

4. Pour in the chicken broth and heavy cream. Stir well and cover the pot with the lid and bring it to a rolling boil over high heat.

5. Add noodles and cook over high, stirring occasionally, until al-dente, about 9 minutes.

6. Lastly stir in the Parmesan cheese, Pecorino Romano and spinach. Keep stirring until the cheese melts and remove from heat.

7. Serve with more grated Parmesan cheese on top and enjoy!

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