Description
Marry Me Chicken Soup is a creamy, flavorful dish combining tender chicken, sun-dried tomatoes, and fresh spinach in a rich broth enhanced with Parmesan cheese and aromatic herbs. Ready in just 35 minutes, this comforting soup is perfect for a satisfying weeknight meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups baby spinach
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook Chicken: Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned and fully cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant to build the soup’s base flavor.
- Add Broth and Seasonings: Stir in the chicken broth, heavy cream, chopped sun-dried tomatoes, dried oregano, dried thyme, and optional red pepper flakes. Bring the mixture to a simmer and cook for 10 minutes to meld the flavors.
- Incorporate Chicken and Spinach: Add the cooked chicken and baby spinach to the soup, stirring gently until the spinach wilts, about 2-3 minutes.
- Finish with Cheese and Seasoning: Stir in the grated Parmesan cheese and season the soup with salt and pepper to taste. Let it simmer for another 2-3 minutes to combine all the flavors.
- Serve: Ladle the soup into bowls and garnish with fresh basil or parsley. Serve warm and enjoy.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add a dash of cayenne powder.
- Use low-fat cream or milk for a lighter version, but the soup will be less rich.
- Sun-dried tomatoes packed in oil can be used as a substitute for a more intense flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a gluten-free option, ensure the chicken broth is gluten-free.
