Description
Experience the warmth and comfort of Marry Me Chicken Soup, a creamy and flavorful dish that feels like a hug in every spoonful. Perfect for chilly evenings, this soup combines tender chicken, rich cream, and savory herbs for an unforgettable meal.
Ingredients
Scale
- 1.5 to 2 pounds Boneless, Skinless Chicken (breasts or thighs)
- 6–8 cups Chicken Broth (low-sodium)
- 1.5 to 2 cups Heavy Cream
- Sun-Dried Tomatoes (oil-packed, drained and chopped)
- 1 cup Freshly Grated Parmesan Cheese (plus extra for serving)
- 1 medium Yellow Onion (finely diced)
- Several cloves of Garlic (minced)
- A few handfuls of Fresh Spinach
- 2 tablespoons All-Purpose Flour (or cornstarch slurry)
- Italian seasoning (to taste)
- Dried Oregano (to taste)
- Salt (to taste)
- Freshly Ground Black Pepper (to taste)
- Pinch of Red Pepper Flakes (optional)
- Olive Oil or Butter (for sautéing)
Instructions
- Prep Your Chicken: If you're starting with raw chicken, you can dice the chicken breasts or thighs into 1-inch pieces. Heat a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside. Alternatively, you can boil or bake your chicken breasts until cooked, then shred them, setting them aside for later.
- Sauté the Aromatics: In the same pot, if needed, add a little more olive oil or a pat of butter. Reduce the heat to medium. Add the finely diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
- Build the Flavor Base: Add the chopped sun-dried tomatoes, Italian seasoning, and dried oregano to the pot. Cook for 1-2 minutes, stirring frequently, to allow the flavors to meld and deepen.
- Thicken the Base: Sprinkle the flour over the onion mixture in the pot. Stir constantly for about 1 minute, letting the flour cook slightly.
- Add the Broth: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the soup to a gentle simmer, whisking occasionally, and let it cook for about 5-7 minutes, or until it starts to thicken slightly.
- Introduce Cream and Cheese: Reduce the heat to low. Stir in the heavy cream and about three-quarters of the freshly grated Parmesan cheese. Stir continuously until the cheese has melted completely into the soup.
- Combine and Finish: Return the cooked or shredded chicken to the pot. Add the fresh spinach, stirring gently until it wilts into the soup. If using a cornstarch slurry, whisk it in now and simmer for another minute until the desired thickness is reached.
- Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper. Ladle your Marry Me Chicken Soup into bowls, sprinkle with the remaining Parmesan cheese, and serve.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: For a quick meal, use a pre-cooked rotisserie chicken. Avoid boiling the cream to maintain a smooth texture. Freshly grated Parmesan is recommended for the best flavor. A squeeze of fresh lemon juice can brighten the flavors before serving.