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Marry Me Chicken Soup

Marry Me Chicken Soup – Cozy and Full of Flavor

Creamy Marry Me Chicken Soup made with tender chicken, sun-dried tomatoes, fresh spinach, garlic, and Parmesan cheese in a rich, flavorful broth. This easy one-pot chicken soup is perfect for cozy weeknight dinners and chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • ½ cup chopped oil-packed sun-dried tomatoes drained
  • 6 cups chicken broth
  • 1 cup heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley optional
  • 1 cup uncooked orzo optional; add extra broth as needed

Instructions
 

  • Season the chicken with salt, pepper, paprika, and Italian seasoning.
  • Heat olive oil in a large pot and brown the chicken. Transfer it to a plate.
  • Sauté the onion until soft. Add the garlic and cook until fragrant.
  • Stir in the sun-dried tomatoes and remaining Italian seasoning.
  • Pour in the chicken broth, scraping up the browned bits. Return the chicken to the pot and simmer until cooked through. If using orzo, add it according to its package instructions.
  • Reduce the heat and stir in the heavy cream and Parmesan until smooth.
  • Add the spinach and cook until wilted. Ensure the chicken reaches 165°F (74°C).
  • Adjust the seasoning, garnish with parsley and extra Parmesan, and serve warm.

Notes

 
  • Chicken: Boneless, skinless chicken thighs can be substituted for chicken breasts.
  • Sun-dried tomatoes: Drain excess oil from oil-packed tomatoes to prevent the soup from becoming greasy.
  • Creamy texture: Add the Parmesan gradually over low heat to help it melt smoothly.
  • Optional pasta: Orzo makes the soup heartier. Add extra broth if the pasta absorbs too much liquid.
  • Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently, adding broth if needed.
  • Freezing: For better texture, freeze the soup before adding the cream, Parmesan, and spinach, then add them when reheating.
  • Food safety: Cook the chicken to an internal temperature of 165°F (74°C).
  • Serving suggestion: Serve with crusty bread, garlic toast, or a fresh green salad.
 

Nutrition Facts

 
  • Calories: 520 kcal
  • Protein: 39 g
  • Carbohydrates: 15 g
  • Fat: 34 g
  • Saturated Fat: 17 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 10 g
  • Cholesterol: 155 mg
  • Sodium: 950 mg
  • Potassium: 650 mg
  • Fiber: 3 g
  • Sugar: 7 g
  • Vitamin A: 3500 IU
  • Vitamin C: 15 mg
  • Calcium: 220 mg
  • Iron: 2 mg
 
Note: These are approximate estimates per serving, assuming 4 servings and excluding optional orzo. Actual values vary by ingredient brands and quantities.