If you are looking for a cozy, comforting dish that will truly wow your family or guests, then the Creamy Marry Me Chicken Soup: So Good, He’ll Propose! Recipe is exactly what you need. This silky, rich soup blends tender chicken with sun-dried tomatoes, aromatic herbs, and a luscious Parmesan cream base that will have everyone swooning over every spoonful. It’s an impressive yet approachable recipe that turns simple ingredients into a luscious taste sensation that feels just like a warm, loving hug in a bowl.
Ingredients You’ll Need
With just a handful of straightforward ingredients, this soup is surprisingly easy to make while delivering on deep flavor and satisfying texture. Each component plays a key role in building that crave-worthy richness and comforting warmth.
- Boneless, skinless chicken thighs or breasts: Choose thighs for juicier meat or breasts for leaner protein; both shred beautifully.
- Sun-Dried Tomatoes (oil-packed preferred): They bring a wonderful tangy sweetness and vibrant color to the soup.
- Onion: Adds a naturally sweet base that softens during sautéing for depth of flavor.
- Garlic: Boosts savory aroma and layers in a hint of pungency.
- Chicken Broth (high-quality, low-sodium recommended): Forms a rich, savory foundation without overpowering the other flavors.
- Heavy Cream: Gives the soup its indulgent, velvety texture.
- Freshly grated Parmesan Cheese: Melts into the broth for a nutty, salty finish.
- Dried Italian seasoning: A blend of herbs that ties all the ingredients together harmoniously.
- Red pepper flakes: Offers a subtle kick to balance the creaminess.
- Fresh basil or parsley (for garnish): Adds a pop of freshness and color on top.
- All-purpose flour: Essential for thickening the broth perfectly.
- Optional: Fresh spinach or finely chopped kale: For a nutritious, leafy contrast that brightens the dish.
How to Make Creamy Marry Me Chicken Soup: So Good, He’ll Propose! Recipe
Step 1: Sear the Chicken
Start by patting your chicken dry and seasoning it with salt and pepper—this simple step ensures a flavorful crust. Heat olive oil in a heavy pot and sear the chicken until it’s golden brown on both sides. This searing locks in juices and adds a rich depth to your soup. No need to cook fully at this point since it will simmer later.
Step 2: Sauté Aromatics and Sun-Dried Tomatoes
Lower the heat and cook your chopped onions until soft and translucent; their natural sweetness builds the flavor foundation. Add minced garlic and chopped sun-dried tomatoes, along with a spoonful of their flavorful oil. Cook just until the garlic becomes fragrant—this short step releases incredible aromas that will fill your kitchen with anticipation.
Step 3: Create the Roux
Sprinkle all-purpose flour over the softened vegetables and stir constantly for about a minute. This cooks out the raw flour taste and will help thicken your soup later. The result is a silky, comforting texture you don’t want to miss.
Step 4: Add Broth and Seasonings
Slowly whisk in your chicken broth to avoid lumps, then stir in dried Italian seasoning and red pepper flakes. Simmer gently as these herbs and spices infuse the broth, creating a beautifully balanced base that’s slightly spicy and wonderfully fragrant.
Step 5: Simmer the Chicken
Return the seared chicken to the pot, nestling it into the broth. Cover and let it simmer on low heat until the chicken is cooked through and tender enough to shred. This step develops complex flavors as the chicken imparts richness into the soup.
Step 6: Shred the Chicken
Remove the cooked chicken to a cutting board and shred it with two forks into bite-sized pieces. This makes every spoonful packed with juicy, tender meat.
Step 7: Make it Creamy
Bring your broth back to a gentle simmer and whisk in heavy cream and freshly grated Parmesan cheese. This magical moment transforms the soup into a luscious, creamy masterpiece. Add optional spinach or kale to wilt until tender, brightening both nutrition and appearance.
Step 8: Combine and Heat Through
Return the shredded chicken to the pot and stir everything together. Let it warm for a few more minutes to marry all the flavors. Your Creamy Marry Me Chicken Soup: So Good, He’ll Propose! Recipe is now ready to serve.
How to Serve Creamy Marry Me Chicken Soup: So Good, He’ll Propose! Recipe
Garnishes
A sprinkle of fresh basil or parsley adds a vibrant splash of color and freshness that contrasts beautifully with the rich creaminess of the soup. Don’t forget an extra grating of Parmesan to elevate the flavor even further.
Side Dishes
Serve this soup alongside crusty artisan bread or warm garlic knots to soak up every decadent drop. A crisp green salad makes a refreshing companion, balancing the soup’s richness perfectly.
Creative Ways to Present
For a special touch, ladle the soup into rustic bowls and drizzle a little olive oil or a swirl of cream on top. You can also serve it in mini bread bowls to create a charming, cozy presentation that will impress date night guests or family dinner alike.
