This soup is inspired by the popular dish often called “marry me 🤵♂️👰♀️ chicken.” While I don’t need to do any more marrying, I was intrigued and made this for the family to rave reviews. A slight variation on @themoodyfoody’s recipe, which deliciously starts with bacon, this soup is a creamy, rich, tasty bowl of soup that will leave you deeply satiated.
You know a recipe has to be good if it starts with bacon 🥓 (God I love that emoji lol). Though not traditionally part of the marry me chicken recipes you may know, it’s a highly recommended flavor-building foundation 🧱. Searing off the chicken in the bacon fat is a dually efficient use of the rendered fat and built-in seasoning method. Creating a smooth roux with onion and garlic-infused butter and flour guarantees this will be a thick and creamy soup. With hearty 🫀 potato chunks, well-seasoned chicken, and tangy sun dried tomatoes swimming in a luxuriously creamy base, each bite is bursting with flavor. Freshly shredded parmesan cheese adds even more complex, nutty depth while fresh basil lightens things up with its pop of brightness.
Top it all off with the crispy bacon bits, more shredded cheese and basil and you’ll be sold on why this is so popular. It may not lead to any proposals in our house, but that won’t stop it from being on regular rotation. This one’s a keeper.
INGREDIENTS
4 strips bacon 🥓🥓🥓🥓
1 ½ pounds chicken breasts
4 tablespoons butter 🧈🧈🧈🧈
1 medium onion, finely diced
8 cloves garlic, minced
½ cup flour
½ cup sun dried tomatoes, chopped
2 cups heavy cream
4 cups chicken broth
1 teaspoon paprika
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cajun seasoning
½ teaspoon dried basil
½ teaspoon dried oregano 🌿
½ teaspoon red pepper flakes
4-5 medium potatoes, chopped into 1” chunks
1 cup parmesan cheese, freshly grated
2 cups spinach, chopped
½ cup basil, chopped
For the Chicken 🐓
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cajun seasoning
½ teaspoon salt
½ teaspoon black pepper
INSTRUCTIONS
In a large pot or Dutch 🇳🇱 oven, cook the bacon strips till crisp and set aside on a paper towel lined plate. Leave the rendered bacon fat in the pot and reduce heat all the way.
Season both sides of the chicken with the paprika, garlic powder, onion powder, cajun seasoning, salt and pepper.
Raise the heat to medium and add the chicken to the bacon fat in Dutch oven. Cook the chicken until browned on both sides until cooked all the way through. Remove to a plate and set aside.
Add the butter to the pot then stir in the onions and garlic until they are pale and soft, about five minutes.
Next, add in the flour to make a roux, stirring constantly until it turns golden brown.
Stir in the sun dried tomatoes, heavy cream, broth, and spices and bring to a simmer.
Add in the potatoes, cover pot and simmer on medium-low for 10-15 minutes until they are just tender and the soup thickens.
Stir in the parmesan cheese until it has melted and incorporated into the soup.
Roughly chop the cooked chicken breasts and add them to the soup. Give it a good mix, cover and simmer another 20-30 minutes on lowest heat.
Stir in the chopped spinach until wilted, then the chopped basil right before serving.
Ladle into bowls and serve topped with the cooked bacon, more shredded parmesan cheese and fresh basil.
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