Marry Me Chicken Soup
This Marry Me Chicken Soup is creamy, cozy, and filled with tender chicken, sun-dried tomatoes, and parmesan cheese.
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium onion diced
- 3 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 lb chicken breasts or thighs
- 6 cups chicken broth
- 1 cup heavy cream
- ½ cup sundried tomatoes chopped
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes optional
- Salt and black pepper to taste
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach optional
- Fresh basil for garnish
Instructions
- Sauté the base: Heat olive oil and butter in a large pot over medium-high heat. Add onion, carrot, and celery, cooking for about 6 minutes until softened. Stir in garlic and cook 1 minute more.
- Add chicken and broth: Place whole chicken breasts in the pot. Pour in the chicken broth, add sundried tomatoes, Italian seasoning, and red pepper flakes. Bring to a boil, then reduce to a gentle simmer. Cover slightly and cook for 20 minutes.
- Shred chicken: Remove chicken, shred it on a cutting board, and return to the pot. Stir in heavy cream and Parmesan cheese until melted and creamy.
- Finish the soup: Add spinach if using, and let it wilt for 2–3 minutes. Taste and adjust with salt and pepper. Garnish with fresh basil and extra Parmesan.
- Serve: Ladle into bowls and enjoy with crusty bread or garlic knots on the side.