Go Back

Keto Marry Me Chicken Soup - Creamy, Cozy, and Low-Carb

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil (use the oil from the sun-dried tomatoes if possible)
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 1 pound boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese (plus extra for serving)
  • 2 cups fresh baby spinach (or chopped kale)
  • Fresh basil, chopped, for garnish
  • Lemon wedge (optional, for brightness)

Method
 

  1. Warm the pot: Set a large pot or Dutch oven over medium heat. Add olive oil and butter. When the butter melts, add the diced onion and a pinch of salt. Cook 4–5 minutes until softened and translucent.
  2. Bloom the garlic and spices: Stir in garlic, Italian seasoning, and red pepper flakes. Cook 30–60 seconds until fragrant. Don’t let the garlic brown.
  3. Sear the chicken: Add the chicken pieces, season with salt and pepper, and cook 4–6 minutes, stirring occasionally, until no longer pink on the outside. You don’t need a deep sear—just light color.
  4. Add tomatoes and broth: Stir in the chopped sun-dried tomatoes. Pour in the chicken broth, scraping up any browned bits from the bottom. Bring to a gentle boil, then reduce to a simmer.
  5. Simmer for tenderness: Let it simmer 10–12 minutes, until the chicken is cooked through and flavors meld. Taste and adjust salt and pepper.
  6. Make it creamy: Lower the heat to medium-low. Stir in the heavy cream and Parmesan until smooth. Keep it at a gentle simmer—do not boil—so the dairy doesn’t separate.
  7. Add greens: Stir in the spinach and cook 1–2 minutes until wilted. If using kale, give it 5–7 minutes to soften.
  8. Finish and brighten: Taste again. Add a squeeze of lemon if you like a little brightness. Garnish bowls with extra Parmesan and fresh basil.
  9. Serve: Ladle into bowls and enjoy as is, or pair with cauliflower rice or zucchini noodles for extra substance.