Creamy Marry Me Chicken Soup with Sundried Tomatoes

Description

This Creamy Marry Me Chicken Soup takes the viral “Marry Me Chicken” flavor profile and transforms it into a cozy, hearty, and ultra-creamy soup. Tender chicken, aromatic garlic, tangy sun-dried tomatoes, and Italian herbs mingle in a luscious creamy broth that feels like a warm hug in a bowl. Perfect for romantic dinners, family meals, or chilly days when you need something indulgent yet comforting.

Ingredients for Creamy Marry Me Chicken Soup with Sundried Tomatoes

• 2 tbsp olive oil (or butter)

• 1 lb (450g) boneless skinless chicken breasts or thighs, diced

• 1 medium onion, finely chopped

• 4 cloves garlic, minced

• ½ cup sun-dried tomatoes in oil, drained and chopped

• 4 cups chicken broth (low sodium)

• 1 cup heavy cream (or half-and-half for lighter version)

• 1 cup grated Parmesan cheese

• 1 tsp Italian seasoning

• ½ tsp paprika

• ½ tsp crushed red pepper flakes (optional, for heat)

• 2 cups baby spinach, roughly chopped

• Salt & black pepper to taste

• Fresh basil or parsley for garnish

Instructions

1. Sear the Chicken

   • Heat olive oil in a large pot over medium-high heat.

   • Add diced chicken, season lightly with salt and pepper, and sear for 4–5 minutes until lightly golden. Remove and set aside.

2. Sauté Aromatics

   • In the same pot, add onion and cook until translucent (about 3–4 minutes).

   • Stir in garlic and sun-dried tomatoes; cook for another 1–2 minutes until fragrant.

3. Build the Broth

   • Pour in chicken broth, scraping the bottom of the pot to release flavor.

   • Stir in Italian seasoning, paprika, and red pepper flakes.

4. Simmer and Creamify

   • Return chicken to the pot and simmer for 10 minutes.

   • Reduce heat to low, stir in heavy cream and Parmesan cheese until melted and smooth.

5. Add Greens & Adjust

   • Stir in spinach just before serving and cook until wilted (about 1–2 minutes).

   • Taste and adjust seasoning with salt and pepper.

6. Serve

   • Garnish with fresh basil or parsley. Serve hot with crusty bread or over rice/pasta.

Notes

• You can use rotisserie chicken for a faster version—just skip the searing step and add it at the cream stage.

• For extra flavor depth, use some oil from the jar of sun-dried tomatoes to sauté the aromatics.

• If you prefer a thicker soup, stir in 1–2 tbsp cornstarch slurry before adding cream.

Tips

• Don’t boil after adding cream to avoid curdling—keep it on low heat.

• Shred the chicken if you like a softer texture instead of diced pieces.

• A sprinkle of extra Parmesan right before serving enhances richness.

• This soup tastes even better the next day as flavors meld together.

Servings

• Yield: 6 bowls (about 1½ cups each)

• Serving size: 1 bowl

Nutritional Information (Per Serving, Approximate)

• Calories: 365 kcal

• Protein: 27g

• Carbohydrates: 9g

• Fat: 25g

• Fiber: 2g

• Sugar: 4g

• Sodium: 780mg

Health Benefits

• High protein from chicken supports muscle repair and energy.

• Spinach adds iron, vitamin K, and antioxidants.

• Sun-dried tomatoes are rich in lycopene for heart health.

• Cream and Parmesan give satisfying fullness, making it a complete meal.

Q&A

Q: Can I make this dairy-free?
A: Yes, use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.

Q: How can I make it lower in fat?
A: Use half-and-half or evaporated milk instead of heavy cream, and reduce Parmesan by half.

Q: Can I freeze it?
A: Cream-based soups can separate when frozen, but if you must, freeze before adding cream and Parmesan, then add them fresh when reheating.

Q: What can I serve it with?
A: Garlic bread, a fresh green salad, or over cooked pasta for a heartier meal.

Q: Can I use fresh tomatoes instead of sun-dried?
A: You can, but the flavor will be milder. Roast them first for more depth.