Ingredients:
2 cups shredded cooked chicken
3 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 small onion (finely chopped)
3 cloves garlic (minced)
1 cup chopped sun-dried tomatoes
1–2 cups fresh spinach
1 tsp Italian seasoning
½ tsp paprika
½ tsp garlic powder
½ tsp black pepper
Salt, to taste
2 tbsp butter
2 tbsp flour (optional, for thickening)
Fresh basil or parsley for serving
Instructions:
Place chicken, broth, onion, garlic, sun-dried tomatoes, and all seasonings into the crockpot.
Stir to combine everything well.
Cover and cook on LOW for 5–6 hours or HIGH for 2–3 hours, allowing flavors to develop.
Stir in the heavy cream, Parmesan, and butter.
For a thicker consistency, mix flour with 2 tbsp water and add it now.
Add spinach during the last 10 minutes so it wilts perfectly into the soup.
Taste and adjust salt and pepper as needed.
Ladle into bowls and garnish with basil or parsley — creamy, comforting, and bursting with that signature “Marry Me” flavor!
Tip: Mix in cooked pasta or gnocchi toward the end for a more filling meal.
Enjoy