Marry Me Chicken Soup Recipe You’ll Fall For
Introduction
Why This Recipe Works
Ingredients for Recipe
2 tbsp olive oi: smooth base for aromatics.
1 medium onion, diced: builds sweetness in the broth.
3 cloves garlic, minced: adds warmth; don’t let it brown.
2 lbs chicken thighs, boneless skinless: juicier than breast, perfect for shredding.
6 cups chicken stock: homemade if possible; this is your soup’s backbone.
½ cup sun-dried tomatoes, chopped: the soul of “Marry Me” flavor.
1 tsp Italian seasoning: balanced herbs that pair with tomatoes and cream.
½ tsp chili flakes: just a whisper of heat.
1 cup heavy cream: for that luxurious, silky finish.
½ cup grated Parmesan cheese: nutty, salty depth.
2 cups fresh spinach: stirred in at the end for color and nutrition.
Salt & pepper: season thoughtfully; Parmesan adds saltiness already.
Fresh basil, torn: final flourish for freshness.
Step-by-Step Instructions
- Build the Base: Heat olive oil in a large pot. Add onion and sauté until softened, about 5 minutes.
- Garlic & Tomatoes: Stir in garlic and sun-dried tomatoes. Cook 1 minute until fragrant.
- Sear the Chicken: Push aromatics aside, add chicken thighs, and sear lightly for flavor. Don’t worry if not fully cooked, they’ll finish in the broth.
- Broth & Simmer: Pour in chicken stock, Italian seasoning, and chili flakes. Bring to a simmer, cover, and cook for 20–25 minutes until chicken is tender.
- Shred & Return: Remove chicken, shred with two forks, and return to the pot.
- Cream & Cheese: Lower the heat. Stir in cream and Parmesan until melted into the broth.
- Greens & Finish: Add spinach just before serving. Taste, adjust seasoning, and finish with fresh basil.
Chef’s Insight: This step sweetens the onions and creates a gentle foundation. Don’t rush it.
Pro Tips & Common Mistakes to Avoid
Spinach at the End, Add too early and it turns dull and mushy.
Cream After the Simmer, Never boil cream, it separates and ruins the silky texture.
Don’t Let Garlic Burn, It changes the whole flavor profile. Gentle heat only.
Shred, Don’t Chop, Shredded chicken gives better texture in a creamy soup.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Serve with crusty bread, garlic knots, or a crisp green salad to balance richness. Each bowl delivers around 420 calories, high protein, and satisfying comfort. Store leftovers up to 4 days in the fridge; reheat gently over low heat to prevent curdling. For freezing, skip the spinach and add it fresh after reheating.
Marry Me Chicken Soup Recipe You’ll Fall For
This Marry Me Chicken Soup is a creamy, cozy bowl made with tender chicken, sun-dried tomatoes, and herbs you’ll instantly love.
- 2 tbsp Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 ibs Chicken thighs
- 6 cups Chicken stock
- ½ cup Sun-dried tomatoes
- 1 tsp Italian seasoning
- ½ tsp Chili flakes
- 1 cup Heavy cream
- ½ cup Parmesan cheese
- 2 cups Spinach
- To taste Salt & black pepper
- Handful Fresh basil, torn
Build the Base: Heat olive oil in a large pot. Add onion and sauté until softened, about 5 minutes.
Garlic & Tomatoes: Stir in garlic and sun-dried tomatoes. Cook 1 minute until fragrant.
Sear the Chicken: Push aromatics aside, add chicken thighs, and sear lightly for flavor. Don’t worry if not fully cooked, they’ll finish in the broth.
Broth & Simmer: Pour in chicken stock, Italian seasoning, and chili flakes. Bring to a simmer, cover, and cook for 20–25 minutes until chicken is tender.
Shred & Return: Remove chicken, shred with two forks, and return to the pot.
Cream & Cheese: Lower the heat. Stir in cream and Parmesan until melted into the broth.
Greens & Finish: Add spinach just before serving. Taste, adjust seasoning, and finish with fresh basil.
- Cream First, Heat Last: Always stir in cream after simmering. High heat will split it and ruin that silky texture.
- Sun-Dried Charm: Chop tomatoes finely. Small bites melt into the broth, giving sweetness without dominating.
- Parmesan Patience: Add cheese gradually, stirring well, so it melts into the soup instead of clumping.
- Spinach Timing: Toss spinach right before serving. Early cooking makes it dull; last-minute keeps it vibrant.
- Fresh Finish: A handful of torn basil at the end wakes up the richness with a garden-fresh lift.
