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Marry Me Chicken Soup

Marry Me Chicken Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 570
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes (optional)
  • 1 cup uncooked orzo pasta
  • 2 cups packed fresh baby spinach
  • salt and freshly ground black pepper, to taste
  • fresh basil leaves, for serving (optional)

Method
 

  1. Heat oil over medium-high heat; season chicken with salt and pepper. Cook 5-6 minutes per side until golden and cooked through (165°F). Transfer to a plate.
  2. Reduce heat to medium. Add onion to pot; cook 3 minutes until soft. Stir in garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes; cook 1 minute.
  3. Add chicken broth, scraping up bits. Bring to a boil, stir in orzo, reduce heat, and simmer 8-10 minutes until orzo is tender. Meanwhile, shred chicken.
  4. Lower heat to low. Stir in heavy cream, shredded chicken, and Parmesan. Warm 2 minutes (do not boil). Taste and season.
  5. Remove from heat. Stir in spinach until wilted, about 1 minute. Ladle into bowls and top with extra Parmesan, black pepper, and basil.

Notes

The orzo will continue to absorb liquid as the soup sits, so add a splash of broth when reheating. For the creamiest result, use heavy cream; half-and-half or milk will produce a thinner soup.