Description
Marry Me Chicken Soup is a creamy, flavorful comfort food featuring tender chicken, sun-dried tomatoes, fresh spinach, and a rich Parmesan-infused broth. This hearty soup is easy to make and perfect for cozy dinners, blending savory ingredients and fresh herbs to create an irresistible dish that warms the soul.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts or thighs
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil or butter (for searing)
Sauté Base
- 1 tablespoon olive oil or butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes (oil-packed), drained and chopped
Soup Mix
- 2 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
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Prepare the chicken: Season the 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 set aside to cool slightly, then shred or dice into bite-sized pieces.
- Sauté aromatics: Reduce heat to medium and add another tablespoon of olive oil or butter to the pot if needed. Add chopped onion and cook for 5-7 minutes until softened and translucent. Stir in minced garlic and chopped sun-dried tomatoes, cooking for an additional 2 minutes until fragrant.
- Add flour: Sprinkle all-purpose flour over the onion, garlic, and sun-dried tomato mixture. Stir continuously for 1-2 minutes to cook out the raw flour taste and create a roux base.
- Add broth: Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Continue whisking until the soup base is smooth and begins to thicken slightly, then bring it to a gentle simmer.
- Simmer with chicken and seasoning: Return the shredded chicken to the pot. Add Italian seasoning, red pepper flakes if using, and season with salt and black pepper. Let the soup simmer gently for 10-15 minutes to develop flavors.
- Incorporate cream and cheese: Lower the heat to low. Slowly pour in the heavy cream, stirring gently until fully blended. Then stir in the grated Parmesan cheese until melted and smooth.
- Add spinach: Add fresh spinach to the pot and gently stir until it just wilts, preserving its vibrant color and texture.
- Adjust and serve: Taste the soup and adjust seasonings if necessary. Ladle the creamy, comforting Marry Me Chicken Soup into bowls and serve immediately for a delicious, heartwarming meal.
Notes
- Use oil-packed sun-dried tomatoes for the best flavor and texture; drain and chop before adding.
- To make this soup lighter, substitute heavy cream with half-and-half, but the soup will be less rich.
- Leftover soup keeps well refrigerated for up to 3 days and can be gently reheated on the stovetop.
- For a spicier version, increase red pepper flakes or add a dash of cayenne pepper.
- Serve with crusty bread or garlic toast for a complete meal.
