Description

This Creamy Marry Me Chicken Soup is a rich, flavorful dish combining tender seared chicken, sun-dried tomatoes, garlic, and a luscious creamy broth enhanced with Parmesan cheese and Italian seasonings. Perfect for cozy dinners, it boasts a velvety texture and comforting taste that’s sure to impress.

Ingredients

Scale

Chicken and Seasonings

1.5 pounds boneless, skinless chicken thighs or breasts
Salt and black pepper, to taste
1–2 tablespoons olive oil, divided

Vegetables and Flavorings

1 small onion, chopped
3 cloves garlic, minced
1/3 cup chopped sun-dried tomatoes (oil-packed, including 1 tablespoon of oil)

Soup Base and Thickeners

2 tablespoons all-purpose flour
4 cups high-quality low-sodium chicken broth
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes (adjust to taste)

Dairy and Finishers

3/4 cup heavy cream
3/4 cup freshly grated Parmesan cheese, plus extra for garnish

Optional Greens and Garnish

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

Instructions

Sear the 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 per side until golden brown but not cooked through. Remove and set aside.
Sauté aromatics: Reduce heat to medium. Add additional olive oil if needed. Add chopped onion and sauté for 5-7 minutes until translucent. Add minced garlic and chopped sun-dried tomatoes with a spoonful of their oil. Cook for 1-2 minutes until fragrant.
Create roux: Sprinkle flour over the sautéed vegetables and stir constantly for about 1 minute to cook out the raw flour taste and thicken the mixture.
Build the broth: Gradually whisk in the 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 in liquid. Cover, reduce heat to low, and simmer for 15-20 minutes until chicken is fully cooked and tender.
Shred chicken: Remove chicken from pot and shred into bite-sized pieces using two forks. Set aside.
Make soup creamy: Raise heat to gentle simmer. Slowly whisk in heavy cream and Parmesan cheese until the soup is creamy and combined. Adjust salt and pepper to taste. If using, stir in spinach or kale and cook until wilted, about 1-2 minutes.
Combine and serve: Return shredded chicken to the pot, stir to combine, and heat through for 1-2 minutes. Ladle soup into bowls, garnish with extra Parmesan and fresh basil or parsley, and serve hot.

Notes

Chicken thighs yield more tender, juicy meat, but breasts work well if preferred.
Using oil-packed sun-dried tomatoes adds extra depth and flavor from the residual oil.
Adjust red pepper flakes to suit your preferred spice level.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
Fresh herbs like basil or parsley add a bright finish—don’t skip garnish!
Optional greens like spinach or kale increase the nutritional value and add color.
Make sure to not overcook the cream once added to avoid curdling.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Keywords: Creamy chicken soup, Marry Me Chicken Soup, sun-dried tomato soup, creamy Italian soup, comforting chicken recipe, easy stovetop soup