Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Marry Me Chicken Soup (Tuscan Style) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 73 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tuscan

Description

Marry Me Chicken Soup is a creamy Tuscan-style soup featuring tender cubed chicken simmered with sun-dried tomatoes, aromatic herbs, and fresh spinach, finished with Parmesan cheese for a rich, comforting meal perfect for any day of the week.


Ingredients

Scale

Soup Ingredients

  • 2 tablespoons olive oil
  • 1 lb chicken breast, cubed
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups baby spinach leaves
  • 1/2 cup grated Parmesan cheese
  • Fresh basil, chopped for garnish


Instructions

  1. Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the cubed chicken and cook until golden brown on all sides. Remove the chicken from the pot and set aside.
  2. Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
  3. Add Broth and Herbs: Pour in the chicken broth and bring to a simmer. Add the chopped sun-dried tomatoes, dried thyme, oregano, basil, salt, and pepper.
  4. Simmer Chicken: Return the chicken to the pot and let it simmer for 10-12 minutes, allowing the flavors to meld and the chicken to become tender.
  5. Incorporate Cream and Spinach: Stir in the heavy cream and baby spinach, cooking for an additional 2-3 minutes until the spinach is wilted.
  6. Add Parmesan: Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning as needed.
  7. Serve: Garnish with fresh basil and serve hot.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
  • Sun-dried tomatoes packed in oil will add more richness; if using dry-packed, rehydrate them in warm water before adding.
  • Feel free to add a pinch of red pepper flakes for a subtle heat.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • This soup pairs well with crusty bread or a fresh salad for a full meal.