Marry Me Chicken Soup

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot (6-quart minimum)
• •Wooden spoon for deglazing
• •Microplane or fine grater for parmesan
• •Ladle

Instructions

1. 1

   Season and sear the chicken

   Pat chicken thighs completely dry with paper towels. Season generously on both sides with one teaspoon of salt and half a teaspoon of pepper. Heat two tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add chicken in a single layer without crowding (work in batches if necessary) and sear undisturbed for four to five minutes until a deep golden crust forms. Flip and sear another three minutes. The chicken won't be cooked through. That's intentional. Transfer to a plate.

   Resist the urge to move the chicken. That crust is flavor in the making. The Maillard browning creates the foundation for your entire soup.
2. 2

   Build the aromatic base

   Reduce heat to medium. Add the remaining tablespoon of olive oil to the pot. Add onion, celery, and carrots along with the remaining teaspoon of salt. Cook, stirring occasionally and scraping up the fond (those glorious browned bits), for six to eight minutes until the vegetables soften and the onions turn translucent. The kitchen will begin to smell like the promise of something wonderful.

3. 3

   Toast the garlic and tomatoes

   Push the vegetables to the edges of the pot and add the garlic to the center. Let it sizzle for thirty seconds, stirring constantly. It should turn fragrant and slightly golden but never brown. Add the sun-dried tomatoes, tomato paste, oregano, thyme, and red pepper flakes. Stir everything together and cook for two minutes until the tomato paste darkens slightly and the sun-dried tomatoes release their concentrated sweetness.

   Ten cloves of garlic sounds excessive until you taste the finished soup. This dish earns its name through unapologetic flavor.
4. 4

   Deglaze with wine

   Pour in the white wine and use a wooden spoon to scrape every bit of fond from the bottom of the pot. Let the wine bubble vigorously for two minutes until reduced by half. The alcohol will cook off, leaving behind bright acidity that balances the richness to come.

5. 5

   Add stock and simmer

   Pour in the chicken stock and bring to a boil. Nestle the seared chicken thighs into the liquid along with any juices that collected on the plate. Reduce heat to maintain a gentle simmer (lazy bubbles, not a rolling boil). Cook uncovered for twenty to twenty-five minutes until the chicken is completely tender and cooked through, reaching an internal temperature of 165°F.

6. 6

   Shred the chicken

   Transfer chicken to a cutting board. Using two forks, shred the meat into bite-sized pieces. The thighs should fall apart almost willingly after their time in the simmering broth. Set aside.

7. 7

   Finish with cream and parmesan

   Reduce heat to low. Stir in the heavy cream and let the soup warm through for two minutes. Add the Parmigiano-Reggiano in three additions, stirring after each until fully melted and incorporated. The soup will turn silky and luxurious, coating the back of a spoon with velvety richness.

   Never let the soup boil after adding cream and cheese. High heat causes dairy to break and become grainy. Patience rewards you with silk.
8. 8

   Add greens and serve

   Return the shredded chicken to the pot. Add the spinach in handfuls, stirring gently as each addition wilts (about one minute total). Taste and adjust seasoning. The soup should be robustly savory, slightly sweet from the sun-dried tomatoes, with a gentle warmth from the pepper flakes. Ladle into deep bowls, scatter torn basil over each portion, and finish with an extra grating of parmesan. Serve immediately with crusty bread for the inevitable bowl-wiping.

Chef Tips

• •Chicken thighs are non-negotiable here. Breasts will turn stringy and dry. Thighs become silky and flavorful, contributing their fat and collagen to the broth's body.
• •If you have time, make your own stock. Simmer chicken backs, wings, and necks with onion, celery, carrot, and aromatics for three hours. Strain and use immediately, or freeze in quart containers for up to three months. The difference between homemade and store-bought stock is the difference between a good soup and a great one.
• •The oil from the sun-dried tomatoes makes excellent finishing drizzle. Reserve a tablespoon and add it to individual bowls for an extra layer of concentrated tomato flavor.
• •For a lighter version (though I question the instinct), substitute half-and-half for heavy cream. The result will be thinner but still respectable.
• •A splash of fresh lemon juice, added to individual bowls rather than the pot, brightens everything without cooking out the acidity.

Advance Preparation

• •The soup base (everything except cream, cheese, spinach, and basil) can be made up to three days ahead. Refrigerate the shredded chicken separately in some of the broth to keep it moist.
• •To reheat, warm the base over medium-low heat, then proceed with adding cream and cheese. Add fresh spinach and basil just before serving.
• •The soup freezes well for up to two months WITHOUT the cream, cheese, and spinach. Thaw overnight in the refrigerator, then finish with dairy and greens when reheating.
• •The parmesan rind, if you have one, can be added to the simmering broth for extra depth. Fish it out before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 480g)