Marry Me Chicken Soup
Packed with tender chicken, sun-dried tomatoes, fresh spinach, a touch of parmesan cheese, and some sneaky veggies to make it creamy, this Marry Me Chicken Soup is a dish the whole family will love. Whether you're serving it on a cozy night or saving leftovers for the next day, this flavorful soup is sure to become a new favorite.
Servings: 4
Calories: 347kcal
Ingredients
- 1 tablespoon olive oil or oil from sun-dried tomatoes
- 1 lb boneless chicken thighs or chicken tenderloins
- salt + garlic powder
- 1 small onion diced
- ½ cup sun-dried tomatoes chopped
- 4 cloves garlic minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 7 cups low-sodium chicken broth or stock
- 1 small head of cauliflower washed and stem cut (bottom leaves intact)
- optional: 1 ½ cups uncooked pasta gluten-free if necessary—I like Banza
- 2 cups chopped spinach
- ⅓ cup Parmesan cheese optional
Instructions
- Season both sides of the chicken thighs with salt and garlic powder. In a large pot or Dutch oven, heat the oil over medium-high heat, then add the chicken thighs. Cook for 2-3 minutes on each side, or until nicely browned.
- Add the diced onion and cook for 2-3 minutes until fragrant and translucent. Stir in the sun-dried tomatoes, garlic, ¼ teaspoon of salt, and dried herbs. Cook for 1 minute.
- Pour in 6 cups of chicken broth and add the head of cauliflower. Increase the temperature to high to bring to a boil, then reduce to a simmer and cover.
- Once the cauliflower is tender (about 20 minutes), remove it from the pot and place it in a large blender. Add a few spoons of the soup broth and the additional cup of broth. Blend until smooth.
- Remove the chicken from the pot to shred. If using pasta, add it now; it should cook in just a few minutes from the residual heat.
- Stir in the cauliflower puree, shredded chicken, spinach, and Parmesan cheese (if using). Taste and adjust salt and seasonings as needed.
Notes
21 Day Fix: 1 RED, 1 1/2 GREEN, optional 1 YELLOW (If using pasta), 1/4 BLUE, 1 TSP (per serving)
WW: 4 points (per serving) [Calculated using chicken tenderloins, optional pasta, and parmesan cheese]
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- To Store: Store leftover soup in an airtight container for 3-4 days.
- To Freeze: Cool the soup completely before transferring it to a freezer-safe container. Thaw overnight in the fridge and reheat over medium heat. Add a splash of additional broth if needed.
Nutrition
Calories: 347kcal | Carbohydrates: 23g | Protein: 38g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 441mg | Potassium: 1652mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1631IU | Vitamin C: 80mg | Calcium: 174mg | Iron: 4mg