Description
This Creamy Marry Me Chicken Soup is a luscious, flavorful dish featuring tender seared chicken thighs simmered in a rich broth enhanced with sun-dried tomatoes, garlic, and aromatic Italian herbs. Finished with heavy cream and freshly grated Parmesan, this comforting soup is garnished with fresh basil or parsley and optionally includes spinach or kale for added greens. Perfect for a cozy meal that tastes indulgent yet approachable.
Ingredients
Scale
Chicken and Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1/3 cup oil-packed sun-dried tomatoes, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups high-quality, low-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil (plus extra splash if needed)
Optional Garnish and Add-ins
- Fresh basil or parsley, chopped (for garnish)
- 1 to 2 cups fresh spinach or finely chopped kale (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare and Sear Chicken: Pat the chicken dry and 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. Sear chicken thighs or breasts for 3-4 minutes per side until golden brown but not fully cooked. Remove and set aside.
- Sauté Aromatics: Reduce heat to medium. Add a splash of olive oil if needed. Add chopped onion and sauté for 5-7 minutes until soft and translucent. Add minced garlic and chopped sun-dried tomatoes with a spoonful of their oil; cook for 1-2 minutes until fragrant, careful not to burn garlic.
- Create Roux: Sprinkle flour over the sautéed mixture. Stir constantly for about 1 minute to cook out the raw flour taste and create a thickening base for the soup.
- Add Broth and Seasoning: Slowly pour in chicken broth while whisking continuously to avoid lumps. Stir in dried Italian seasoning and red pepper flakes. Bring mixture to a gentle simmer.
- Simmer Chicken: Return the seared chicken to the pot, ensuring it is mostly submerged. Cover, reduce heat to low, and let simmer for 15-20 minutes until chicken is cooked through and can be shredded easily.
- Shred Chicken: Remove chicken from pot and place on cutting board. Using two forks, shred into bite-sized pieces. Set aside.
- Add Cream and Cheese: Increase heat to a gentle simmer. Slowly whisk in heavy cream and freshly grated Parmesan until fully incorporated and soup is creamy. Adjust salt and pepper as needed. If using, stir in spinach or kale and allow to wilt for 1-2 minutes.
- Combine and Serve: Return shredded chicken to the pot. Stir and heat through for a couple of 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 better flavor; if using dry-packed, rehydrate in warm water and drain before chopping.
- Chicken thighs provide more moisture and tenderness, but breasts can be used for a leaner option.
- Adjust red pepper flakes to taste to control heat level.
- Adding spinach or kale increases nutritional value and adds fresh color to the soup.
- To make the soup gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- For a thicker soup, let it simmer uncovered for a few extra minutes to reduce broth slightly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
