Description
Creamy Marry Me Chicken Soup is a rich and flavorful dish featuring tender seared chicken thighs simmered in a luscious broth of sun-dried tomatoes, garlic, and Italian seasoning, finished with heavy cream and Parmesan cheese for a velvety texture. This comforting soup is perfect for a cozy meal that will impress and delight.
Ingredients
Scale
Chicken and Broth
- 4 boneless, skinless chicken thighs or breasts
- 4 cups chicken broth (low-sodium recommended)
Vegetables and Flavorings
- 1/2 cup chopped sun-dried tomatoes (oil-packed preferred)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil (plus extra if needed)
Thickening and Creaminess
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Seasonings
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
Optional Additions and Garnish
- 1 cup fresh spinach or finely chopped kale (optional)
- Fresh basil or parsley for garnish
- Additional freshly grated Parmesan cheese for garnish
Instructions
- Sear the Chicken: Pat the chicken dry and season with salt and black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear chicken 3-4 minutes per side until golden brown but not fully cooked. Remove and set aside.
- Sauté Vegetables: Lower heat to medium, add more olive oil if needed. Sauté chopped onion for 5-7 minutes until translucent. Add garlic and sun-dried tomatoes with some of their oil, cook 1-2 minutes until fragrant.
- Create the Roux: Sprinkle flour over the sautéed mixture and stir constantly for 1 minute to cook out the raw flour taste, forming a roux to thicken the soup.
- Add Broth and Seasonings: Gradually 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, mostly submerged. Cover, reduce heat to low, and simmer 15-20 minutes until chicken is cooked through and tender.
- Shred Chicken: Remove cooked chicken, shred it with two forks into bite-sized pieces, and set aside.
- Add Cream and Cheese: Increase pot heat to a gentle simmer. Slowly whisk in heavy cream and Parmesan cheese until combined and creamy. Adjust seasoning with salt and pepper. Stir in optional spinach or kale and let wilt.
- Combine and Serve: Return shredded chicken to soup, heat through for 1-2 minutes. Ladle soup into bowls, garnish with more Parmesan and fresh basil or parsley, and serve hot.
Notes
- Use chicken thighs for juicier, more flavorful meat; breasts work well if preferred.
- Oil-packed sun-dried tomatoes add richness, but dry-packed can be rehydrated.
- Adjust red pepper flakes to taste for desired heat level.
- For a thicker soup, add a little more flour during the roux step.
- Spinach or kale can be added for extra greens and nutrition.
- Leftovers reheat well; add a splash of broth or cream if too thick after storing.
