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marry me chicken soup

Marry Me Chicken Soup

Indulge in the creamy delight of Marry Me Chicken Soup, a blend of comforting flavors and textures that's bound to impress. With its rich base of sun-dried tomatoes, garlic, and parmesan, combined with tender shredded chicken and a hint of spinach, this soup is a testament to simple ingredients creating extraordinary meals. Whether as a gesture of love or a treat for your taste buds, this soup is a heartwarming choice for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 Servings

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.