Description
Marry Me Chicken Soup is a comforting and flavorful dish that combines tender chicken breasts, a rich blend of Italian seasonings, creamy Parmesan, and fresh spinach in a hearty tomato-based broth. This recipe is perfect for warming up on a cool day and offers a delicious twist on classic chicken soup with its creamy texture and bold flavors.
Ingredients
Scale
Chicken and Seasoning
- 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
Seasonings and Broth
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
Final Add-ins
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cups spinach leaves
Instructions
- Heat olive oil: Warm the olive oil in a large pot over medium heat to prepare for browning the chicken and sautéing vegetables.
- Season and brown chicken: Season the chicken breasts with salt and black pepper. Place them in the hot pot and cook each side for 5-7 minutes until browned, sealing in the juices and adding flavor.
- Remove chicken: Take the browned chicken out of the pot and set it aside to rest while you cook the aromatics.
- Sauté onion: Add the chopped onion to the same pot and cook for about 5 minutes until softened, using the flavorful browned bits left from the chicken.
- Add garlic and spices: Stir in minced garlic, Italian seasoning, and red pepper flakes, cooking for 1-2 minutes to release fragrant aromas.
- Add broth and tomatoes: Pour in the chicken broth and diced tomatoes with their juices to create the soup base.
- Return chicken and simmer: Put the chicken breasts back into the pot and bring the soup to a simmer to start cooking the chicken through.
- Cook covered: Cover the pot and let the mixture simmer gently for 20-25 minutes until the chicken is fully cooked and tender.
- Shred chicken: Remove the chicken and shred it finely using two forks, then return the shredded meat to the pot for mixing.
- Add cream, cheese, and spinach: Stir in the heavy cream, grated Parmesan cheese, and fresh spinach leaves to enrich the soup and add vibrant color.
- Cook until spinach wilts: Let the soup cook for an additional 5 minutes until the spinach softens and incorporates into the broth.
- Adjust seasoning: Taste the soup and add more salt or pepper if needed to balance the flavors perfectly.
- Serve hot: Ladle the soup into bowls and enjoy immediately for a comforting and satisfying meal.
Notes
- Use fresh spinach or baby spinach for best texture and flavor.
- For a lower fat option, substitute heavy cream with half-and-half or omit entirely and add a splash of milk.
- This soup is great served with crusty bread or a light salad.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
