Description
Creamy Marry Me Chicken Soup is a rich, comforting dish featuring seared chicken thighs simmered with sun-dried tomatoes, aromatic herbs, and finished with a luscious blend of heavy cream and Parmesan cheese. This hearty soup combines tender shredded chicken with vibrant flavors and a velvety texture that’s perfect for a cozy meal that will captivate your taste buds.
Ingredients
Scale
Chicken
- 1.5 pounds boneless, skinless chicken thighs or breasts
- Salt, to taste
- Black pepper, to taste
- 1-2 tablespoons olive oil, divided
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred) with 1 tablespoon oil from the jar
- Optional: 1 cup fresh spinach or finely chopped kale
Base and Seasonings
- 3 tablespoons all-purpose flour
- 4 cups chicken broth (low-sodium recommended)
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
Finishing Touches
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
- Fresh basil or parsley, for garnish
Instructions
- Prepare and 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 the chicken for 3-4 minutes per side until golden brown but not fully cooked through. Remove and set aside.
- Sauté Aromatics: Reduce heat to medium. Add additional olive oil if needed. Add chopped onion to the pot and sauté for 5-7 minutes until soft and translucent. Add minced garlic and sun-dried tomatoes with a spoonful of their oil; cook for another 1-2 minutes until fragrant.
- Create Roux: Sprinkle the flour over the sautéed ingredients and stir constantly for 1 minute to cook out the raw flour taste, forming a roux to thicken the soup.
- Add Broth and Seasonings: Slowly whisk in the chicken broth 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, ensuring it is mostly submerged. Cover, reduce heat to low, and simmer for 15-20 minutes, until the chicken is fully cooked and easily shredded.
- Shred Chicken: Remove the chicken and shred it with two forks into bite-sized pieces. Set aside.
- Add Cream and Cheese: Increase heat to a gentle simmer. Slowly whisk in heavy cream and Parmesan cheese until the soup is creamy and smooth. Adjust seasoning with salt and pepper. If using, stir in spinach or kale and cook until wilted.
- Combine and Serve: Return shredded chicken to the pot, stir to combine, and heat through for 1-2 minutes. Ladle soup into bowls and garnish with additional Parmesan and fresh basil or parsley. Serve hot.
Notes
- Use oil-packed sun-dried tomatoes for more flavor and a richer texture.
- You can substitute chicken breasts for thighs if preferred, but thighs tend to be more flavorful and tender.
- Adjust the red pepper flakes to your heat preference.
- For a lower-fat option, substitute heavy cream with half-and-half or whole milk, but soup will be less rich.
- Serve with crusty bread for a complete meal.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely.
