Description
Marry Me Chicken Soup is a creamy, comforting dish featuring tender shredded chicken, sun-dried tomatoes, fresh spinach, and a rich Parmesan-infused broth. This irresistible soup blends savory flavors with smooth textures, making it perfect for cozy meals any day of the week.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts or thighs
- Salt, to taste
- Black pepper, to taste
- 1-2 tablespoons olive oil or butter
Soup Base
- 1 yellow onion, chopped
- 3-4 cloves fresh garlic, minced
- 1/3 cup sun-dried tomatoes (oil-packed), chopped and drained
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes (optional)
- Salt and black pepper, to taste
Finishing Ingredients
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Sear the Chicken: Season the chicken breasts or thighs with salt and black pepper. Heat 1 tablespoon 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 and set aside to cool, then shred or dice into bite-sized pieces.
- Sauté Aromatics: Lower heat to medium. Add another tablespoon of oil or butter if needed. Add chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic and drained sun-dried tomatoes, sautéing for an additional 2 minutes until fragrant.
- Add Flour: Sprinkle all-purpose flour over the sautéed mixture. Stir continuously for 1-2 minutes to eliminate raw flour taste and create a roux base.
- Add Broth: Gradually whisk in chicken broth, stirring constantly to avoid lumps. Continue whisking until smooth and slightly thickened. Bring the soup to a gentle simmer.
- Simmer with Chicken and Seasonings: Return shredded chicken to the pot. Stir in Italian seasoning and red pepper flakes if using. Season with salt and black pepper. Let simmer gently for 10-15 minutes to meld flavors.
- Add Cream and Cheese: Lower heat to low. Slowly pour in heavy cream, stirring to combine fully. Add freshly grated Parmesan cheese, stirring until melted and the soup is smooth and creamy.
- Add Spinach: Stir in fresh spinach gently until just wilted, about 1-2 minutes.
- Serve: Taste and adjust seasonings if necessary. Ladle the soup into bowls and serve immediately for a comforting meal.
Notes
- You can substitute chicken thighs for breasts for more flavor and tenderness.
- Use oil-packed sun-dried tomatoes for the best texture and flavor; drain well before chopping.
- Red pepper flakes are optional but add a subtle kick.
- For a gluten-free option, use gluten-free flour blend instead of all-purpose flour.
- Leftovers keep well refrigerated for 2-3 days and reheat gently over low heat.
