Description
Creamy Marry Me Chicken Soup is a rich and flavorful dish featuring tender seared chicken simmered in a savory broth enriched with sun-dried tomatoes, garlic, and Italian seasoning. Finished with heavy cream and Parmesan cheese, this comforting soup is garnished with fresh basil or parsley, creating a luscious, heartwarming meal perfect for impressing loved ones.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs or breasts
- Salt, to taste
- Black pepper, to taste
- 1 tbsp olive oil (plus extra for sautéing)
Vegetables & Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred, including 1 tbsp oil)
- Optional: 1 cup fresh spinach or finely chopped kale
Soup Base
- 3 tbsp all-purpose flour
- 4 cups chicken broth (high-quality, low-sodium recommended)
- 1 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes
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 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 but not cooked through. Remove and set aside.
- Sauté Aromatics: Reduce heat to medium. Add a splash of olive oil if needed, then add chopped onion. Sauté for 5-7 minutes until translucent, stirring occasionally. Add minced garlic and chopped sun-dried tomatoes with their oil; cook for 1-2 minutes until fragrant without burning the garlic.
- Create Roux: Sprinkle the all-purpose flour over the sautéed mixture. Stir constantly for about 1 minute to cook out the raw flour taste, forming a roux that will thicken the soup.
- Add Broth and Seasoning: Slowly pour in the chicken broth while whisking 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, ensuring it is mostly submerged. Cover, reduce heat to low, and simmer for 15-20 minutes until the chicken is cooked through and tender enough to shred.
- Shred Chicken: Remove chicken from the pot and place on a cutting board. Using two forks, shred 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 the soup is creamy and smooth. Taste and adjust seasoning with salt and pepper. If using spinach or kale, stir it in now and let it wilt for 1-2 minutes.
- Combine and Serve: Return shredded chicken to the pot and stir well. Let heat through for another 1-2 minutes. Serve hot, garnished with extra Parmesan and fresh basil or parsley.
Notes
- Use oil-packed sun-dried tomatoes for richer flavor; reserve the oil for sautéing.
- You can substitute chicken breasts for thighs if preferred.
- To reduce fat, substitute half-and-half for heavy cream, but it will be less creamy.
- Adding fresh spinach or kale enhances nutrition and adds color.
- Serve with crusty bread or garlic bread for a complete meal.
- Leftovers keep well refrigerated for up to 3 days.
