Description
Creamy Marry Me Chicken Soup is a luscious and comforting dish featuring tender seared chicken simmered with sun-dried tomatoes, garlic, and Italian herbs in a rich broth, finished with heavy cream and freshly grated Parmesan cheese. This recipe yields a hearty, creamy soup perfect for cozy dinners that will have everyone asking for more.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
- Salt and black pepper, to taste
- 2 tbsp olive oil, divided
Soup Base
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 tablespoon sun-dried tomato oil (from the jar)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
Cream & Cheese
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
Optional Add-ins & Garnish
- 1 cup fresh spinach or finely chopped kale (optional)
- Fresh basil or parsley, for garnish
- Additional freshly grated Parmesan cheese, for garnish
Instructions
- Sear the Chicken: Pat the chicken dry and season generously with salt and black pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown but not fully cooked. Remove and set aside.
- Sauté Vegetables: Lower heat to medium, add more olive oil if needed. Add chopped onion and sauté 5-7 minutes until translucent. Stir in minced garlic and chopped sun-dried tomatoes with a spoonful of their oil. Cook 1-2 minutes until fragrant, avoiding burning the garlic.
- Create the Roux: Sprinkle flour over the sautéed mixture. Stir constantly for about 1 minute to cook out the raw flour taste, creating a thickening base.
- Add Broth and Seasonings: Slowly whisk in chicken broth, preventing lumps. Stir in dried Italian seasoning and red pepper flakes. Bring to a gentle simmer.
- Simmer the Chicken: Return the seared chicken to the pot, submerge mostly in the liquid. Cover, reduce heat to low, and simmer for 15-20 minutes until cooked through and tender.
- Shred the Chicken: Remove chicken, place on cutting board, shred with forks into bite-sized pieces. Set aside.
- Finish the Soup: Bring the soup to a gentle simmer again. Slowly whisk in heavy cream and Parmesan cheese until creamy and smooth. Season with salt and pepper to taste. Optional: stir in spinach or kale and let wilt for 1-2 minutes.
- Combine and Serve: Return shredded chicken to the pot, stir to combine, and heat through for 1-2 minutes. Ladle soup into bowls, garnish with extra Parmesan and fresh basil or parsley. Serve hot and enjoy!
Notes
- Use oil-packed sun-dried tomatoes for richer flavor and added oil in the soup.
- Chicken thighs provide more tenderness and flavor but breasts work well too.
- Adjust red pepper flakes based on preferred spice level.
- For a low-fat version, substitute heavy cream with half-and-half or whole milk, but soup will be less creamy.
- Adding fresh spinach or kale boosts nutrition and color without overpowering flavors.
- Leftover soup stores well for up to 3 days refrigerated and can be frozen for longer storage.
