Description
Creamy Marry Me Chicken Soup is a luscious, comforting dish featuring tender seared chicken, sun-dried tomatoes, and a rich Parmesan cream broth. This soup combines savory Italian seasoning with a touch of red pepper flakes to deliver a flavorful, heartwarming meal that’s perfect for sharing and sure to impress.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil, divided
Soup Base
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 cup oil-packed sun-dried tomatoes, chopped, plus 1 tablespoon oil from jar
- 3 tablespoons all-purpose flour
- 4 cups high-quality, low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
Finishing Ingredients
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- Optional: 1 cup fresh spinach or finely chopped kale
- Fresh basil or parsley, for garnish
Instructions
- Prepare and Sear Chicken: Pat the chicken dry and season generously with salt and black pepper. Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken 3-4 minutes per side until golden brown but not cooked through. Remove and set aside.
- Sauté Aromatics: Lower heat to medium and add remaining olive oil if needed. Add chopped onion and sauté 5-7 minutes until translucent. Stir in garlic, chopped sun-dried tomatoes, and 1 tablespoon of their oil; cook 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 Liquids and Seasoning: Slowly whisk in chicken broth, avoiding lumps. Stir in dried Italian seasoning and red pepper flakes. Bring mixture to a gentle simmer.
- Simmer Chicken: Return seared chicken to pot, submerge in liquid, cover, reduce heat to low, and simmer 15-20 minutes until chicken is cooked through and tender.
- Shred Chicken: Remove chicken to a cutting board and shred into bite-sized pieces using two forks; set aside.
- Add Cream and Cheese: Increase heat to gentle simmer. Slowly whisk in heavy cream and Parmesan cheese until the soup becomes creamy and smooth. Adjust seasoning with salt and pepper. Optionally, stir in spinach or kale and cook until wilted.
- Recombine 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 and enjoy.
Notes
- Using oil-packed sun-dried tomatoes adds extra richness; if using dry-packed, rehydrate them first.
- Chicken thighs provide more moist, flavorful meat, but breasts can be used for a leaner option.
- Low-sodium chicken broth is recommended to control saltiness.
- Fresh spinach or kale can be added for extra nutrition and color.
- Adjust red pepper flakes to taste for desired heat level.
- For a thicker soup, add an extra tablespoon of flour during roux creation.
