Marry Me Chicken Soup
This creamy and flavorful Marry Me Chicken Soup is a comforting dish that's sure to impress. Made with tender chicken, aromatic herbs, and a rich Parmesan broth, it's perfect for a cozy night in or a special occasion. Serve with crusty bread for dipping and prepare to fall in love!
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Mixing bowl
- Ladle
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese, plus more for garnish
- ¼ cup chopped fresh basil, plus more for garnish
- ¼ cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 cup fresh spinach, chopped
- Salt to taste
- Pepper to taste
- Red pepper flakes to taste optional
Instructions
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the seasoned chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Add the remaining 1 tablespoon of olive oil to the pot.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic!
- Pour in the chicken broth and add the diced tomatoes and green chiles. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld together.
- Stir in the heavy cream and Parmesan cheese. Mix until the cheese is melted and the soup is creamy and smooth. Taste and adjust seasoning with salt and pepper as needed. If you like a little heat, add a pinch of red pepper flakes.
- Return the cooked chicken to the pot.
- Add the chopped basil, sun-dried tomatoes, and spinach. Stir until the spinach is wilted, about 1-2 minutes.
- Ladle the Marry Me Chicken Soup into bowls and garnish with extra Parmesan cheese and fresh basil. Serve with crusty bread for dipping, if desired.
Notes
Soup not thick enough? Simmer longer or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water). Soup too thick? Add more chicken broth. Chicken dry? Use chicken thighs. Too spicy? Add sour cream or Greek yogurt. Experiment with herbs like oregano or thyme. Substitute sun-dried tomatoes with tomato paste. For richer flavor, use homemade chicken broth. Soup is even better the next day. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Add veggies like carrots, celery, or zucchini. Make it cheesy with mozzarella or provolone. Add cayenne pepper or hot sauce for spice. Add cooked pasta or rice for a heartier meal. Make it dairy-free with full-fat coconut milk.