Chicken Soup
This Chicken Soup with Sun-Dried Tomatoes and Cream Cheese is a creamy, flavorful, and comforting soup featuring tender rotisserie chicken, fresh spinach, and pasta in a rich tomato-infused broth. Sun-dried tomatoes, fresh basil, cream cheese, and Parmesan combine to create a luscious texture and complex flavors, making it an easy yet impressive meal perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup, Main Dish
- Method: Sautéing, Simmering
- Cuisine: American, Comfort Food
- Diet: Gluten Free
Ingredients
½ cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
1 tablespoon oil from sun-dried tomato jar, divided
1½ cups chopped yellow onion
4 medium garlic cloves, minced (about 4 teaspoons)
3 tablespoons tomato paste
2 (32-ounce) packages chicken broth
1 cup heavy whipping cream
4 teaspoons chopped fresh basil, plus more for garnish (optional)
2 teaspoons kosher salt
1½ teaspoons dried Italian seasoning
1 teaspoon garlic powder
¼ teaspoon crushed red pepper, plus more for garnish
8 ounces uncooked medium shell pasta
3 cups packed roughly chopped fresh baby spinach
2 cups shredded rotisserie chicken
8 ounces cream cheese, cubed, at room temperature
1½ ounces Parmesan cheese, finely shredded, plus more for garnish
Instructions
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Heat half the sun-dried tomato oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
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Add garlic and tomato paste; cook, stirring frequently, for 2 minutes.
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Pour in chicken broth and bring to a simmer.
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Stir in sun-dried tomatoes, fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Simmer gently for 10 minutes.
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Add pasta and cook until al dente, about 8–10 minutes.
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Stir in spinach, shredded chicken, cream cheese, remaining sun-dried tomato oil, and Parmesan cheese. Cook until spinach wilts and cream cheese melts, about 3–5 minutes.
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Remove from heat and adjust seasoning as needed.
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Serve hot, garnished with extra basil, Parmesan, and crushed red pepper if desired.
Notes
Substitute rotisserie chicken with cooked shredded chicken breast or thighs.
Use gluten-free pasta for gluten-free option.
Add mushrooms or bell peppers for extra veggies.
Swap heavy cream with half-and-half for lighter soup.
Garnish with fresh parsley or lemon juice for brightness.
Store leftovers in airtight container refrigerated up to 3 days. Reheat gently to avoid curdling.
Find it online: https://familydinnercooking.com/chicken-soup/
