Description
Marry Me Chicken Soup is a creamy and comforting dish featuring tender shredded chicken, sun-dried tomatoes, fresh spinach, and a rich blend of Parmesan cheese and Italian herbs. This hearty soup combines savory flavors with a smooth texture, perfect for a satisfying meal any day of the week.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts or thighs
Vegetables and Aromatics
- 1 yellow onion, chopped
- 3 cloves fresh garlic, minced
- 1/3 cup sun-dried tomatoes (oil-packed), drained and chopped
- 2 cups fresh spinach
Liquids and Dairy
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Other Ingredients
- 2 tablespoons olive oil or butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes (optional), a pinch
Instructions
- Prepare and Sear Chicken: Season the chicken breasts or thighs with salt and black pepper. Heat 1 tablespoon of olive oil or butter in a large Dutch oven or heavy-bottomed pot 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: Reduce heat to medium. Add another tablespoon of oil or butter if needed. Add the chopped onion and cook, stirring occasionally, until translucent—about 5-7 minutes. Then add minced garlic and chopped sun-dried tomatoes; sauté for 2 minutes until fragrant.
- Add Flour: Sprinkle all-purpose flour over the sautéed mixture. Stir continuously for 1-2 minutes to remove the raw flour taste.
- Add Broth and Simmer: Slowly pour in chicken broth while whisking constantly to avoid lumps. Continue whisking until the soup thickens slightly. Bring to a gentle simmer.
- Add Chicken and Seasonings: Return shredded chicken to the pot. Stir in Italian seasoning and optional red pepper flakes. Season with salt and black pepper to taste. Let simmer for 10-15 minutes.
- Add Cream and Parmesan: Lower heat to low. Gradually stir in heavy cream until incorporated. Add freshly grated Parmesan cheese, stirring until melted and smooth.
- Wilt Spinach: Add fresh spinach to the soup and gently stir until it just wilts.
- Final Taste and Serve: Taste the soup and adjust seasoning if necessary. Ladle into bowls and serve immediately for warm, comforting enjoyment.
Notes
- For a thicker soup, add an extra tablespoon of flour during the sauté step.
- If you prefer a spicier soup, increase the red pepper flakes to your taste.
- Use low-sodium chicken broth to better control salt levels.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Substitute heavy cream with half-and-half for a lighter version, but the soup will be less rich.
