Description
Marry Me Chicken Soup is a creamy, comforting dish featuring tender chicken, sun-dried tomatoes, and spinach in a flavorful broth infused with garlic, herbs, and Parmesan cheese. Ready in just 35 minutes, this hearty soup is perfect for a cozy meal any day of the week.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups baby spinach
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the chicken: Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned and fully cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Sauté aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant, stirring occasionally to prevent burning.
- Add broth and seasonings: Stir in the chicken broth, heavy cream, chopped sun-dried tomatoes, dried oregano, dried thyme, and red pepper flakes if using. Bring the mixture to a gentle simmer and cook for 10 minutes to let the flavors meld together.
- Combine chicken and spinach: Add the cooked chicken back to the soup along with the baby spinach. Stir until the spinach wilts, which should take about 1-2 minutes.
- Finish with Parmesan: Stir in the grated Parmesan cheese, then season the soup with salt and pepper to taste. Let the soup simmer for another 2-3 minutes to blend everything evenly.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh basil or parsley. Serve warm for a comforting meal.
Notes
- For extra depth of flavor, use homemade chicken broth if available.
- Red pepper flakes are optional; omit or adjust according to your preferred spice level.
- To lighten the soup, substitute heavy cream with half-and-half or a lighter cream.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
