Description
Creamy Marry Me Chicken Soup is a luscious and rich dish featuring tender seared chicken simmered in a flavorful broth with sun-dried tomatoes, garlic, and Italian herbs. Finished with heavy cream and Parmesan cheese, this comforting soup is garnished with fresh herbs and optional greens like spinach, making it irresistibly tasty and perfect for a cozy meal.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
- Salt and black pepper, to taste
- 1-2 tablespoons olive oil
Soup Base
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred) plus 1 tablespoon of their oil
- 3 tablespoons all-purpose flour
- 4 cups chicken broth (preferably high-quality, low-sodium)
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (adjust to taste)
Finishing Ingredients
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese, plus extra for garnish
- 1 cup fresh spinach or finely chopped kale (optional)
- Fresh basil or parsley, chopped, for garnish
Instructions
- Prepare and Sear the Chicken: Pat the chicken dry with paper towels, season generously with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown but not cooked through. 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 translucent. Add minced garlic and chopped sun-dried tomatoes with their oil, cook for 1-2 minutes until fragrant, careful not to burn garlic.
- Create the Roux: Sprinkle all-purpose flour over the sautéed mixture, stirring constantly for about 1 minute to cook out the raw flour taste and form a roux for thickening.
- Add Broth and Seasoning: Slowly pour in chicken broth while whisking continuously to prevent lumps. Stir in dried Italian seasoning and red pepper flakes. Bring to a gentle simmer.
- Simmer Chicken: Return seared chicken to pot, submerge in liquid. Cover, reduce heat to low, and simmer for 15-20 minutes until chicken is cooked through and shreds easily.
- Shred Chicken: Remove chicken onto a cutting board and shred with two forks into bite-sized pieces. Set aside.
- Add Cream and Cheese: Bring soup back to gentle simmer. Slowly whisk in heavy cream and freshly grated Parmesan cheese until fully combined and creamy. Adjust seasoning with salt and pepper. Stir in optional spinach or kale, letting it wilt for a minute or two.
- Combine and Serve: Return shredded chicken to the 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.
Notes
- Use oil-packed sun-dried tomatoes for richer flavor.
- Chicken thighs provide more tenderness and flavor, but breasts work well too.
- Adjust red pepper flakes to control spiciness.
- Adding greens like spinach or kale boosts nutrition and color.
- To make it lighter, substitute half-and-half for heavy cream but expect slightly less creaminess.
- This soup keeps well in the fridge for up to 3 days and reheats gently on the stovetop.
