1. Sear the Chicken
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Season your chicken thighs generously with salt and pepper. Once the oil is hot, add the chicken to the pot. Sear the chicken for about 3-4 minutes per side, until golden brown. You don’t need to cook it through at this point, as it will finish cooking in the soup.
Once seared, remove the chicken from the pot and set it aside on a plate. You’ll be adding it back to the soup later.
Tip: Searing the chicken adds depth of flavor to the soup by creating delicious browned bits at the bottom of the pot, which will be deglazed later with the broth.
2. Sauté the Aromatics
In the same pot, add the diced onion. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. Then, add the minced garlic and cook for an additional minute, stirring constantly to prevent it from burning.
At this point, you’ll want to add the chopped sun-dried tomatoes, thyme, oregano, and red pepper flakes (if using). Cook for another 2-3 minutes, allowing the tomatoes to soften and release their flavor into the base of the soup.
3. Add the Broth and Simmer
Pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the pot (this is where a lot of flavor lives!). Bring the soup to a simmer, then return the seared chicken thighs to the pot.
Cover and let the soup simmer for about 15-20 minutes, or until the chicken is fully cooked and tender.
4. Shred the Chicken
Once the chicken is cooked through, remove it from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot, allowing it to soak up the flavors of the broth.
5. Add Cream and Spinach
Stir in the heavy cream, allowing it to blend with the broth and create that signature rich, creamy texture. If you’re opting for a dairy-free version, you can substitute with coconut milk here, which will still give the soup a luscious feel.
Next, add the baby spinach (or kale) and let it wilt into the soup for about 3-4 minutes. The spinach adds a beautiful pop of color and a bit of freshness to the dish
6. Finish with Parmesan and Seasonings
To finish the soup, stir in the grated Parmesan cheese, allowing it to melt into the broth and add a nutty, salty richness. Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
7. Garnish and Serve
Ladle the Marry Me Chicken Soup into bowls, and garnish with freshly chopped parsley and basil for a burst of freshness. Serve with warm, crusty bread or garlic bread on the side for dipping—you’ll want to soak up every drop of this creamy, flavorful broth.
Serving Suggestions
Marry Me Chicken Soup is rich and hearty enough to be served on its own, but it pairs beautifully with a few simple sides. Here are some suggestions to complete the meal:
- Crusty French bread or garlic bread: Perfect for soaking up that delicious creamy broth.
- Caesar salad: A fresh, crisp salad balances out the richness of the soup.
- Steamed vegetables: Lightly steamed broccoli or green beans make for a simple, healthy side.
For a romantic twist, you can serve this soup with a glass of white wine, like a crisp Sauvignon Blanc or Chardonnay, to complement the creaminess of the broth.
Final Thoughts
Marry Me Chicken Soup is more than just a bowl of soup—it’s a hug in a bowl. The creamy, garlicky base infused with sun-dried tomatoes and Parmesan creates an irresistible flavor that’s rich but not too heavy. This soup is sure to impress anyone lucky enough to share a bowl with you, and it might even earn you a few extra compliments (or proposals!).
Whether you’re making this for a cozy night in, a family meal, or a special dinner, it’s a recipe that’s packed with love, comfort, and warmth. Enjoy each spoonful of this heartwarming dish, and don’t forget to pair it with some warm bread to make the most of the creamy, savory broth.