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Creamy Marry Me Chicken Soup: Easy Family Favorite

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This Creamy Marry Me Chicken Soup is rich without being heavy, creamy without a drop of heavy cream, and packed with tender chicken, hearty vegetables, and sun-dried tomatoes. It comes together in under an hour with simple ingredients, making it a perfect weeknight comfort meal.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken thighs
  • 1/2 cup (60 grams) sun-dried tomatoes, chopped (packed in oil)
  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, diced (about 150 grams)
  • 2 medium carrots, diced (about 150 grams)
  • 2 celery stalks, diced (about 100 grams)
  • 4 garlic cloves, minced (about 12 grams)
  • 3 tablespoons (24 grams) all-purpose flour
  • 4 cups (950 ml) low-sodium chicken broth
  • 1 cup (240 ml) whole milk
  • 1 teaspoon (2 grams) dried thyme
  • 1 teaspoon (2 grams) dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 3 cups (90 grams) baby spinach
  • 1/2 cup (50 grams) grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Prep your ingredients first. Dice the onion, carrots, and celery into similar-sized pieces (about 1/2 inch / 1.25 cm). Mince the garlic. Chop the sun-dried tomatoes. Pat the chicken thighs dry with paper towels and season both sides with a little salt and pepper.
  2. Heat the olive oil in your Dutch oven over medium heat. Add the chicken thighs and cook for 5-6 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
  3. In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent. Scrape up any browned bits from the bottom.
  4. Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
  5. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  6. Slowly pour in the chicken broth while stirring until the flour is fully incorporated and no lumps remain. Add the dried thyme, oregano, and red pepper flakes if using.
  7. Return the chicken thighs to the pot, along with any accumulated juices. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until the chicken is cooked through and tender.
  8. Remove the chicken to a cutting board. Use two forks to shred it into bite-sized pieces.
  9. Using an immersion blender, blend about half of the soup right in the pot until smooth, leaving some texture. If using a regular blender, carefully transfer about 2 cups of the soup (mostly solids with some liquid) to the blender, blend until smooth, and return it to the pot.
  10. Stir in the milk and shredded chicken. Bring the soup back to a gentle simmer over medium-low heat. Cook for 3-4 minutes until everything is heated through. Do not let it boil.
  11. Add the baby spinach and stir until it wilts, about 1-2 minutes.
  12. Remove from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and black pepper.
  13. Let the soup rest for 5 minutes before serving.

Notes

Don’t skip browning the chicken for depth of flavor. Keep heat low after adding milk to prevent curdling. If using a regular blender, never fill more than halfway with hot liquid and hold the lid down with a towel. This soup tastes even better the next day and freezes well for up to 3 months.

Nutrition

Keywords: creamy chicken soup, marry me chicken soup, easy chicken soup, sun-dried tomato soup, comfort food, family dinner, one-pot meal

Find it online: https://bitesienna.com/creamy-marry-me-chicken-soup-easy-family-favorite/