Marry Me Chicken Soup
Inspired by the viral ‘Marry Me Chicken’ recipe, this comforting soup version features tender chicken, sun-dried tomatoes, garlic, and creamy Parmesan broth for a rich, irresistible one-pot meal.
Equipment
- large soup pot
- wooden spoon
- measuring cups and spoons
- ladle
- cutting board and knife
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach leaves
- 1 tbsp all-purpose flour (optional, for thickening)
- to taste salt and black pepper
- for garnish fresh basil or parsley
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds more.
- Add sun-dried tomatoes, Italian seasoning, and red pepper flakes; cook for 1 minute to release flavor.
- Pour in chicken broth and bring to a simmer. Add shredded chicken and cook for 5–7 minutes to warm through.
- Reduce heat to low. Stir in heavy cream and Parmesan cheese until melted and smooth. If a thicker soup is desired, whisk flour with a few tablespoons of soup liquid, then stir it back into the pot.
- Stir in spinach and cook just until wilted, 1–2 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil or parsley and extra Parmesan if desired.
Notes
Use rotisserie chicken for a quick shortcut. If you prefer a thicker soup, simmer uncovered for a few extra minutes. Serve with crusty bread or garlic rolls to soak up the creamy broth. Leftovers can be refrigerated for up to 4 days and taste even better the next day.