Step-by-Step Instructions
1. Sear the Chicken
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Season your chicken pieces with salt and pepper. Sear them until golden brown on all sides (about 5-7 minutes). You don’t need to cook them through yet; they will finish in the broth. Remove and set aside.
2. Sauté the Aromatics
Lower the heat to medium. In the same pot, add the diced onion. Cook until translucent (3-4 minutes), then add the minced garlic and chopped sun-dried tomatoes. Sauté for another minute until the garlic is fragrant. Pro-Tip: Use a splash of the sun-dried tomato oil for extra flavor!
3. Build the Broth
Deglaze the pot by pouring in the chicken broth, scraping up those brown bits (the fond) from the bottom. Add the Italian seasoning and red pepper flakes. Bring the mixture to a gentle boil, then return the chicken to the pot.
4. Simmer to Perfection
Reduce the heat to low and let it simmer for about 10-15 minutes. This allows the chicken to become tender and the flavors to meld.
5. The Finishing Touch
Stir in the heavy cream and grated parmesan cheese. Once the cheese has melted into a silky sauce, fold in the fresh baby spinach. The heat from the soup will wilt the spinach in about 60 seconds. Remove from heat immediately to keep the spinach vibrant green.
Expert Tips for the Best Results
The Pasta Trick: If you want a heartier soup, add 1 cup of ditalini or orzo during step 3. Just be sure to add an extra cup of broth, as the pasta will soak up the liquid.
Dairy-Free Option: You can swap heavy cream for full-fat coconut milk and use nutritional yeast instead of parmesan.
Storage: This soup stays delicious in the fridge for up to 3 days. However, because of the cream, it doesn’t freeze perfectly (it can separate). If you plan to freeze it, leave the cream out and add it when reheating.
Frequently Asked Questions (FAQs)
Can I make Marry Me Chicken Soup in a Slow Cooker? Absolutely! Add everything except the cream, parmesan, and spinach to the crockpot. Cook on low for 6 hours. Stir in the final ingredients 15 minutes before serving.
What should I serve with this? This soup is rich, so it pairs perfectly with a crusty baguette or a side Caesar salad. A glass of crisp Sauvignon Blanc also complements the sun-dried tomatoes beautifully.
