Description
This Marry Me Chicken Soup is a creamy, comforting dish featuring tender chicken breasts simmered in a flavorful broth with sun-dried tomatoes, garlic, and fresh spinach, finished with Parmesan cheese for a rich and satisfying meal.
Ingredients
Scale
Protein and Dairy
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Vegetables & Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
Liquids
- 2 tbsp olive oil
- 4 cups chicken broth
Spices & 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
Instructions
- Heat Olive Oil: Heat olive oil in a large pot over medium heat to prepare for cooking the chicken and sautéing vegetables.
- Cook Chicken: Add the chicken breasts to the pot and cook for 6-8 minutes on each side until fully cooked through and golden brown.
- Remove and Cool Chicken: Take the chicken out of the pot and set aside to cool, which makes it easier to shred later.
- Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until they become fragrant and softened, absorbing the chicken’s flavors.
- Add Broth & Seasonings: Pour in the chicken broth, then add the chopped sun-dried tomatoes, red pepper flakes, dried basil, dried oregano, salt, and black pepper. Stir to combine all ingredients well.
- Simmer Soup Base: Bring the mixture to a simmer, allowing the flavors to meld and deepen by cooking for 5 minutes over medium heat.
- Shred Chicken: While the soup simmers, shred the cooled chicken breasts into bite-sized pieces using two forks or your hands.
- Return Chicken to Soup: Add the shredded chicken back into the pot with the simmering soup base, gently stirring to integrate the chicken throughout.
- Add Cream and Spinach: Stir in the heavy cream and chopped fresh spinach. Cook the soup until the spinach wilts, which usually takes 2-3 minutes, adding creaminess and freshness to the soup.
- Incorporate Parmesan Cheese: Mix the grated Parmesan cheese into the soup, allowing it to melt and thicken the broth slightly. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and optionally garnish with extra Parmesan cheese or fresh basil leaves for added flavor and presentation.
Notes
- To reduce cooking time, use pre-cooked rotisserie chicken shredded instead of cooking raw chicken breasts.
- For a dairy-free option, substitute heavy cream with coconut cream and omit Parmesan or use a dairy-free cheese alternative.
- If you prefer less spice, omit the red pepper flakes.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat to prevent curdling of the cream.
