I recently experimented with this Marry Me Tuscan Chicken Soup, mixing juicy chicken with ripe diced tomatoes, sun-dried tomatoes, and a splash of heavy cream. Fresh spinach, basil, and oregano combine to produce a unique taste that fits perfectly among flavorful soup recipes. I am eager to reveal the full story.

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I’ve always been on the hunt for a chicken soup that really packs a punch, and this Marry Me Tuscan Chicken Soup totally does the trick. I started by browning 2 lbs chicken thighs in a little olive oil, seasoned simply with salt and pepper, before tossing in a diced onion, minced garlic, diced carrots and celery.

The aroma of these chopped veggies hit me like a reminder of a good rainy day dinner idea. I then added a can of diced tomatoes with juices and 4 cups of low-sodium chicken broth, letting everything cook down slowly.

When I stirred in 1 cup heavy cream and a handful of sun-dried tomatoes with fresh chopped spinach, along with dried basil and oregano and a sprinkle of red pepper flakes, I knew this would be a chunky, flavorful meal that hits all the marks of a healthy, fall dinner you’d crave. I finished it all off with a swirl of grated Parmesan cheese for that extra rich taste.

Enjoy this easy yet sophisticated bowl of goodness!

Why I Like this Recipe

I’ve gotta say, I really love this Marry Me Tuscan Chicken Soup recipe. It always feels like a hug in a bowl when I’m feeling down. I love how the tender chicken, mixed with a bunch of veggies and that rich, creamy sauce, comes together so perfectly every time. The sun dried tomatoes and blend of herbs give it a kick that makes me smile and feel a bit fancy even on busy nights. And honestly, it’s super simple to make which is a lifesaver when I just want a quick, comforting meal.

Here are a few reasons why I like it so much:

1. I love how comforting it is. After a long day, a hot bowl of this soup instantly lifts my mood.
2. I like that the chicken turns out so tender and juicy every time, even if I’m using breasts instead of thighs.
3. I enjoy the flavor combo with the garlic, basil, oregano, and sun dried tomatoes. They all blend together to create a delicious taste that feels just right.
4. I appreciate how easy it is to whip up. Even on a crazy weeknight, I can have a hearty, soul-warming dinner ready pretty fast.

Ingredients

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Chicken provides lean protein and essential nutrients for a hearty, satisfying meal.
Olive oil adds healthy fats and a subtle fruitiness to lightly sauteed vegetables.
Heavy cream brings rich, velvety texture and mild sweetness to the soup.
Sun-dried tomatoes lend tangy, intense flavor and a chewy bite with extra fiber.
Fresh spinach offers essential vitamins, a crunchy texture, and vibrant green color.
Parmesan cheese adds savory umami flavor and a bit of salty tang.
Carrots contribute natural sweetness, extra vitamins, and a pleasant crunch to this soup.
Celery supplies a crisp texture and subtle flavor, balancing the robust ingredients.

Ingredient Quantities

2 lbs chicken thighs or breasts, trimmed and cut into chunks

Salt and pepper to taste

1 tablespoon olive oil

1 medium onion, diced

3 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

1 can (14.5 oz) diced tomatoes with juices

4 cups chicken broth (low-sodium if you can)

1 cup heavy cream

1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)

2 cups chopped fresh spinach

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (or more if you like it spicy)

1/2 cup grated Parmesan cheese

How to Make this

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1. Start by seasoning your chicken pieces with salt and pepper.

2. Heat the olive oil in a big pot over medium heat, then add the diced onion. Sauté until the onion gets soft and a bit translucent.

3. Toss in the minced garlic, diced carrots, and celery. Cook them together for about 2 to 3 minutes, stirring occasionally.

4. Add the seasoned chicken chunks to the pot and let them brown lightly on all sides for about 5 minutes.

5. Pour in the diced tomatoes with their juices and the chicken broth, then stir in the dried basil, oregano, and red pepper flakes. Bring the mixture to a simmer.

6. Let the soup simmer over medium-low heat for around 15 to 20 minutes so the chicken cooks through and all the flavors mix together nicely.

7. Pour in the heavy cream and mix in the chopped sun-dried tomatoes, letting it simmer for another 3 to 4 minutes.

8. Stir in the chopped spinach and continue to cook until it wilts, about 2 minutes.

9. Sprinkle in the grated Parmesan cheese and give the soup a good stir, then check and adjust the salt and pepper if needed.

10. Serve the soup hot in bowls and enjoy this comforting, creamy dish on a cozy night.

Equipment Needed

1. Large pot
2. Chef’s knife
3. Cutting board
4. Wooden spoon (or similar stirring utensil)
5. Measuring spoons
6. Measuring cups
7. Can opener
8. Ladle
9. Soup bowls

FAQ

Q: What type of chicken works best for this soup?

A: You can use either thighs or breasts, whatever you prefer. Thighs are more flavorful but breasts work fine too its just a matter of texture and taste.

Q: Can I substitute heavy cream if im looking for a lighter version?

A: Yes, you can use half and half or even a milk and butter combo as a substitute. Just note that the soup may become a bit less rich but it still tastes good.

Q: How spicy is this soup really?

A: The recipe calls for red pepper flakes to add a mild kick, but if you love it spicy go ahead and add more. You can always adjust it to your liking.

Q: Can I prepare this soup ahead of time?

A: Sure you can make it a day early. Just be cautions when reheating coz the spinach might wilt too much. If you want, add the spinach at the end when reheating.

Q: Is freezing this soup a good idea?

A: Freezing is possible but its not recommend too highly because the cream might separate when thawed. If you want to freeze it try putting the cream in after reheating.

Marry Me Chicken Soup Recipe Substitutions and Variations

If you can’t get chicken thighs or breasts, you might try turkey meat. It makes the soup a bit different but still tasty
If you run out of heavy cream, you could use half-and-half or even evaporated milk for a lighter twist
If you don’t have olive oil handy, try using avocado oil or a little melted butter instead
Out of sun-dried tomatoes? Roasted red peppers or even grilled cherry tomatoes work pretty well as a substitute
If you want to swap out the Parmesan cheese, aged Asiago or Pecorino Romano is a good choice

Pro Tips

1. Make sure to not overcrowd the pot when browning your chicken, because if you do then the pieces might steam instead of getting that nice crust you want which really brings out more flavor.
2. After sauteing veggies, take a minute to deglaze the pot with a little bit of chicken broth or even a splash of water so you can scrape up all those tasty bits stuck to the bottom, they add a whole lot more depth to the soup.
3. When you’re adding the heavy cream, lower the heat a bit so it doesnt curdle, and always stir gently to make sure it blends in well without splitting up.
4. If you like your dish a little spicier, let the red pepper flakes bloom in the oil with the onions and garlic for a minute before adding other ingredients, that way the heat gets released and the flavor becomes even richer.