Description
This Creamy Marry Me Chicken Soup is a rich and comforting dish featuring tender seared chicken, sun-dried tomatoes, and a luscious creamy broth enriched with Parmesan cheese and Italian seasonings. Perfect for a cozy meal that’s so delicious, it might just inspire a proposal!
Ingredients
Scale
Chicken
- 1.5 pounds boneless, skinless chicken thighs or breasts
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil, divided
Sauté Base
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed, plus 1 tablespoon oil reserved)
Soup Base
- 3 tablespoons all-purpose flour
- 4 cups chicken broth (preferably low-sodium, high-quality)
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (adjust to taste)
Creamy Finish
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- Optional: 1 cup fresh spinach or finely chopped kale
Garnish
- Fresh basil or parsley, chopped
- Additional grated Parmesan cheese
Instructions
- Prepare and Sear Chicken: Pat the 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 the chicken for 3-4 minutes per side until golden brown. Remove from pot and set aside.
- Sauté Aromatics: Lower heat to medium. If needed, add a bit more olive oil. Add chopped onion and sauté for 5-7 minutes until softened and translucent. Add minced garlic and chopped sun-dried tomatoes with a spoonful of reserved oil; cook for 1-2 minutes until garlic is fragrant.
- Create Roux: Sprinkle flour over the sautéed onion, garlic, and tomatoes. Stir constantly for about 1 minute to cook the flour and form a roux that will thicken the soup.
- Add Broth and Seasonings: Slowly whisk in the chicken broth to avoid lumps. Stir in dried Italian seasoning and red pepper flakes. Bring to a gentle simmer.
- Simmer Chicken: Return seared chicken to the pot, submerging it mostly in the liquid. Cover, reduce heat to low, and simmer for 15-20 minutes until the 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: With the pot back at a gentle simmer, slowly whisk in heavy cream and freshly grated Parmesan cheese until the soup becomes creamy and smooth. Taste and adjust salt and pepper as needed. If using, stir in fresh spinach or kale and allow it to wilt for 1-2 minutes.
- 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 boneless, skinless chicken thighs for more tender and flavorful meat, but breasts work fine as well.
- Oil-packed sun-dried tomatoes add more flavor; reserve some oil for cooking.
- Adjust red pepper flakes to your desired heat level.
- Adding fresh spinach or kale boosts nutrition and adds color.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a dairy-free version, substitute heavy cream with full-fat coconut milk and use a vegan Parmesan alternative.
