Cooking has always been a way for me to connect with loved ones, and this “Marry Me Chicken Soup” recipe is no exception. It brings back fond memories of cozy family dinners where the aroma of a simmering pot filled our home with warmth and love. One chilly evening, I decided to make this soup for a close friend who was visiting from out of town. We laughed and chatted while I cooked, and by the time the soup was ready, it felt like the perfect meal to share on such a special night.
This recipe is delightfully simple yet bursting with flavor. The combination of caramelized onions, sun-dried tomatoes, and a hint of apple cider vinegar creates a rich, savory base that perfectly complements the shredded chicken and fresh spinach. The heavy cream and parmesan cheese add a luxurious creaminess that makes each spoonful irresistible.
Feel free to make this recipe your own. You can experiment with different greens like kale or Swiss chard if spinach isn’t your favorite. For a bit of spice, add a pinch of red pepper flakes or some diced jalapeños. If you prefer a lower-calorie version, substitute the heavy cream with coconut milk or a plant-based cream alternative. This soup is versatile and can easily adapt to your taste preferences or dietary needs.
I hope this recipe brings you the same joy and comfort it has brought to my family and friends. Whether you’re looking to impress a special someone or simply want a delicious, hearty meal, this “Marry Me Chicken Soup” is sure to become a favorite in your kitchen.
How to Make Marry Me Chicken Soup
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Ingredients
- 1 cup finely chopped onion
- 1 teaspoon onion powder
- 4 tablespoons chicken broth (for deglazing)
- 4 cups cooked shredded chicken
- 1/2 teaspoon garlic salt
- 4 cups chicken broth
- 4 tablespoons apple cider vinegar
- 1/2 teaspoon paprika
- 7 garlic cloves, minced
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 3 ounces chopped sun-dried tomatoes
- 2 cups fresh spinach, finely chopped
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
Directions
- In a large pot, melt the butter over medium-low heat. Once hot, add the finely chopped onion and cook, stirring occasionally, for about 10 minutes until the onions caramelize and become sweet.
- Add the minced garlic and chopped sun-dried tomatoes to the pot. Continue to sauté for another 3-4 minutes, stirring occasionally.
- Increase the heat to medium and add the apple cider vinegar and additional chicken broth. Use a spatula to scrape up any browned bits from the bottom of the pot, incorporating them into the mixture.
- Add the shredded chicken, spices, and chicken broth to the pot. Bring the mixture to a simmer over medium-high heat and cook, uncovered, for about 10 minutes.
- Remove the pot from heat and stir in the heavy cream, grated Parmesan cheese, and chopped spinach. Stir until the spinach wilts and the ingredients are well combined.
FAQs:
Can I use fresh tomatoes instead of sun-dried tomatoes in this recipe?
Yes, you can substitute fresh tomatoes for sun-dried tomatoes. However, sun-dried tomatoes add a unique, concentrated flavor that fresh tomatoes might not provide. If you use fresh tomatoes, consider roasting them to enhance their flavor.
What can I use instead of heavy cream to make this soup lighter?
If you prefer a lighter version of this soup, you can substitute heavy cream with half-and-half, whole milk, or even a dairy-free alternative like coconut milk. This will still give the soup a creamy texture but with fewer calories and fat.
How can I make this soup ahead of time?
To make this soup ahead of time, follow all the steps up until adding the heavy cream, spinach, and parmesan cheese. Cool the soup and store it in the refrigerator for up to 3 days. When ready to serve, reheat the soup and then add the cream, spinach, and parmesan.
Can I use a different type of cheese instead of parmesan?
Yes, you can use other types of cheese if you prefer. Romano, Asiago, or even a mild cheddar can be good substitutes. Each will impart a slightly different flavor, so choose according to your taste preference.
Is it possible to make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Start by sautéing the onions, garlic, and sun-dried tomatoes on the stovetop, then transfer them to the slow cooker. Add the chicken broth, apple cider vinegar, shredded chicken, and spices. Cook on low for 4-6 hours or on high for 2-3 hours. Stir in the cream, spinach, and parmesan just before serving.
What side dishes go well with Marry Me Chicken Soup?
This hearty soup pairs well with a variety of side dishes. Consider serving it with crusty bread, a fresh green salad, or roasted vegetables. These sides complement the rich, creamy flavors of the soup.
Marry Me Chicken Soup
Ingredients
- 1 cup onion finely chopped
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 ounces sun dried tomatoes chopped
- 7 garlic cloves finely minced
- 4 cups chicken broth
- 4 tablespoons apple cider vinegar
- 4 tablespoons chicken broth extra for deglazing
- 4 cups cooked shredded chicken
- 1 teaspoon italian seasoning
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1/2 cup heavy cream
- 2 cups finely chopped fresh spinach
- 1/2 cup grated parmesan cheese
Instructions
- Melt the butter in a large pot over medium low heat. Once it’s sizzling, add the chopped onion. Cook for about 10 minutes, stirring now and then. This slow cooking will caramelize the onions, giving them a sweeter, richer flavor.
- Add the garlic and sun dried tomatoes to the onions. Stir occasionally and sauté for another 3-4 minutes.
- Turn up the heat to medium and pour in the apple cider vinegar and extra chicken broth. Use a spatula to scrape up any bits stuck to the bottom of the pot. This will replace the wine’s acidity without the alcohol.
- Now, add the shredded chicken, spices, and chicken broth. Bring the soup to a simmer over medium-high heat, uncovered, for about 10 minutes.
- Take the soup off the heat and stir in the heavy cream, grated parmesan cheese, and chopped spinach. Stir until the spinach wilts.
