Description
Marry Me Chicken Soup is a creamy, comforting dish combining tender chicken, flavorful sun-dried tomatoes, fresh spinach, and Parmesan cheese in a savory broth. This easy stovetop recipe is perfect for a cozy meal and ready in just 35 minutes, serving four people.
Ingredients
Scale
Chicken and Broth
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
Vegetables and Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
Seasonings
- 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
Dairy
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Heat olive oil: Heat olive oil in a large pot over medium heat until shimmering to create the base for cooking the chicken.
- Cook chicken breasts: Add the chicken breasts to the pot and cook for 6-8 minutes on each side until fully cooked through, achieving a nice golden exterior.
- Cool and remove chicken: Remove the chicken breasts from the pot and set aside to cool slightly for easier shredding later.
- Sauté onion and garlic: In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened, allowing flavors to develop.
- Add broth and seasonings: Pour in the chicken broth and stir to combine with the sautéed aromatics. Add chopped sun-dried tomatoes, red pepper flakes (if using), dried basil, oregano, salt, and black pepper.
- Simmer soup base: Bring this mixture to a simmer, letting it cook gently for 5 minutes to meld all flavors together.
- Shred and add chicken: Shred the cooled chicken breasts using forks, then return the shredded chicken to the pot, stirring to combine.
- Add cream and spinach: Stir in the heavy cream and chopped fresh spinach, cooking until the spinach is wilted and the soup is heated through.
- Incorporate Parmesan cheese: Mix in the grated Parmesan cheese until melted and well distributed. Taste and adjust seasoning as needed.
- Serve warm: Ladle the soup into bowls and garnish with extra Parmesan or fresh basil if desired. Serve immediately for the best flavor.
Notes
- You can substitute heavy cream with half-and-half for a lighter soup, though it will be less rich.
- Sun-dried tomatoes add a burst of umami; if unavailable, roasted red peppers can be used as an alternative.
- The red pepper flakes are optional and can be omitted to make the soup mild.
- Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely.
- For a gluten-free version, just ensure your chicken broth is labeled gluten-free.
