Description
Marry Me Chicken Soup is a creamy, rich, and comforting soup featuring tender chicken, sun-dried tomatoes, fresh spinach, and Parmesan cheese in a savory broth. This hearty and flavorful dish is perfect for a cozy meal and can be made on the stovetop in under an hour.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts or thighs
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil or butter (plus extra if needed)
Soup Base
- 1 yellow onion, chopped
- 3 cloves fresh garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
- 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
Finish
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Prepare and Sear Chicken: Season the 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 on each side until golden brown. Remove from pot and let cool slightly, then shred or dice into bite-sized pieces.
- Sauté Aromatics: Lower heat to medium and add another tablespoon of oil or butter if needed. Add the chopped yellow onion and cook, stirring occasionally, until soft and translucent, about 5-7 minutes. Add minced garlic and drained sun-dried tomatoes, sauté for 2 more minutes until fragrant.
- Add Flour: Sprinkle 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 chicken broth to avoid lumps, continuing until the mixture is smooth and slightly thickened. Bring the soup to a gentle simmer.
- Return Chicken and Season: Add shredded chicken back into the pot along with Italian seasoning and red pepper flakes if using. Season with salt and black pepper. Let simmer gently for 10-15 minutes to meld flavors.
- Add Cream and Cheese: Reduce heat to low and slowly stir in heavy cream until fully incorporated. Add grated Parmesan cheese and stir until melted and smooth.
- Add Spinach: Stir in fresh spinach until it just wilts into the soup.
- Final Seasoning and Serve: Taste the soup and adjust salt, pepper, or red pepper flakes if desired. Ladle into bowls and serve immediately.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and Parmesan with a vegan cheese alternative.
- Use sun-dried tomatoes packed in oil for richer flavor; drain and chop before using.
- Adjust red pepper flakes according to desired spice level or omit for mild flavor.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on stovetop.
- Fresh spinach can be substituted with kale or Swiss chard for different greens.
