Description
A luxurious soup that transforms the beloved marry me chicken into a warming, creamy bowl of comfort with tender chicken, sun-dried tomatoes, and fresh herbs.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, chopped (reserve 2 tablespoons oil)
- 1/2 cup dry white wine
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 3 cups fresh baby spinach
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
Instructions
- 1. Pat chicken dry and season with salt and pepper. Let sit 10-15 minutes.
- 2. Heat olive oil in large pot over medium-high heat. Sear chicken 4-5 minutes per side until golden. Transfer to plate.
- 3. In same pot, cook onion 3-4 minutes until softened. Add garlic and cook 30 seconds.
- 4. Add sun-dried tomatoes with oil, cook 1-2 minutes.
- 5. Pour in wine, scraping up browned bits. Simmer 2-3 minutes.
- 6. Add chicken broth and seasonings. Bring to boil, reduce heat and simmer 10 minutes.
- 7. Slowly stir in cream, then add Parmesan until melted and smooth.
- 8. Return chicken to pot, simmer 5 minutes to heat through.
- 9. Stir in spinach until wilted, about 1-2 minutes.
- 10. Remove from heat, stir in fresh basil and thyme. Adjust seasoning as needed.
Notes
Store covered in refrigerator for 3-4 days. Reheat gently over low heat. Can be frozen but may need consistency adjustment after thawing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 890mg
- Fat: 28g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g