Description
Indulge in this decadent, restaurant-quality soup that transforms the viral Marry Me Chicken pasta into a velvety, comforting bowl. Featuring tender bites of chicken breast, tangy sun-dried tomatoes, and a luscious parmesan cream base, this soup is elevated by fresh garlic and baby spinach. It is the perfect balance of sophisticated Italian-inspired flavors and hearty comfort, making it an ideal choice for both weeknight dinners and special gatherings.
Ingredients
1.5 lbs boneless skinless chicken breast, diced
1/2 cup sun-dried tomatoes, chopped
1.5 cups heavy cream
3 cups low-sodium chicken broth
3/4 cup freshly grated parmesan cheese
2 cups fresh baby spinach
4 cloves garlic, minced
1/2 tsp red pepper flakes
2 tbsp olive oil
1 tsp Italian seasoning
Salt and black pepper to taste
Instructions
Season the diced chicken with salt, pepper, and Italian seasoning.
Heat olive oil in a large pot over medium-high heat.
Brown the chicken until golden, then remove and set aside.
In the same pot, sauté minced garlic and chopped sun-dried tomatoes for one minute.
Deglaze the pot with a splash of chicken broth to scrape up browned bits.
Pour in the remaining chicken broth, heavy cream, and red pepper flakes.
Bring the mixture to a gentle simmer.
Stir in the parmesan cheese until melted and smooth.
Add the browned chicken back into the pot and cook until heated through.
Fold in the baby spinach and cook until just wilted.
Notes
Ensure you use oil-packed sun-dried tomatoes for the best flavor infusion. For a thicker soup, whisk a tablespoon of cornstarch with a splash of broth before adding to the pot. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg