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Comforting Marry Me Chicken Soup for Home Cooks

Make marry me chicken soup with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes chopped
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes optional
  • 2 cups fresh spinach leaves
  • 1 cup uncooked small pasta such as ditalini or orzo
  • 2 tbsp fresh basil or parsley chopped (for garnish)

Method
 

  1. Heat olive oil and butter in a large pot over medium heat until melted and bubbling.
  2. Add the chicken to the pot, seasoning it lightly with salt and pepper. Sear for about 5-7 minutes on each side until the chicken is golden brown but not fully cooked through. Remove the chicken and set it aside.
  3. In the same pot, add minced garlic and sun-dried tomatoes. Sauté for 2-3 minutes until the garlic is fragrant, being careful not to burn it.
  4. Pour in the chicken broth and bring it to a gentle simmer. Scrape up any browned bits from the bottom of the pot for added flavor.
  5. Once simmering, return the chicken to the pot. Cover and let it cook for about 10-15 minutes, or until the chicken is cooked through.
  6. Remove the chicken again and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
  7. Stir in the heavy cream, grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes if using. Allow the soup to simmer for another 5 minutes.
  8. Add the uncooked pasta and fresh spinach leaves to the pot. Cook according to the pasta package instructions, usually around 8-10 minutes, until the pasta is tender.
  9. Taste the soup and adjust the seasoning with salt and pepper as needed.
  10. Serve hot, garnished with fresh basil or parsley.