Description
This Homemade Chicken Soup is a comforting and hearty dish, perfect for a cozy meal. Packed with flavorful sun-dried tomatoes, fresh basil, creamy textures, and tender chicken, this soup is rich, satisfying, and full of savory goodness. It’s the perfect dish for chilly evenings or when you need something nourishing and warming.
Ingredients
Scale
Serves 6 (about 2 cups per serving)
- ½ cup drained julienne-cut sun-dried tomatoes (packed in oil with herbs)
- 1 tbsp oil from the sun-dried tomato jar (divided)
- 1½ cups chopped yellow onion
- 4 medium garlic cloves, minced (about 4 tsp)
- 3 tbsp tomato paste
- 2 (32-ounce) packages chicken broth
- 1 cup heavy whipping cream
- 4 tsp chopped fresh basil (plus more for garnish, optional)
- 2 tsp kosher salt
- 1½ tsp dried Italian seasoning
- 1 tsp garlic powder
- ¼ tsp crushed red pepper (plus more for garnish)
- 8 oz uncooked medium-shell pasta
- 3 cups roughly chopped fresh baby spinach
- 2 cups shredded rotisserie chicken
- 8 oz cream cheese, cubed (at room temperature)
- 1½ oz Parmesan cheese, finely shredded (plus more for garnish)
Instructions
- Prepare the Soup Base:
- Heat 1/2 tablespoon of the oil from the sun-dried tomato jar in a large pot over medium heat. Add the chopped yellow onion and cook, stirring occasionally, for about 5 minutes, until softened.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Tomato Paste & Broth:
- Stir in the tomato paste and cook for another minute. Then, add the chicken broth and bring the mixture to a simmer.
- Incorporate the Cream and Seasonings:
- Once the broth is simmering, add the heavy whipping cream, fresh basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Stir to combine and continue simmering for 10 minutes, allowing the flavors to meld together.
- Cook the Pasta:
- Add the uncooked medium-shell pasta to the simmering soup and cook according to package instructions, usually around 8-10 minutes, until the pasta is al dente.
- Add the Vegetables and Chicken:
- Once the pasta is cooked, stir in the chopped spinach and shredded rotisserie chicken. Continue simmering for another 3-5 minutes until the spinach is wilted and the chicken is heated through.
- Creamy Finish:
- Lower the heat and stir in the cubed cream cheese. Stir until the cream cheese melts completely into the soup, making the soup rich and creamy.
- Add Parmesan and Final Touches:
- Stir in the finely shredded Parmesan cheese until melted and fully incorporated. Taste the soup and adjust seasoning as necessary, adding more salt, pepper, or red pepper if desired.
- Serve:
- Ladle the soup into bowls and garnish with additional fresh basil, red pepper flakes, and Parmesan cheese, if desired.
Notes
- Substitutions: You can swap the heavy cream with half-and-half or milk for a lighter version. For a dairy-free version, consider using coconut milk or a non-dairy cream alternative, and skip the cream cheese and Parmesan.
- Leftovers: This soup stores well in the fridge for up to 3 days and can also be frozen for up to 3 months.
- Make it Spicy: For a spicier kick, add more crushed red pepper or a dash of hot sauce when serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Keywords: Chicken Soup, Creamy Chicken Soup, Homemade Chicken Soup, Rotisserie Chicken Soup, Comfort Food Soup