Description
Creamy Marry Me Chicken Soup is a rich, comforting, and flavorful dish featuring tender seared chicken simmered in a luscious broth infused with sun-dried tomatoes, garlic, Italian herbs, and finished with creamy Parmesan and fresh herbs. This hearty soup offers a perfect balance of savory and slightly spicy notes, making it an ideal meal to impress and satisfy.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken thighs or breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil (plus extra as needed)
Soup Base:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/3 cup chopped sun-dried tomatoes (oil-packed, plus 1 tablespoon oil reserved)
- 1/4 cup 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:
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese, plus extra for garnish
Optional:
- 1 cup fresh spinach or finely chopped kale
- Fresh basil or parsley, for garnish
Instructions
- Season and Sear Chicken: Pat the chicken dry and season generously with salt and black pepper. Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown but not fully cooked. Remove and set aside.
- Sauté Aromatics: Reduce heat to medium and add more olive oil if needed. Add chopped onion and sauté for 5-7 minutes until soft and translucent. Add minced garlic and sun-dried tomatoes with a spoonful of their oil; cook 1-2 minutes until fragrant.
- Create Roux: Sprinkle flour over the onion mixture. Stir constantly for about 1 minute to cook out the raw taste and start thickening.
- Add Broth and Seasonings: Slowly whisk in chicken broth to avoid lumps. Stir in Italian seasoning and red pepper flakes. Bring to a gentle simmer.
- Simmer Chicken: Return seared chicken to the pot, submerging mostly in the liquid. Cover, reduce heat to low, and simmer for 15-20 minutes until chicken is cooked through and tender.
- Shred Chicken: Remove chicken and shred using two forks into bite-sized pieces. Set aside.
- Add Cream and Cheese: Increase heat to gentle simmer. Slowly whisk in heavy cream and Parmesan until fully combined and creamy. Adjust seasoning with salt and pepper. If using, stir in spinach or kale and let wilt for 1-2 minutes.
- Combine and Serve: Return shredded chicken to pot and stir well. Heat through for 1-2 minutes. Ladle soup into bowls, garnish with extra Parmesan and fresh basil or parsley, and serve hot.
Notes
- Use boneless, skinless chicken thighs for more tender, flavorful meat; breasts work fine but might be less juicy.
- Oil-packed sun-dried tomatoes add richness; drain a bit but reserve some oil for cooking to deepen flavor.
- Adjust red pepper flakes to increase or decrease spiciness.
- Adding leafy greens like spinach or kale boosts nutrition and adds freshness.
- Freshly grated Parmesan melts better and enhances creaminess compared to pre-grated cheese.
- Use low-sodium broth to control salt levels; always taste and adjust seasoning at the end.
