Creamy Marry Me Chicken Soup: A Hearty Bowl of Comfort (Print Version)

Whip up this Creamy Marry Me Chicken Soup! A rich, flavorful dish that's surprisingly simple, perfect for a cozy night in or winning hearts.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Base Ingredients

01 - 2 boneless, skinless chicken breasts
02 - 4 cups (960ml) chicken broth
03 - 1/2 cup (120ml) heavy cream
04 - 1/2 cup (75g) sun-dried tomatoes, packed in oil, drained and chopped
05 - 2 cups (60g) fresh spinach

→ Aromatics & Flavor Builders

06 - 1 tbsp olive oil
07 - 1 small yellow onion, diced
08 - 3 cloves garlic, minced

→ Seasonings & Spices

09 - 1 tbsp Italian seasoning
10 - 1/4 tsp red pepper flakes (or more, to taste)
11 - Salt and freshly ground black pepper, to taste

→ Thickener

12 - 1 tbsp all-purpose flour

# Instructions:

01 - First up, get your pot nice and warm over medium heat. Add a splash of olive oil, then toss in your diced onion. Let it soften, stirring occasionally, until it gets translucent and sweet-smelling, about 5 minutes. This is where the foundation of our Marry Me Chicken Soup flavor starts, and honestly, the aroma always makes my stomach rumble. Don't rush this step; good things take a little patience.
02 - Push the onions to one side, then add your chicken breasts to the pot. Let them brown for about 3-4 minutes per side. We're not cooking them through here, just getting a nice golden sear for flavor. This step is a game-changer; it adds depth to the chicken. I once skipped this, and the chicken tasted... flat. Don't make my mistake! After browning, remove the chicken and set it aside on a plate.
03 - Now, add your minced garlic to the pot with the onions, stirring for just about 30 seconds until fragrant. Don't let it burn, that's a sad, bitter flavor nobody wants! Stir in the flour, cooking for another minute to get rid of that raw flour taste. Then, slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Those bits are flavor gold, folks! This starts to thicken up beautifully.
04 - Return the browned chicken breasts to the pot. Add the Italian seasoning, red pepper flakes, salt, and pepper. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the chicken is cooked through and super tender. I always check by piercing with a fork; it should shred easily. Once done, remove the chicken and shred it using two forks on your plate.
05 - With the heat still on low, stir in the heavy cream and sun-dried tomatoes. Let it warm through for a few minutes, allowing all those incredible flavors to meld together into this rich Creamy Marry Me Chicken Soup. The broth will get beautifully rich and velvety. This is the moment where the magic really happens, honestly. The color deepens, and it smells absolutely divine. Don't let it boil after adding cream, just a gentle simmer.
06 - Finally, stir in the fresh spinach. It'll look like a lot, but trust me, it wilts down super fast, almost disappearing into the creamy goodness. Cook for just a minute or two until the spinach is tender. Return the shredded chicken to the pot and stir everything together. Taste and adjust seasonings if needed. Ladle your Marry Me Chicken Soup into bowls and get ready for some serious comfort. It’s warm, it’s hearty, it’s everything!

# Notes:

01 - Brown your chicken for extra flavor depth, don't skip it!
02 - Reheat gently on the stove to avoid the cream separating.
03 - No fresh spinach? Chopped kale works, but might change the flavor a bit.
04 - Serve with a crusty baguette for dipping; it's a must!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - whisk
03 - cutting board
04 - sharp knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 20g
Protein: 25g

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