Description
Creamy Marry Me Chicken Soup is a rich and comforting dish featuring tender seared chicken simmered in a flavorful broth with sun-dried tomatoes, garlic, and Italian herbs. Enriched with heavy cream and Parmesan cheese, this luxurious soup is perfect for cozy dinners and is sure to impress with its creamy texture and delightful taste.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
- Salt and black pepper, to taste
- 1-2 tablespoons olive oil
Sauté 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)
Soup Base
- 2 tablespoons all-purpose flour
- 4 cups high-quality, low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
Finishing Touches
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
- Optional: 1 cup fresh spinach or finely chopped kale
- Fresh basil or parsley, for garnish
Instructions
- Prepare and Sear Chicken: Pat the chicken dry with paper towels and season generously with salt and black pepper. Heat a tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove the chicken from the pot and set aside.
- Sauté Aromatics: Reduce heat to medium and add more olive oil if needed. Add chopped onion and sauté for 5-7 minutes until translucent. Stir in minced garlic and chopped sun-dried tomatoes along with a spoonful of oil from the tomatoes. Cook for 1-2 minutes until fragrant.
- Create Roux: Sprinkle flour over the sautéed mixture and stir constantly for about 1 minute to cook out raw flour taste and thicken the base.
- Add Broth and Seasonings: Slowly pour in chicken broth while whisking to avoid lumps. Stir in dried Italian seasoning and red pepper flakes. Bring to a gentle simmer.
- Simmer Chicken: Return seared chicken to the pot, ensuring it is mostly submerged. Cover, reduce heat to low, and simmer for 15-20 minutes until chicken is fully cooked and tender.
- Shred Chicken: Remove chicken from pot and shred into bite-sized pieces using two forks. Set aside.
- Add Cream and Cheese: Increase heat to a gentle simmer. Slowly whisk in heavy cream and grated Parmesan until fully combined and creamy. Season with salt and pepper to taste. If using, stir in fresh spinach or kale and let wilt for 1-2 minutes.
- 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 additional Parmesan and fresh basil or parsley. Serve hot.
Notes
- For best flavor, use oil-packed sun-dried tomatoes and use some of the oil in the sauté for richness.
- Chicken thighs provide more flavor and tenderness than breasts but either works well.
- Add fresh spinach or kale for extra greens and nutrients.
- If you prefer a thicker soup, add a little more flour during roux step or reduce broth slightly.
- This soup can be stored in the fridge for up to 3 days and reheats well.
