Description
Creamy Marry Me Chicken Soup is a rich, flavorful dish featuring tender seared chicken simmered with sun-dried tomatoes, garlic, and Italian seasonings in a luscious creamy broth. Enhanced with Parmesan cheese and optional greens, this comforting soup is perfect for cozy dinners that impress everyone at the table.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
Vegetables & Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (oil-packed)
- Optional: 1 cup fresh spinach or finely chopped kale
Liquids & Dairy
- 4 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
- 1 tablespoon olive oil (plus extra as needed)
Seasonings & Thickener
- 1 tablespoon all-purpose flour
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Prepare and Sear the Chicken: Pat the chicken dry with paper towels, then 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 and set aside.
- Sauté Aromatics: Reduce heat to medium and add more olive oil if needed. Add chopped onion and sauté for 5-7 minutes until soft and translucent. Add minced garlic and chopped sun-dried tomatoes with a spoonful of their oil, cooking for 1-2 minutes until fragrant.
- Create the Roux: Sprinkle all-purpose flour over the sautéed mixture and stir constantly for about 1 minute to cook out the raw flour taste and form a thickening base.
- Add Broth and Seasonings: Slowly pour in chicken broth while whisking continuously to avoid lumps. Stir in dried Italian seasoning and red pepper flakes. Bring the mixture to a gentle simmer.
- Simmer Chicken: Return the seared chicken to the pot, submerged in the liquid. Cover and reduce heat to low. Simmer for 15-20 minutes until chicken is cooked through and tender enough to shred.
- Shred the Chicken: Remove the chicken from the pot onto a cutting board. Use two forks to shred the chicken into bite-sized pieces. Set aside.
- Add Cream and Cheese: Raise the heat back to a gentle simmer and gradually whisk in the heavy cream and freshly grated Parmesan cheese until the soup is creamy and smooth. Adjust seasoning with salt and pepper. If using, stir in spinach or kale and let wilt.
- Finish the Soup: Return shredded chicken to the pot and stir to combine. Heat through for an additional 1-2 minutes. Serve hot, garnished with extra Parmesan and fresh basil or parsley.
Notes
- Use boneless, skinless chicken thighs for more tenderness or chicken breasts for a leaner option.
- Oil-packed sun-dried tomatoes provide richer flavor; drain but reserve some oil for cooking.
- Adjust red pepper flakes for desired level of spiciness.
- Adding leafy greens like spinach or kale boosts nutrition and color, but is optional.
- For a thicker soup, add a little more flour when making the roux or reduce broth slightly.
- Use freshly grated Parmesan for best melting and flavor.
- Leftovers can be stored refrigerated for up to 3 days and gently reheated.
