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
Scale
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.
