Marry Me Chicken Soup is incredibly versatile and pairs beautifully with crusty bread, garlic toast, or warm biscuits for dipping. It’s filling enough to be served on its own, yet elegant enough to feel special. This soup also reheats well, making it a great option for leftovers or meal prep. Whether you’re making it for a cozy night in or serving it to someone you want to impress, this soup delivers on flavor, comfort, and that “wow” factor that makes people ask for the recipe.
Ingredients
2 tablespoons olive oil
1 pound boneless skinless chicken breasts or thighs, diced
Salt and black pepper, to taste
1 small onion, finely chopped
4 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
⅓ cup sun-dried tomatoes, chopped
4 cups chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 cup baby spinach (optional)
Instructions
Heat olive oil in a large pot over medium heat. Season the chicken with salt and black pepper, then add it to the pot and cook until lightly browned. Remove and set aside. In the same pot, add the onion and cook until softened. Stir in the garlic, Italian seasoning, and red pepper flakes, cooking until fragrant. Add the sun-dried tomatoes and chicken broth, bringing the soup to a gentle simmer. Return the chicken to the pot and cook for 10–12 minutes until fully cooked. Stir in the heavy cream and Parmesan cheese, allowing the cheese to melt and thicken the soup. Add spinach if using and cook until wilted. Taste and adjust seasoning as needed. Serve hot.