Print

Marry Me Chicken Soup

Print Recipe

Creamy, flavorful chicken soup with tender chicken, sun-dried tomatoes, spinach, and a hint of Parmesan that feels like ‘marry me chicken’ in soup form—perfect for cozy dinners.

Ingredients

Units Scale
  • 1 lb boneless, skinless chicken breasts or thighs, diced
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low‑sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup sun‑dried tomatoes, chopped
  • 2 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh basil or parsley, chopped, for garnish

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until golden brown on all sides, about 5–6 minutes. Remove chicken and set aside.
  2. Add chopped onion to the pot and sauté until translucent, about 3–4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  3. Pour in chicken broth and bring to a simmer. Return cooked chicken to the pot along with sun‑dried tomatoes and Italian seasoning. Simmer for 8–10 minutes to meld flavors.
  4. Lower the heat and stir in heavy cream and Parmesan cheese until smooth and creamy. Add red pepper flakes if using. Let soup warm through—do not boil once dairy is added.
  5. Stir in fresh spinach until wilted, about 1–2 minutes. Taste and adjust seasoning with salt and pepper.
  6. Ladle soup into bowls and garnish with extra Parmesan and fresh basil or parsley. Serve hot with crusty bread or garlic bread.

Notes

  • For a lighter version, substitute heavy cream with half‑and‑half.
  • Swap sun‑dried tomatoes with fresh cherry tomatoes for a milder tomato flavor.
  • Make ahead by cooking through step 3, then cool and refrigerate. Reheat, then finish with cream, cheese, and spinach.
  • Turn into a pasta soup by stirring in cooked noodles (like orzo or small shells) just before serving.
  • Store leftovers in the fridge up to 3 days; freeze without spinach and add fresh when reheating.

Nutrition

Find it online: https://easy-tapas-recipes.com/marry-me-chicken-soup/