Description
A hearty and creamy Marry Me Chicken Soup featuring tender chicken breasts simmered in a flavorful broth with Italian seasonings, garlic, tomatoes, and fresh spinach, finished with a touch of heavy cream and Parmesan for a comforting, delicious meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cups spinach leaves
Instructions
- Heat olive oil: Heat olive oil in a large pot over medium heat to prepare for browning the chicken and cooking the vegetables.
- Cook chicken: Season chicken breasts with salt and pepper. Add them to the pot and cook until browned on both sides, approximately 5-7 minutes per side, to develop flavor and seal in juices.
- Set chicken aside: Remove the browned chicken from the pot and set aside temporarily.
- Sauté onion: In the same pot, add the chopped onion and cook until softened, about 5 minutes, using the residual oils and flavors left from the chicken.
- Add garlic and seasonings: Stir in the minced garlic, Italian seasoning, and red pepper flakes; cook for another 1-2 minutes until fragrant to build depth of flavor.
- Add broth and tomatoes: Pour in the chicken broth and canned diced tomatoes with their juices to create the soup base.
- Return chicken and simmer: Place the chicken back into the pot and bring the mixture to a simmer over medium heat.
- Cook chicken through: Cover the pot and let it cook for 20-25 minutes until the chicken is fully cooked and tender.
- Shred chicken: Remove the chicken from the pot, shred it using two forks, and then return the shredded chicken to the pot.
- Add cream, cheese, and spinach: Stir in the heavy cream, grated Parmesan cheese, and fresh spinach leaves to enrich and brighten the soup.
- Cook spinach: Cook for an additional 5 minutes until the spinach wilts and the soup is heated through.
- Adjust seasoning: Taste the soup and adjust salt, pepper, or seasoning as needed for balance.
- Serve: Ladle the soup into bowls and serve hot for a comforting meal.
Notes
- For a thicker soup, reduce the broth slightly by simmering uncovered after shredding the chicken.
- Use fresh Parmesan cheese for better flavor and texture.
- Spinach can be substituted with kale or Swiss chard if preferred.
- Adjust red pepper flakes to your spice tolerance or omit for a milder soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to avoid curdling the cream.
