Description
Creamy Marry Me Chicken Soup is a luscious, comforting dish packed with tender seared chicken, sun-dried tomatoes, garlic, and Italian herbs. Enriched with heavy cream and Parmesan cheese, this soup delivers a rich, velvety texture and bold flavors that will impress with every spoonful. Perfect for a cozy dinner that feels special enough to inspire a proposal!
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
- Salt, to taste
- Black pepper, to taste
- 1-2 tablespoons olive oil, divided
Vegetables & Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed, with 1 tbsp oil reserved)
- Optional: 1 cup fresh spinach or finely chopped kale
Soup Base & Seasonings
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
- Salt and black pepper, to taste
Dairy
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
Garnish
- Fresh basil or parsley, chopped
Instructions
- Prepare and Sear Chicken: Pat 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. Sear 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 more olive oil if needed. Add chopped onion and sauté for 5-7 minutes until translucent. Add minced garlic and chopped sun-dried tomatoes along with 1 tablespoon reserved oil. Cook for 1-2 minutes until fragrant, avoiding burning the garlic.
- Create Roux: Sprinkle all-purpose flour over sautéed vegetables and stir constantly for 1 minute to cook out raw flour taste and thicken the base.
- Add Broth and Seasonings: 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 the pot, submerging mostly in the liquid. Cover and reduce heat to low. Simmer for 15-20 minutes until chicken is fully cooked and tender enough to shred.
- Shred Chicken: Remove chicken from pot and shred into bite-sized pieces using two forks. Set aside.
- Add Cream and Cheese: Increase heat to maintain a gentle simmer. Slowly whisk in heavy cream and grated Parmesan cheese until the soup is creamy and smooth. Season with salt and pepper to taste. If using, stir in fresh spinach or kale and let wilt for 1-2 minutes.
- Combine and Serve: Return shredded chicken to the pot and stir well to combine. Heat through for another 1-2 minutes. Ladle soup into bowls and garnish with extra Parmesan and chopped fresh basil or parsley. Serve hot and enjoy!
Notes
- Use either chicken thighs or breasts depending on your preference; thighs provide more flavor and tenderness.
- Sun-dried tomatoes packed in oil add extra richness; reserve some oil for cooking.
- Adjust red pepper flakes based on your desired spice level.
- Adding fresh spinach or kale is optional but adds vibrant color and nutrients.
- For a thicker soup, reduce broth slightly or add a slurry of flour and water while simmering.
- This soup stores well in the fridge for up to 3 days and freezes beautifully for up to 2 months.
