Description
Creamy Marry Me Chicken Soup is a luscious, flavorful dish featuring tender seared chicken simmered with sun-dried tomatoes, aromatic herbs, and a rich creamy broth made with heavy cream and Parmesan cheese. This comforting soup offers a perfect balance of tangy, savory, and slightly spicy notes, garnished with fresh herbs for a delightful presentation. Ready in just 45 minutes, it’s an ideal cozy meal to impress your family and guests alike.
Ingredients
Scale
Chicken
- 1.5 pounds boneless, skinless chicken thighs or breasts
- Salt and black pepper, to taste
- Olive oil, 2 tablespoons
Soup Base
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred) with 1 tablespoon oil reserved
- 4 cups chicken broth (low-sodium, high-quality recommended)
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
- 2 tablespoons all-purpose flour
Creamy Finish
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
Optional Garnishes
- 1 cup fresh spinach or finely chopped kale (optional)
- Fresh basil or parsley, chopped for garnish
Instructions
- Prepare and Sear Chicken: Pat the chicken dry with paper towels 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 for 3-4 minutes on each side until golden brown but not fully cooked through. Remove chicken and set aside.
- Sauté Aromatics: Reduce heat to medium. Add a splash of olive oil if needed. Add chopped onion to the pot and sauté for 5-7 minutes until translucent. Add minced garlic and chopped sun-dried tomatoes along with 1 tablespoon of their oil. Cook for 1-2 minutes until garlic is fragrant.
- Create Roux: Sprinkle all-purpose flour over the sautéed ingredients and stir constantly for 1 minute to cook out the raw flour taste and form a roux that will thicken the soup.
- Add Broth and Seasonings: Slowly pour in chicken broth while whisking to avoid lumps. Stir in dried Italian seasoning and red pepper flakes, then bring to a gentle simmer.
- Simmer Chicken: Return seared chicken to the pot, submerge it mostly in the broth. Cover and reduce heat to low. Simmer for 15-20 minutes until chicken is cooked through and easily shreddable.
- Shred Chicken: Remove chicken from pot, place on cutting board, and shred into bite-sized pieces using two forks. Set aside.
- Create Creamy Base: Increase heat to gentle simmer. Slowly whisk in heavy cream and grated Parmesan cheese until fully combined and soup becomes creamy. Season with salt and pepper to taste. If using, stir in spinach or kale and let wilt for 1-2 minutes.
- Combine and Serve: Return shredded chicken to pot, stir to combine and heat through for 1-2 minutes. Ladle soup into bowls and garnish with extra Parmesan and fresh basil or parsley. Serve hot and enjoy.
Notes
- Using oil-packed sun-dried tomatoes adds extra richness; drain and reserve the oil for sautéing.
- Chicken thighs provide more flavor and tenderness but breasts work fine.
- Adjust the heat level by varying the amount of red pepper flakes.
- For a gluten-free version, substitute all-purpose flour with a gluten-free thickener like cornstarch or gluten-free flour blend.
- Fresh herbs garnish enhances flavor and presentation, but can be omitted if unavailable.
- Leftover soup stores well in the refrigerator for 3-4 days and freezes nicely for up to 2 months.
