Description
Marry Me Chicken Soup is a creamy, flavorful soup featuring tender chicken breasts simmered in a savory broth with sun-dried tomatoes, aromatic herbs, and fresh spinach. This comforting recipe combines Parmesan cheese and a hint of spice for an indulgent yet easy-to-make meal perfect for any day.
Ingredients
Scale
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, preparing it for cooking the chicken and vegetables.
- Cook the chicken: Add chicken breasts to the pot and cook for 6-8 minutes per side until fully cooked through and no longer pink inside.
- Remove and cool chicken: Take the cooked chicken out of the pot and let it cool slightly to handle safely for shredding.
- Sauté aromatics: In the same pot, add diced onion and minced garlic; sauté for 2-3 minutes until fragrant and the onion is translucent and softened.
- Add broth and seasonings: Pour in the chicken broth, stirring to combine, then add the sun-dried tomatoes, red pepper flakes (if using), dried basil, dried oregano, salt, and black pepper.
- Simmer the soup: Bring the mixture to a gentle simmer and let cook for 5 minutes to meld the flavors.
- Shred the chicken: Shred the cooled chicken breasts into bite-sized pieces and return them to the pot.
- Add cream and spinach: Stir in the heavy cream and chopped fresh spinach; cook just until the spinach wilts, about 2 minutes.
- Mix in Parmesan and adjust seasoning: Add grated Parmesan cheese and stir until melted and incorporated; taste and adjust salt and pepper as needed.
- Serve: Serve the soup warm, optionally garnished with extra Parmesan cheese or fresh basil leaves for added flavor and presentation.
Notes
- If you prefer a spicier soup, increase the red pepper flakes according to your taste.
- Sun-dried tomatoes can be substituted with roasted red peppers for a milder flavor.
- For a lighter version, replace heavy cream with half-and-half or milk, though the soup will be less creamy.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Use freshly grated Parmesan for best melting and flavor results.
