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Marry Me Chicken Soup

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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Intensity: Medium

Why You’ll Love This Soup

Remember the viral “Marry Me Chicken” trend? We took that incredibly creamy, sun-dried tomato and parmesan sauce and turned it into the ultimate comfort food: a hearty, soul-warming soup. This isn’t just a meal; it’s an experience. The broth is rich and flavorful, the chicken is perfectly tender, and every spoonful is packed with savory, tangy, and cheesy goodness. It’s impressive enough for a date night at home, yet easy and satisfying enough for a simple family dinner. Get ready to fall in love.

Ingredients

  • 2 tbsp olive oil

  • 1 lb boneless, skinless chicken breasts (about 2 large breasts)

  • 1 tsp salt, divided, plus more to taste

  • ½ tsp black pepper, divided, plus more to taste

  • 1 medium yellow onion, finely chopped

  • 3 medium carrots, peeled and diced

  • 2 celery stalks, diced

  • 4 cloves garlic, minced

  • ½ cup sun-dried tomatoes in oil, drained and chopped (reserve 1 tbsp of oil)

  • ⅓ cup all-purpose flour

  • 6 cups low-sodium chicken broth

  • 1 tsp dried oregano

  • ½ tsp dried thyme

  • ¼ tsp red pepper flakes (optional, for a little heat)

  • 1 cup heavy cream

  • 1 cup freshly grated Parmesan cheese, plus more for serving

  • 3 cups fresh baby spinach

  • ¼ cup fresh basil, chopped, for garnish

Instructions

Part 1: The Foundation (Intensity: Medium)

  1. Sear the Chicken: Pat the chicken breasts dry with a paper towel and season generously with ½ teaspoon of salt and ¼ teaspoon of black pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the pot. Sear for 4-5 minutes per side, until golden brown. The chicken will not be cooked through at this point. Transfer the seared chicken to a plate and set aside.

  2. Sauté the Aromatics: In the same pot, reduce the heat to medium. Add the reserved 1 tablespoon of oil from the sun-dried tomatoes. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and chopped sun-dried tomatoes and cook for another minute until fragrant.

  3. Bloom the Flour: Sprinkle the flour over the vegetables. Stir constantly and cook for 1-2 minutes. This will cook out the raw flour taste and help thicken the soup later.

Part 2: Building the Broth (Intensity: Medium-Low)

  1. Deglaze and Simmer: Slowly pour in the chicken broth while stirring continuously to prevent lumps from forming. Add the dried oregano, dried thyme, red pepper flakes (if using), and the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Stir everything together, scraping the bottom of the pot to release any flavorful browned bits from searing the chicken.

  2. Shred the Chicken: Return the seared chicken breasts to the pot, along with any juices that accumulated on the plate. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and registers 165°F (74°C) internally.

  3. Remove and Shred: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

Part 3: The Finishing Touches (Intensity: Low)

  1. Make it Creamy: Reduce the heat to low. Stir in the heavy cream. Once the cream is incorporated, gradually add the freshly grated Parmesan cheese, a handful at a time, stirring constantly until it melts smoothly into the broth.

  2. Add Back the Chicken and Spinach: Return the shredded chicken to the pot. Add the fresh baby spinach and stir gently. The residual heat will wilt the spinach in just a minute or two.

  3. Final Seasoning: Taste the soup and adjust seasoning with additional salt and pepper, if needed. Remember that the Parmesan is salty, so be sure to taste before adding more salt.

Serving Suggestions

Ladle the hot soup into bowls. Garnish generously with fresh chopped basil and extra grated Parmesan cheese. Serve with a side of crusty bread for dipping, a simple green salad, or even some garlic breadsticks to soak up every last drop of that incredible creamy broth.

Storage and Reheating

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

  • Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of chicken broth or milk to thin it out, as the soup will thicken as it sits.

  • Freezing: I don’t recommend freezing this soup. Cream-based sauces can sometimes separate and become grainy upon thawing and reheating.

Nutrition Information

(Nutrition information is an estimate and will vary based on the specific ingredients used. Provided per serving, based on 8 servings.)

  • Calories: 485

  • Total Fat: 28g

  • Saturated Fat: 13g

  • Cholesterol: 125mg

  • Sodium: 890mg

  • Total Carbohydrates: 21g

  • Dietary Fiber: 3g

  • Sugars: 8g

  • Protein: 35g

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