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 seasonings, finished with heavy cream and Parmesan for a luscious texture. Perfect for a cozy meal that’s so delicious, it might inspire a proposal!
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs or breasts
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil (for searing)
Soup Base
- 1 tablespoon olive oil (additional, if needed)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred) plus 1 tablespoon of their oil
- 1 tablespoon 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
- Optional: 1 cup fresh spinach or finely chopped kale
- Fresh basil or parsley, for garnish
Instructions
- Sear the Chicken: Pat the chicken dry 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. 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 extra olive oil if necessary. 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, cooking for another 1-2 minutes until fragrant.
- Create Roux: Sprinkle flour over the sautéed mixture, stirring constantly for about 1 minute to cook out the raw flour taste and thicken the base.
- Add Broth and Seasonings: Gradually pour in chicken broth while whisking to avoid lumps. Stir in dried Italian seasoning and red pepper flakes. Bring to a gentle simmer.
- Simmer Chicken: Return seared chicken to the pot, submerging it mostly in the broth. Cover, reduce heat to low, and simmer for 15-20 minutes until chicken is cooked through and easy to shred.
- Shred Chicken: Remove chicken from the pot and shred with two forks into bite-sized pieces. Set aside.
- Add Cream and Cheese: Keep the soup simmering gently. Slowly whisk in heavy cream and Parmesan cheese until the soup is creamy and smooth. Taste and season with additional salt and pepper if needed. If using, stir in spinach or kale and cook until wilted.
- Combine and Serve: Return shredded chicken to the pot and stir to combine. Heat through for 1-2 minutes. Ladle into bowls and garnish with extra Parmesan and fresh basil or parsley. Serve hot and enjoy!
Notes
- Use oil-packed sun-dried tomatoes for richer flavor; if using dry ones, rehydrate them in warm water and use additional olive oil.
- Chicken breasts can be substituted for thighs, but thighs remain juicier and more flavorful.
- For a thicker soup, reduce the chicken broth slightly or add an extra tablespoon of flour when creating the roux.
- Spinach or kale is optional but adds color and nutrition.
- Adjust red pepper flakes to your heat preference.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to preserve creaminess.
