Marry Me Chicken Soup
A cozy, creamy soup featuring tender chicken, tangy sun-dried tomatoes, and a velvety sauce, perfect for busy weeknights or casual entertaining.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 can cream of chicken soup (10.5 oz) or cream of celery for a lighter flavor
- 1 cup chicken broth use low-sodium if preferred
- 8 oz cream cheese, softened full fat for best texture; Neufchâtel works to cut calories
- 1 cup chopped sun-dried tomatoes oil-packed, drained, or rehydrated dry-packed
- 1 cup fresh spinach (optional) baby spinach works well
- to taste salt and black pepper
Instructions
Preparation
- Place the chicken breasts in the bottom of a 4–6 quart slow cooker in a single layer.
- Sprinkle the ranch seasoning evenly over the chicken.
- In a medium bowl, whisk together the cream of chicken soup and chicken broth until smooth.
- Add the softened cream cheese and chopped sun-dried tomatoes to the bowl. Stir until the cream cheese is mostly incorporated; small lumps will melt during cooking.
- Pour the sauce mixture over the chicken, covering it as much as possible.
Cooking
- Cover the slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until chicken reaches 165°F and is tender.
- Remove the lid and stir the sauce. If you like shredded chicken, shred with two forks right in the slow cooker.
- Stir in the fresh spinach until wilted, about 1–2 minutes. Taste and season with salt and pepper.
- Serve warm with your favorite sides and enjoy.
Notes
Best served with wide egg noodles, rice, or mashed potatoes to soak up the creamy sauce. Garnish with chopped fresh parsley or a squeeze of lemon. Store leftovers in an airtight container for 3–4 days in the refrigerator or freeze for up to 3 months.