Description
Creamy Marry Me Chicken Soup is a rich and luscious dish featuring seared chicken thighs simmered in a flavorful broth with sun-dried tomatoes, garlic, and Italian spices, finished with heavy cream and Parmesan for an irresistible, creamy finish. It makes a comforting meal perfect for family dinners or impressing loved ones with its delicious depth and cozy textures.
Ingredients
Scale
Chicken & Protein
- 1.5 lbs boneless, skinless chicken thighs or breasts
Vegetables & Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred)
- Optional: 1 cup fresh spinach or finely chopped kale
Liquids & Dairy
- 4 cups chicken broth (low-sodium, high-quality recommended)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Seasonings & Others
- 1 tablespoon olive oil (plus extra as needed)
- 1 tablespoon all-purpose flour
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Prepare and Sear Chicken: Pat the chicken dry with paper towels and season with salt and black pepper. Heat 1 tablespoon 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 but not fully cooked. Remove and set aside.
- Sauté Aromatics: Reduce heat to medium. Add more olive oil if needed. Add chopped onion and sauté for 5-7 minutes until softened and translucent. Add minced garlic and chopped sun-dried tomatoes along with a spoonful of their oil. Cook 1-2 minutes until fragrant.
- Add Flour and Make Roux: Sprinkle all-purpose flour over the sautéed vegetables and tomatoes. Stir constantly for about 1 minute to cook out the raw flour taste, creating a roux to thicken the soup.
- Add Broth and Seasonings: Slowly pour in chicken broth while whisking continuously to avoid lumps. Stir in dried Italian seasoning and red pepper flakes. Bring to a gentle simmer.
- Simmer Chicken: Return the seared chicken to the pot, submerging it in the broth. Cover, reduce heat to low and simmer for 15-20 minutes until the chicken is cooked through and easily shredded.
- Shred Chicken: Remove chicken and place on cutting board. Use two forks to shred into bite-sized pieces and set aside.
- Finish Soup with Cream and Cheese: Increase heat under pot to gentle simmer. Slowly whisk in heavy cream and Parmesan cheese until fully incorporated and soup turns creamy. Adjust seasoning with salt and pepper. If using, stir in spinach or kale and cook until wilted.
- Combine and Serve: Return shredded chicken to the pot and stir through. Heat soup for another 1-2 minutes to warm. Ladle into bowls, garnish with extra Parmesan and fresh basil or parsley. Serve hot and enjoy!
Notes
- Use boneless, skinless chicken thighs for juicier meat; breasts work fine too.
- Oil-packed sun-dried tomatoes add richer flavor, but dry-packed can be rehydrated and used.
- For a lighter version, substitute half-and-half for heavy cream.
- For extra greens, add finely chopped kale or spinach at the end to wilt.
- Adjust red pepper flakes according to your desired spice level.
- Use low-sodium broth to better control saltiness of the soup.
