Marry Me Chicken Soup: A Delicious Proposal in a Bowl Recipe

Marry Me Chicken Soup: A Delicious Proposal in a Bowl Recipe

This Marry Me Chicken Soup is more than just a delicious meal; it's a culinary love letter. The combination of creamy broth, tender chicken, and tangy sun-dried tomatoes creates a taste sensation that's sure to impress. But the real star of the show is the way it evokes feelings of warmth, comfort, and love—the perfect ambiance for a special proposal.
So, if you're looking for a way to win over your sweetheart, this Marry Me Chicken Soup is the recipe for you. It's easy to make, requires minimal prep time, and is sure to leave a lasting impression.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 4 garlic cloves, minced
• ½ cup sun-dried tomatoes (chopped)
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 teaspoon Italian seasoning
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 1 cup shredded cooked chicken
• ½ cup heavy cream
• 1 cup baby spinach
• ½ cup grated Parmesan cheese
• Salt to taste

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
2. Add the sun-dried tomatoes, chicken broth, diced tomatoes, Italian seasoning, thyme, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in the shredded chicken, heavy cream, and spinach. Cook until the spinach is wilted and the chicken is heated through, about 5 minutes.
4. Remove from heat and stir in the Parmesan cheese. Season with salt to taste.
5. Serve hot with crusty bread.
6. Tips:
7. For a richer flavor, you can use leftover rotisserie chicken instead of shredded cooked chicken.
8. If you don't have sun-dried tomatoes, you can substitute with 1 tablespoon of tomato paste.
9. For a vegetarian option, omit the chicken and add an additional cup of chopped vegetables, such as zucchini or mushrooms.
10. To make this soup ahead of time, simply prepare it up to step 3 and then store it in the refrigerator for up to 3 days. Reheat over low heat before serving.