Description
Marry Me Chicken Soup is a creamy, comforting dish featuring tender chicken, sun-dried tomatoes, fresh spinach, and a luscious Parmesan-infused broth. This rich and flavorful soup combines the savory depth of Italian seasoning and garlic with a smooth, velvety finish from heavy cream, making it an irresistible meal perfect for cozy nights or special occasions.
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
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil or butter (divided)
Dry Ingredients & Seasonings
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes (optional, to taste)
Instructions
- Season and Sear 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 per side until golden brown. Remove from the pot and set aside to cool slightly, then shred or dice into bite-sized pieces.
- Sauté Onions, Garlic, and Sun-Dried Tomatoes: Reduce heat to medium and add another tablespoon of oil or butter if needed. Add the chopped onion to the pot and cook, stirring occasionally, until translucent, about 5-7 minutes. Add minced garlic and chopped sun-dried tomatoes, sautéing for an additional 2 minutes until fragrant.
- Add Flour: Sprinkle all-purpose flour over the sautéed vegetables. Stir continuously for 1-2 minutes to cook out the raw flour taste and create a roux base for the soup.
- Incorporate Chicken Broth: Gradually pour in the chicken broth, whisking constantly to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken. Bring the soup to a gentle simmer.
- Add Chicken and Seasonings: Return shredded chicken to the pot. Stir in Italian seasoning and a pinch of red pepper flakes if using. Season with additional salt and black pepper to taste. Let the soup simmer gently for 10-15 minutes to allow flavors to meld.
- Add Cream and Parmesan: Lower the heat to low and slowly pour in the heavy cream, stirring gently until fully incorporated. Stir in freshly grated Parmesan cheese until melted and the soup is smooth and creamy.
- Wilt the Spinach: Add fresh spinach to the pot and gently stir until just wilted, preserving its bright color and texture.
- Final Taste and Serve: Taste the soup and adjust seasoning if necessary. Ladle the Marry Me Chicken Soup into bowls and serve immediately for a comforting, flavorful meal.
Notes
- Use oil-packed sun-dried tomatoes for richer flavor and better texture.
- Shredded chicken can be replaced with pre-cooked rotisserie chicken to save time.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- Adjust red pepper flakes according to preferred spice level.
- Serve with crusty bread or garlic bread for a perfect pairing.
