Description
Creamy Marry Me Chicken Soup is a rich, comforting dish featuring tender seared chicken simmered in a flavorful broth with sun-dried tomatoes, garlic, and Italian seasoning, finished with heavy cream and Parmesan cheese. This hearty soup offers a perfect balance of savory and creamy textures, garnished with fresh herbs for a touch of brightness. Ideal for a cozy dinner that feels both indulgent and satisfying.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
- Salt, to taste
- Black pepper, to taste
- 1-2 tablespoons olive oil, divided
Vegetables & Flavorings
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 tablespoon sun-dried tomato oil (from the jar), optional for extra flavor
Soup Base & Seasonings
- 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)
Finishing Ingredients
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- Fresh basil or parsley, chopped, for garnish
- Optional: 1 cup fresh spinach or finely chopped kale
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 but not fully cooked. Remove and set aside.
- Sauté Aromatics: Lower heat to medium. Add more olive oil if needed. Add chopped onion and cook for 5-7 minutes until softened and translucent. Stir in minced garlic and chopped sun-dried tomatoes along with a spoonful of their oil; cook for 1-2 minutes until garlic is fragrant, avoiding burning.
- Create Roux: Sprinkle all-purpose flour over the sautéed mixture and stir constantly for about 1 minute to cook out the raw flour taste, forming a roux that will thicken the soup.
- Add Broth and Seasonings: Gradually 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 Chicken: Return seared chicken to the pot ensuring it’s mostly submerged. Cover and reduce heat to low. Simmer for 15-20 minutes until chicken is cooked through and shreds easily.
- Shred Chicken: Remove chicken from the pot and place on a cutting board. Using two forks, shred into bite-sized pieces and set aside.
- Add Cream and Cheese: Increase heat to a gentle simmer. Slowly whisk in heavy cream and freshly grated Parmesan cheese until fully incorporated and creamy. Adjust salt and pepper to taste. If using spinach or kale, add now and allow to wilt for 1-2 minutes.
- Combine and Serve: Return shredded chicken to the soup and stir well. Heat through for 1-2 minutes. Ladle into bowls and garnish with additional Parmesan and chopped fresh basil or parsley. Serve hot for a comforting meal.
Notes
- Use chicken thighs for more tender, juicy meat, or chicken breasts for a leaner option.
- Oil-packed sun-dried tomatoes add extra flavor; do not discard the infused oil.
- Adjust red pepper flakes to control the heat level.
- Fresh spinach or kale is optional but adds color and nutrition.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- For creaminess without heavy cream, try using half-and-half or whole milk, but the soup will be less rich.
- Leftovers keep well in the refrigerator for 2-3 days and reheat gently on the stove.
