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I spent countless hours in my kitchen perfecting this Marry Me Chicken Soup and let me tell you it's worth every minute. The magic happens when sun dried tomatoes melt into a creamy broth with garlic and parmesan creating pure comfort in a bowl. This soup takes everything wonderful about the classic recipe and transforms it into something even more special. When I serve this at gatherings everyone asks for seconds and the recipe.
What Makes This Recipe So Special
There's something magical about how the garlic sun dried tomatoes and parmesan come together in this velvety broth. I love making this when friends come over or just when I need something cozy on a busy weeknight. The best part is how versatile it is you can adjust the ingredients based on what you have on hand and it still turns out amazing every time.
Everything You Need
- Butter: Use salted or unsalted butter based on preference for richness.
- Vegetables: Onion, garlic, sun-dried tomatoes, and fresh spinach for flavor and texture.
- Chicken: Pre-cooked or rotisserie chicken, shredded for convenience.
- White Wine: Dry wine for depth, or replace with chicken broth for a non-alcoholic option.
- Spices: Garlic powder, onion powder, Italian seasoning, paprika, black pepper, and salt for seasoning.
- Broth: High-quality chicken broth or homemade for a flavorful base.
- Heavy Cream & Parmesan: Essential for a creamy, cheesy finish to the soup.
Let's Make It Together
- Saute the Vegetables
- In a Dutch oven, melt butter over medium-low heat. Add onions and cook for 10 minutes until translucent and slightly browned. Add garlic and sun-dried tomatoes, cooking for another 3-4 minutes.
- Deglaze the Pan
- Increase heat to medium and add white wine. Scrape the pan to release browned bits, or substitute with chicken stock if avoiding wine.
- Add Chicken and Broth
- Stir in shredded chicken, spices, and broth. Simmer uncovered for 10 minutes over medium-high heat.
- Finish with Cream and Spinach
- Remove from heat, adding heavy cream, parmesan, and spinach. Stir until spinach wilts. Taste and adjust seasoning as needed.
- Serve
- Serve hot with a garnish of parmesan, red pepper flakes, or fresh herbs. Pair with bread or a salad for a complete meal.
Making It Last
I always make extra because this soup stores beautifully. Let it cool completely then pop it in airtight containers. It keeps in the fridge for 3 to 4 days. You can even freeze it just leave some room in the container for expansion. When you're ready to eat warm it slowly on the stove or in short bursts in the microwave. If it's frozen thaw overnight in the fridge first.
Common Questions From My Kitchen
What kind of chicken should I use? Any cut works, including chicken cutlets, skinless thighs, or leftover rotisserie chicken. Can I use a different protein? Absolutely! Italian sausage is a great alternative that complements the flavors well. Is this soup low carb? Yes, it's naturally low carb, keto-friendly, and gluten-free. Full nutritional details are included below.
Making It Extra Special
My favorite way to serve this soup is with a generous sprinkle of fresh parmesan and some red pepper flakes for heat. Sometimes I'll add fresh herbs from my garden like basil or parsley. Grab some crusty bread for dipping or serve it with a simple wedge salad on the side. The contrast between the creamy soup and crisp salad is just perfect.
Mix It Up
My vegetarian friends love this soup with chickpeas or mushrooms instead of chicken. For dairy free guests I use coconut cream and nutritional yeast works great in place of the parmesan. Sometimes I switch things up with Italian sausage or turkey. No matter how you make it the soul of this comforting soup stays the same.
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Frequently Asked Questions
- → Why is it called Marry Me Chicken Soup?
This soup is based on the famous Marry Me Chicken recipe that's so delicious it might inspire a proposal. The creamy, flavorful combination of sun-dried tomatoes, garlic, and parmesan creates an irresistible taste that makes it special.
- → Can I make this soup ahead of time?
Yes, this soup stores well in the fridge for 3-4 days. The flavors actually get better as they meld together. Just reheat gently on the stove and add a splash of cream if needed.
- → What can I use instead of heavy cream?
Half-and-half or whole milk can work as lighter alternatives. For a dairy-free version, you could use coconut cream, though it will change the flavor slightly. Just avoid low-fat substitutes as they might make the soup less creamy.
- → What kind of white wine works best?
A dry white wine like Sauvignon Blanc or Pinot Grigio works great in this recipe. They add depth without overpowering the other flavors. You can also skip the wine and use extra chicken broth instead.
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach can work in this recipe. Make sure to thaw and squeeze out excess water before adding it to the soup. You'll need about 1/2 cup of thawed frozen spinach to replace the 2 cups fresh.