Creamy Marry Me Chicken Soup
This Creamy Marry Me Chicken Soup transforms the beloved flavors of Marry Me Chicken into a comforting and rich soup. Packed with sun-dried tomatoes, garlic, and herbs, simmered in a creamy Parmesan broth, it's a guaranteed crowd-pleaser that's surprisingly simple to make.
Equipment
- Large pot or Dutch oven
- Medium bowl
- Measuring spoons
- Measuring cups
- Chef's knife
- Cutting board
- Garlic press (optional)
- Wooden spoon or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil, divided
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 4 cups chicken broth, low sodium
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, freshly grated
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
- Optional: Red pepper flakes to taste
Instructions
- In a medium bowl, toss the chicken pieces with 1 tbsp olive oil, Italian seasoning, garlic powder, salt, and pepper. Ensure each piece is nicely coated.
- Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken to the pot and sear until golden brown and cooked through. Don't overcrowd the pot; you may need to do this in batches. Set the cooked chicken aside.
- Add 1 tbsp olive oil to the pot. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the sliced mushrooms and cook until they’re softened and have released their moisture, about 8-10 minutes.
- Stir in the chopped sun-dried tomatoes. Cook for another 2 minutes, allowing their flavors to meld.
- Pour in the chicken broth and bring the mixture to a simmer.
- Reduce the heat to low, stir in the heavy cream and Parmesan cheese. Stir until the cheese is melted and the soup is smooth and creamy.
- Return the cooked chicken to the pot and simmer for another 5-10 minutes to allow the flavors to meld.
- Stir in the chopped fresh basil and parsley.
- Taste and adjust seasoning with salt and pepper as needed. If you like a little heat, add a pinch of red pepper flakes.
- Serve hot, garnished with extra Parmesan cheese and fresh basil or parsley, if desired.
- Serve with crusty bread for dipping.
Notes
For best results, use high-quality chicken broth and freshly grated Parmesan cheese. To prevent the cream from curdling, ensure the soup is not boiling rapidly when adding it. You can also temper the cream by whisking a small amount of the hot broth into the cream before adding it to the pot. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Freezing is not recommended due to potential texture changes in the cream.