Marry Me Chicken Soup
A comforting and creamy chicken soup infused with bold flavors of sun dried tomatoes, garlic, and herbs, perfect for weeknight dinners.
Ingredients
Base Ingredients
- 1 tablespoon olive oil or sun dried tomato oil
- 1 large onion, diced
- 4 cloves garlic, minced Be generous with this ingredient.
- 1 tablespoon Italian seasoning Can substitute with a mix of oregano, basil, and thyme.
- 1/4 teaspoon red pepper flakes Optional, for a gentle kick.
- 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces Thighs are more tender than breasts.
- 4 cups chicken broth Use a flavorful broth.
- 1 cup sun dried tomatoes, chopped The star ingredient; use those packed in oil if possible.
- 1 cup heavy cream Half and half can be used for a lighter option.
- 1/2 cup Parmesan cheese, freshly grated Grate your own for best results.
- 2 cups fresh spinach Optional but recommended for color and balance.
- 1 lemon for juice, optional To brighten the soup at the end.
Instructions
Preparation
- In a large pot, warm olive oil or sun dried tomato oil over medium heat.
- Add diced onion and cook until soft, about 4 to 5 minutes. Then add minced garlic and stir for 30 seconds.
Cooking
- Stir in Italian seasoning, a pinch of salt, black pepper, and red pepper flakes if desired.
- Add bite-sized chicken pieces and pour in the chicken broth. Bring to a gentle boil, then lower to a simmer.
- Let simmer until chicken is cooked through, about 12 to 15 minutes.
- Stir in chopped sun dried tomatoes and heavy cream, letting it warm through for about 2 to 3 minutes.
- Sprinkle in Parmesan cheese, a handful at a time, stirring to melt smoothly.
- Stir in fresh spinach until it wilts, taste and adjust salt, and add lemon juice if desired.
Notes
Avoid boiling after adding dairy to keep the cream smooth. To control thickness, let it simmer uncovered if it's too thin or add broth if it's too thick after chilling.