Description
Creamy Marry Me Chicken Soup is a rich, flavorful dish featuring tender seared chicken simmered in a luscious blend of sun-dried tomatoes, garlic, and Italian herbs, finished with heavy cream and Parmesan cheese. This comforting soup delivers a perfect balance of creamy texture and savory depth, ideal for a cozy meal that’s sure to impress.
Ingredients
Scale
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1/3 cup chopped sun-dried tomatoes (oil-packed preferred), plus 1 tablespoon oil from the jar
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (preferably low-sodium, high-quality)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil (plus extra if needed)
- 1 tablespoon all-purpose flour
Optional Ingredients
- 1 cup fresh spinach or finely chopped kale
- Fresh basil or parsley for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare and sear the chicken: Pat the chicken thighs or breasts dry using paper towels. Season generously with salt and black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When hot, sear the chicken for 3-4 minutes on each side until golden brown but not fully cooked. Remove the chicken and set aside.
- Sauté aromatics and sun-dried tomatoes: Lower the heat to medium. Add more olive oil if necessary. Add chopped onion and sauté for 5-7 minutes until softened and translucent. Stir in minced garlic and chopped sun-dried tomatoes along with a tablespoon of their oil. Cook for 1-2 minutes until fragrant, avoiding burning the garlic.
- Create the roux: Sprinkle the all-purpose flour over the onion, garlic, and sun-dried tomato mixture. Stir constantly for about 1 minute to cook out the raw flour taste and help thicken the soup.
- Add broth and seasonings: Gradually pour in the chicken broth while whisking continuously to prevent lumps. Stir in dried Italian seasoning and red pepper flakes. Bring the mixture to a gentle simmer.
- Simmer the chicken: Carefully return the seared chicken to the pot, making sure it is mostly submerged in the liquid. Cover, reduce the heat to low, and simmer for 15-20 minutes, or until the chicken is cooked through and tender enough to shred.
- Shred the chicken: Remove the cooked chicken from the pot and place on a clean cutting board. Use two forks to shred the meat into bite-sized pieces, then set aside.
- Finish the soup base: Increase the heat to a gentle simmer. Slowly whisk in the heavy cream and freshly grated Parmesan cheese until the soup is creamy and well combined. Adjust the seasoning with salt and pepper to taste. If using, add fresh spinach or kale and let it wilt for 1-2 minutes.
- Combine and serve: Return the shredded chicken to the pot and stir to blend everything evenly. Heat through for another minute or two. Ladle the soup into bowls and garnish with extra Parmesan and fresh basil or parsley. Serve hot and enjoy the comforting, creamy flavors.
Notes
- Use boneless, skinless chicken thighs for juicier, more flavorful meat, or chicken breasts for a leaner option.
- Oil-packed sun-dried tomatoes add richness and depth; be sure to include some of the flavorful oil in the cooking process.
- Adjust the thickness of the soup by varying the amount of flour or cream.
- For a lower-fat version, substitute heavy cream with half-and-half or coconut milk, but this will alter the flavor slightly.
- For added greens and nutrition, spinach or kale are great optional additions.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
