Description
A comforting, velvety soup that reimagines the classic Marry Me Chicken dish into a nourishing, spoonable meal. Featuring tender chicken, delicate orzo pasta, and a rich, creamy base accented by sun-dried tomatoes and fresh garlic, this soup is a sophisticated yet simple one-pot wonder. Perfectly balanced and deeply savory, it offers a restaurant-quality experience in under forty minutes, making it an ideal choice for busy weeknights when you need a gentle hug for the soul.
Ingredients
2 tablespoons olive oil
1 small white onion, finely diced
4 cloves garlic, minced
1/2 teaspoon fine sea salt
1/8 teaspoon freshly cracked black pepper
1/2 teaspoon dried Italian seasoning
1/2 cup sun-dried tomatoes, chopped
2 cups cooked chicken, shredded
6 cups chicken broth
1 cup orzo pasta
1/2 cup heavy cream
2 cups fresh baby spinach
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, salt, and pepper, cooking until the onion is soft and translucent.
Stir in the minced garlic and Italian seasoning, cooking for 1 minute until fragrant.
Add the chopped sun-dried tomatoes and chicken broth, bringing the mixture to a gentle boil.
Stir in the orzo pasta and cook for about 8-10 minutes, or until the orzo is al dente.
Reduce the heat to low, stir in the shredded chicken and heavy cream, and warm through.
Fold in the baby spinach and cook just until wilted.
Serve warm and enjoy.
Notes
Use rotisserie chicken for extra convenience. If you prefer a thinner soup, add an extra half cup of chicken broth. Store leftovers in an airtight container in the refrigerator for up to 3 days; the orzo may absorb liquid, so add a splash of broth when reheating.