Description
Marry Me Chicken Soup is a creamy, flavorful comfort food featuring tender shredded chicken, sun-dried tomatoes, fresh spinach, and Parmesan cheese in a rich and velvety broth. This easy-to-make soup combines savory herbs with a touch of heat for a truly irresistible dish perfect for cozy family dinners.
Ingredients
Scale
Chicken and Broth
- 2 boneless, skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
Vegetables and Flavorings
- 1 yellow onion, chopped
- 3 cloves fresh garlic, minced
- 1/3 cup sun-dried tomatoes (oil-packed), drained and chopped
- 2 cups fresh spinach
Dairy and Thickener
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon all-purpose flour
Fats and Seasonings
- 2 tablespoons olive oil or butter
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
- Prepare 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 on each side until golden brown. Remove from the pot and let cool slightly, then shred or dice into bite-sized pieces.
- Sauté Vegetables and Tomatoes: 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 softened and translucent. Stir in minced garlic and chopped sun-dried tomatoes and sauté for an additional 2 minutes until fragrant.
- Add Flour: Sprinkle the all-purpose flour over the sautéed mixture and stir continuously for 1-2 minutes to cook out the raw flour taste.
- Add Broth and Simmer: Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken. Bring the soup to a gentle simmer.
- Return Chicken and Season: Add the shredded or diced chicken back into the pot. Stir in Italian seasoning and optional red pepper flakes. Season with salt and black pepper to taste. Let the soup simmer gently for 10-15 minutes to develop flavors.
- Add Cream and Cheese: Lower the heat to low and slowly pour in the heavy cream while stirring gently until fully incorporated. Stir in the freshly grated Parmesan cheese until melted and smooth.
- Add Spinach: Fold the fresh spinach into the soup and stir gently until it wilts.
- Final Seasoning and Serve: Taste the soup and adjust seasoning if necessary. Ladle into bowls and serve immediately for a warm, comforting meal.
Notes
- Use oil-packed sun-dried tomatoes for maximum flavor and moisture.
- For a lighter version, substitute half-and-half for heavy cream, though the soup will be less rich.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Feel free to add a splash of white wine when sautéing onions for added depth.
- If you prefer a thicker soup, increase flour to 1.5 tablespoons or simmer longer until desired consistency.
