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Marry Me Chicken Soup

Marry Me Chicken Soup simmers browned chicken and tender orzo in a creamy broth with sun-dried tomatoes, Parmesan, and spinach. It’s a hearty one-pot dinner with a savory, lightly spicy finish.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1.5 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
  • 4 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1 tsp Italian seasoning
  • 0.25 tsp crushed red pepper flakes
  • 7 cups low-sodium chicken broth
  • 1 cup orzo uncooked
  • 1 cup heavy cream
  • 3 cups baby spinach
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Season the chicken with the salt and pepper, then cook, stirring occasionally, until browned and 165°F in the center, 5 to 7 minutes.
  3. Transfer the chicken to a plate.
  4. Add the onion and sun-dried tomatoes to the pot and cook, stirring, until the onion softens, 4 to 5 minutes.
  5. Stir in the garlic and cook for 30 seconds.
  6. Stir in the flour, Italian seasoning and red pepper flakes until the vegetables are coated.
  7. Gradually stir in the chicken broth until smooth, then bring to a boil.
  8. Stir in the orzo, reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the orzo is tender, 8 to 10 minutes.
  9. Stir in the chicken and heavy cream and cook until heated through, about 2 minutes; do not let the soup boil.
  10. Stir in the spinach and Parmesan until the spinach wilts, about 1 minute, then serve.

Notes

For tender chicken, cook just until it reaches 165°F in the center. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and orzo may change texture. For a gluten-free version, use gluten-free flour and gluten-free orzo.