Description
Creamy Marry Me Chicken Soup is a rich, comforting, and flavorful dish perfect for a cozy meal. Featuring tender seared chicken thighs simmered with sun-dried tomatoes, garlic, and Italian seasoning in a creamy broth enriched with heavy cream and Parmesan cheese, this soup offers a luxurious texture and robust taste. Garnished with fresh basil or parsley and optionally enhanced with spinach or kale, it’s a dish so delicious it might just inspire a proposal.
Ingredients
Scale
Chicken
- 1.5 pounds boneless, skinless chicken thighs or breasts
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, 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
- 1/2 cup freshly grated Parmesan cheese
Seasonings and Thickener
- 1 tablespoon olive oil (plus extra for sauté)
- 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 the Chicken: Pat the chicken thighs or breasts dry with paper towels. 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 the chicken for 3-4 minutes per side until golden brown but not cooked through. Remove chicken and set aside.
- Sauté Aromatics: Reduce heat to medium and add a splash of olive oil if needed. Add chopped onion and sauté for 5-7 minutes until softened and translucent. Add minced garlic and chopped sun-dried tomatoes along with a spoonful of their oil, then cook for another 1-2 minutes until garlic is fragrant.
- Create Roux: Sprinkle all-purpose flour over the sautéed ingredients. Stir constantly for about 1 minute to cook out raw flour taste and create a roux to thicken the soup.
- 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 to a gentle simmer.
- Simmer Chicken: Return the seared chicken to the pot, submerging as much as possible in the liquid. Cover, reduce heat to low, and simmer for 15-20 minutes until chicken is cooked through and shreds easily.
- Shred Chicken: Remove chicken from the pot and place on a cutting board. Use two forks to shred into bite-sized pieces and set aside.
- Finish Soup Base: Increase heat to a gentle simmer. Slowly whisk in heavy cream and grated Parmesan cheese until the soup is creamy and well combined. Adjust seasoning with salt and pepper. If using, stir in spinach or kale and cook until wilted, about 1-2 minutes.
- Combine and Serve: Return shredded chicken to the pot and stir to combine. Heat through for another 1-2 minutes. Ladle soup into bowls, garnish with additional Parmesan and fresh basil or parsley, and serve hot.
Notes
- For best flavor, use oil-packed sun-dried tomatoes and add some of the oil to the sauté.
- You can substitute chicken thighs with chicken breasts depending on preference.
- Adjust red pepper flakes for desired spice level or omit for a milder soup.
- Adding fresh spinach or kale boosts the nutritional value and adds color.
- To make it gluten-free, substitute all-purpose flour with a gluten-free thickener like cornstarch.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
