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Marry Me Chicken Soup

Creamy, hearty chicken soup with spinach and mushrooms that's so delicious it might inspire a marriage proposal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main Dish, Soup
Cuisine: American, Comfort Food
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breasts boneless, skinless
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 8 oz mushrooms sliced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 5 oz fresh spinach
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp paprika
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper

Equipment

  • Large heavy-bottom saucepan
  • Cutting board
  • Sharp knife
  • Wooden spoon

Method
 

  1. Season chicken breasts with salt and pepper on both sides.
  2. Heat olive oil in large heavy-bottom saucepan over medium-high heat.
  3. Add chicken breasts and cook 6-7 minutes per side until golden brown and cooked through. Remove and set aside.
  4. In the same pan, add diced onion and cook 3-4 minutes until softened.
  5. Add minced garlic and sliced mushrooms, cook 3-4 minutes until mushrooms release their moisture.
  6. Add thyme, oregano, and paprika, stirring for 30 seconds until fragrant.
  7. Pour in chicken broth and bring to a simmer.
  8. Shred the cooked chicken into bite-sized pieces and return to the pot.
  9. Reduce heat to low and slowly stir in heavy cream.
  10. Add fresh spinach and stir until wilted, about 2-3 minutes.
  11. Season with salt and pepper to taste, serve immediately while hot.

Notes

For best results, avoid boiling once cream is added to prevent curdling. Soup can be stored in refrigerator for up to 4 days and reheated gently over low heat.