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I tweaked, tested, and tasted this Marry Me Chicken Soup in my own kitchen for ages till it turned out just right. Seriously, every trial paid off. What really makes it shine is how the sun-dried tomatoes melt into that rich, creamy broth packed with garlic and loads of parmesan. Trust me, this bowl is pure comfort. It's got all the best bits from your favorite classic but kicks it up a notch. Whenever I put this out at get-togethers, folks can’t stop coming back for more and always want the secret behind it.
Why You'll Love This
There's real magic when garlic, parmesan, and sun-dried tomatoes swirl into a super creamy broth. I whip this up for friends dropping by or just on nights I need a cozy pick-me-up but don’t have much time. The coolest thing is how you can swap around the ingredients depending on what you’ve got lying around and it always comes out awesome.
All The Essentials
- Heavy Cream & Parmesan: These two are what make the soup extra creamy and cheesy right at the end.
- Broth: Go for homemade or a really good quality chicken broth since that’s the base flavor.
- Spices: Add onion powder, garlic powder, black pepper, paprika, Italian seasoning, and a good pinch of salt for that perfect kick.
- White Wine: Splash in dry white wine for some depth, or grab chicken broth if you’re skipping the alcohol.
- Chicken: Shred up some rotisserie or leftover cooked chicken to toss in fast.
- Vegetables: Load it with onions, garlic, sun-dried tomatoes, and fresh spinach for flavor and crunch.
- Butter: Melted butter kicks off the flavor and keeps things rich—salted or unsalted, up to you.
How To Whip It Up
- Serve
- Ladle hot soup into bowls and dress it up with parmesan, red pepper flakes, or chopped fresh herbs. Grab some bread or a bright salad if you need the full spread.
- Finish with Cream and Spinach
- Once you’ve turned off the heat, stir in heavy cream, parmesan, and spinach. Wait till the spinach just wilts. Try the soup and add a little more seasoning if you want.
- Add Chicken and Broth
- Fold in the shredded chicken, pour in the broth, and add your spices. Crank up the heat so it simmers uncovered for about 10 minutes.
- Deglaze the Pan
- Turn up to medium and pour in the white wine. Scrape the bottom so all those yummy bits lift off. No wine? Chicken stock works too.
- Saute the Vegetables
- Start by melting butter in a Dutch oven over medium-low, then cook onions till soft and a little brown—about 10 minutes. Add in garlic and sun-dried tomatoes for 3 to 4 minutes more.
Keeping It Fresh
I always make a big pot because it keeps fantastically. Let it cool down completely, stash it in sealed containers, and stash it in the fridge—it's good for up to four days. If you want to freeze it, leave a little space for it to expand. For leftovers, reheat gently on the stove or give it short spins in the microwave. If frozen, let it thaw overnight in the fridge first before reheating.
Kitchen Questions Answered
Which chicken should I pick? Honestly, anything goes—chicken thighs, cutlets, or just leftover rotisserie works great. Can I swap in another protein? Totally. Italian sausage is a tasty substitute that works really well here. Is it low carb? Yep, it's already gluten free and low carb, even keto if that's what you’re after. You’ll find all the nutrition numbers down below.
Take It Up a Notch
I like topping my bowl with loads of parmesan and a shake of red pepper flakes if I feel like some heat. Sometimes, I’ll grab herbs like basil or parsley right from the backyard and toss those on too. Don’t forget some crusty bread for dunking or throw together a quick salad on the side—the creamy soup with a crunchy salad is seriously the best combo.
Switch Things Around
Some of my friends go meatless and love this with chickpeas or mushrooms instead. Need it dairy free? Coconut cream is perfect, and nutritional yeast makes it still taste cheesy without any dairy. Sometimes I like to switch it up with turkey or Italian sausage. However you mix things up, the cozy spirit of this soup never changes.
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Frequently Asked Questions
- → What makes it Marry Me Chicken Soup?
It's inspired by Marry Me Chicken, a dish famous for its amazing flavors. The combination of parmesan, garlic, and sun-dried tomatoes in a creamy broth makes this soup just as irresistible!
- → Can I store this soup for later?
Absolutely! Keep it in the fridge for up to 4 days. The flavors get richer over time. When reheating, add a splash of cream for extra goodness.
- → What if I don't have heavy cream?
You can use half-and-half, whole milk, or even coconut cream as a substitute. Just avoid low-fat choices since the soup won't be as creamy.
- → What type of wine pairs best here?
Dry white wines like Pinot Grigio or Sauvignon Blanc are excellent choices. If you'd rather skip wine, just add more chicken broth instead.
- → Can frozen spinach be used for this?
No problem! Simply thaw it and press out any extra water. Substitute 1/2 cup of frozen spinach for 2 cups of fresh.