Go Back
Delicious bowl of Easy Marry Me Chicken Soup with vegetables and herbs

Marry Me Chicken Soup

A comforting, creamy chicken soup filled with spinach and spices, perfect for cozy gatherings and casual dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Main Course, Soup
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil Extra virgin enhances flavor.
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes Adjust to taste, start with 1/2 tsp for mild.
  • 1 teaspoon dried oregano
  • Salt and black pepper To taste
Main Ingredients
  • 1 can (14.5 oz) diced tomatoes, drained (fire-roasted preferred)
  • 6 cups chicken broth (low-sodium recommended)
  • 2 large chicken breasts (6-8 oz each) Fresh, high-quality is best.
  • 1 cup heavy cream For a lighter version, substitute with half-and-half.
  • 3 cups fresh spinach, roughly chopped
  • 1/2 cup grated Parmesan cheese (freshly grated preferred)
  • Fresh parsley or basil (for garnish, optional)

Method
 

Preparation
  1. Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers.
  2. Add the finely chopped onion and cook for 4-5 minutes until soft and translucent.
  3. Add minced garlic, red pepper flakes, oregano, salt, and black pepper. Stir constantly for 1-2 minutes.
  4. Stir in the drained diced tomatoes and cook for around 3 minutes.
Cooking
  1. Pour in the chicken broth and bring it to a gentle boil.
  2. Carefully add the whole chicken breasts. Reduce heat to low and simmer for 15-20 minutes until the chicken reaches 165°F internally.
  3. Remove the chicken from the pot and let it rest for 2-3 minutes. Shred into bite-sized pieces.
  4. Return the shredded chicken to the pot and reduce heat to low. Stir in the heavy cream.
  5. Add the fresh chopped spinach and cook for 2-3 minutes until wilted.
  6. Stir in the grated Parmesan cheese and mix until melted smoothly into the broth.
  7. Ladle into bowls and garnish with parsley or basil if desired.

Notes

For best results, let the soup rest for deep flavors, and serve with crusty bread. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.