Rich, Creamy Marry Me Chicken Soup
This rich and creamy Marry Me Chicken Soup is so irresistible, you'll understand why one spoonful just isn't enough. Perfect for a cozy night in, it's a dish that will have everyone asking for seconds.
Equipment
- large pot
- Dutch oven
- whisk
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 lbs chicken breasts boneless, skinless
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp unsalted butter
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 0.5 cup sun-dried tomatoes chopped
- 0.5 cup Parmesan cheese grated
- 2 cups fresh spinach
- 0.25 cup fresh basil chopped
- 0.25 tsp red pepper flakes optional
Instructions
Cooking Steps
- Heat olive oil in a large pot or Dutch oven and season chicken breasts with salt and pepper.
- Cook chicken for 6-8 minutes per side until golden brown and cooked through, then remove and shred.
- Melt butter, then add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant, then whisk in flour and cook for another minute.
- Gradually pour in chicken broth and heavy cream, stirring constantly until the mixture thickens.
- Add sun-dried tomatoes, Parmesan cheese, shredded chicken, and red pepper flakes (if using) to the pot.
- Stir in fresh spinach and basil, cooking until the spinach wilts, about 2-3 minutes.
- Serve hot and garnish with extra Parmesan cheese and basil if desired.
Notes
For an extra kick, add more red pepper flakes. This soup is best served fresh but can be refrigerated for up to 3 days. Reheat gently on the stovetop.