Marry Me Chicken Soup
This creamy and cozy Tuscan chicken soup is packed with tender chicken, sun-dried tomatoes, spinach, and sweet potatoes for a hearty, one-pot meal perfect for any season.
Equipment
- 1 Pressure cooker with sealing ring
- 1 Dutch oven for sautéing and simmering
Ingredients
Main ingredients
- 1 tablespoon Olive oil
- 1 medium Onion diced (~1 cup)
- 4 cloves Garlic minced
- 1 lb Boneless skinless chicken breast
- 12 oz Sweet potatoes peeled and cut into ½ inch cubes
- ½ cup Sun-dried tomatoes julienned, drained if in oil
- 2 teaspoon Italian seasoning
- 7 cups Chicken broth reduced sodium, or more if needed
- 1 teaspoon Sea salt to taste
- ½ teaspoon Black pepper to taste
- ½ cup Heavy cream
- ½ cup Grated parmesan cheese
- 2 cups Baby spinach packed
Instructions
Instructions
- Heat the olive oil in a Dutch oven over medium heat.
- Add the diced onion and sauté for 5-7 minutes until starting to brown.
- Add the garlic and sauté for about 1 minute until fragrant.
- Add the chicken breast, sweet potatoes, sun-dried tomatoes, Italian seasoning, chicken broth, salt, and pepper. Make sure everything is submerged well – add more broth if needed.
- Increase heat to bring to a boil, then reduce to medium heat and simmer for 15-20 minutes until the chicken is cooked through and the sweet potatoes are tender.
- Remove the chicken from the pot, shred, and set aside.
- Ladle ½ to ¾ cup of hot broth into a medium bowl. Whisk in the parmesan cheese until smooth, then pour the mixture back into the soup.
- Add the heavy cream and spinach. Return the chicken to the pot.
- Stir for 2-3 minutes until the spinach is wilted.
- Adjust salt and pepper to taste if needed.
Notes
For best results, hold off on adding cream and spinach if freezing the soup. Add fresh when reheating. Store leftovers in airtight containers in the fridge for 3-5 days or freeze for up to 3 months. Use pre-cooked chicken for convenience. Adjust broth amount based on your pot size and preference.