Save it
I've spent forever in my kitchen tweaking this Marry Me Chicken Soup until it was perfect. Trust me, it's so good you won't regret the time it takes. The flavor magic comes when those sun dried tomatoes dissolve into the creamy mix with the garlic and parmesan, making a bowl of pure happiness. This turns all the fantastic elements of the original dish into something that'll blow your mind. Everyone always wants more and begs me for the recipe whenever I bring it to parties.
Why This Dish Stands Out
There's a bit of kitchen wizardry in how the garlic, sun dried tomatoes and parmesan blend into this silky broth. I love whipping this up for dinner guests or when I need something warm on hectic evenings. What's awesome is how flexible it can be - switch up the ingredients based on whatever's in your fridge and it still comes out fantastic every single time.
What You'll Need
- Butter: Pick salted or unsalted depending on what you like for that rich taste.
- Vegetables: Onion, garlic, sun-dried tomatoes, and spinach leaves for taste and body.
- Chicken: Already cooked or store-bought rotisserie chicken, pulled apart for ease.
- White Wine: Something dry adds complexity, or swap in chicken broth if you don't want alcohol.
- Spices: Garlic powder, onion powder, Italian seasoning, paprika, black pepper, and salt for flavor.
- Broth: Good-quality chicken broth or homemade for the best tasting base.
- Heavy Cream & Parmesan: Must-haves for that rich, cheesy soup finish.
Cooking Steps
- Cook Your Vegetables
- Melt butter in a Dutch oven over medium-low heat. Cook onions for 10 minutes until see-through and lightly browned. Toss in garlic and sun-dried tomatoes, let them cook another 3-4 minutes.
- Clear The Bottom Bits
- Turn heat up to medium and pour in white wine. Scrape the bottom to get all those tasty browned pieces, or just use chicken stock if you don't want wine.
- Mix In Chicken and Broth
- Add your shredded chicken, spices, and broth. Let it bubble uncovered for 10 minutes on medium-high heat.
- Add The Finishing Touches
- Take off the heat, then stir in heavy cream, parmesan, and spinach. Keep stirring until spinach softens. Try it and add more seasonings if needed.
- Ready To Eat
- Enjoy hot with extra parmesan, red pepper flakes, or fresh herbs on top. Grab some bread or a salad to make it a complete dinner.
Storage Tips
I always cook more than needed because leftovers are so good. Just cool it down completely and store in sealed containers. It'll stay fresh in your fridge for 3 to 4 days. You can freeze it too - just leave some space at the top for when it expands. When you want to eat it again, warm it up slowly on the stove or use short microwave bursts. If it's frozen, let it thaw in the fridge overnight first.
Questions You Might Have
What chicken works best? Any type is fine - chicken cutlets, skinless thighs, or leftover rotisserie all work great. Can I swap the chicken? Sure thing! Italian sausage fits perfectly with these flavors. Is this good for low carb diets? Definitely, it's naturally low carb, works for keto, and has no gluten. Check out the nutrition facts below.
Little Touches That Matter
I love adding loads of fresh parmesan and a sprinkle of red pepper flakes for a kick when serving. Sometimes I'll throw in whatever fresh herbs I've got growing like basil or parsley. Don't forget some crusty bread for soaking up every last drop, or pair with a simple wedge salad. There's nothing better than the mix of warm creamy soup with cool crisp salad.
Different Ways To Go
My veggie friends go crazy for this with chickpeas or mushrooms instead of chicken. For folks who can't do dairy, coconut cream works great and nutritional yeast makes a good parmesan substitute. I sometimes change it up with Italian sausage or turkey. However you make it, the heart of this comfort food stays intact.
Save it
Common Questions
- → Where does the name come from?
The dish is a twist on Marry Me Chicken, a popular recipe for its amazingly creamy, bold flavors that are said to impress anyone, even enough to spark a proposal!
- → Can I prep this soup in advance?
Definitely! It keeps in the fridge for 3-4 days, and the longer it sits, the better the flavors blend. Warm it slowly on the stove and add a touch of cream if it thickens too much.
- → What can I use if I don’t have cream?
Try heavy milk or half-and-half for a lighter alternative. Coconut cream works too if you’re dairy-free, but it'll change the flavor a bit. Skim or low-fat milk won't give the same creamy texture.
- → What wine works best here?
A crisp white like Sauvignon Blanc or Pinot Grigio pairs nicely. They enhance the flavors subtly. If you prefer not to add wine, go with more chicken broth instead.
- → Can frozen spinach replace fresh spinach?
It’s a fine swap! Thaw it and press out all the water first. About 1/2 cup of frozen spinach can sub for 2 cups of fresh leaves.