Get the Recipe: Marry Me Chicken Soup
You won’t believe how fast this Marry Me Chicken Soup comes together, or how good it tastes.
Ingredients
- 2 tablespoons butter
- 1 cup onion, finely chopped
- 7 garlic cloves, finely minced
- 3 ounces sun dried tomatoes, chopped
- 3/4 cup dry white wine
- 4 cups cooked, shredded chicken
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- 32 ounces chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cups finely chopped fresh spinach
Equipment
Instructions
- Melt the butter in a Dutch oven or large pot over medium low heat. When the butter has melted add the chopped onion. Cook over medium low heat for 10 minutes, stirring occasionally. We slowing cook the onion in order to allow the natural sugar to begin to caramelize, which results in a richer, deeper flavor.
- When the onions are translucent and have begun to brown slightly add the garlic and sun dried tomatoes. Stir occasionally and sauté 3-4 minutes.
- Increase the heat to medium and pour in the dry white wine. Use a spatula to scrape up any bits stuck to the bottom of the pan. If you prefer not to use the wine you can substitute chicken stock.
- Next, add the cooked, shredded chicken, spices and broth. Increase the temperature to medium-high heat and bring to soup to a simmer, uncovered for 10 minutes. The soup will reduce slightly.
- Remove the soup from heat and pour in the heavy cream, grated parmesan cheese and the chopped spinach.
- Stir the soup until the spinach wilts.
Notes
This recipe has a yield of 6. A serving size is 1 1/4 cup and the net carbs per serving are 7.9 net carbs.
Serving: 1.25cup, Calories: 227kcal, Carbohydrates: 9.7g, Protein: 22.4g, Cholesterol: 86mg, Sodium: 724mg, Fiber: 1.8g, Sugar: 2.2g
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