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Easy Marry Me Chicken Soup

Marry Me Chicken Soup

Make this creamy Marry Me Chicken Soup with tender chicken, sun-dried tomatoes, and Italian seasonings. Ready in 70 minutes for a comforting meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 480 kcal

Equipment

  • Dutch oven or heavy-bottomed pot
  • cutting board
  • knife
  • measuring cups
  • measuring spoons
  • whisk

Ingredients
  

Chicken and Base

  • 1.5 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil divided
  • 6 cups chicken broth 48 fluid ounces

Vegetables

  • 1 medium yellow onion finely chopped
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 5 ounces fresh spinach roughly chopped

Creamy Components

  • 1/4 cup all-purpose flour
  • 1 can (14.5 ounce) diced tomatoes undrained
  • 1/2 cup oil-packed sun-dried tomatoes drained and finely chopped
  • 1 cup heavy cream 8 fluid ounces
  • 4 ounces cream cheese softened and cut into 1-inch cubes

Seasonings

  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon freshly ground black pepper

Garnish

  • 1/4 cup fresh basil chopped
  • 1/4 cup grated Parmesan cheese for serving

Instructions
 

  • Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken breasts and sear for 3 to 4 minutes per side until lightly browned. Pour in 1 cup of the chicken broth, cover the pot, reduce heat to medium-low, and simmer for 15 to 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Remove the chicken to a cutting board, shred it into bite-sized pieces using two forks, and set aside.
  • Add the remaining 1 tablespoon of olive oil to the same pot over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables have softened.
  • Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour taste, creating a light roux.
  • Gradually whisk in the remaining 5 cups of chicken broth, ensuring no lumps form. Stir in the can of diced tomatoes, finely chopped sun-dried tomatoes, Italian seasoning, dried oregano, red pepper flakes (if using), salt, and black pepper. Bring the soup to a gentle simmer, scraping up any browned bits from the bottom of the pot.
  • Reduce the heat to low. Add the heavy cream and the softened cream cheese cubes to the simmering soup. Stir constantly for 3 to 5 minutes, until the cream cheese is fully melted and smoothly incorporated into the soup, creating a rich, creamy consistency.
  • Return the shredded chicken to the pot. Add the roughly chopped fresh spinach and stir until it wilts into the soup, which should take about 2 to 3 minutes. Taste the soup and adjust seasonings if necessary, adding more salt or pepper to your preference.
  • Ladle the Marry Me Chicken Soup into bowls. Garnish each serving with fresh chopped basil and a sprinkle of grated Parmesan cheese, if desired, before serving hot.

Notes

Adjust red pepper flakes for desired spice level. Garnish with fresh basil and Parmesan cheese for serving.
Keyword Marry Me Chicken Soup