Inspired by the beloved Marry Me Chicken dish, this soup version transforms the creamy, flavorful sauce into a comforting bowl of goodness. With tender chicken, sun-dried tomatoes, aromatic garlic, and Italian herbs simmered in a luscious creamy broth, it’s the kind of recipe that wins hearts at first taste. Perfect for a cozy night in or a special meal with loved ones.
Ingredients
- 2 tbsp olive oil
- 1 lb (450 g) boneless, skinless chicken breasts (or thighs), diced
- Salt and black pepper, to taste
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ½ tsp crushed red pepper flakes (optional, for a mild kick)
- 4 cups (960 ml) chicken broth
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) milk
- ½ cup (120 g) sun-dried tomatoes, chopped (oil-packed, drained)
- 1 tsp dried Italian seasoning
- ½ cup (50 g) grated Parmesan cheese
- 2 cups (60 g) fresh spinach, roughly chopped
- Fresh basil or parsley, for garnish
Instructions
- Cook the chicken – Heat olive oil in a large pot over medium heat. Season diced chicken with salt and pepper, then sear for 4–5 minutes until golden and cooked through. Remove from pot and set aside.
- Sauté aromatics – In the same pot, add onion and cook for 3 minutes until softened. Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant.
- Build the broth – Pour in chicken broth, heavy cream, and milk. Stir well and bring to a gentle simmer.
- Add flavor – Stir in sun-dried tomatoes, Italian seasoning, and Parmesan cheese. Simmer for 5–7 minutes, allowing the flavors to meld.
- Finish the soup – Return chicken to the pot, add spinach, and cook for 2 minutes until wilted.
- Serve – Garnish with fresh basil or parsley and serve warm.
Tips
- Use good-quality sun-dried tomatoes – Oil-packed ones have the best flavor.
- Don’t boil after adding cream – This keeps the soup silky and prevents curdling.
- Adjust thickness – For a thicker soup, simmer longer; for thinner, add extra broth.
- Boost the flavor – Add a splash of white wine before simmering for depth.
- Make it heartier – Stir in cooked pasta or rice before serving.
Variations and Substitutions
- Protein swap – Use shredded rotisserie chicken for a quicker version.
- Cheese change – Swap Parmesan for Asiago or Pecorino Romano.
- Low-carb version – Skip pasta/rice and serve as is.
- Vegetarian option – Replace chicken with chickpeas and use vegetable broth.
- Extra veggies – Add mushrooms, zucchini, or bell peppers.
FAQs
Q: Can I make this ahead of time?
Yes! Store in the fridge for up to 3 days. Reheat gently to avoid separating the cream.
Q: Can I freeze this soup?
It’s best fresh because cream-based soups can separate when frozen. If freezing, do so before adding cream and spinach, then add them when reheating.
Q: Can I make it in a slow cooker?
Yes. Cook chicken, onions, garlic, broth, tomatoes, and seasonings on low for 4–5 hours. Stir in cream, Parmesan, and spinach in the last 20 minutes.
Serving Suggestions
- Serve with crusty bread or garlic bread for dipping.
- Pair with a fresh Caesar salad for a complete meal.
- Top with extra Parmesan and fresh herbs for presentation.
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