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After plenty of trial and error in my kitchen, I finally nailed this Marry Me Chicken Soup. Trust me—it’s worth sticking with it. It’s that dreamy combo of sun-dried tomatoes melting into a silky, garlicky, cheesy broth that hits the spot. This version takes all the best parts of the old favorite and makes them even better. Whenever I serve it, everyone wants more and immediately asks how to make it themselves.
Why You'll Love This Dish
The thing that gets me every time is how parmesan, sun-dried tomatoes, and garlic blend into that creamy, rich base. I pull this together if pals are dropping by or when I want something soothing after a busy day. Switch up what you add depending what’s in your fridge—it’s still awesome every single batch.
What You’ll Need
- Heavy Cream & Parmesan: These two are what make everything rich and cheesy at the end.
- Broth: Homemade or good store-bought chicken broth brings in lots of flavor.
- Spices: Grab garlic powder, black pepper, Italian seasoning, paprika, onion powder, and salt for depth.
- White Wine: Use dry white wine to add complexity. If you’d rather skip alcohol, chicken broth does the trick.
- Chicken: Shred up rotisserie chicken or any cooked chicken you’ve got—makes prep super fast.
- Vegetables: Toss in onions, fresh spinach, sun-dried tomatoes, and garlic for bite and brightness.
- Butter: Salted or unsalted both work, use whatever you like for the richness you want.
Easy Steps To Follow
- Serve It Up
- Ladle the soup into bowls and finish with your favorite toppings—extra parmesan, herbs, or a sprinkle of red pepper. Crusty bread on the side or a crisp salad rounds it out nicely.
- Add Finishing Touches
- Once you take the pot off the stovetop, stir in the heavy cream, parmesan, and spinach. Give it a good mix until the spinach softens and take a quick taste to see if you want to add anything else.
- Add Chicken and Broth
- Toss in the shredded chicken, seasoning, and chicken broth. Let it bubble away uncovered over medium-high heat for about 10 minutes.
- Deglaze the Pan
- Turn up the heat, splash in the white wine, and use your spoon to stir up those tasty brown bits. Skip the wine and pour in extra broth if you prefer.
- Start With Veggies
- Begin by melting your butter in a Dutch oven over medium-low heat. Soften the onions for around 10 minutes till they get a bit golden, then throw in garlic and those sun-dried tomatoes for a few more minutes.
Storing And Saving Leftovers
I usually double up because leftovers taste just as good—sometimes even better. Let your soup cool down first then spoon it into containers with tight lids. It keeps fine in the fridge about three or four days. If you want to freeze it, just leave some room at the top. Warm it back up on the stovetop or microwave in quick bursts. If it’s frozen, let it defrost overnight in the fridge before reheating.
Your Questions Answered
Best chicken to use? Use whatever you’ve got—skinless thighs, cutlets, or cooked rotisserie meat all work fine. Can I put in different meat? Totally. Italian sausage matches up really well with the other flavors, too. Is it low carb? Yep, it’s naturally low-carb, gluten-free, and works for keto diets. Give the nutrition info a peek below if you want more details.
How I Take It Up A Notch
I like to toss on an extra heap of parmesan and some chili flakes for a little zing. Some fresh basil or parsley from the garden is a nice touch too. A crusty loaf to dunk or a basic side salad just makes the whole thing pop with texture.
Switch Things Up
When I’m feeding vegetarians, I swap the chicken for mushrooms or chickpeas. Dairy-free? Coconut cream with nutritional yeast takes care of business instead of cheese and cream. Sometimes I even toss in turkey or sausage to change things up. However you go about it, that comforting, cozy vibe stays the same every time.
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Frequently Asked Questions
- → Why is it called Marry Me Chicken Soup?
This dish is inspired by the beloved Marry Me Chicken recipe. The creamy mix of parmesan, garlic, and tomatoes creates a flavor so good people joke it could lead to proposals!
- → Can I make this soup ahead of time?
Absolutely, just refrigerate it for 3-4 days. The flavors actually get even better. Reheat slowly and add a splash of cream if needed to keep it rich.
- → What can I use instead of heavy cream?
You can substitute with half-and-half or whole milk for a lighter option. For dairy-free, coconut cream works well but changes the taste a bit. Avoid low-fat options—they might make it less creamy.
- → What kind of white wine works best?
Go for a dry white wine like Sauvignon Blanc or Pinot Grigio. They give the right flavor boost without taking over. No wine? Sub with extra chicken broth!
- → Can I use frozen spinach instead of fresh?
Yep, frozen spinach works fine here. Thaw it and squeeze out the water first. You'll need around 1/2 cup of defrosted spinach to replace 2 cups of fresh leaves.