There’s something about the way the aroma of garlic and sun-dried tomatoes fills the kitchen that instantly pulls me in. It’s not just dinner; it’s a comforting ritual that whispers of calm evenings and the soft glow of candlelight. This Marry Me Chicken Soup is more than a meal—it’s a little celebration in a bowl, perfect for those moments when you want to feel nurtured and a bit spoiled.
One evening, as the rain tapped gently against the window, I ladled this creamy soup into my favorite bowl. The rich scent of herbs mingled with the tangy sun-dried tomatoes, promising something special. With the first spoonful, the chicken’s tenderness and the subtle heat of crushed red pepper filled my mouth. Every bite was a warm hug, each sip a reminder that simple comforts can feel extraordinary. It’s the kind of dinner that turns ordinary nights into cherished memories.
- Rich, creamy texture that feels indulgent yet comforting
- Flavorful blend of herbs and sun-dried tomatoes for a unique taste
- Quick to prepare—ready in under an hour
- Perfect for cozy dinners and impressing loved ones
- Incorporates fresh spinach for a touch of color and nutrition
If you’re worried about leftovers, this soup keeps beautifully in the fridge for a few days and reheats gently without losing its creamy charm. It’s an easy way to extend the comfort and flavor without extra effort.
PrintMarry Me Chicken Soup
A creamy, flavorful chicken soup with sun-dried tomatoes, garlic, and herbs that’s so delicious it might just inspire a proposal. Perfect for cozy dinners and impressing loved ones.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
4 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
Salt, to taste
Black pepper, to taste
2 cups fresh baby spinach
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chicken pieces to the pot and cook for 5-6 minutes until browned on all sides.
Stir in the chopped sun-dried tomatoes, dried oregano, dried basil, and crushed red pepper flakes.
Pour in the chicken broth and bring the mixture to a boil.
Reduce heat to low and simmer for 15 minutes until the chicken is cooked through.
Stir in the heavy cream and simmer for an additional 5 minutes.
Add salt and black pepper to taste.
Stir in the fresh baby spinach and cook until wilted, about 2 minutes.
Remove the pot from heat and stir in the grated Parmesan cheese and chopped fresh parsley.
Serve hot, garnished with extra Parmesan and parsley if desired.
FAQ
Can I use chicken breast instead of thighs?
Yes, chicken breast works fine, though thighs stay juicier and more tender in this soup.
Is there a substitute for heavy cream?
You can use half-and-half for a lighter version, but the soup won’t be as rich and creamy.
Can I prepare this soup ahead of time?
Absolutely, just store it in the refrigerator and reheat slowly on the stove to keep the texture smooth.
What can I serve with this soup?
Crusty bread or a simple side salad complement it beautifully.
Ready to cozy up with this delicious bowl? Give this Marry Me Chicken Soup a try and experience the warmth in every spoonful.