Description
This Creamy Marry Me Chicken Soup is a rich, comforting dish featuring tender chicken breasts simmered in a flavorful broth with garlic, herbs, sun-dried tomatoes, spinach, and Parmesan cheese. The soup is thickened to a luscious consistency with a cornstarch slurry, making it perfect for a cozy meal.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 2 cups heavy cream
- 1/4 cup chopped sun-dried tomatoes
- 2 cups fresh spinach
Thickener and Finishing Touches
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat the oil. Warm the olive oil in a large pot or Dutch oven over medium heat until shimmering.
- Season the chicken. While the oil heats, season both sides of the chicken breasts with salt, black pepper, and red pepper flakes.
- Cook the chicken. Place the chicken breasts into the hot oil and cook for 6 to 7 minutes per side until golden brown and fully cooked through.
- Set chicken aside. Remove the cooked chicken breasts from the pot and set them on a plate to rest.
- Sauté the onion. In the same pot, add diced onion and cook for 3 to 4 minutes, stirring occasionally until softened and translucent.
- Add garlic. Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Add herbs. Mix in dried basil and dried oregano and cook for 30 seconds to release their flavors.
- Add broth. Pour in chicken broth, scraping the bottom of the pot to loosen any browned bits for added flavor.
- Simmer broth. Bring the broth to a simmer, then reduce heat to low to maintain a gentle simmer.
- Cut chicken. While the broth simmers, chop the cooked chicken breasts into bite-sized pieces.
- Combine chicken and tomatoes. Return the chopped chicken and sun-dried tomatoes to the pot.
- Add cream. Stir in the heavy cream until the mixture is well combined.
- Prepare thickener. Whisk together cornstarch and cold water in a small bowl until smooth with no lumps.
- Thicken soup. Slowly pour the cornstarch slurry into the soup while stirring constantly to avoid clumping.
- Simmer soup. Continue simmering for 5 to 7 minutes until the soup thickens slightly.
- Add spinach. Stir in fresh spinach and cook until wilted, about 2 to 3 minutes.
- Adjust seasoning. Taste and add extra salt or black pepper as needed.
- Add cheese. Remove the pot from heat and stir in grated Parmesan cheese until fully melted into the soup.
- Garnish and serve. Sprinkle with chopped fresh parsley before serving for a fresh finish.
Notes
- Use fresh spinach for vibrant color and flavor; baby spinach works well too.
- Sun-dried tomatoes add depth; use oil-packed varieties for richer taste.
- Adjust red pepper flakes to control the soup’s spiciness.
- The soup thickens more as it cools; reheat gently with extra broth if needed.
- Parmesan cheese adds saltiness, so adjust final salt accordingly.
