Description
Marry Me Chicken Soup is a creamy, comforting dish featuring tender chicken, sun-dried tomatoes, fresh spinach, and a luscious Parmesan-infused broth. This hearty soup blends Italian-inspired flavors with a smooth, velvety texture, perfect for cozy dinners or meal prepping.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts or thighs
Soup Base
- 1 tablespoon olive oil or butter (plus extra if needed)
- 1 yellow onion, chopped
- 3 cloves fresh garlic, minced
- 1/3 cup sun-dried tomatoes (oil-packed), drained and chopped
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
Finishing Ingredients
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Prepare and brown the chicken: Season the chicken breasts or thighs with salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat one tablespoon of olive oil or butter over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove from the pot and let cool slightly, then shred or dice into bite-sized pieces.
- Sauté aromatics and sun-dried tomatoes: Lower the heat to medium and add another tablespoon of oil or butter if needed. Add chopped onion and cook for 5-7 minutes until translucent, stirring occasionally. Add minced garlic and chopped sun-dried tomatoes, sautéing for 2 more minutes until fragrant.
- Add flour to thicken: Sprinkle the all-purpose flour over the sautéed mixture and stir continuously for 1-2 minutes to remove the raw flour taste.
- Incorporate broth and simmer: Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Bring the soup to a gentle simmer until it slightly thickens.
- Return chicken and season: Add the shredded chicken back into the pot. Stir in Italian seasoning and red pepper flakes if using. Season with salt and black pepper to taste. Let the soup simmer for 10-15 minutes to meld flavors.
- Add cream and Parmesan: Reduce heat to low and slowly pour in the heavy cream while stirring gently. Mix in the freshly grated Parmesan until melted and smooth.
- Wilt the spinach: Stir in fresh spinach until just wilted, about 1-2 minutes.
- Final seasoning and serve: Taste the soup and adjust seasoning as needed. Ladle into bowls and serve immediately for a warm, comforting experience.
Notes
- You can substitute chicken thighs for a juicier meat variation.
- If sun-dried tomatoes are not oil-packed, rehydrate them in warm water before use.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftovers store well in the refrigerator for up to 3 days and freeze for up to 2 months.
- Add a squeeze of fresh lemon juice before serving for brightness, if desired.
