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Marry Me Chicken Soup

A rich and creamy chicken soup with sun-dried tomatoes, garlic, fresh spinach, and a silky parmesan broth. Ready in 35 minutes and impressive enough for guests.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter salted or unsalted
  • 1 cup yellow onion finely chopped
  • 7 cloves garlic finely minced
  • 3 oz sun-dried tomatoes chopped, oil-packed preferred
  • 0.75 cup dry white wine or substitute additional chicken broth
  • 4 cup cooked chicken shredded; rotisserie chicken works great
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp garlic salt
  • 0.5 tsp paprika
  • 32 oz chicken broth low-sodium recommended
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese freshly grated
  • 2 cup fresh spinach finely chopped

Equipment

  • Dutch oven or large pot
  • Wooden spoon or spatula
  • Cutting board and knife

Method
 

  1. Melt the butter in a Dutch oven or large pot over medium-low heat. Add the chopped onion and cook for 10 minutes, stirring occasionally, until translucent and just beginning to brown at the edges.
  2. Add the minced garlic and chopped sun-dried tomatoes. Stir and cook for 3 to 4 minutes until fragrant and the tomatoes have softened.
  3. Increase heat to medium and pour in the dry white wine. Scrape up any bits from the bottom of the pot with a wooden spoon. Substitute additional chicken broth if skipping the wine.
  4. Add the shredded chicken, Italian seasoning, garlic powder, onion powder, garlic salt, paprika, and chicken broth. Increase heat to medium-high and bring to a simmer. Cook uncovered for 10 minutes.
  5. Remove from heat. Stir in the heavy cream, grated Parmesan, and chopped spinach. Stir until the spinach wilts fully into the broth. Taste and adjust salt and pepper before serving.

Notes

Use rotisserie chicken for the fastest prep. Substitute half-and-half for a lighter version. Soup is naturally gluten free and low carb. Freezes well for up to 3 months — stir well when reheating as dairy may separate after thawing. Add a splash of broth when reheating if the soup has thickened.