Description
Creamy Marry Me Chicken Soup is a luscious and comforting dish featuring tender seared chicken, sun-dried tomatoes, and a rich, creamy broth infused with Italian herbs and Parmesan cheese. This flavorful soup combines the perfect balance of savory and spicy notes, making it an irresistible meal that’s sure to impress and warm the soul.
Ingredients
Scale
Chicken
- 1.5 pounds boneless, skinless chicken thighs or breasts
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil, divided (for searing and sautéing)
Soup Base
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes (oil-packed), chopped, plus 1 tablespoon of their oil
- 3 tablespoons all-purpose flour
- 4 cups high-quality, low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (adjust to taste)
Creamy Finish
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
- Optional: 1 cup fresh spinach or finely chopped kale
- Fresh basil or parsley, chopped for garnish
Instructions
- Sear the Chicken: Pat the chicken dry 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 and Sun-Dried Tomatoes: Reduce heat to medium, add a splash of olive oil if needed. Add chopped onion and sauté for 5-7 minutes until translucent. Add minced garlic and chopped sun-dried tomatoes with a spoonful of their oil. Cook 1-2 minutes until fragrant, avoiding burning garlic.
- Create the Roux: Sprinkle flour over the sautéed mixture and stir constantly for about 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 the Chicken: Return the seared chicken to the pot, ensuring it is mostly submerged. Cover and reduce heat to low. Let simmer for 15-20 minutes until chicken is cooked through and tender enough to shred.
- Shred the Chicken: Remove chicken from pot, place on a cutting board, and shred using two forks. Set aside.
- Make Soup Creamy: Increase heat to gentle simmer. Slowly whisk in heavy cream and Parmesan cheese until fully combined and smooth. Taste and adjust salt and pepper as needed. Add spinach or kale if using, and let wilt for 1-2 minutes.
- Combine and Serve: Return shredded chicken to the pot, stir to combine, and heat through for another minute or two. Ladle soup into bowls, garnish with extra Parmesan and fresh basil or parsley. Serve hot.
Notes
- Use boneless, skinless chicken thighs for more flavor and juiciness, but breasts work well too.
- Oil-packed sun-dried tomatoes add richness and depth; if using dry, rehydrate them first or add extra oil.
- Adjust red pepper flakes to control spiciness.
- Substitute half-and-half for heavy cream for a lighter version, but soup will be less rich.
- Adding fresh spinach or kale boosts nutrition and adds color.
- Serve with crusty bread or a light salad for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.
