Creamy Marry Me Chicken Soup
This rich and velvety Marry Me Chicken Soup blends tender shredded chicken, sun-dried tomatoes, garlic, spinach, and parmesan into a silky, luxurious broth. It’s comforting, creamy, and ready in just 35 minutes — capturing all the flavors of the beloved Marry Me Chicken dish in cozy soup form.
Servings: 6 servings
Calories: 410kcal
Cost: 2
Equipment
- Large pot or Dutch oven
- cutting board
- chef knife
- wooden spoon
- measuring cups and spoons
Ingredients
- 2 tbsp sun-dried tomato oil (from the jar)
- 4-5 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1-1.5 lbs boneless skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, drained and chopped
- 2-3 cups fresh baby spinach
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- salt and black pepper, to taste
- extra Parmesan, for serving
- fresh basil leaves, for serving
Instructions
- Heat sun-dried tomato oil in a large pot over medium heat. Add garlic and red pepper flakes and sauté for 1 minute until fragrant.
- Add chicken broth and bring to a simmer. Add chicken breasts and cook for 12–15 minutes until fully cooked.
- Remove chicken and shred using two forks. Set aside.
- Reduce heat to medium-low and stir in heavy cream and chopped sun-dried tomatoes. Heat 2–3 minutes.
- Return shredded chicken to the pot and stir to combine.
- Add spinach and stir until wilted, about 1–2 minutes.
- Remove from heat and stir in Parmesan and fresh basil until melted and incorporated.
- Season with salt and black pepper to taste. Serve warm topped with extra Parmesan and basil.
Notes
For an easier version, use rotisserie chicken. To freeze, store the soup without the cream and parmesan, adding them fresh after reheating. Adjust the heat by increasing or reducing red pepper flakes. Serve with crusty bread or pour over cooked tortellini for a heartier meal.