Marry Me Chicken Soup

No other soup will do once you taste the alluring Italian flavors of Marry Me chicken soup.

Calories

148

Carbohydrates

49g

Protein

11g

Potassium

449mg

Fiber

5g

Sugar

1g

Ingredients

Preheat the oven to 200°.
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.
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.
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.
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.
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.
Ladle soup into bowls or crocks. Top with croutons and fresh basil. Serve immediately.