I created Marry Me Tuscan Chicken Soup by pairing tender chicken and hearty vegetables with a silky cream sauce, making it a standout in my collection of Flavorful Soup Recipes filled with a few surprising touches.
I almost didn’t call this Marry Me Tuscan Chicken Soup because it sounds too fancy, but honestly it’s simple and stubbornly addictive. I use boneless skinless chicken breasts that break into tender bites and a handful of sun dried tomatoes for little pops of tangy sweetness you keep chasing between spoonfuls.
It’s one of those Flavorful Soup Recipes that gets people asking for the recipe before the bowl is even empty. I won’t promise anyone will propose, but I will say it becomes the kind of dish you cook when you want something memorable, a little bold, and totally satisfying.
Ingredients
- Chicken breast: lean protein keeps soup hearty and filling, great for muscle building.
- Olive oil: adds healthy fats and a smooth mouthfeel subtle fruity notes.
- Unsalted butter: gives richness and silkiness boosts flavor though adds saturated fat.
- Sun dried tomatoes: concentrated sweet tang vitamin C and deep umami.
- Garlic: pungent aromatic provides flavor and maybe immune boosting compounds.
- Parmesan: salty nutty cheese adds umami and calcium melts into creamy texture.
- Spinach: leafy greens add fiber vitamins and color wilts quickly in the soup.
- Chicken broth: savory liquid base hydrates and carries all flavors through the pot.
Ingredient Quantities
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 1/2 lb boneless skinless chicken breasts, cut into bite sized pieces
- Salt and freshly ground black pepper, to taste
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1/2 cup sun dried tomatoes, chopped (oil packed works best)
- 1 tsp dried Italian seasoning
- 1/4 to 1/2 tsp red pepper flakes, optional
- 6 cups low sodium chicken broth
- 1 cup heavy cream (or use half and half if you want it lighter)
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 2 cups baby spinach, roughly chopped (or chopped kale)
- 2 tbsp chopped fresh basil or parsley, for garnish
- 1 tbsp cornstarch mixed with 2 tbsp cold water, optional for thickening
How to Make this
1. Heat 2 tbsp olive oil and 2 tbsp butter in a large pot over medium-high. Season 1 1/2 lb bite sized chicken with salt and pepper and sear until golden on the outside but not fully cooked, about 3-4 minutes per side, then remove and set aside. Don’t overcook the chicken, it’ll get rubbery.
2. Add the diced medium yellow onion, 2 peeled and diced carrots, and 2 diced celery stalks to the pot with a pinch of salt; cook 5-7 minutes until softened.
3. Stir in 4 minced garlic cloves, 1/2 cup chopped sun dried tomatoes (if oil packed, drain but save a spoonful of the oil for flavor), 1 tsp dried Italian seasoning and 1/4 to 1/2 tsp red pepper flakes if you want heat; cook about 1 minute until fragrant.
4. Pour in 6 cups low sodium chicken broth, scrape up any browned bits from the bottom, then return the chicken to the pot. Bring to a gentle simmer and cook uncovered about 8-10 minutes until the chicken is cooked through and veggies are tender.
5. Reduce heat to low and remove pot briefly from the heat. Stir in 1 cup heavy cream (or half and half for a lighter version) and 1/2 cup freshly grated Parmesan until the cheese melts and the soup becomes creamy. Do not let it boil after adding the cream or it might separate.
6. If you like a thicker soup, whisk 1 tbsp cornstarch with 2 tbsp cold water to make a slurry, then slowly stir it into the simmering soup and cook 1-2 minutes until slightly thickened. This step is optional.
7. Stir in 2 cups roughly chopped baby spinach (or chopped kale) and cook just until wilted, about 1-2 minutes.
8. Taste and adjust salt and freshly ground black pepper, add extra Parmesan if you want more umami, and drizzle in a bit of the reserved sun dried tomato oil if you saved any for extra richness.
9. Ladle into bowls and garnish with 2 tbsp chopped fresh basil or parsley and more grated Parmesan. Serve hot and enjoy.
Equipment Needed
1. Large heavy bottomed pot or Dutch oven for searing and simmering
2. Chef’s knife
3. Cutting board
4. Tongs for searing and handling the chicken
5. Wooden spoon or heatproof spatula for stirring
6. Measuring cups and measuring spoons
7. Small bowl and whisk or fork for the cornstarch slurry
8. Box grater or microplane for the Parmesan
9. Ladle and serving bowls
FAQ
Marry Me Chicken Soup Recipe Substitutions and Variations
- Olive oil: swap with avocado oil or light olive oil if you need a higher smoke point; use same amount, avocado gives a milder, slightly nutty taste.
- Chicken breasts: use boneless skinless thighs for deeper flavor and more juiciness; they may need a few extra minutes to cook, same bite sized pieces amount works.
- Heavy cream: replace with half and half for a lighter soup or full fat coconut milk for a dairy free version; half and half is less rich, coconut milk adds a touch of sweetness, use the same volume.
