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Easy Marry Me Chicken Soup with Sun-Dried Tomatoes

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A creamy, comforting chicken soup with sun-dried tomatoes, spinach, and Parmesan. This quick and easy recipe builds flavor in layers and is perfect for cozy nights.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/2 cup (80g) sun-dried tomatoes in oil, drained (reserve 1 tablespoon oil)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups (960ml) chicken broth, preferably low-sodium
  • 1 cup (240ml) heavy cream
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 3 cups (90g) fresh spinach
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Pat the chicken dry with paper towels. Season generously with salt and pepper on all sides. Cut into bite-sized pieces (about 1-inch cubes). Set aside.
  2. Heat 1 tablespoon olive oil and 1 tablespoon reserved sun-dried tomato oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Push the onions and garlic to the side of the pot. Add the tomato paste to the empty space and cook for about 2 minutes, stirring occasionally, until it darkens and becomes fragrant.
  4. Add the seasoned chicken pieces to the pot. Cook for 3-4 minutes per side until golden brown on the outside (the chicken does not need to be cooked through yet).
  5. Pour in about 1/2 cup of the chicken broth and scrape up all the browned bits from the bottom of the pot with a wooden spoon. Let it bubble for about 30 seconds.
  6. Add the remaining 3 1/2 cups of chicken broth, the sun-dried tomatoes, dried oregano, dried thyme, and red pepper flakes (if using). Stir everything together. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes, until the chicken is cooked through and tender.
  7. Remove the pot from the heat. Let it sit for about a minute, then stir in the heavy cream and freshly grated Parmesan cheese. Stir gently until the cheese is fully melted and the broth is smooth and creamy. Taste and adjust salt and pepper as needed.
  8. Add the fresh spinach to the pot and stir gently. The residual heat will wilt it in about a minute.
  9. Let the soup sit off the heat for about 5 minutes before serving. Ladle into bowls and top with extra Parmesan and fresh parsley if desired.

Notes

Don’t skip browning the chicken—it adds deep flavor. Always remove the pot from heat before adding cream to prevent curdling. Grate your own Parmesan for best melting. Use the reserved sun-dried tomato oil for extra flavor. The soup tastes even better the next day.

Nutrition

Keywords: marry me chicken soup, creamy chicken soup, sun-dried tomato soup, easy chicken soup, comfort food, one-pot meal

Find it online: https://lolaspoon.com/easy-marry-me-chicken-soup-with-sun-dried-tomatoes/