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I tried so many batches in my kitchen to get this Marry Me Chicken Soup just right, and trust me, it's time well spent. The real wow factor happens as those sun dried tomatoes dissolve into the rich, creamy liquid with the perfect mix of garlic and parmesan - it's basically a hug in a bowl. This soup takes all the awesome things about the original dish and turns them into something even better. Whenever I bring this out, everyone wants more and keeps asking how I made it.
Why This Dish Stands Out
There's something truly wonderful about the way the garlic, sun dried tomatoes and parmesan blend together in this smooth, rich broth. I love whipping this up when hosting friends or when I'm craving something warm after a long day. What's great is how flexible it is - you can swap things around based on what's in your fridge and it'll still turn out fantastic every single time.
Your Ingredient List
- Butter: Pick salted or unsalted depending on what you like for that extra richness.
- Vegetables: Onion, garlic, sun-dried tomatoes, and some fresh spinach to add flavor and different textures.
- Chicken: Already cooked or grab a rotisserie chicken and shred it for a quick option.
- White Wine: Go for a dry one to add depth, or just use more chicken broth if you don't want alcohol.
- Spices: You'll need garlic powder, onion powder, Italian seasoning, paprika, black pepper, and salt to season it right.
- Broth: Get a good chicken broth or make your own for the best flavor base.
- Heavy Cream & Parmesan: These are must-haves for that creamy, cheesy soup everyone loves.
Cooking Steps
- Cook Your Veggie Base
- Grab a Dutch oven, drop in butter and let it melt on medium-low. Toss in onions and cook them for 10 minutes until they're see-through and getting a bit brown. Then add your garlic and sun-dried tomatoes and cook another 3-4 minutes.
- Free Up Those Flavors
- Turn the heat to medium and pour in white wine. Scrape the bottom to get all those tasty browned bits, or just use chicken stock if you don't want wine.
- Mix In Chicken and Liquid
- Now stir in your shredded chicken, all those spices, and the broth. Let it bubble uncovered for 10 minutes on medium-high heat.
- Add The Creamy Touch
- Take it off the heat, then stir in your heavy cream, parmesan, and spinach. Keep stirring until the spinach gets soft. Give it a taste and add more seasoning if needed.
- Time To Eat
- Dish it up hot with extra parmesan on top, some red pepper flakes, or fresh herbs if you want. Have some bread or a nice salad with it for a full meal.
Storage Tips
I always cook extra since this soup keeps so well. Just let it cool down all the way then put it in containers that seal tight. It'll stay good in the fridge for 3 to 4 days. You can freeze it too - just leave some space at the top for it to expand. When you want to eat it again, warm it up slowly on the stove or use short bursts in the microwave. If it's frozen, let it thaw in the fridge overnight first.
Top Questions Answered
What chicken works best? Any type is fine, from chicken cutlets to skinless thighs or even leftover rotisserie chicken. Can I swap out the chicken? Sure thing! Italian sausage tastes great with these flavors. Is this good for low carb diets? Yep, it's naturally low carb, works for keto, and doesn't have gluten. All the nutrition info is down below.
Finishing Touches
I love to finish this soup with lots of fresh parmesan on top and a few red pepper flakes for a bit of kick. Sometimes I'll toss in fresh herbs from my garden like basil or parsley. Get some crusty bread for soaking up the broth or pair it with a simple wedge salad. The combo of warm, creamy soup with a cool, crisp salad is unbeatable.
Try These Twists
My friends who don't eat meat love this with chickpeas or mushrooms instead of chicken. For those who can't have dairy, coconut cream works great and nutritional yeast makes a good stand-in for parmesan. Sometimes I switch to Italian sausage or turkey for something different. However you change it up, the heart of this comforting soup stays intact.
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Frequently Asked Questions
- → What inspired the name Marry Me Chicken Soup?
The soup draws inspiration from the original Marry Me Chicken dish that's famous for being so good it might lead to a marriage proposal. Its creamy broth and flavorful ingredients make it unforgettable.
- → Can I prepare this soup ahead?
Definitely! Keep it refrigerated for 3-4 days. The flavors improve as they sit and mix together. Reheat it gently and splash in a little cream if it seems too thick.
- → What substitutes work for heavy cream?
Half-and-half or whole milk are lighter options. If you're avoiding dairy, try coconut cream—it will add a slightly different taste. Low-fat choices won’t give you the same rich texture.
- → What kind of wine should I use?
Drier white wines like Pinot Grigio or Sauvignon Blanc are great choices, adding depth to the dish. Skipping the wine? Just substitute it with extra chicken stock instead.
- → Can I swap fresh spinach for frozen?
Yes, frozen spinach is fine. Thaw it first and squeeze out any extra water. You’ll need about 1/2 cup of thawed spinach to replace 2 cups of fresh.