Marry Me Chicken Soup

• •1.5 lbs Boneless, skinless chicken breasts
• •1 tablespoon Olive oil
• •1 tablespoon Unsalted butter
• •1 medium, diced Yellow onion
• •3 cloves, minced Garlic
• •4 cups Chicken broth (low sodium)
• •1 cup Heavy cream
• •1 cup, drained and chopped Sun-dried tomatoes (oil-packed)
• •5 oz (about 5 cups packed) Fresh spinach
• •1 cup, plus more for garnish Freshly grated Parmesan cheese
• •1 teaspoon Dried Italian seasoning
• •1 teaspoon (or to taste) Salt
• •1 teaspoon (or to taste) Black pepper
• •2 tablespoons, chopped (for garnish) Fresh parsley or basil

Instructions

1. 1

   Pat the chicken breasts dry with paper towels. Season generously with salt, black pepper, and half of the dried Italian seasoning.

2. 2

   Heat olive oil and butter in a large pot or Dutch oven over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from the pot, let it rest on a cutting board, then shred or dice into bite-sized pieces.

3. 3

   In the same pot, reduce heat to medium. Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and the remaining half of the Italian seasoning, cooking for another minute until fragrant.

4. 4

   Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the broth to a gentle simmer.

5. 5

   Reduce the heat to medium-low. Stir in the heavy cream, chopped sun-dried tomatoes, and 1/2 cup of freshly grated Parmesan cheese. Whisk gently until the cheese is melted and the soup begins to thicken slightly.

6. 6

   Add the fresh spinach to the pot, stirring continuously until it wilts into the soup. This usually takes 1-2 minutes.

7. 7

   Return the cooked and shredded/diced chicken to the pot. Stir to combine and heat through for 2-3 minutes.

8. 8

   Taste the soup and adjust seasoning with additional salt and pepper as needed.

9. 9

   Ladle the 'Marry Me Chicken Soup' into bowls. Garnish each serving with a sprinkle of fresh chopped parsley or basil and extra grated Parmesan cheese.

Chef's Tips

• 💡For the best flavor and melt, always use freshly grated Parmesan cheese rather than pre-shredded.
• 💡Be careful not to boil the soup vigorously after adding the heavy cream, as this can cause it to separate or curdle. Maintain a gentle simmer.
• 💡If you prefer a thicker soup, you can whisk 1 tablespoon of flour into the heavy cream before adding it to the pot, or create a quick slurry with cornstarch and water at the end.
• 💡Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.