Description
Creamy Marry Me Chicken Soup is a rich, comforting dish featuring tender seared chicken simmered in a flavorful broth with sun-dried tomatoes, garlic, and Italian seasonings. Finished with heavy cream and Parmesan cheese, this luscious soup garnished with fresh herbs is so delicious, it might just inspire a proposal!
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs or breasts
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil (for searing)
Soup Base
- 1 tablespoon olive oil (additional, if needed)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred) plus 1 tablespoon of their oil
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth (high-quality recommended)
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (adjust to taste)
Finishing Touches
- 3/4 cup heavy cream
- 1/2 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
- Sear the 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. Once hot, sear the chicken for 3-4 minutes per side until golden brown but not fully cooked. Remove from pot and set aside.
- Sauté Aromatics: Lower heat to medium and add additional olive oil if needed. Add chopped onions and sauté for 5-7 minutes until softened and translucent. Add minced garlic and chopped sun-dried tomatoes with their oil, cooking for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Create Roux: Sprinkle flour over the sautéed mixture and stir constantly for about 1 minute to cook out the raw flour taste and form a roux, which will thicken the soup.
- Add Broth and Seasonings: Slowly whisk in chicken broth to avoid lumps. Stir in dried Italian seasoning and red pepper flakes. Bring the soup to a gentle simmer.
- Simmer Chicken: Return the seared chicken to the pot, ensuring it’s mostly submerged. Cover, reduce heat to low, and simmer for 15-20 minutes until the chicken is cooked through and can be shredded easily.
- Shred Chicken: Remove chicken from pot, place on a cutting board, and shred into bite-sized pieces with two forks. Set aside.
- Add Cream and Cheese: Increase heat under the pot to a gentle simmer. Slowly whisk in heavy cream and Parmesan cheese until fully incorporated and soup is creamy. Season with salt and pepper to taste. If using, stir in fresh spinach or kale and allow to wilt for 1-2 minutes.
- Combine and Serve: Return shredded chicken to the pot and stir to combine. Heat through for another 1-2 minutes. Ladle soup into bowls and garnish with additional Parmesan cheese and fresh basil or parsley. Serve hot.
Notes
- Searing the chicken before simmering enhances flavor and texture.
- Use oil-packed sun-dried tomatoes for richer flavor; reserve a bit of their oil for cooking.
- Adjust red pepper flakes to control spice level.
- Fresh spinach or kale is optional but adds nice color and nutrition.
- For thicker soup, simmer uncovered a few minutes before adding cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
