Description
Marry Me Chicken Soup is a creamy, comforting, and flavorful dish featuring tender chicken, sun-dried tomatoes, fresh spinach, and Parmesan cheese in a rich cream-based broth. This easy-to-make soup offers a perfect balance of savory and slightly spicy notes, ideal for a satisfying meal anytime.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts or thighs
Vegetables & Aromatics
- 1 cup sun-dried tomatoes (oil-packed), drained and chopped
- 3 cloves fresh garlic, minced
- 1 medium yellow onion, chopped
- 2 cups fresh spinach
Liquids & Dairy
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Seasonings & Others
- 2 tablespoons olive oil or butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare and cook chicken: Season the raw chicken breasts or thighs with a pinch of 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. Once cool enough to handle, shred or dice into bite-sized pieces.
- Sauté onions, garlic, and sun-dried tomatoes: Reduce heat to medium. Add another tablespoon of oil or butter if needed. Add chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent. Add minced garlic and chopped sun-dried tomatoes, sautéing for 2 more minutes until fragrant.
- Add flour: Sprinkle all-purpose flour over the sautéed mixture. Stir continuously for 1-2 minutes to cook out the raw flour taste.
- Incorporate chicken broth: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Continue whisking until the mixture is smooth and thickens slightly, then bring to a gentle simmer.
- Simmer with chicken and seasoning: Return shredded chicken to the pot. Add Italian seasoning and red pepper flakes if using. Season with salt and black pepper to taste. Let simmer gently for 10-15 minutes to blend flavors.
- Add cream and cheese: Lower heat to low. Slowly pour in heavy cream, stirring gently to incorporate. Stir in freshly grated Parmesan cheese until melted and smooth.
- Wilt spinach: Add fresh spinach and stir gently until it just wilts into the soup.
- Final seasoning and serve: Taste the soup and adjust seasonings if needed. Ladle into bowls and serve immediately for a creamy, comforting meal.
Notes
- Use chicken thighs for a juicier, more flavorful option or chicken breasts for a leaner soup.
- For extra heat, increase red pepper flakes according to taste.
- To make the soup gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- The sun-dried tomatoes add a depth of flavor, so be sure to use oil-packed for best taste.
- Skim off any excess oil from the surface before serving if desired.
