Description
Creamy Marry Me Chicken Soup is a luscious, savory dish featuring tender seared chicken thighs simmered in a rich broth infused with sun-dried tomatoes, garlic, Italian herbs, and a creamy blend of heavy cream and Parmesan cheese. This comforting soup offers layers of flavor and silky texture, perfectly garnished with fresh basil or parsley and optional greens like spinach or kale, making it an irresistible meal for any occasion.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken thighs or breasts
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil (plus extra for sautéing)
Soup Base
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes (oil-packed), chopped plus 1 tablespoon oil from jar
- 3 tablespoons all-purpose flour
- 4 cups chicken broth (preferably low-sodium, high-quality)
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (adjust to taste)
Cream and Cheese
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese (plus extra for garnish)
Optional Ingredients
- 1 cup fresh spinach or finely chopped kale
- Fresh basil or parsley for garnish
Instructions
- Sear the Chicken: Pat dry the chicken thighs or breasts with paper towels and season them 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. The chicken doesn’t need to be fully cooked yet. Remove and set aside on a plate.
- Sauté Veggies: Reduce heat to medium and add more olive oil if needed. Add chopped onion and sauté for 5-7 minutes until translucent and soft. Stir in minced garlic and chopped sun-dried tomatoes with a spoonful of their oil, cooking for 1-2 minutes until garlic is fragrant but not burnt.
- Create the Roux: Sprinkle the flour evenly over the sautéed mixture. Stir constantly for about 1 minute to cook out the raw taste of the flour and begin thickening the base.
- Add Broth and Seasonings: Slowly pour in chicken broth while whisking 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, submerging it mostly in the liquid. Cover, reduce heat to low, and simmer for 15-20 minutes until chicken is fully cooked and tender enough to shred.
- Shred Chicken: Remove chicken and place on a cutting board. Use two forks to shred the meat into bite-sized pieces and set aside.
- Add Cream and Cheese: Increase heat to gentle simmer. Gradually whisk in heavy cream and freshly grated Parmesan cheese until the soup is creamy and well combined. Adjust seasoning with salt and pepper as needed. If using, stir in spinach or kale and allow it to wilt for a minute or two.
- Combine and Serve: Return shredded chicken to the pot, stir to combine, and heat through for 1-2 minutes. Ladle soup into bowls, garnish with extra Parmesan and fresh basil or parsley, and serve hot for an unforgettable comfort meal.
Notes
- Use oil-packed sun-dried tomatoes for extra flavor; drain and reserve the oil for cooking.
- Chicken thighs provide juicier, more flavorful meat, but breasts work well too.
- Adjust red pepper flakes for desired spice level or omit for a milder version.
- Adding leafy greens like spinach or kale boosts nutrition and color.
- For a thicker soup, add a bit more flour during the roux step or reduce broth slightly.
- Leftovers store well for 3-4 days in the fridge and reheat gently on the stovetop.
