Creamy Marry Me Chicken Soup
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Low-Carb
Ingredients
Scale
- 1.5 lbs chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for heat)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the pot and cook until golden brown on all sides. You don’t need to cook them all the way through yet; just get a good sear. Remove the chicken and set it aside.
- In the same pot, add the diced onion and cook for 3 to 4 minutes until translucent. Stir in the minced garlic and chopped sun-dried tomatoes. Cook for another minute until the garlic is fragrant and the tomatoes begin to soften.
- Stir in the dried oregano and red pepper flakes. Pour in the chicken broth and return the browned chicken to the pot. Bring the liquid to a gentle boil, then reduce the heat to low. Let it simmer for about 10 to 12 minutes to ensure the chicken is tender and cooked through.
- Once the chicken is cooked, pour in the heavy cream and stir in the grated Parmesan cheese. Continue to stir over low heat until the cheese has melted completely and the soup starts to thicken slightly.
- Add the fresh baby spinach to the pot and stir until it wilts, which should only take about 1 to 2 minutes. Taste the soup and add more salt or pepper if needed. Remove from heat and serve immediately.
Find it online: https://www.yucolor.com/dinner/creamy-marry-me-chicken-soup/