Description
This Marry Me Chicken Soup is a creamy, comforting dish packed with tender shredded chicken, sun-dried tomatoes, fresh spinach, and a rich Parmesan-infused broth. Perfect for a cozy meal, it combines savory flavors with a hint of spice for an irresistible bowl of warmth.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts or thighs
Vegetables & 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 & Dairy
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Pantry & Seasonings
- 2 tablespoons olive oil or butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
- Prepare and Sear Chicken: Season the chicken breasts or thighs with salt and black pepper. Heat one 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 Onions, Garlic, and Sun-Dried Tomatoes: Reduce heat to medium. Add another tablespoon of oil or butter if needed. Add the chopped yellow onion and cook, stirring occasionally, until translucent, about 5-7 minutes. Add minced garlic and chopped sun-dried tomatoes, sauté for 2 more minutes until fragrant.
- Add Flour: Sprinkle the flour over the onion, garlic, and sun-dried tomatoes mixture. Stir continuously for 1-2 minutes to cook out the raw flour taste.
- Add Chicken Broth: Slowly pour in the chicken broth while whisking constantly to avoid lumps. Continue whisking until the soup base is smooth and starts to thicken. Bring to a gentle simmer.
- Simmer with Chicken and Seasonings: Return shredded chicken to the pot. Stir in Italian seasoning and red pepper flakes if using. Season with salt and black pepper to taste. Let the soup simmer gently for 10-15 minutes.
- Incorporate Cream and Parmesan: Reduce heat to low. Slowly pour in the heavy cream while stirring gently to combine. Stir in grated Parmesan cheese until melted and smooth.
- Add Spinach: Add fresh spinach to the pot and stir gently until just wilted.
- Final Taste and Serve: Taste the soup and adjust seasoning as needed. Ladle into bowls and serve immediately for a creamy, comforting meal.
Notes
- Use oil-packed sun-dried tomatoes for richer flavor; drain well to avoid excess oil.
- Searing the chicken adds depth of flavor but can be skipped if short on time; precooked chicken can be substituted.
- Adjust red pepper flakes according to desired spice level.
- This soup thickens upon standing; add a splash of broth or cream when reheating if needed.
- For a gluten-free version, use gluten-free flour or cornstarch as a thickener.
