Go Back

Marry Me Chicken Soup with Sun-Dried Tomatoes and Parmesan

Marry me chicken soup with sun-dried tomatoes and Parmesan is a creamy stovetop soup with tender chicken, orzo, and wilted spinach. The broth simmers with garlic, tomato paste, and Italian seasoning for a rich, savory finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken breasts
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 0.5 cup oil-packed sun-dried tomatoes drained and chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.25 cup all-purpose flour
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 6 cup low-sodium chicken broth
  • 1 cup orzo
  • 1 cup heavy cream
  • 5 oz baby spinach
  • 0.75 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Season the chicken breasts on both sides with the salt and black pepper.
  2. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  3. Sear the chicken for 3 to 4 minutes per side, then transfer it to a plate.
  4. Add the onion to the pot and cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
  5. Stir in the sun-dried tomatoes, garlic, and tomato paste and cook for 1 minute.
  6. Sprinkle in the flour, Italian seasoning, and red pepper flakes; stir for 1 minute to coat the vegetables.
  7. Gradually stir in the broth, scraping up any browned bits.
  8. Return the chicken to the pot and bring to a gentle simmer.
  9. Cook uncovered for 12 to 18 minutes, until the thickest part of each breast reaches 165°F.
  10. Transfer the chicken to a clean plate.
  11. Stir the orzo into the simmering broth and cook uncovered for 8 to 10 minutes, stirring frequently, until the orzo is tender.
  12. Shred the chicken with two forks.
  13. Reduce the heat to low and stir in the heavy cream, spinach, Parmesan, and shredded chicken.
  14. Cook gently for 2 to 3 minutes, until the spinach wilts and the soup is hot, without boiling.

Notes

For the best texture, stir frequently while the orzo cooks so it does not stick to the pot. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and orzo can change texture. For a dairy-free variation, use dairy-free cream and Parmesan.