Description
Marry Me Chicken Soup is a creamy, comforting dish featuring tender chicken, sun-dried tomatoes, fresh spinach, and a rich Parmesan cream broth. Perfect for cozy dinners, this soup combines savory sautéed aromatics with a smooth, velvety texture to create an irresistible meal that’s both filling and flavorful.
Ingredients
Scale
Protein
- 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
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Fats & Oils
- 2 tablespoons olive oil or butter
Seasonings & Others
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes (optional, a pinch)
Instructions
- Prepare and Sear Chicken: Season 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 chicken for 3-4 minutes per side until golden brown. Remove from pot, let cool slightly, then shred or dice into bite-sized pieces.
- Sauté Onions, Garlic, and Sun-Dried Tomatoes: Reduce heat to medium. Add another tablespoon of oil or butter if needed. Add chopped onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent. Add minced garlic and chopped sun-dried tomatoes; sauté for 2 minutes until fragrant.
- Add Flour: Sprinkle all-purpose flour over sautéed mixture. Stir continuously for 1-2 minutes to cook out raw flour taste.
- Add Broth and Simmer: Gradually pour in chicken broth while whisking constantly to avoid lumps. Continue whisking until mixture is smooth and slightly thickened. Bring to a gentle simmer.
- Add Chicken and Seasonings: Return shredded chicken to the pot. Stir in Italian seasoning and optional red pepper flakes. Season with additional salt and black pepper to taste. Let simmer gently for 10-15 minutes.
- Incorporate Cream and Cheese: Reduce heat to low. Slowly pour in heavy cream, stirring gently to incorporate. Add grated Parmesan cheese and stir until melted and smooth.
- Add Spinach: Stir in fresh spinach gently until just wilted.
- Final Taste and Serve: Taste soup and adjust seasonings as needed. Ladle into bowls and serve immediately for best flavor and texture.
Notes
- Use chicken thighs for more tender, juicier meat or breasts for leaner protein.
- Oil-packed sun-dried tomatoes add rich flavor; drain well to avoid excess oiliness.
- For a thicker soup, use slightly more flour or reduce broth amount.
- Adjust red pepper flakes to control heat level or omit for milder taste.
- Leftovers store well in the fridge for up to 3 days and reheat gently on stovetop.
