Description
Cozy Marry Me Chicken Soup featuring tender chicken thighs, sun-dried tomatoes, fresh spinach, and creamy Parmesan broth. This restaurant-quality soup combines comfort food appeal with upscale flavors. Ready in just 45 minutes and perfect for cold nights, meal prep, or impressing loved ones!
Ingredients
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 medium onion, diced
4 cloves garlic, minced
1 cup sun-dried tomatoes packed in oil, drained and chopped
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (adjust to taste)
4 cups chicken broth, low-sodium
1 cup heavy cream
½ cup grated Parmesan cheese
2 cups fresh baby spinach
1 teaspoon sea salt (adjust to taste)
½ teaspoon freshly ground black pepper
Fresh basil leaves for garnish
Optional: 1 cup cooked pasta, white beans, or additional vegetables
Instructions
1. Trim chicken thighs of excess fat and pat completely dry with paper towels. Cut into 1-2 inch bite-sized pieces.
2. Season chicken generously with salt and pepper on all sides. Let sit for 15 minutes at room temperature.
3. Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat for 2-3 minutes until hot.
4. Add olive oil and swirl to coat bottom. Working in batches to avoid overcrowding, add chicken in a single layer.
5. Sear chicken undisturbed for 3-4 minutes until golden brown on bottom. Flip and brown second side for 2-3 minutes.
6. Transfer seared chicken to a plate (it won’t be fully cooked). Repeat with remaining chicken if needed.
7. Reduce heat to medium. Add diced onion to the pot and cook 5-6 minutes, stirring and scraping up browned bits.
8. Add minced garlic and cook 1 minute until fragrant. Stir in sun-dried tomatoes, oregano, basil, and red pepper flakes.
9. Cook for 2 minutes to bloom spices. Pour in chicken broth, stirring well and scraping up any remaining fond.
10. Return seared chicken and accumulated juices to pot. Bring to a boil, then reduce to gentle simmer.
11. Simmer uncovered 20-25 minutes until chicken reaches 165°F internal temperature and is fork-tender.
12. Reduce heat to low. Stir in heavy cream and Parmesan cheese until cheese melts completely.
13. Add fresh spinach by the handful, stirring until wilted (1-2 minutes).
14. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.
15. If using pasta or beans, stir in now and heat through for 2-3 minutes.
16. Remove from heat and let rest 5 minutes to allow flavors to meld and soup to thicken slightly.
17. Ladle into warm bowls and garnish with fresh basil and extra Parmesan. Serve immediately.
Notes
Use chicken thighs rather than breasts for juicier, more flavorful results.
Don’t skip searing—it creates the flavor foundation for the entire soup.
Pat chicken completely dry before searing for best browning.
Work in batches when searing to avoid overcrowding, which steams rather than browns.
Use low-sodium broth so you can control salt levels precisely.
Fresh Parmesan tastes significantly better than pre-grated varieties.
Soup thickens as it sits—add broth or cream when reheating if needed.
Store in refrigerator up to 4 days or freeze up to 3 months.
If freezing, omit pasta and beans and add fresh when reheating.
For dairy-free: use full-fat coconut milk instead of cream.
Rotisserie chicken works great—skip searing and add during last 10 minutes.
Add lemon juice just before serving for brightness.
- Prep Time: 15
- Cook Time: 45
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 4g
- Sodium: 725mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg
Keywords: chicken soup, marry me chicken soup, creamy chicken soup, comfort food, easy soup recipe, chicken thigh soup