Marry Me Chicken Soup Recipe
This creamy and comforting Marry Me Chicken Soup Recipe is perfect for soup season. With tender chicken, sun-dried tomatoes, and a rich, flavorful broth, it’s easy to make and irresistibly delicious.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 medium onion diced
- 3 garlic cloves minced
- 1/3 cup sun-dried tomatoes chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- 1 cup spinach or kale optional
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until golden on the outside. Remove and set aside.
- In the same pot, add the diced onion and garlic. Sauté until the onion is soft and fragrant.
- Stir in the sun-dried tomatoes, basil, oregano, and red pepper flakes. Cook for about 1 minute to release the flavors.
- Pour in the chicken broth and bring to a gentle simmer. Let it cook for 10 minutes.
- Lower the heat and stir in the heavy cream. Add the cooked chicken back to the pot and simmer for 10-15 minutes until the chicken is fully cooked and the soup thickens slightly.
- (Optional) Stir in spinach or kale during the last 5 minutes of cooking.
- Season with salt and pepper to taste. Ladle into bowls, garnish with grated Parmesan, and serve with crusty bread or garlic knots.
Notes
- For a slow cooker version, combine all ingredients (except cream) in the crockpot. Cook on low for 6-8 hours or high for 3-4 hours. Add cream in the last 30 minutes.
- Leftovers can be stored in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.
- Feel free to customize with mushrooms, carrots, or noodles for a heartier soup.