Marry Me Chicken Soup ✨

1️⃣ Season the sliced chicken with garlic powder, onion powder, smoked paprika, garlic salt, and black pepper.

2️⃣ In a large pot, heat a drizzle of olive oil and 2 tbsp butter. Brown the chicken on both sides until cooked through, then remove and set aside.

3️⃣ Add 1 tbsp butter to the same pot, then toss in the diced onion. Once the onion softens, stir in 3 tbsp minced garlic and cook until fragrant.

4️⃣ Make a well in the middle, then add 3 tbsp tomato paste and ½ cup sun-dried tomatoes. Let cook for 2–3 minutes to deepen the flavor.

5️⃣ Pour in 32 oz chicken broth and 1 quart half-and-half. Stir in 1 tbsp Brit’s Cookin Garlic & Herb Seasoning and 1 tsp Better Than Bouillon Roasted Garlic Base (optional).

6️⃣ Bring to a gentle boil, then add your noodles. I used my favorite vermicelli soup egg noodles, but feel free to use whatever kind of pasta you like. Cook until tender (about 8–10 minutes).

7️⃣ Lower the heat and stir in 2 cups chopped spinach and ½ block cream cheese (cubed).

8️⃣ Cube or shred your cooked chicken and add it back into the pot. Stir until the cream cheese melts and everything is creamy and well combined.

9️⃣ Turn off the heat and finish with ¼ cup grated Parmesan cheese.