Description
Creamy Marry Me Chicken Soup is a rich and comforting dish featuring tender seared chicken thighs simmered in a flavorful broth enriched with sun-dried tomatoes, garlic, and Italian seasoning, then finished with heavy cream and Parmesan cheese. This luscious soup combines savory, creamy, and slightly spicy notes, making it perfect for a cozy meal that feels like a warm embrace.
Ingredients
Scale
Chicken
- 1.5 pounds boneless, skinless chicken thighs or breasts
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 tablespoon sun-dried tomato oil (from the jar)
- Optional: 1 cup fresh spinach or finely chopped kale
Liquids and Dairy
- 4 cups chicken broth (low-sodium, high-quality recommended)
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
Seasonings and Thickener
- 1 tablespoon olive oil (plus extra if needed)
- 1 tablespoon all-purpose flour
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper to taste
Garnish
- Fresh basil or parsley, chopped
- Additional grated Parmesan cheese
Instructions
- Prepare and Sear Chicken: Pat the boneless, skinless chicken thighs or breasts dry with paper towels. 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. Once hot, add the chicken and sear for 3-4 minutes per side until golden brown, not fully cooked. Remove the chicken and set aside.
- Sauté Vegetables: Reduce heat to medium. Add more olive oil if needed. Add chopped onion and sauté for 5-7 minutes until translucent and softened. Add minced garlic and chopped sun-dried tomatoes with about a tablespoon of their oil. Cook for 1-2 minutes until fragrant, stirring to avoid burning the garlic.
- Create Roux: Sprinkle the all-purpose flour over the sautéed mixture. Stir constantly for about 1 minute to cook out the raw flour taste and form a roux for thickening.
- Add Broth and Seasonings: Slowly pour in the chicken broth while whisking continuously to prevent 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 the pot, reduce heat to low, and simmer for 15-20 minutes or until the chicken is fully cooked and easily shreds.
- Shred Chicken: Remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside.
- Add Cream and Cheese: With the pot back on gentle simmer, slowly whisk in the heavy cream and grated Parmesan cheese until the soup turns creamy and smooth. Season with salt and pepper to taste. If using spinach or kale, stir it in now and let it wilt for 1-2 minutes.
- Finish and Serve: Return shredded chicken to the pot and stir to combine. Heat through for another 1-2 minutes. Ladle soup into bowls and garnish with additional Parmesan cheese and fresh chopped basil or parsley. Serve hot and enjoy!
Notes
- Use oil-packed sun-dried tomatoes for richer flavor; drain and reserve the oil for cooking.
- Chicken thighs add more flavor and moisture, but breasts work fine too.
- Adjust red pepper flakes to control spiciness.
- For a lighter version, substitute half-and-half for heavy cream.
- Adding fresh greens like spinach or kale boosts nutrition and color.
- The flour roux is key for thickening; stir well to avoid lumps.
- Use freshly grated Parmesan for best melting and flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.
