Marry Me Chicken Soup (Printable Version)
Tender chicken and mushrooms simmered with spinach, sun-dried tomatoes, and fragrant herbs in a creamy broth.
# Ingredients Required:
→ Proteins
01 -
450 grams boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables and Herbs
02 -
1 large onion, chopped
03 -
4 cloves garlic, minced
04 -
200 grams sliced mushrooms
05 -
120 grams baby spinach
06 -
80 grams sun-dried tomatoes, chopped
07 -
11 grams fresh basil leaves, chopped
→ Liquids and Seasonings
08 -
30 milliliters olive oil
09 -
6 cups (approximately 1440 milliliters) chicken broth
10 -
240 milliliters heavy cream
11 -
1 teaspoon dried thyme
12 -
1 teaspoon dried rosemary
13 -
0.5 teaspoon red pepper flakes
14 -
Salt, to taste
15 -
Black pepper, to taste
→ Cheese
16 -
25 grams grated Parmesan cheese for serving
# Guide to Cooking:
01 -
Heat olive oil in a large pot over medium heat. Add the chicken thighs and cook until browned on all sides. Remove the chicken and set aside.
02 -
In the same pot, add chopped onion and minced garlic. Sauté until the onion turns translucent.
03 -
Add sliced mushrooms to the pot and sauté until they release moisture and begin to brown.
04 -
Stir in dried thyme, dried rosemary, and red pepper flakes until fragrant.
05 -
Return the browned chicken to the pot and pour in the chicken broth. Bring the mixture to a gentle simmer.
06 -
Reduce heat to low. Stir in the heavy cream and let the mixture cook gently for about 10 minutes.
07 -
Stir in baby spinach and chopped sun-dried tomatoes. Continue to simmer until the spinach wilts and the tomatoes soften.
08 -
Season with salt and black pepper to taste. Remove the pot from heat and stir in the fresh basil leaves.
09 -
Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve immediately.
# Extra Suggestions:
01 -
For richer flavor, brown the chicken thoroughly without overcrowding the pot.