Description
Marry Me Chicken Soup is a creamy, flavorful dish featuring tender chicken breasts simmered in a savory broth with sun-dried tomatoes, garlic, and herbs, finished with fresh spinach and Parmesan cheese for a rich and comforting meal perfect for any season.
Ingredients
Main 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 the Oil: Heat olive oil in a large pot over medium heat to prepare for cooking the chicken.
- Cook Chicken: Add the boneless, skinless chicken breasts to the pot and cook for 6-8 minutes on each side until they are fully cooked and no longer pink in the center.
- Remove and Cool Chicken: Remove the chicken breasts from the pot and set aside to cool slightly for easier shredding later.
- Sauté Aromatics: In the same pot, add the diced onion and minced garlic, sautéing for 2-3 minutes until they become fragrant and tender.
- Add Broth and Seasonings: Pour in the chicken broth, then stir in the chopped sun-dried tomatoes, red pepper flakes (if using), dried basil, dried oregano, salt, and black pepper.
- Simmer: Bring the soup to a gentle simmer and cook for 5 minutes to allow the flavors to meld.
- Shred Chicken: Shred the cooled chicken breasts using two forks or your hands, then return the shredded chicken to the pot.
- Add Cream and Spinach: Stir in the heavy cream and chopped fresh spinach, cooking until the spinach wilts and the soup is heated through.
- Finish with Cheese and Seasoning: Mix in the grated Parmesan cheese and adjust the seasoning with additional salt or pepper if needed.
- Serve: Serve the soup warm, garnished with extra Parmesan cheese or fresh basil if desired.
Notes
- For spice lovers, keep the red pepper flakes to add a subtle kick.
- Use low-sodium chicken broth if you want to control salt levels better.
- Fresh spinach can be substituted with kale or Swiss chard for a different texture.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Leftover soup stores well in the refrigerator for up to 3 days.
