Comforting Marry Me Chicken Soup

• 1 1/2 pounds boneless, skinless chicken thighs
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/2 cup thinly sliced sun-dried tomatoes
• 3 tablespoons tomato paste
• 4-5 cups chicken broth, or more as needed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 6-7 ounces medium dried pasta shells
• 5 ounces baby spinach (about 5 packed cups)
• 1/3 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 3/4 cup chopped pepperoncini peppers, plus 2-3 tablespoons brine
• Salt and black pepper to taste

Instructions

1. 1

   Melt the butter in a Dutch oven or large pot over medium-high heat. Add the chicken in a single layer, working in batches if needed. Cook until browned really well on one side, turn and lightly brown the other side. Use a slotted spoon to transfer the chicken to a cutting board. Chop into bite-sized pieces. Don't worry if this is not fully cooked—we will finish cooking it in step 5.

2. 2

   Reduce the heat to medium. Add the diced onion, red pepper flakes, minced garlic, black pepper, and kosher salt to the pot. Stir occasionally, scraping the bottom of the pot, until the onion is softened and translucent, about 3 to 4 minutes.

3. 3

   Stir in the sun-dried tomatoes and tomato paste. Cook, stirring often, until the tomato paste deepens in colour, about 2 to 3 minutes.

4. 4

   Pour in the chicken broth, dried thyme, and dried oregano. Bring the mixture to a boil.

5. 5

   Stir in the dried pasta shells. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the pasta is al dente, about 10 to 12 minutes. Stir in the chicken prepared in step 1, including any juices that accumulated in the last 5 minutes of cooking the pasta. Cook until the chicken is cooked through.

6. 6

   Stir in the spinach, heavy cream (240 ml), and Parmesan cheese. Cook, stirring frequently, until the spinach is wilted and the chicken is heated through, about 2 minutes. Add the chopped pepperoncini peppers in the final minute for a tangy, spicy kick.

7. 7

   Season with additional kosher salt and black pepper. Ladle the soup into bowls and garnish with extra grated Parmesan cheese if desired. Serve warm.