Marry Me Chicken Soup Recipe

Today I am thrilled to present my version of Tuscan Chicken Soup. I combine tender chicken thighs, sautéed onions and garlic, diced carrots and celery, with sun dried tomatoes and fresh spinach simmered in heavy cream and savory broth. This dish ranks among my absolutely favorite Creamy Flavorful Soup Recipes.

I’ve been tinkering with different soup recipes and landed on my new favourite, the Marry Me Chicken Soup. There’s something about browning the boneless, skinless chicken thighs in olive oil, seasoning them well with salt and pepper, and letting them mingle with chopped yellow onion and garlic that really sparks the flavor.

I love when those tender bits combine with diced carrots, celery, and roughly chopped sun dried tomatoes for that chunky texture you rarely find in a regular chicken soup recipe. After adding six cups of chicken broth and a splash of heavy cream, a pinch of Italian seasoning really pulls everything together.

I toss in a handful of fresh baby spinach at the end, and sometimes I even mix in a little grated parmesan cheese for extra richness. This hearty meal is my go-to rainy day dinner idea and it always surprises me how different and exciting a chicken soup can be.

Why I Like this Recipe

I really love this recipe because it makes me feel so cozy when I eat it, especially when the weather is cold. I also like how the sun dried tomatoes and fresh spinach mix with the cream and spices to give it a unique, tasty flavor. Plus, it’s pretty easy to whip up, even if I ain’t the best cook, and that always makes my day better. Lastly, the veggies and chicken create a hearty meal that fills me up and leaves me satisfied every single time.

Ingredients

• Chicken thighs are tender, protein rich and add hearty flavor to the soup.
• Olive oil brings healthy fats and helps sauté those veggies perfectly.
• Sun dried tomatoes offer tangy sweetness and vibrant color to the broth.
• Minced garlic infuses the soup with a bold, aromatic flavor that lifts all ingredients.
• Carrots and celery bring subtle sweetness, crunchy texture and extra fiber into the mix.
• Heavy cream gives the soup a rich, velvety finish that entices your taste buds.
• Fresh baby spinach adds vitamins and a burst of color near the end.

Ingredient Quantities

• 2 lbs boneless skinless chicken thighs, cut into bite size pieces
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1/2 cup sun dried tomatoes, roughly chopped
• 6 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 cups fresh baby spinach
• 1/2 cup grated parmesan cheese (optional)

How to Make this

1. Season the chicken thighs with salt and pepper and set aside.

2. Heat the olive oil in a big pot over medium-high heat. Add the chicken and cook until it’s light brown on all sides. Remove the chicken from the pot.

3. In the same pot, throw in the chopped yellow onion, garlic, carrots, and celery, and cook until the onion is soft and a little see-through.

4. Stir in the roughly chopped sun dried tomatoes and let them mix in for about a minute.

5. Pour in the chicken broth and scrape the bottom of the pot to collect any tasty bits.

6. Put the browned chicken back into the pot and sprinkle in the Italian seasoning and the optional crushed red pepper flakes.

7. Bring the soup to a simmer and let it cook for about 15 minutes until the veggies are tender.

8. Slowly stir in the heavy cream, making sure to mix it well with the broth.

9. Add the fresh baby spinach and let it wilt, which should take just a couple of minutes.

10. If you’re using it, stir in the grated parmesan cheese, then taste and add more salt and pepper if needed. Enjoy your comforting bowl of soup!

Equipment Needed

1. A large, heavy-bottomed pot for browning the chicken and simmering the soup
2. A chef’s knife for chopping the veggies and tomatoes
3. A sturdy cutting board to safely chop your ingredients
4. A wooden spoon or spatula to stir and scrape up the tasty bits
5. Measuring cups and spoons to accurately measure your broth, cream, and seasonings
6. Tongs or a slotted spatula to turn the chicken evenly
7. A ladle for serving up your soup afterward

FAQ

Marry Me Chicken Soup Recipe Substitutions and Variations

• Chicken thighs: You could use chicken breasts instead, but they might cook faster and be a bit drier.
• Olive oil: Swap it out with avocado or vegetable oil if you dont have olive oil on hand.
• Heavy cream: A good substitute is half-and-half or mixing milk with a little butter, though it might not be exactly the same creaminess.
• Sun dried tomatoes: Try using roasted fresh tomatoes or a bit of jarred marinara if you cant find sun dried ones.

Pro Tips

1. Make sure your chicken is pretty dry before you season and cook it so you can get a really good sear that adds lots of flavor to your soup.
2. When you add the broth, take a minute to scrape up all the brown bits from the bottom of the pot – those bits really make a difference in taste.
3. Slowly mixing in the heavy cream while stirring helps avoid lumps and keeps the soup creamy.
4. Lastly, let the veggies simmer well but dont overcook the spinach otherwise it lose that fresh flavor.