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A bowl of creamy Marry Me Chicken Soup with spinach and sun-dried tomatoes.
Lucy

Marry Me Chicken Soup Recipe: A Creamy, Flavorful Delight

Marry Me Chicken Soup is a creamy, flavorful dish that combines tender chicken, sun-dried tomatoes, spinach, and Parmesan cheese in a luxurious broth. Perfect for cozy dinners, romantic occasions, or when you crave a comforting bowl of soup. This recipe is simple, yet elegant, and sure to win hearts.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts or thighs
  • 3 cloves garlic minced
  • ½ cup sun-dried tomatoes chopped
  • 4 cups chicken broth low-sodium preferred
  • 1 cup heavy cream or half-and-half
  • 4 cups fresh spinach leaves
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes optional
  • Salt and pepper to taste

Method
 

Cook the Chicken:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chicken breasts or thighs and sear for 3–4 minutes on each side until golden brown. Remove from the pot and set aside.
Sauté Aromatics:
  1. In the same pot, add minced garlic and cook for 1 minute until fragrant.
  2. Stir in sun-dried tomatoes and cook for another 2 minutes.
Prepare the Broth:
  1. Pour in chicken broth, scraping the bottom of the pot to deglaze it. Bring to a simmer.
Make the Creamy Base:
  1. Stir in heavy cream or half-and-half, mixing well to combine.
Simmer the Soup:
  1. Return the seared chicken to the pot and let it simmer for 15–20 minutes, or until the chicken is fully cooked.
Shred the Chicken:
  1. Remove the chicken from the pot, shred it using two forks, and return it to the soup.
Add Spinach and Cheese:
  1. Stir in fresh spinach leaves and Parmesan cheese. Cook until the spinach wilts and the cheese melts.
Season and Serve:
  1. Add Italian seasoning, red pepper flakes (if using), salt, and pepper to taste.
  2. Serve warm with crusty bread or a side salad.

Notes

  • For a dairy-free version, substitute cream with coconut milk or cashew cream.
  • Add extra vegetables such as mushrooms or carrots for more texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently over low heat to preserve the creamy texture.