Description
Creamy Marry Me Chicken Soup is a flavorful, comforting dish featuring tender seared chicken simmered in a rich broth with sun-dried tomatoes, aromatic herbs, and a velvety finish of heavy cream and Parmesan cheese. This soup is hearty enough for a meal yet elegant and irresistible, perfect for cozy dinners that impress.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs or breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil, divided
Soup Base
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup chopped sun-dried tomatoes (oil-packed preferred)
- 1 tablespoon sun-dried tomato oil (from the 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, plus more for garnish
- Optional: 1 cup fresh spinach or finely chopped kale
- 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 of 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. Remove and set aside.
- Sauté Vegetables and Sun-Dried Tomatoes: Reduce heat to medium and add more olive oil if necessary. Add chopped onion and sauté for 5-7 minutes until translucent. Add garlic and chopped sun-dried tomatoes with a spoonful 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 the raw flour taste and thicken the base.
- Add Broth and Seasonings: Slowly pour in chicken broth, whisking continuously to prevent lumps. Stir in dried Italian seasoning and red pepper flakes. Bring to a gentle simmer.
- Simmer Chicken: Return the seared chicken to the pot, submerged in the liquid. Cover, reduce heat to low, and simmer for 15-20 minutes until chicken is cooked through and easy to shred.
- Shred Chicken: Remove chicken and shred using two forks into bite-sized pieces. Set aside.
- Add Cream and Cheese: Increase heat to maintain a gentle simmer. Slowly whisk in heavy cream and Parmesan cheese until fully combined and the soup is creamy. Adjust salt and pepper to taste. If using, stir in spinach or kale and let it wilt for 1-2 minutes.
- Combine and Serve: Return shredded chicken to the pot, stir to combine, and heat through for 1-2 minutes. Ladle into bowls and garnish with extra Parmesan and fresh basil or parsley. Serve hot.
Notes
- For best flavor, use oil-packed sun-dried tomatoes.
- Chicken thighs provide juicier, more flavorful results, but breasts work well too.
- You can substitute kale for spinach or omit greens altogether.
- Use freshly grated Parmesan cheese for the best melting and flavor.
- Adjust red pepper flakes according to your heat preference.
- Leftover soup can be refrigerated for up to 3 days and reheated gently to avoid curdling.
