Description
Marry Me Chicken Soup is a creamy and flavorful soup featuring tender chicken breasts, sun-dried tomatoes, fresh spinach, and Parmesan cheese simmered in a savory broth with Italian herbs. This comforting recipe comes together in just 35 minutes and offers a delightful blend of spice and creaminess perfect for a cozy meal.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts
Produce
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
Dairy
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Pantry
- 2 tbsp olive oil
- 4 cups chicken broth
- ½ cup sun-dried tomatoes, chopped
- ½ tsp red pepper flakes (optional, for spice)
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt (or to taste)
- ½ tsp black pepper
Instructions
- Heat the oil: Warm the olive oil in a large pot over medium heat to prepare for cooking the chicken.
- Cook chicken breasts: Place the chicken breasts in the pot and cook for 6-8 minutes on each side until they are fully cooked through and no longer pink inside.
- Remove and cool chicken: Take the chicken out of the pot and let it cool enough to handle safely for shredding.
- Sauté aromatics: Using the same pot, add diced onion and minced garlic, then sauté for 2-3 minutes until they become fragrant and soft.
- Add broth and seasonings: Pour in the chicken broth, then add the sun-dried tomatoes, red pepper flakes (if using), dried basil, dried oregano, salt, and black pepper. Stir well to combine all flavors.
- Simmer soup base: Bring the mixture to a gentle simmer and let it cook for 5 minutes to meld the flavors together.
- Shred chicken: Shred the cooled chicken breasts into bite-sized pieces and add them back into the pot.
- Add cream and spinach: Pour in the heavy cream and stir in the chopped fresh spinach. Cook until the spinach wilts and is tender.
- Incorporate Parmesan: Mix the grated Parmesan cheese into the soup and adjust seasoning as needed based on taste.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese or fresh basil if desired. Serve warm for best flavor.
Notes
- Red pepper flakes can be omitted or adjusted to control the spiciness of the soup.
- Use low-sodium chicken broth to better control salt content if preferred.
- For a thicker soup, add a tablespoon of flour or cornstarch slurry before adding cream.
- Fresh basil can be added as garnish or stirred in at the end for extra herbal freshness.
- Leftover soup stores well in the refrigerator for up to 3 days.
