Description
This Creamy Marry Me Chicken Soup is a luscious and flavorful dish featuring tender seared chicken, sun-dried tomatoes, and a rich, creamy broth infused with Parmesan cheese and Italian herbs. Perfect for an impressive yet comforting meal that will delight your loved ones and keep them coming back for more.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs or breasts
- Salt, to taste
- Black pepper, to taste
- Olive oil, 2 tablespoons (divided)
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)
- 3 tablespoons all-purpose flour
- 4 cups chicken broth (high-quality, low-sodium recommended)
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (adjust to taste)
Creamy Finish
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
- Optional: 1 cup fresh spinach or finely chopped kale
- Fresh basil or parsley, for garnish
Instructions
- Prepare and Sear Chicken: Pat the boneless, skinless chicken thighs or breasts dry with paper towels. 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 and set aside.
- Sauté Aromatics: Reduce heat to medium. Add additional olive oil if needed. Sauté the chopped onion for 5-7 minutes until translucent. Add minced garlic and chopped sun-dried tomatoes along with a spoonful of their oil. Cook for 1-2 minutes until fragrant, careful not to burn.
- Create Roux: Sprinkle all-purpose flour over the sautéed ingredients. Stir constantly for about 1 minute to cook out the raw flour taste and form a roux that will thicken the soup.
- Add Broth and Seasoning: Gradually pour in the chicken broth while whisking continuously to prevent lumps. Stir in dried Italian seasoning and red pepper flakes. Bring the mixture to a gentle simmer.
- Simmer Chicken: Return the seared chicken to the pot, ensuring it is mostly submerged. Cover and reduce heat to low. Simmer for 15-20 minutes until chicken is fully cooked and easy to shred.
- Shred Chicken: Remove chicken from pot and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside.
- Add Cream and Cheese: Increase heat to maintain a gentle simmer. Slowly whisk in heavy cream and grated Parmesan cheese until fully combined and the soup becomes creamy. Adjust seasoning with salt and pepper. If using spinach or kale, stir it in now and allow to wilt for a minute or two.
- Combine and Serve: Return shredded chicken to the pot and stir to combine. 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
- Use oil-packed sun-dried tomatoes for maximum flavor and richness.
- Chicken thighs provide more moisture and flavor, but breasts can be used for a leaner soup.
- Adjust red pepper flakes according to desired spice level.
- For a thicker soup, let it simmer uncovered a few extra minutes to reduce.
- Spinach or kale adds extra nutrients and color but is optional.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to avoid curdling the cream.
