Description

This Creamy Marry Me Chicken Soup is a luscious, flavorful dish packed with tender seared chicken, sun-dried tomatoes, and a rich Parmesan-infused broth. Perfectly seasoned with Italian herbs and a touch of heat from red pepper flakes, this comforting soup is elevated by creamy heavy cream and fresh greens, making it a meal that’s sure to impress and warm hearts.

Ingredients

Scale

Chicken

1.5 pounds boneless, skinless chicken thighs or breasts
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil, divided

Soup Base

1 medium onion, chopped
3 cloves garlic, minced
1/3 cup chopped sun-dried tomatoes (oil-packed preferred) with 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
1/2 cup freshly grated Parmesan cheese, plus extra for garnish

Optional Additions & Garnish

1 cup fresh spinach or finely chopped kale
Fresh basil or parsley, chopped, for garnish

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Instructions

Prepare and Sear Chicken: Pat dry the chicken thighs or breasts 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. Sear chicken for 3-4 minutes on each side until golden brown but not cooked through. Remove and set aside.
Sauté Vegetables: Reduce heat to medium and add a splash of olive oil if needed. Sauté chopped onion for 5-7 minutes until translucent. Add minced garlic and sun-dried tomatoes with their reserved oil, cooking for another 1-2 minutes until fragrant.
Create Roux: Sprinkle the flour over the sautéed vegetables. Stir constantly for about 1 minute to cook out the raw flour taste and form a roux that will thicken the soup.
Add Broth and Seasoning: Gradually pour in the chicken broth while whisking 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, ensuring it is mostly submerged. Cover, reduce heat to low, and simmer for 15-20 minutes until the chicken is cooked through and easy to shred.
Shred Chicken: Remove chicken from the pot 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 freshly grated Parmesan until the soup becomes creamy and well combined. Adjust seasoning with salt and pepper.
Wilt Greens and Combine: If using, stir in fresh spinach or kale and let wilt for 1-2 minutes. Return shredded chicken to the pot and stir to combine. Heat through for another minute.
Serve and Garnish: Ladle soup into bowls and garnish with extra Parmesan and fresh basil or parsley. Serve hot and enjoy.

Notes

Use oil-packed sun-dried tomatoes for the best flavor; save a bit of the oil for sautéing.
You can substitute chicken thighs for breasts for juicier meat.
Adjust red pepper flakes to control spiciness.
Add fresh spinach or kale for extra nutrients and color.
For a thicker soup, increase flour slightly or let soup simmer longer.
Use fresh Parmesan cheese for best melting and flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American