Description
Marry Me Chicken Soup is a creamy, flavorful soup featuring tender chicken breasts simmered in a savory broth with sun-dried tomatoes, fresh spinach, and a hint of spice. Enriched with heavy cream and Parmesan cheese, this comforting dish is perfect for a cozy meal that’s both satisfying and easy to prepare.
Ingredients
Scale
Soup Ingredients
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 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
- 2 cups fresh spinach, chopped
- ½ cup grated Parmesan cheese
Instructions
- Heat olive oil: Pour the olive oil into a large pot and heat it over medium heat until shimmering, preparing the base for cooking the chicken and aromatics.
- Cook chicken: Place the boneless, skinless chicken breasts into the heated pot and cook each side for 6-8 minutes until the chicken is fully cooked through and no longer pink in the center.
- Cool chicken: Remove the cooked chicken breasts from the pot and set them aside to cool enough for handling and shredding.
- Sauté aromatics: In the same pot, add the diced onion and minced garlic, stirring occasionally as they cook for 2-3 minutes until fragrant and softened, building the base flavors for the soup.
- Add broth and seasonings: Pour in the chicken broth, then stir in chopped sun-dried tomatoes, red pepper flakes (if using), dried basil, dried oregano, salt, and black pepper to infuse the broth with rich flavor.
- Simmer soup: Bring the soup mixture to a gentle simmer and cook for 5 minutes to allow the flavors to meld together beautifully.
- Shred chicken: While the soup simmers, shred the cooled chicken breasts into bite-sized pieces using two forks or your fingers.
- Combine chicken with soup: Return the shredded chicken to the pot, stirring it evenly into the simmering soup.
- Add cream and spinach: Stir in the heavy cream and chopped fresh spinach, cooking until the spinach wilts and the soup becomes creamy and vibrant.
- Finish with Parmesan: Mix in the grated Parmesan cheese thoroughly, then taste and adjust seasoning as needed for salt and pepper.
- Serve: Ladle the warm soup into bowls and garnish with extra Parmesan cheese or fresh basil leaves if desired for a delicious finishing touch.
Notes
- For a spicier kick, do not omit the red pepper flakes.
- Use fresh herbs if available for a brighter flavor.
- Sun-dried tomatoes packed in oil can add extra richness; drain and chop before using.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Substitute heavy cream with half-and-half for a lighter version.
