Step 1: Sauté the Vegetables
In a large soup pot, heat the butter and olive oil over medium heat. Add the onion, carrots, and celery, cooking for 6–8 minutes until softened.
Step 2: Add the Garlic and Seasonings
Stir in the garlic, Italian seasoning, thyme, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
Step 3: Pour in the Broth
Add the chicken broth and bring the soup to a gentle boil.
Step 4: Add the Chicken
Stir in the shredded chicken and simmer for 10–15 minutes so the flavors can blend.
Step 5: Make It Creamy
Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and cream cheese (if using). Stir until the cheeses have completely melted into the broth.
Step 6: Add the Spinach
Fold in the spinach and cook for 2–3 minutes, just until wilted.
Step 7: Finish the Soup
Stir in the fresh parsley and sun-dried tomatoes, if using. Taste and adjust the seasoning with additional salt and pepper if needed.
Step 8: Serve
Ladle the soup into bowls and garnish with extra Parmesan cheese, cracked black pepper, and fresh parsley. Serve with warm crusty bread, garlic bread, or buttery biscuits.
Tips
- Rotisserie chicken makes this recipe quick and easy.
- For a thicker soup, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the simmering soup.
- Add cooked pasta or rice just before serving to make it even heartier.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat to keep the cream smooth.
This creamy Marry Me Chicken Soup is hearty, flavorful, and irresistibly comforting—perfect for family dinners, meal prep, or cozy nights at home. ❤️🥣
