Simple Marry Me Chicken Soup Keto

You catch the smell through the steam vent and suddenly you are starving. That smell right there is telling you that something dang tasty is cookin' up real good. You spot your pressure cooker working its thing and your stomach just kinda flips.

It's not a slow simmer, but you don’t mind none. This soup is gonna be ready way quicker than you thought. You recall all the fresh ingredients you tossed in before closing the lid with the sealing ring in place. That tender pull of the chicken cooking under pressure is already calling your name.

You feel the anticipation build as the pressure cooker reaches the pressure build and then starts counting down. When it’s done, you’ll do a natural release so everything stays juicy and the flavors sink in. You bet this Marry Me Chicken Soup is worth every minute waiting.

Why Your Cooker Beats Every Other Pot

• Pressure build locks in flavors better than a slow pot. Check out our pressure cooker recipes for more amazing one-pot meals.
• Tender pull means chicken comes out juicy and soft every time. Learn how the sealing ring helps with this on our pressure cooker safety tips page.
• It speeds up cooking so you got a hot meal fast, no fuss.
• Natural release keeps broths rich and veggies just right.
• Sealing ring keeps all that steam right where it should be.
• Less dishes 'cause you cook everything in one pot.
• You control slow release to avoid overcooking delicate stuff.

All the Pieces for This Meal

• 1 tablespoon olive oil
• 1 medium onion, diced (about 1 cup)
• 4 cloves garlic, minced
• 1 lb boneless skinless chicken breast
• 12 oz sweet potatoes, peeled and cut into half-inch cubes
• ½ cup sun-dried tomatoes, julienned (drained if in oil)
• 2 teaspoon Italian seasoning
• 7 cups reduced sodium chicken broth (or more if you like it soupy)
• ½ cup heavy cream and ½ cup grated parmesan cheese (for that creamy finish)

Your Complete Cooking Timeline

First, heat your pressure cooker on medium heat and add a tablespoon of olive oil. Let it get warm enough to sizzle a bit. Then toss in that diced chicken breast and brown it up on all sides till it looks nice and golden.

Next, pull the chicken out and set it aside for a bit. In the same pot, dump the diced onion and garlic in. Saute 'em until they soften up and smell good, about 3-4 minutes.

Add the sweet potatoes and sun-dried tomatoes along with the Italian seasoning. Give it a good stir, then pour in the chicken broth. Oh yeah, you’re gonna love the colors in this pot now.

Lock the lid, make sure your sealing ring is on right, and bring it to pressure build. Once it hits that mark, set the timer for 10 minutes of cooking. When time’s up, you do a natural release so the flavors soak in nice.

Open the lid and stir the soup gently. Now add the heavy cream and parmesan cheese. Toss the chicken back in and stir everything together. Let it cook for about 5 more minutes without the lid so the soup thickens just right.

Last step, throw in the packed baby spinach and give it a quick stir to wilt it down. Season with salt and pepper to taste. You’re done and dang, your kitchen smells amazing.

Smart Shortcuts for Busy Days

• Use pre-chopped frozen onions and garlic to save chopping time.
• Grab pre-cooked rotisserie chicken instead of cooking raw chicken.
• Buy sun-dried tomatoes that already come drained, no extra step needed.
• Keep shredded parmesan and pre-washed spinach on hand for quick toss-ins.

What It Tastes Like Fresh From the Pot

When you first scoop a bowl you’re greeted by a creamy, savory broth full of warm Italian spices. The sun-dried tomatoes add a little tangy sweetness that shines through the heartiness.

The chicken is so tender it just pulls apart with your fork like butter. Sweet potatoes give a subtle sweetness and a soft, smooth bite. You catch little bursts of garlic and onion in each spoonful.

The spinach adds a fresh, green snap that balances the richness of the cream and cheese. It kinda feels like a warm hug on a chilly day. You just wanna keep coming back to that bowl.

It’s not too thick or too thin, just perfect for slurping up with some crusty bread or on its own. You might just wanna marry this soup it’s that good.

Your Leftover Strategy Guide

• Store leftovers in airtight containers in the fridge. They keep good for about 3-4 days.
• If you wanna save for later, freeze portions in freezer-safe bags or containers for up to 3 months.
• When reheating, do it on low heat and stir often to keep the soup from separating.
• You can add fresh spinach or a little extra parmesan during reheating to freshen flavors back up.

Common Questions and Real Answers

Q1: Can I substitute chicken breast with thighs?
Absolutely, thighs work great and stay juicy with that tender pull after pressure cooking. Check out our guide on pressure cooker safety tips for expert advice.

Q2: What if I don’t have sun-dried tomatoes?
You can use fresh tomatoes chopped small or even roasted red peppers for a different but tasty twist.

Q3: How do I know when the pressure cooker has reached pressure build?
You'll usually see the steam vent pop up or hear a hissing sound—then the timer starts countdown. Learn more about steam cues in our pressure cooker recipes.

Q4: Can I use almond flour to thicken the soup?
Yep, almond flour’s a nice thickener and adds a little nuttiness, just stir it in after pressure cooking.

Q5: Do I need to do a natural release every time?
For soups like this, natural release keeps the chicken super tender and broth flavorful, but sometimes slow release works too.

Q6: Can I add other veggies?
Sure thing! Zucchini or cauliflower cubes would blend well, just add them early enough to get tender by the end of cooking.