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Marry Me Chicken Soup

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Servings: 6
Calories: 581
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup cooked low-carb shell pasta I used Goodles Ched Over Heels shells because they’re higher in protein and fiber than traditional pasta, but any low-carb shell pasta works well. Cook according to the package directions and drain before adding to the soup.
  • 2 tablespoons olive oil
  • 1 small small yellow onion diced
  • 5 cloves garlic minced
  • ½ cup chopped oil-packed sun-dried tomatoes drained
  • 8 ounces sliced mushrooms optional
  • 5 cups low-sodium chicken broth
  • 4 cups shredded rotisserie chicken
  • 1½ cups heavy whipping cream
  • 1 cup freshly grated Parmesan cheese
  • 3 cups baby spinach
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon crushed red pepper flakes optional
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh basil and parsley for garnish

Method
 

  1. Cook the low-carb shell pasta according to the package directions. Drain and measure 1 cup of cooked pasta. Set aside.
  2. Heat the olive oil in a large Dutch oven or soup pot over medium heat.
  3. Add the onion and mushrooms and cook until softened, about 5 minutes.
  4. Stir in the garlic and sun-dried tomatoes and cook for another minute.
  5. Pour in the chicken broth.
  6. Add the shredded rotisserie chicken, Italian seasoning, onion powder, garlic powder, paprika, basil, oregano, and crushed red pepper flakes.
  7. Bring to a gentle simmer and cook for about 10 minutes.
  8. Reduce the heat to low.
  9. Slowly stir in the heavy cream.
  10. Add the Parmesan cheese handful at a time, stirring constantly until smooth and melted.
  11. Add the spinach and cook until wilted.
  12. Stir in the 1 cup of cooked shell pasta and heat through for 1–2 minutes.
  13. Taste and season with salt and black pepper.
  14. Serve with fresh basil, parsley, and extra Parmesan cheese

Nutrition

Serving: 1.5cupsCalories: 581kcalCarbohydrates: 21gProtein: 43gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 165mgSodium: 866mgPotassium: 982mgFiber: 3gSugar: 4gVitamin A: 2705IUVitamin C: 16mgCalcium: 287mgIron: 3mg

Notes

We tested this recipe with several different pasta options and found that using just 1 cup of cooked low-carb shell pasta keeps the soup hearty while helping reduce the overall carbohydrate content. Freshly grated Parmesan melts more smoothly than pre-shredded cheese and creates the creamiest texture.

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