Description
Marry Me Chicken Soup is a creamy, comforting dish featuring tender shredded chicken, sun-dried tomatoes, fresh spinach, and a rich Parmesan cream broth. This hearty soup combines simple ingredients for an irresistible meal perfect for cozy nights.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts or thighs
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil or butter, plus 1 additional tablespoon
Soup Base
- 1 yellow onion, chopped
- 3 cloves fresh garlic, minced
- ½ cup sun-dried tomatoes, oil-packed, drained and chopped
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes (optional)
- Salt and black pepper, to taste
Finishing Ingredients
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Sear the 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 set aside to cool. Once cooled, shred or dice into bite-sized pieces.
- Sauté Aromatics: Reduce heat to medium and add another tablespoon of oil or butter if needed. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes until soft and translucent. Add minced garlic and chopped sun-dried tomatoes, sauté for 2 minutes until fragrant.
- Add Flour: Sprinkle the all-purpose flour over the onion, garlic, and sun-dried tomatoes. Stir continuously for 1-2 minutes to cook out the raw flour taste.
- Add Broth and Simmer: Gradually pour in the chicken broth while whisking constantly to avoid lumps. Whisk until the mixture is smooth and slightly thickened. Bring the soup to a gentle simmer.
- Add Chicken and Seasonings: Return the shredded chicken to the pot. Stir in Italian seasoning and red pepper flakes if using. Season with salt and black pepper. Let it simmer on low for 10-15 minutes.
- Incorporate Cream and Cheese: Reduce heat to low. Slowly add the heavy cream while stirring gently. Stir in freshly grated Parmesan cheese until melted and the soup is creamy and smooth.
- Add Spinach: Stir in fresh spinach gently until just wilted.
- Final Taste and Serve: Taste and adjust seasoning as needed. Ladle the soup into bowls and serve immediately for a warm, comforting meal.
Notes
- For a thicker soup, use less chicken broth or add a cornstarch slurry at the end to thicken.
- Sun-dried tomatoes add a nice tangy depth but can be substituted with roasted red peppers for variation.
- Leftover cooked chicken can be used instead of searing raw chicken.
- The soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
