Dive into the heartwarming embrace of our Marry Me Chicken Soup, a dish that marries the rich flavors of sun-dried tomato, garlic, and parmesan in a creamy, indulgent broth. This soup is not just a meal; it’s a declaration of love, impressive enough to charm your guests yet simple enough to prepare without fuss.
Whether you’re looking to impress that special someone or simply want to enjoy a cozy, flavorful dinner, this soup promises comfort and satisfaction with every spoonful.
How to Prepare Marry Me Chicken Soup
- Begin with Butter: In a Dutch oven or large pot, melt two tablespoons of butter over medium-low heat. Once the butter begins to sizzle, introduce the finely chopped onion to the pot, cooking slowly to allow the natural sugars to caramelize, enhancing the soup’s flavor base.
- Sauté Onions and Add Aromatics: Cook the onion for about 10 minutes until it’s translucent and slightly browned, then add the finely minced garlic cloves and chopped sun-dried tomatoes, sautéing for an additional 3-4 minutes to meld the flavors.
- Deglaze with Wine: Increase the heat to medium and add 3/4 cup of dry white wine, using a spatula to scrape up any flavorful bits from the bottom of the pot. If you prefer not to use wine, chicken stock is an excellent substitute.
- Add Chicken and Spices: To the pot, add the cooked, shredded chicken, Italian seasoning, garlic powder, onion powder, garlic salt, paprika, and chicken broth. Raise the heat to medium-high, bringing the soup to a simmer, uncovered, for about 10 minutes to let the flavors intensify.
- Creamy Finishing Touches: Remove the pot from the heat, and stir in the heavy cream, grated parmesan cheese, and finely chopped fresh spinach, mixing until the spinach has wilted and the soup achieves a creamy consistency.
Marry Me Chicken Soup
Ingredients
- 2 tablespoons butter
- 1 cup onion
- 7 garlic cloves
- 3 ounces sun dried tomatoes
- 3/4 cup dry white wine
- 4 cups cooked shredded chicken
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- 32 ounces chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cups finely chopped fresh spinach
Instructions
- Butter Melting & Onion Caramelizing: Start by melting two tablespoons of butter in a Dutch oven or large pot over medium-low heat. Add a cup of finely chopped onion, stirring occasionally, and allow to cook for 10 minutes. This slow cooking process will enable the onions to caramelize slightly, enriching the soup’s base with a deep, savory flavor.
- Garlic and Tomatoes Addition: Once the onions are translucent and just beginning to brown, add in seven finely minced garlic cloves and three ounces of chopped sun-dried tomatoes. Continue to sauté this mixture for another 3-4 minutes, allowing the garlic to become fragrant and the tomatoes to soften.
- Deglazing with Wine: Increase the stove’s heat to medium and pour in 3/4 cup of dry white wine. Use a spatula to gently scrape the bottom of the pan, lifting any flavorful bits that have stuck to it. If opting out of wine, chicken stock can be used as a substitute without compromising the flavor.
- Incorporating Chicken and Spices: To the pot, add four cups of cooked shredded chicken along with the Italian seasoning, garlic powder, onion powder, garlic salt, and paprika. Pour in 32 ounces of chicken broth and turn up the heat to medium-high, bringing the soup to a simmer. Allow it to cook uncovered for 10 minutes, enabling the spices to meld with the broth.
- Cream, Cheese, and Spinach: After simmering, remove the pot from the heat. Stir in 1/2 cup of heavy cream, 1/2 cup of grated parmesan cheese, and two cups of finely chopped fresh spinach. Mix until the spinach has wilted into the soup, creating a beautifully creamy and vibrant dish.
How to Store Marry Me Chicken Soup
For storing Marry Me Chicken Soup, allow it to cool to room temperature first. Then, transfer the soup into airtight containers and refrigerate for up to 3-4 days. If you wish to freeze it, pour the soup into freezer-safe containers, leaving some space for expansion, and store for up to 3 months. To reheat, thaw in the refrigerator if frozen, then warm the soup over medium heat on the stove, stirring occasionally. Add a little extra broth or cream if the soup has thickened upon reheating.
