Here’s a comforting and creamy recipe for Marry Me Chicken Soup, inspired by the flavors of the beloved “Marry Me Chicken” dish, but in a hearty soup form.
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken thighs or breasts, cubed
- 1 tsp salt
- ½ tsp black pepper
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tsp red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 can (14.5 oz) diced tomatoes, drained
- ½ cup sun-dried tomatoes, chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 cup baby spinach (optional)
- ½ cup grated Parmesan cheese
- Fresh basil, for garnish
- Cooked pasta, rice, or crusty bread (optional, for serving)
Instructions
1. Sear the Chicken:
- Heat olive oil in a large pot over medium heat.
- Season the chicken with salt and pepper and add it to the pot. Sear for 5-6 minutes until browned. Remove and set aside.
2. Sauté Aromatics:
- In the same pot, add diced onion and cook until translucent, about 3-4 minutes.
- Stir in the garlic and red pepper flakes (if using) and cook for another 30 seconds, until fragrant.
3. Simmer the Soup:
- Pour in the chicken broth, heavy cream, diced tomatoes, sun-dried tomatoes, thyme, and oregano.
- Return the chicken to the pot and bring to a gentle simmer. Cook for 15-20 minutes until the chicken is tender.
4. Add Spinach and Cheese:
- Stir in the baby spinach and cook until wilted, about 2 minutes.
- Gradually add Parmesan cheese, stirring until melted and fully incorporated.
5. Serve:
- Ladle the soup into bowls, garnish with fresh basil, and serve with cooked pasta, rice, or crusty bread for a complete meal.
Tips
- Make It Thicker: For a creamier soup, whisk in 1 tbsp of flour or cornstarch mixed with water during Step 3.
- Protein Swap: Use turkey or pork if you prefer.
- Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
This creamy, flavorful Marry Me Chicken Soup will win over hearts and appetites alike! 🥣❤️✨
