Description
Marry Me Chicken Soup is a rich and creamy chicken soup packed with flavor from Italian seasonings, garlic, and red pepper flakes. Tender chicken breasts are simmered in a savory broth with diced tomatoes, finished with creamy heavy cream, Parmesan cheese, and fresh spinach. This comforting soup comes together in about 40 minutes and is perfect for a hearty and warming meal.
Ingredients
Scale
Chicken and Seasonings
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Aromatics
- 1 onion, chopped
- 3 cloves garlic, minced
Spices & Broth
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
Finishing Ingredients
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cups spinach leaves
Instructions
- Heat olive oil: In a large pot over medium heat, warm the olive oil until shimmering to prepare for cooking the chicken.
- Cook chicken: Season the chicken breasts with salt and black pepper. Add them to the pot and cook for about 5-7 minutes on each side until nicely browned.
- Remove chicken: Take the browned chicken out of the pot and set aside to keep warm.
- Sauté onion: In the same pot, add the chopped onion and cook for roughly 5 minutes until softened and translucent.
- Add garlic and spices: Stir in minced garlic, Italian seasoning, and red pepper flakes. Cook for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Add liquids: Pour in the chicken broth and the diced tomatoes along with their juices, stirring to combine all ingredients.
- Simmer chicken: Return the chicken breasts to the pot. Bring the mixture to a gentle simmer.
- Cook covered: Cover the pot and cook for 20-25 minutes, allowing the chicken to cook through and flavors to meld.
- Shred chicken: Remove the chicken from the pot again and shred it finely using two forks. Return the shredded chicken to the soup.
- Finish soup: Stir in the heavy cream, grated Parmesan cheese, and fresh spinach leaves, mixing until combined.
- Wilt spinach: Cook for another 5 minutes, just until the spinach wilts and the soup is heated through.
- Adjust seasoning: Taste the soup and adjust salt or pepper as desired for flavor balance.
- Serve: Ladle the hot, creamy Marry Me Chicken Soup into bowls and enjoy immediately.
Notes
- You can substitute chicken thighs if preferred for a juicier texture.
- For a lower-fat version, use half-and-half instead of heavy cream.
- Add cooked pasta or rice if you want a heartier meal.
- Leftovers store well in the fridge for up to 3 days and freeze nicely.
- Adjust red pepper flakes to your preferred spice level.
