Description
Marry Me Chicken Soup is a creamy, comforting dish featuring tender chicken, sun-dried tomatoes, fresh spinach, and a rich Parmesan-infused broth. This luscious soup combines seared chicken pieces with sautéed aromatics and a velvety cream base, perfect for cozy dinners or impressing guests with its irresistible flavors.
Ingredients
Scale
Chicken and Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1/3 cup sun-dried tomatoes (oil-packed), drained and chopped
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach
- 1/2 cup freshly grated Parmesan cheese
Aromatics and Seasonings
- 1 medium yellow onion, chopped
- 3 cloves fresh garlic, minced
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
Thickening and Cooking Fats
- 2 tbsp olive oil or butter
- 2 tbsp all-purpose flour
Instructions
- Prepare and Sear the Chicken: Season the raw 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 Onions, Garlic, and Sun-Dried Tomatoes: Reduce the heat to medium; add another tablespoon of oil or butter if needed. Add chopped onion and cook, stirring occasionally, for 5-7 minutes until translucent. Add minced garlic and chopped sun-dried tomatoes, sautéing for 2 more minutes until fragrant.
- Add Flour for Thickening: Sprinkle all-purpose flour over the sautéed mixture. Stir continuously for 1-2 minutes to cook out the raw flour taste and form a roux base.
- Incorporate Chicken Broth: Gradually whisk in the chicken broth to the pot, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer while it thickens slightly.
- Add Chicken and Seasonings: Return the shredded chicken to the pot. Stir in Italian seasoning and red pepper flakes if using. Season with salt and black pepper to taste. Let the soup simmer gently for 10-15 minutes to meld flavors.
- Stir in Cream and Parmesan: Lower the heat to low and slowly pour in the heavy cream, stirring delicately until fully combined. Add freshly grated Parmesan cheese and stir until melted and smooth.
- Add Fresh Spinach: Gently fold fresh spinach into the soup until just wilted but still vibrant.
- Final Seasoning and Serving: Taste the soup and adjust salt, pepper, or red pepper flakes if necessary. Ladle the warm, creamy Marry Me Chicken Soup into bowls and serve immediately.
Notes
- Use chicken thighs for a moister, richer flavor, or chicken breasts for a leaner option.
- Sun-dried tomatoes packed in oil enhance the soup’s richness; be sure to drain them well.
- If preferred, substitute heavy cream with half-and-half or whole milk for a lighter version, though the soup will be less creamy.
- For a gluten-free version, replace all-purpose flour with cornstarch or a gluten-free flour blend.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- Omit red pepper flakes if you prefer a milder soup.
