Description
Marry Me Chicken Soup is a creamy, comforting dish featuring tender chicken, sun-dried tomatoes, fresh spinach, and a rich Parmesan-infused broth. Perfect for cozy dinners, this flavorful soup combines savory sautéed aromatics and a luscious cream base for an irresistible meal.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts or thighs
Vegetables and Aromatics
- 1 yellow onion, chopped
- 3 cloves fresh garlic, minced
- 1/2 cup oil-packed sun-dried tomatoes, 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
Seasonings & Others
- 1 tablespoon olive oil or butter (plus extra as needed)
- 1 tablespoon all-purpose flour
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, optional, pinch
Instructions
- Prepare and Cook Chicken: Season raw chicken breasts or thighs with salt and black pepper. Heat a 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, cool slightly, then shred or dice into bite-sized pieces.
- Sauté Aromatics: Reduce heat to medium. Add another tablespoon of oil or butter if needed. Add chopped yellow onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and chopped sun-dried tomatoes; sauté for 2 more minutes until fragrant.
- Create Roux Base: Sprinkle all-purpose flour over the cooked mixture and stir continuously for 1-2 minutes to eliminate raw flour taste.
- Add Broth: Gradually pour in chicken broth while whisking constantly to avoid lumps. Continue whisking until the soup is smooth and slightly thickened. Bring to a gentle simmer.
- Simmer with Chicken and Seasonings: Return shredded chicken to 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.
- Incorporate Cream and Cheese: Lower heat to low. Slowly add heavy cream, stirring gently until fully incorporated. Stir in freshly grated Parmesan cheese until melted and smooth.
- Add Spinach: Stir fresh spinach into the soup gently until it just wilts.
- Finish and Serve: Taste and adjust seasonings if necessary. Ladle soup into bowls and serve immediately for a creamy, comforting meal.
Notes
- For best flavor, use oil-packed sun-dried tomatoes and drain them well before adding.
- Chicken thighs will yield a juicier, more flavorful soup, but breasts work just as well.
- You can omit red pepper flakes if you prefer a milder soup.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
