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Creamy Marry Me Chicken Soup Recipe

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★★★★★

4.7 from 87 reviews

Creamy Marry Me Chicken Soup is a comforting, rich, and flavorful one-pot soup featuring tender seared chicken, sun-dried tomatoes, fresh spinach, and a silky parmesan-infused cream broth. Perfect for cozy nights, it balances deep savory notes with a touch of heat and freshness, making it both elegant and easy to prepare.

Ingredients

Scale

Chicken and Seasoning

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder

Aromatics and Base

  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour

Liquids

  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream

Flavorings

  • ½ cup sun-dried tomatoes in oil, chopped
  • ½ teaspoon crushed red pepper flakes (optional)
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ cup grated parmesan cheese

Greens and Garnish

  • 2 cups baby spinach
  • 1 tablespoon fresh basil, chopped (optional for topping)

Instructions

  1. Sear the Chicken: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large soup pot over medium-high heat. Season 1 pound chicken breasts with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder. Sear the chicken for 4–5 minutes on each side until golden brown. Remove from the pot and set aside.
  2. Sauté the Aromatics: In the same pot, add the chopped yellow onion and cook for 3 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
  3. Add the Flour: Sprinkle 1 tablespoon all-purpose flour over the onions and garlic, stirring constantly. Cook for 1 minute until the mixture forms a paste-like consistency that will help thicken the soup.
  4. Add the Broth and Cream: Slowly pour in 4 cups of low-sodium chicken broth while stirring to avoid lumps. Bring to a gentle simmer, then stir in 1 cup heavy cream to create a rich and creamy base.
  5. Shred Chicken and Add Back: Shred the seared chicken breasts using two forks. Return the shredded chicken to the pot and stir in ½ cup chopped sun-dried tomatoes, ½ teaspoon crushed red pepper flakes (if using), ½ teaspoon dried oregano, and ½ teaspoon dried thyme to build depth of flavor.
  6. Simmer the Soup: Allow the soup to simmer gently for 10–15 minutes, stirring occasionally, until it thickens slightly and the chicken is tender throughout.
  7. Finish with Cheese and Spinach: Stir in ½ cup grated parmesan cheese and 2 cups baby spinach. Continue cooking for about 2 minutes until the spinach wilts and the cheese melts, enriching the soup’s texture and taste.
  8. Serve: Ladle the hot soup into bowls and optionally top with chopped fresh basil for a bright finishing touch. Serve warm with crusty bread or your favorite sides.

Notes

  • Sear the chicken first to develop a deeper flavor base.
  • Adding cream too early can cause curdling; add after the broth simmers.
  • Chop sun-dried tomatoes finely so they blend seamlessly into the soup.
  • Don’t skip the flour for that creamy, thick texture.
  • Use low-sodium broth to control salt levels and prevent oversalting.
  • Leftovers taste better the next day and the soup freezes well for up to 2 months.
  • Use rotisserie chicken as a shortcut by adding it after simmering, skipping searing.

Keywords: creamy chicken soup, marry me chicken soup, sun-dried tomato soup, parmesan chicken soup, easy one pot soup, comfort food soup, creamy chicken recipe

Find it online: https://frommamamaya.com/creamy-marry-me-chicken-soup-recipe/