Marry Me Chicken Soup Recipe
This soul-warming Marry Me Chicken Soup blends sun-dried tomatoes, garlic, herbs, and tender chicken in a creamy broth and spinach. Rich with Parmesan, it’s comforting, flavorful, and utterly irresistible—just one spoonful might win someone’s heart.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring spoons
- Measuring cups
- Ladle
- Soup bowls for serving
Ingredients
For the Soup Base
- 2 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 carrots sliced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup chopped sun-dried tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp chili flakes optional
- Salt and pepper to taste
Optional Add-Ins
- 1 cup baby spinach
- ¼ cup grated Parmesan
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant. Add diced onion and carrots. Cook for 5–6 minutes until softened.
- Add chicken broth, sun-dried tomatoes, oregano, basil, chili flakes, salt, and pepper. Bring to a gentle simmer.
- Stir in the shredded chicken and simmer for 5 minutes.
- Reduce heat to low and slowly add the heavy cream, stirring gently.
- Add spinach and cook until just wilted.
- Stir in Parmesan if using, then remove from heat.
- Taste and adjust seasoning. Garnish with fresh parsley before serving.
