Description
Creamy Marry Me Chicken Soup is a rich, flavorful, and comforting dish featuring tender seared chicken simmered with sun-dried tomatoes, garlic, Italian herbs, and finished with creamy Parmesan and optional greens. Perfect for cozy dinners that impress with a touch of indulgence.
Ingredients
Scale
Chicken and Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1/2 cup chopped sun-dried tomatoes (oil-packed preferred) plus 1 tablespoon reserved oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low-sodium recommended)
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
- Salt and black pepper, to taste
- 1 tablespoon olive oil, plus extra as needed
- 2 tablespoons all-purpose flour
Optional and Garnish
- 1 cup fresh spinach or finely chopped kale (optional)
- Fresh basil or parsley, chopped for garnish
- Extra grated Parmesan cheese for garnish
Instructions
- Prepare and Sear Chicken: Pat the boneless, skinless chicken dry and season generously with salt and black pepper. Heat a tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown but not fully cooked. Remove chicken and set aside.
- Sauté Aromatics and Tomatoes: Lower heat to medium. Add additional olive oil if needed. Sauté chopped onion for 5-7 minutes until translucent. Add minced garlic and chopped sun-dried tomatoes with their oil, cooking an additional 1-2 minutes until fragrant.
- Make Roux: Sprinkle the all-purpose flour over the sautéed mixture. Stir constantly for about 1 minute to cook out the raw flour taste and form a roux to thicken the soup.
- Add Broth and Herbs: Slowly whisk in chicken broth to prevent lumps. Stir in dried Italian seasoning and red pepper flakes. Bring mixture to a gentle simmer.
- Simmer Chicken: Return the seared chicken pieces to the pot, ensuring they are mostly submerged. Cover and reduce heat to low. Simmer for 15-20 minutes until chicken is cooked through and tender enough to shred.
- Shred Chicken: Remove chicken onto a cutting board. Use two forks to shred into bite-sized pieces. Set aside.
- Finish the Soup: Increase heat to a gentle simmer. Gradually whisk in heavy cream and grated Parmesan cheese until creamy and smooth. Adjust 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 soup, stir to combine, and warm through for a couple of minutes. Ladle into bowls, garnish with extra Parmesan and fresh basil or parsley. Serve hot and enjoy!
Notes
- Use oil-packed sun-dried tomatoes for extra flavor and richness.
- Searing chicken adds depth and color but does not fully cook it before simmering.
- The roux made with flour helps thicken the soup to a creamy consistency without adding creaminess only.
- Adjust red pepper flakes based on your heat preference.
- Fresh spinach or kale is optional but adds a nice color and nutrition boost.
- Use low-sodium chicken broth to control the salt level effectively.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
