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
Scale
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.
