If you don’t have time to make chicken broth, simply shred up a rotisserie chicken and use 32 ounces of store-bought chicken broth!
**Chicken broth:**
* 3–4 pound whole chicken, neck and giblets reserved for another use
* 10–12 cups water
* 2 teaspoons kosher salt
**Soup:**
* 1 tablespoon olive oil
* 1 yellow onion, peeled and diced
* 4 small carrots, peeled and diced
* 4 ribs celery, trimmed and diced
* 1 tablespoon garlic powder, or use 6–8 minced garlic cloves
* 2 teaspoons dry thyme
* 1 teaspoon crushed red pepper flakes, more or less to taste
* ½ cup sun-dried tomatoes in oil, drained and chopped
* 8 cups chicken broth, from above
* 1 cup dry ditalini
* ½ cup heavy cream, more if desired
* 4 ounces baby spinach, roughly chopped
* 1 lemon, juiced
* ¼ cup finely grated Parmesan cheese, for garnish
* 16 fresh basil leaves, for garnish
* Salt and pepper
**Make the broth:**
1. Place the chicken in a large pot and cover with water. Add the salt and bring to a boil. Reduce heat and simmer for 1 hour.
2. Remove the chicken from the pot and transfer to a bowl. Turn the heat on the broth to medium and low boil for 20 minutes or until the liquid reduces to about 8 cups. Strain the broth through a sieve into a large bowl. Wipe out the pot and return it to the stovetop.
3. Once the chicken is cool enough to handle, pick the meat from the bird and shred or dice it into bite-sized pieces. Reserve the skin for another use (like snacking on it or frying it up for a crispy garnish) and reserve the carcass for stock if you like.
**Start the soup:**
1. Heat 1 tablespoon olive oil in the pot over medium heat. Add the onion, carrots, and celery and cook for 8–10 minutes. Season with salt and pepper.
2. Add the garlic powder, thyme, and crushed red pepper flakes and cook for 1 minute.
3. Add the sun-dried tomatoes along with a teaspoon or two of the tomato oil from the jar. Cook for 1 minute more.
**Simmer the soup:**
1. Pour in the broth and add the shredded chicken. Bring to a boil. Reduce heat and simmer for 30 minutes. Taste and adjust the seasonings.
**Cook the pasta:**
1. Bring a medium pot of salted water to a boil. Add the ditalini and cook for 1-2 minutes under al dente. Drain.
**Finish the soup:**
1. Taste the soup once more. Stir in the cooked ditalini, heavy cream, and baby spinach. Simmer for 5 minutes. Add the lemon juice and season a final time. Turn off the heat. Note: You can also serve and store ditalini separately from the soup if you’re averse to pasta swelling the next day.
**To serve:**
1. Ladle the soup into bowls and garnish with freshly grated Parmesan and a few basil leaves. Finish with freshly cracked black pepper, if you like. Enjoy!
ChuckleheadStrategy
I’m sold!
UvaroviteKing
Wow! Very pretty food 🥘
Avg-Human-Bean
This dish looks very delicious but also the photo quality is on point. Lol what camera did you use?
5 Comments
**Recipe here originally:** [**Creamy Sun-Dried Tomato Chicken Soup**](https://www.triedandtruerecipe.com/creamy-sun-dried-tomato-chicken-soup/)
If you don’t have time to make chicken broth, simply shred up a rotisserie chicken and use 32 ounces of store-bought chicken broth!
**Chicken broth:**
* 3–4 pound whole chicken, neck and giblets reserved for another use
* 10–12 cups water
* 2 teaspoons kosher salt
**Soup:**
* 1 tablespoon olive oil
* 1 yellow onion, peeled and diced
* 4 small carrots, peeled and diced
* 4 ribs celery, trimmed and diced
* 1 tablespoon garlic powder, or use 6–8 minced garlic cloves
* 2 teaspoons dry thyme
* 1 teaspoon crushed red pepper flakes, more or less to taste
* ½ cup sun-dried tomatoes in oil, drained and chopped
* 8 cups chicken broth, from above
* 1 cup dry ditalini
* ½ cup heavy cream, more if desired
* 4 ounces baby spinach, roughly chopped
* 1 lemon, juiced
* ¼ cup finely grated Parmesan cheese, for garnish
* 16 fresh basil leaves, for garnish
* Salt and pepper
**Make the broth:**
1. Place the chicken in a large pot and cover with water. Add the salt and bring to a boil. Reduce heat and simmer for 1 hour.
2. Remove the chicken from the pot and transfer to a bowl. Turn the heat on the broth to medium and low boil for 20 minutes or until the liquid reduces to about 8 cups. Strain the broth through a sieve into a large bowl. Wipe out the pot and return it to the stovetop.
3. Once the chicken is cool enough to handle, pick the meat from the bird and shred or dice it into bite-sized pieces. Reserve the skin for another use (like snacking on it or frying it up for a crispy garnish) and reserve the carcass for stock if you like.
**Start the soup:**
1. Heat 1 tablespoon olive oil in the pot over medium heat. Add the onion, carrots, and celery and cook for 8–10 minutes. Season with salt and pepper.
2. Add the garlic powder, thyme, and crushed red pepper flakes and cook for 1 minute.
3. Add the sun-dried tomatoes along with a teaspoon or two of the tomato oil from the jar. Cook for 1 minute more.
**Simmer the soup:**
1. Pour in the broth and add the shredded chicken. Bring to a boil. Reduce heat and simmer for 30 minutes. Taste and adjust the seasonings.
**Cook the pasta:**
1. Bring a medium pot of salted water to a boil. Add the ditalini and cook for 1-2 minutes under al dente. Drain.
**Finish the soup:**
1. Taste the soup once more. Stir in the cooked ditalini, heavy cream, and baby spinach. Simmer for 5 minutes. Add the lemon juice and season a final time. Turn off the heat. Note: You can also serve and store ditalini separately from the soup if you’re averse to pasta swelling the next day.
**To serve:**
1. Ladle the soup into bowls and garnish with freshly grated Parmesan and a few basil leaves. Finish with freshly cracked black pepper, if you like. Enjoy!
I’m sold!
Wow! Very pretty food 🥘
This dish looks very delicious but also the photo quality is on point. Lol what camera did you use?
Ooooo I’m gonna have to try this!