Marry Me Chicken Soup

Souper Sunday Soup from last nights dinner. 

This was a delicious and filling soup for a fall night.  I am not sure why it is called Marry Me Chicken Soup, I am already married!  

When we make soup on Sunday, there is so much left over because I am just cooking for the two of us, that this becomes my lunch all week long.  I am not complaining about that this week.  

Ingredients

1 ¼ lb. boneless skinless chicken breasts

Salt/Pepper, to taste

1 ½ teaspoons Italian seasoning

¾ cup dry white wine, see notes

3 tablespoons butter

1 yellow onion, diced

1 (8 oz.) jar sun-dried tomatoes, 2 tbsp. oil reserved

3 cloves garlic, minced

2 tablespoons tomato paste

¾ teaspoon EACH: basil, oregano, parsley

1 teaspoon Dijon mustard

1 teaspoon honey

5 cups chicken broth

1 chicken bouillon cube

1 cup heavy cream

½ cup grated parmesan cheese

10 oz. refrigerated tortellini, about 2 heaping cups or frozen tortellini

3 cups packed baby spinach

Directions 

Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.

Take 2 tbsp. of oil from the sun-dried tomato jar and heat it in a large soup pot over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until a light golden crust has developed. (Note: It’s okay if it’s not cooked all the way through yet, it will finish cooking in the soup which will add more flavor to the broth.) Remove and let it rest for 10 minutes, then dice. Turn heat off.

Add the wine to the soup pot and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot, this will give the soup more flavor.

Add the butter and onions and cook for 10 minutes, until the wine is reduced by half.

Drain the sun-dried tomatoes and pat them very dry. Add them to the soup pot along with the garlic, tomato paste, seasonings, Dijon, and honey. Cook, stirring continuously, for 5 minutes.

Add the chicken broth and chicken bouillon cube and stir to combine. Use an immersion blender to blend the broth until smooth, or carefully transfer to a blender in batches.

Bring to a boil, then reduce to a simmer.

Add the chicken back along with any juices from the plate. Gently simmer and reduce for 15 minutes, partially covered. (Don’t let it boil or the chicken will become tough.) Slide a silicone spatula along the bottom of the pot a few times to lift any ingredients settling to the bottom.

Reduce heat to low and let the soup cool for 1 minute. Gradually stir in the heavy cream followed by the Parmesan cheese.

Add the tortellini and simmer, partially covered, until the pasta is cooked through. (Or, boil tortellini separately and add it directly to serving bowls. This is the best option if you anticipate leftovers.)

Add the spinach during the last minute and let it wilt. Serve!

Adapted from The Cozy Cook