Description
Marry Me Chicken Soup is a creamy, comforting dish that combines tender chicken, sun-dried tomatoes, and fresh spinach in a rich, flavorful broth made with heavy cream and Parmesan cheese. Perfect for a cozy dinner, this soup delivers a deliciously satisfying meal in just 45 minutes.
Ingredients
Protein
- Boneless, skinless chicken breasts or thighs – 1 lb
Vegetables & Aromatics
- Yellow onion, chopped – 1 medium
- Fresh garlic, minced – 3 cloves
- Fresh spinach – 2 cups
- Sun-dried tomatoes (oil-packed), drained and chopped – 1/2 cup
Liquids & Dairy
- Chicken broth (low-sodium) – 4 cups
- Heavy cream – 1 cup
- Freshly grated Parmesan cheese – 1/2 cup
Pantry & Seasonings
- All-purpose flour – 2 tablespoons
- Italian seasoning – 1 teaspoon
- Olive oil or butter – 2 tablespoons
- Salt – to taste
- Black pepper – to taste
- Red pepper flakes (optional) – 1/4 teaspoon
Instructions
- Prepare and sear the chicken: Season raw 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 and let cool slightly, then shred or dice into bite-sized pieces.
- Sauté aromatics and tomatoes: Reduce heat to medium. Add another tablespoon of oil or butter if needed. Cook chopped yellow onion, stirring occasionally, until translucent, about 5-7 minutes. Add minced garlic and drained, chopped sun-dried tomatoes, and sauté for 2 minutes until fragrant.
- Add flour to thicken: Sprinkle all-purpose flour over the onion, garlic, and tomatoes. Stir continuously for 1-2 minutes to cook out the raw flour taste.
- Incorporate chicken broth: Gradually whisk in chicken broth to prevent lumps. Stir until mixture is smooth and slightly thickened. Bring to a gentle simmer.
- Simmer with chicken & seasonings: Return shredded chicken to the pot. Add Italian seasoning and red pepper flakes if using. Season with salt and black pepper. Let simmer gently for 10-15 minutes to meld flavors.
- Add cream and cheese: Lower heat to low. Slowly pour in heavy cream, stirring gently to combine. Stir in freshly grated Parmesan cheese until fully melted and smooth.
- Wilt the spinach: Add fresh spinach and stir gently until it wilts just right.
- Final seasoning and serve: Taste and adjust seasonings as needed. Ladle into bowls and serve immediately while warm and comforting.
Notes
- For a richer flavor, use sun-dried tomatoes packed in olive oil.
- Shredding the chicken allows it to absorb more soup flavor and creates a better texture.
- Add red pepper flakes gradually to control the spice level or omit if sensitive to heat.
- This soup stores well; refrigerate leftovers up to 3 days and reheat gently to prevent curdling of cream.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
