If you’re longing for a cozy bowl that wraps you up with warmth and rich flavor, let me introduce you to Marry Me Chicken Soup: Creamy, Irresistible Comfort Food Recipe. This silky, hearty soup combines tender shredded chicken, sun-dried tomatoes, and fresh spinach all enveloped in a luscious cream and Parmesan-infused broth. It’s the kind of dish that feels like a big, delicious hug—perfect for any day you need a little extra comfort and joy.
Ingredients You’ll Need
Gathering these simple, but essential ingredients is your first step towards soul-soothing goodness. Each item plays a special role, whether it’s building a depth of flavor, enhancing creaminess, or adding vibrant color to your soup.
- Boneless, skinless chicken breasts or thighs: Provides tender, juicy protein that melts into the soup perfectly.
- Sun-dried tomatoes (oil-packed): Adds a rich, tangy sweetness and a burst of umami flavor.
- Heavy cream: Creates that irresistibly creamy texture that makes this soup unforgettable.
- Fresh garlic: Infuses the broth with aromatic warmth and a gentle bite.
- Yellow onion: Adds a subtle sweetness and depth when sautéed to soft perfection.
- Chicken broth (low-sodium): The comforting base, rich with savory goodness, keeps control over saltiness.
- Freshly grated Parmesan cheese: Melts into the soup for nutty, savory richness and a silky finish.
- All-purpose flour: Thicken the soup naturally, giving it that satisfying luscious body.
- Italian seasoning: A fragrant blend that perfectly complements the dish’s Mediterranean-inspired flavors.
- Fresh spinach: Brightens the soup and adds a pop of vibrant green nutrition.
- Olive oil or butter: Helps sauté the aromatics and develops those golden-brown flavors.
- Salt: Essential for balancing and enhancing every ingredient’s taste.
- Black pepper: Adds a gentle heat and layers of flavor complexity.
- Red pepper flakes (optional): For those moments when you want a little extra kick and depth.
How to Make Marry Me Chicken Soup: Creamy, Irresistible Comfort Food Recipe
Step 1: Sear the Chicken
Start by seasoning your chicken breasts or thighs with a pinch of salt and black pepper. Heat olive oil or butter in a large pot over medium-high heat and sear the chicken for about 3-4 minutes per side until golden brown. This step locks in flavor and creates a delicious crust. Once seared, remove the chicken and let it cool slightly so you can shred or dice it into bite-sized pieces.
Step 2: Build the Flavor Base
Reduce the heat to medium and add more oil or butter if needed. Toss in chopped yellow onions and cook until they turn translucent and fragrant, about 5-7 minutes. Add minced garlic and the chopped, drained sun-dried tomatoes, sautéing for an additional couple of minutes. This melds earthy sweetness and savory notes, creating the soup’s aromatic foundation.
Step 3: Create the Roux
Sprinkle all-purpose flour over the sautéed mixture and stir continuously for 1-2 minutes. Cooking out the raw flour taste here is crucial to achieving a smooth, velvety soup without any pasty texture.
Step 4: Add the Broth and Simmer
Slowly whisk in the chicken broth, ensuring no lumps form, and bring the mixture to a gentle simmer. The broth will begin to thicken slightly as the flour blends in, creating that comforting base we crave.
Step 5: Return Chicken and Season
Return the shredded chicken to the pot and stir in Italian seasoning and a pinch of red pepper flakes if you want a subtle heat. Season carefully with salt and black pepper, then let the soup simmer gently for 10-15 minutes, allowing flavors to marry beautifully.
Step 6: Stir in Cream and Cheese
Lower the heat to low and slowly add the heavy cream, stirring gently until the soup turns fabulously creamy. Add the freshly grated Parmesan cheese and stir until it melts completely, enriching the soup with its signature shimmer and depth.
Step 7: Add Fresh Spinach
Toss in fresh spinach and stir gently until it just wilts, adding a lovely contrast in color and a fresh, mild flavor that brightens the dish.
Step 8: Final Taste and Serve
Give your soup a final taste, tweak seasoning if necessary, and ladle this luscious masterpiece into bowls. Trust me, every spoonful is pure comfort at its finest.
