Marry Me Chicken Soup
Cozy up with this creamy, savory marry me chicken soup full of tender chicken, sun-dried tomatoes, garlic, and herbs. Silky, garlicky, and absolutely slurp-worthy, this soup is like a hug in a bowl—layered with herby warmth, tang from sun-dried tomatoes, and bold richness from cream and Parmesan. It only gets better the next day!
6
bowls
Ingredients
Soup Base
- 1 1/2 lbs (680 g) boneless skinless chicken thighs or breasts cut into bite-sized chunks
- 2 tbsp (30 ml) sun-dried tomato oil (from jar)
- 1 tbsp (14 g) unsalted butter
- 1 yellow onion chopped
- 2 carrots peeled and diced
- 2 stalks (2) celery diced
- 2 tbsp (32 g) tomato paste
- 1/2 cup (60 g) sun-dried tomatoes chopped
- 4 cloves (4) garlic minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 tsp (0.25 tsp) red pepper flakes optional
- 5 cups (1200 ml) low-sodium chicken broth
Creamy Finish
- 3/4 cup (180 ml) heavy cream room temperature
- 3/4 cup (60 g) Parmesan cheese freshly grated, divided
- 1 tsp fresh rosemary minced
- 1/4 cup (10 g) fresh basil thinly sliced or torn
- 3 cups (90 g) baby spinach packed
- 2 tbsp (30 ml) lemon juice fresh
- kosher salt and black pepper to taste
- fresh parsley for garnish, optional
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- wooden spoon
- Ladle
Instructions
- Brown the chicken: Pat chicken dry and season with salt and pepper. In a large pot or Dutch oven, heat sun-dried tomato oil over medium-high. Add chicken in a single layer and sear, turning as needed, until golden brown (about 5 minutes). Transfer chicken to a plate.
- Sauté the vegetables: Reduce heat to medium, add butter, onion, carrots, and celery. Cook, stirring, until softened and fragrant, about 5 to 7 minutes.
- Build the flavor: Stir in tomato paste, sun-dried tomatoes, garlic, thyme, oregano, and red pepper flakes (if using). Cook for 1–2 minutes, stirring constantly, until fragrant and starting to darken.
- Add broth and simmer: Pour in chicken broth, scraping up any golden bits from the pot. Return chicken (and juices) to the pot. Bring to a boil, reduce to a simmer, and cook for about 10 minutes until chicken is just cooked through.
- Creamy finish: Remove from heat, then stir in cream. Add Parmesan a small handful at a time, stirring after each until melted and smooth.
- Greens and herbs: Add rosemary, basil, spinach, and lemon juice. Stir until spinach is wilted and everything is combined.
- Taste and adjust: Season with more salt, pepper, or lemon juice as desired. Ladle into bowls, garnish with parsley, and serve hot with crusty bread.
Notes
This soup stores well for up to 4 days in the fridge. Freeze before adding spinach for best texture, and add fresh after reheating if desired. Dairy may separate after freezing—just stir well while reheating. For a dairy-free version, use full-fat coconut milk and nutritional yeast instead of cream and Parmesan. To make it heartier, add cooked pasta or rice. Both chicken thighs and breasts work; thighs will have a richer flavor.
Nutrition
Calories: 370kcal | Carbohydrates: 13g | Protein: 30g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 120mg | Sodium: 960mg | Potassium: 810mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4200IU | Vitamin C: 16mg | Calcium: 250mg | Iron: 2mg