Marry Me Chicken Soup Recipe
Craving that viral creamy comfort food everyone's talking about? This Marry Me Chicken Soup Recipe delivers rich sun-dried tomato flavor with tender chicken thighs swimming in cheesy Parmesan broth.
Ingredients
- 1 lb boneless chicken thighs
- 1 Tbsp olive oil
- 1 onion diced
- 3 garlic cloves minced
- 1/2 cup sun-dried tomatoes chopped
- 2 Tbsp tomato paste
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Instructions
Prep Chicken
- Cut chicken thighs into bite-sized pieces. Season with salt, pepper.
Heat Oil
- Warm olive oil in Dutch oven over medium-high heat.
Brown Chicken
- Cook chicken pieces 4-5 minutes until golden brown. Remove to plate.
Sauté Onion
- Add diced onion to pot. Cook 3 minutes until translucent.
Add Garlic
- Stir in minced garlic. Cook 30 seconds until fragrant.
Tomato Paste
- Add tomato paste. Cook 2 minutes until darkened and caramelized.
Sun-Dried Tomatoes
- Add chopped sun-dried tomatoes. Stir 1 minute to release flavor.
Pour Broth
- Add chicken broth slowly. Scrape up all browned bits from bottom.
Season Soup
- Add Italian seasoning, red pepper flakes. Bring to gentle simmer.
Return Chicken
- Add browned chicken back to pot. Simmer 10 minutes until tender.
Add Cream
- Stir in heavy cream and Parmesan cheese. Cook 2 minutes gently.
Finish Greens
- Add spinach. Stir until just wilted. Serve immediately hot!
Notes
- Refrigerate airtight containers up to 4 days maximum.
- Freeze single-serve portions up to 3 months successfully.
- Thaw overnight in refrigerator before gentle reheating.
- Stovetop reheat with splash cream maintains perfect texture.
- Microwave stirring every minute prevents separation.