Description
Creamy Marry Me Chicken Soup is a rich, comforting dish packed with tender seared chicken, sun-dried tomatoes, aromatic garlic, and herbs. Finished with heavy cream and Parmesan, this luscious soup is perfect for cozy dinners and sure to impress anyone lucky enough to taste it.
Ingredients
Scale
Chicken and Seasonings
- 1.5 lbs boneless, skinless chicken thighs or breasts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (plus extra if needed)
Vegetables and Flavorings
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup oil-packed sun-dried tomatoes, chopped, plus 1 tablespoon oil from the jar
Soup Base
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
Creamy Finish and Garnishes
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- Optional: 1 cup fresh spinach or finely chopped kale
- Fresh basil or parsley, chopped, for garnish
Instructions
- Prepare and Sear Chicken: Pat the chicken dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown but not fully cooked. Remove and set aside.
- Sauté Aromatics: Lower heat to medium and add more olive oil if necessary. Cook the chopped onions for 5-7 minutes until soft and translucent. Add minced garlic and chopped sun-dried tomatoes along with a spoonful of their oil, cooking another 1-2 minutes until fragrant.
- Create Roux: Sprinkle flour over the onion mixture and stir constantly for 1 minute to cook out the raw flavor and form a roux that will thicken the soup.
- Add Broth and Seasoning: Slowly whisk in chicken broth, ensuring no lumps form. Stir in dried Italian seasoning and red pepper flakes, then bring to a gentle simmer.
- Simmer Chicken: Return the chicken to the pot, mostly submerged in liquid. Cover, reduce heat to low, and simmer for 15-20 minutes until chicken is fully cooked and tender.
- Shred Chicken: Remove cooked chicken and shred into bite-sized pieces using two forks. Set aside.
- Add Cream and Cheese: Increase heat to gentle simmer. Gradually whisk in heavy cream and grated Parmesan until smooth and creamy. Taste and adjust seasoning with salt and pepper. If using, stir in fresh spinach or kale and cook just until wilted.
- Combine and Serve: Return shredded chicken to the pot and stir to combine. Heat through for 1-2 minutes. Ladle soup into bowls and garnish with extra Parmesan and fresh basil or parsley. Serve hot and enjoy.
Notes
- Use oil-packed sun-dried tomatoes for the best flavor; if using dry-packed, rehydrate and add olive oil separately.
- Chicken thighs provide more flavor and tenderness, but breasts also work well.
- For a thicker soup, add an extra tablespoon of flour during the roux step.
- Spinach or kale are optional but add a nice fresh touch and nutrients.
- Adjust red pepper flakes to your preferred spice level.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