How to Serve Marry Me Chicken Soup: Creamy, Irresistible Comfort Food Recipe
Garnishes
Sprinkle extra freshly grated Parmesan, a few torn basil leaves, or a dash of red pepper flakes on top. These little touches elevate the soup’s visual appeal and add fresh bursts of flavor with every bite.
Side Dishes
Serve alongside a crusty baguette, garlic bread, or even a simple side salad. The crusty bread is perfect for dipping into that creamy broth, making the meal even more indulgent and satisfying.
Creative Ways to Present
Try serving the soup in hollowed-out sourdough bread bowls for a rustic, Instagram-worthy presentation. Or, offer it as part of a cozy dinner party spread with a cheese platter to complement the Parmesan tones beautifully.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The flavors will meld even more beautifully as the soup rests, making day two just as delightful.
Freezing
This soup freezes wonderfully. Transfer cooled soup into a freezer-safe container, leaving some space for expansion. Frozen soup can be kept for up to 2 months, so you’ll have your creamy comfort ready whenever you need it.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to keep it smooth. Add a splash of broth or cream if the soup has thickened too much while cooling. Avoid boiling to maintain that silky texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add more richness and remain juicy even after shredding, which works wonderfully in this soup.
Is this soup spicy?
The recipe is mild by default, but adding red pepper flakes gives it a lovely gentle kick without overpowering the creamy base.
Can I make this recipe dairy-free?
Yes! Substitute heavy cream with coconut milk or a dairy-free cream alternative, and use nutritional yeast instead of Parmesan for a delicious dairy-free version.
What’s the best way to shred the chicken?
Once the chicken is cooled after searing, you can shred it easily with two forks or chop it into bite-sized pieces—whichever you prefer for your soup texture.
Can I prepare parts of this soup ahead of time?
You can prep the chicken and chop the veggies in advance to save time. Just combine and finish cooking the soup fresh for best flavor and texture.
Final Thoughts
There’s something truly magical about Marry Me Chicken Soup: Creamy, Irresistible Comfort Food Recipe that makes every spoonful feel like a special moment. Whether you’re indulging on a chilly evening or serving it to loved ones, this dish promises heartfelt comfort and delightful flavor. I can’t wait for you to try it and make it your own cozy favorite!
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Marry Me Chicken Soup: Creamy, Irresistible Comfort Food Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Marry Me Chicken Soup is a creamy, comforting dish featuring tender chicken, sun-dried tomatoes, fresh spinach, and a luscious Parmesan-infused broth. Perfect for a cozy meal, this soup combines rich flavors with a smooth, velvety texture that’s sure to satisfy cravings and warm the soul.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts or thighs
Vegetables and 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 and Dairy
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Seasonings and Others
- 2 tablespoons olive oil or butter, divided
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes (optional), a pinch
Instructions
- Prepare 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 on each side until golden brown. Remove from the pot and set aside to cool slightly, then shred or dice into bite-sized pieces.
- Sauté Aromatics: Reduce heat to medium and add another tablespoon of oil or butter to the pot if needed. Add the chopped yellow onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent. Add the minced garlic and sun-dried tomatoes, sautéing for an additional 2 minutes until fragrant.
- Make the Roux: Sprinkle the flour over the sautéed ingredients. Stir continuously for 1-2 minutes to cook out the raw flour taste.
- Add Broth: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken. Bring to a gentle simmer.
- Simmer Chicken and Season: Return the shredded chicken to the pot. Stir in Italian seasoning, red pepper flakes if using, and season with salt and black pepper. Let the soup simmer gently for 10-15 minutes to meld flavors.
- Add Cream and Cheese: Lower the heat to low, slowly pour in the heavy cream, stirring gently until fully incorporated. Stir in the grated Parmesan cheese until melted and smooth.
- Incorporate Spinach: Add fresh spinach to the soup and stir gently until just wilted.
- Final Seasoning and Serve: Taste and adjust seasonings if necessary. Ladle the soup into bowls and serve immediately for a comforting meal.
Notes
- Use either chicken breasts or thighs depending on your preference for lean or slightly fattier meat.
- Oil-packed sun-dried tomatoes add a richer flavor, but rehydrated dry ones can be used as well.
- If you prefer a thicker soup, add an extra tablespoon of flour for the roux.
- For a spicier kick, increase the red pepper flakes to your liking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
