Description
Creamy Marry Me Chicken Soup is a luscious, comforting dish featuring tender seared chicken simmered in a rich broth infused with sun-dried tomatoes, garlic, and Italian seasonings. Enriched with heavy cream and Parmesan cheese, this soup offers a velvety texture and vibrant flavors that will enchant your taste buds and make any meal feel special.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs or breasts
- Salt and black pepper, to taste
- 1-2 tablespoons olive oil
Soup Base
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 tablespoon all-purpose flour
- 4 cups high-quality, low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
Creamy Finish
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- Optional: 1 cup fresh spinach or finely chopped kale
- Fresh basil or parsley, for garnish
Instructions
- Sear the chicken: Pat chicken dry and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken for 3-4 minutes per side until golden but not fully cooked. Remove and set aside.
- Sauté aromatics: Reduce heat to medium. Add more olive oil if needed, then sauté chopped onion for 5-7 minutes until soft and translucent. Add minced garlic and sun-dried tomatoes (with oil) and cook 1-2 minutes until fragrant.
- Make roux: Sprinkle flour over the sautéed mixture and stir constantly for 1 minute to cook out raw flour taste, forming a roux.
- Add broth and seasonings: Gradually whisk in chicken broth to prevent lumps. Stir in Italian seasoning and red pepper flakes. Bring to a gentle simmer.
- Simmer chicken: Return seared chicken to the pot, ensuring it’s mostly submerged. Cover, reduce heat to low, and simmer for 15-20 minutes until chicken is cooked through and tender.
- Shred chicken: Remove chicken, shred with two forks into bite-sized pieces, and set aside.
- Add cream and cheese: Increase heat to gentle simmer. Slowly whisk in heavy cream and Parmesan until smooth and creamy. Adjust salt and pepper to taste. Stir in optional spinach or kale and let wilt for 1-2 minutes.
- Combine and serve: Return shredded chicken to pot, heat through for 1-2 minutes. Ladle into bowls and garnish with extra Parmesan and fresh basil or parsley. Serve hot.
Notes
- Use boneless, skinless chicken thighs for more flavor and tenderness, or breasts if preferred.
- Sun-dried tomatoes packed in oil add more flavor; drain and reserve oil for sautéing.
- Adjust red pepper flakes to control spice level.
- For a thicker soup, increase flour to 1.5 tablespoons.
- Optional greens like spinach or kale add nutrition and color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop to prevent cream from curdling.
