Description
This Marry Me Chicken Soup is a creamy, comforting dish featuring tender chicken, sun-dried tomatoes, fresh spinach, and Parmesan cheese in a flavorful broth. Perfectly seasoned and rich, it’s the ultimate cozy meal that promises to warm you up and delight your taste buds.
Ingredients
Scale
Main Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
- 1 cup heavy cream
- 3 cloves fresh garlic, minced
- 1 medium yellow onion, chopped
- 4 cups low-sodium chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 1 tablespoon Italian seasoning
- 3 cups fresh spinach
- 2 tablespoons olive oil or butter
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare and Sear Chicken: Season the raw chicken breasts or thighs with salt and black pepper. Heat 1 tablespoon of 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 from the pot and set aside to cool. Once cool, shred or dice into bite-sized pieces.
- Sauté Aromatics and Sun-Dried Tomatoes: Reduce heat to medium. Add another tablespoon of oil or butter if needed. Add the chopped yellow onion and cook, stirring occasionally, until translucent, about 5-7 minutes. Add minced garlic and chopped sun-dried tomatoes and sauté for 2 minutes until fragrant.
- Add Flour: Sprinkle all-purpose flour over the sautéed mixture. Stir continuously for 1-2 minutes to cook out the raw flour taste.
- Add Chicken Broth: Gradually pour in the chicken broth while whisking constantly to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken. Bring the soup to a gentle simmer.
- Combine Chicken and Season: Return shredded chicken to the pot. Stir in Italian seasoning and red pepper flakes if using. Season with salt and black pepper to taste. Let simmer gently for 10-15 minutes to develop flavors.
- Add Cream and Parmesan: Reduce heat to low. Slowly add heavy cream while stirring gently to fully incorporate. Stir in freshly grated Parmesan cheese until melted and smooth.
- Add Spinach: Stir fresh spinach into the soup until just wilted.
- Final Seasoning and Serve: Taste the soup and adjust seasonings if necessary. Ladle into bowls and serve immediately.
Notes
- Use oil-packed sun-dried tomatoes for richer flavor; drain well to avoid excess oil.
- For a thicker soup, add an extra tablespoon of flour or reduce broth slightly.
- This soup can be made ahead; reheat gently to avoid curdling the cream.
- Fresh spinach can be substituted with kale or Swiss chard if preferred.
- For spicier soup, increase red pepper flakes or add a pinch of cayenne pepper.