Make Ahead and Storage
Storing Leftovers
Let any leftover soup cool to room temperature before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to three days, making it a perfect make-ahead meal for busy nights.
Freezing
This soup freezes wonderfully, allowing you to enjoy it later without losing quality. Use freezer-safe containers or heavy-duty bags, leaving space for expansion. Avoid adding fresh herbs or dairy before freezing; instead, add them when reheating for the best flavor.
Reheating
Reheat gently over low to medium heat on the stove, stirring occasionally until warmed through to prevent the cream from separating. If frozen, thaw overnight in the fridge before reheating to keep that silky texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs provide extra juiciness, breasts work just as well and simply yield a leaner soup. Just be careful not to overcook, as breasts can dry out faster during simmering.
Is there a substitute for heavy cream?
You can use half-and-half or a mixture of milk and cream cheese as a lighter alternative, but keep in mind the soup will lose some of its signature richness and velvety mouthfeel.
Can I make this soup dairy-free?
Yes! Swap out heavy cream for full-fat coconut milk and use a dairy-free Parmesan-style cheese or nutritional yeast. This keeps the creaminess while accommodating dietary needs.
How spicy is the soup?
The red pepper flakes add a gentle heat that balances the creaminess without overpowering the other flavors. You can adjust the amount to suit your personal spice preference.
What other vegetables can I add?
Feel free to toss in diced carrots or celery during the onion sauté step for extra texture and nutrition. Just make sure to finely chop so they cook through with the chicken.
Final Thoughts
If you want to thrill your taste buds and impress anyone lucky enough to share a bowl, don’t hesitate to try the Creamy Marry Me Chicken Soup: So Good, He’ll Propose! Recipe. It’s a heartwarming, flavor-packed dish that feels like a special occasion no matter the day. Once you try it, this soup might just become your go-to comfort food.
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Creamy Marry Me Chicken Soup: So Good, He’ll Propose! Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Salt
Description
Creamy Marry Me Chicken Soup is a luscious, comforting dish loaded with tender chicken, flavorful sun-dried tomatoes, garlic, and fresh herbs simmered in a rich broth made creamy with heavy cream and Parmesan cheese. This easy stovetop recipe yields a hearty and elegant soup that’s perfect for warming up any day, impressing guests, or sharing with loved ones.
Ingredients
Chicken
- 1.5 pounds boneless, skinless chicken thighs or breasts
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil (plus splash if needed)
Soup Base
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred) plus 1 tablespoon of their oil
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (adjust to taste)
Creamy Finish
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Optional: 1 cup fresh spinach or finely chopped kale
Garnish
- Fresh basil or parsley, chopped
- Additional freshly grated Parmesan cheese
Instructions
- Prepare and Sear the 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. Once hot, sear 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 a splash of olive oil if needed. Add chopped onion and cook 5-7 minutes until translucent, stirring occasionally. Add minced garlic and chopped sun-dried tomatoes with a spoonful of their oil, cooking 1-2 minutes until fragrant.
- Create the Roux: Sprinkle flour evenly over the sautéed mixture. Stir constantly for about 1 minute to cook out raw flour taste and form a roux for thickening.
- Add Broth and Seasonings: Gradually whisk in the chicken broth, ensuring no lumps form. Stir in dried Italian seasoning and red pepper flakes. Bring to a gentle simmer.
- Simmer the Chicken: Return the seared chicken pieces to the pot, submerging them mostly in the liquid. Cover and reduce heat to low. Simmer for 15-20 minutes until chicken is fully cooked and tender.
- Shred the Chicken: Remove chicken onto a cutting board and shred into bite-sized pieces using two forks. Set aside.
- Add Cream and Cheese: Increase heat to a gentle simmer. Slowly whisk in heavy cream and Parmesan cheese until the soup becomes creamy and smooth. Adjust seasoning with salt and black pepper. If using, stir in fresh spinach or kale and let wilt for 1-2 minutes.
- Combine and Serve: Return shredded chicken to the pot, stir well, and heat through for 1-2 minutes. Ladle into bowls and garnish with extra Parmesan and fresh basil or parsley. Serve hot and enjoy!
Notes
- Searing the chicken first adds excellent flavor and color but does not cook it through; simmering finishes the cooking.
- Using oil-packed sun-dried tomatoes along with their oil enhances the soup’s depth of flavor.
- You can substitute heavy cream with half-and-half for a lighter version, though the soup will be less rich.
- Add fresh spinach or kale at the end for added nutrition and color.
- Adjust red pepper flakes to control the soup’s heat level.
- For gluten-free version, substitute all-purpose flour with a gluten-free thickener like cornstarch or rice flour.
