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Lightened-Up Creamy Marry Me Chicken Soup

lightened-up creamy marry me chicken soup - featured image
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A happy kitchen accident turned into a lighter, silkier, and more flavorful creamy chicken soup. Made with half-and-half instead of heavy cream, this comforting bowl is quick, easy, and perfect for meal prep.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 6 cups low-sodium chicken broth
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 (8.5-ounce) jar sun-dried tomatoes in oil, drained and roughly chopped (reserve 1 tablespoon of the oil)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup half-and-half (or a 50/50 mix of whole milk and light cream)
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
  • 2 cups fresh spinach, roughly chopped
  • ¼ cup fresh parsley, chopped, for garnish

Instructions

  1. Sauté the Aromatics: Heat the olive oil (or reserved sun-dried tomato oil) in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onions become translucent and the vegetables start to soften, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Simmer the Chicken: Pour in the chicken broth and add the chopped sun-dried tomatoes, dried oregano, dried thyme, and red pepper flakes (if using). Season with a pinch of salt and pepper. Nestle the chicken breasts into the liquid. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15-18 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  3. Shred the Chicken: Using tongs, carefully transfer the cooked chicken breasts to a cutting board. Let them rest for a couple of minutes, then use two forks to shred the chicken into bite-sized pieces. Set aside.
  4. Blend for Creaminess: Using an immersion blender, carefully blend about 2 cups of the soup (the broth and vegetables) directly in the pot, leaving some vegetable chunks for texture. If using a regular blender, carefully ladle about 2 cups of the hot soup into the blender, secure the lid (with the vent open), and blend until smooth. Return the blended mixture to the pot.
  5. Finish the Soup: Return the shredded chicken to the pot. Stir in the half-and-half and the grated Parmesan cheese. Bring the soup back to a gentle simmer over medium-low heat.
  6. Thicken (if needed): If you’d like a slightly thicker soup, stir the cornstarch slurry, then slowly pour it into the simmering soup while stirring constantly. Let it cook for another 1-2 minutes, until the soup has thickened to your liking.
  7. Add the Spinach and Serve: Turn off the heat. Stir in the fresh spinach and let it wilt in the residual heat for about a minute. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls, garnish with fresh parsley, and enjoy!

Notes

Don’t boil the dairy after adding half-and-half to prevent curdling. Taste and adjust seasoning before serving. For a brighter flavor, add a squeeze of lemon juice or a splash of vinegar. Warm soup bowls in a low oven for a cozy experience.

Nutrition

Keywords: creamy chicken soup, lightened-up soup, marry me chicken soup, healthy chicken soup, one-pot soup, gluten-free soup

Find it online: https://willarecipes.com/lightened-up-creamy-marry-me-chicken-soup/