- Parmesan cheese: substitute Pecorino Romano for a sharper, saltier note or nutritional yeast for a dairy free umami boost; Pecorino is saltier so start with a bit less.
Pro Tips
– Pat the chicken dry and salt it well before it hits the pan, you want a good brown crust fast so it seals in juices. Dont crowd the pot or you wont get that color, do it in batches if needed.
– Use oil packed sun dried tomatoes and save a spoonful of their oil, it adds big flavor when drizzled at the end. If you only have dry ones, soak them in hot water for 10 minutes so they arent leathery.
– When you add the cream, take the pot off the heat and stir it in slowly so it doesnt split, then warm gently. If youre worried about thinning, whisk a tiny bit of cornstarch into cold water first and add that, it thickens without messing up the flavor.
– Boost the stock flavor by tossing in a Parmesan rind while it simmers and fish it out before serving, it gives depth without extra salt. Finish with a squeeze of lemon or a splash of reserved tomato oil to brighten the bowl, people will think you cooked forever.
Marry Me Chicken Soup Recipe
I created Marry Me Tuscan Chicken Soup by pairing tender chicken and hearty vegetables with a silky cream sauce, making it a standout in my collection of Flavorful Soup Recipes filled with a few surprising touches.
6
servings
495
kcal
Equipment: 1. Large heavy bottomed pot or Dutch oven for searing and simmering
2. Chef’s knife
3. Cutting board
4. Tongs for searing and handling the chicken
5. Wooden spoon or heatproof spatula for stirring
6. Measuring cups and measuring spoons
7. Small bowl and whisk or fork for the cornstarch slurry
8. Box grater or microplane for the Parmesan
9. Ladle and serving bowls
Ingredients
2 tbsp olive oil
2 tbsp unsalted butter
1 1/2 lb boneless skinless chicken breasts, cut into bite sized pieces
Salt and freshly ground black pepper, to taste
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 garlic cloves, minced
1/2 cup sun dried tomatoes, chopped (oil packed works best)
1 tsp dried Italian seasoning
1/4 to 1/2 tsp red pepper flakes, optional
6 cups low sodium chicken broth
1 cup heavy cream (or use half and half if you want it lighter)
1/2 cup freshly grated Parmesan cheese, plus extra for serving
2 cups baby spinach, roughly chopped (or chopped kale)
2 tbsp chopped fresh basil or parsley, for garnish
1 tbsp cornstarch mixed with 2 tbsp cold water, optional for thickening
Directions
- Heat 2 tbsp olive oil and 2 tbsp butter in a large pot over medium-high. Season 1 1/2 lb bite sized chicken with salt and pepper and sear until golden on the outside but not fully cooked, about 3-4 minutes per side, then remove and set aside. Don't overcook the chicken, it'll get rubbery.
- Add the diced medium yellow onion, 2 peeled and diced carrots, and 2 diced celery stalks to the pot with a pinch of salt; cook 5-7 minutes until softened.
- Stir in 4 minced garlic cloves, 1/2 cup chopped sun dried tomatoes (if oil packed, drain but save a spoonful of the oil for flavor), 1 tsp dried Italian seasoning and 1/4 to 1/2 tsp red pepper flakes if you want heat; cook about 1 minute until fragrant.
- Pour in 6 cups low sodium chicken broth, scrape up any browned bits from the bottom, then return the chicken to the pot. Bring to a gentle simmer and cook uncovered about 8-10 minutes until the chicken is cooked through and veggies are tender.
- Reduce heat to low and remove pot briefly from the heat. Stir in 1 cup heavy cream (or half and half for a lighter version) and 1/2 cup freshly grated Parmesan until the cheese melts and the soup becomes creamy. Do not let it boil after adding the cream or it might separate.
- If you like a thicker soup, whisk 1 tbsp cornstarch with 2 tbsp cold water to make a slurry, then slowly stir it into the simmering soup and cook 1-2 minutes until slightly thickened. This step is optional.
- Stir in 2 cups roughly chopped baby spinach (or chopped kale) and cook just until wilted, about 1-2 minutes.
- Taste and adjust salt and freshly ground black pepper, add extra Parmesan if you want more umami, and drizzle in a bit of the reserved sun dried tomato oil if you saved any for extra richness.
- Ladle into bowls and garnish with 2 tbsp chopped fresh basil or parsley and more grated Parmesan. Serve hot and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 486g
- Total number of serves: 6
- Calories: 495kcal
- Fat: 32g
- Saturated Fat: 13.6g
- Trans Fat: 0.25g
- Polyunsaturated: 6g
- Monounsaturated: 13g
- Cholesterol: 152mg
- Sodium: 300mg
- Potassium: 620mg
- Carbohydrates: 13g
- Fiber: 2.2g
- Sugar: 3.3g
- Protein: 41g
- Vitamin A: 2000IU
- Vitamin C: 5mg
- Calcium: 124mg
- Iron: 1mg
