Marry Me Chicken Soup
This Marry Me Chicken Soup is a creamy, comforting, and flavorful dish packed with sun-dried tomatoes, garlic, herbs, and Parmesan cheese. It's ridiculously easy to make and perfect for a chilly evening or any time you need a pick-me-up. This soup is so delicious, it might just elicit a proposal!
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
- Spatula or wooden spoon
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, oil-packed, drained, oil reserved
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
- Salt and pepper to taste
- Fresh basil, for garnish
- Additional Parmesan cheese, for garnish
- Drizzle of olive oil, for garnish optional
Instructions
- Cut the chicken breasts into bite-sized pieces.
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chicken pieces to the pot and cook until browned on all sides. Don't overcrowd the pot; you may need to do this in batches.
- Stir in the sun-dried tomatoes (including the oil from the jar!) and cook for another minute.
- Pour in the chicken broth and bring to a simmer.
- Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through.
- Stir in the heavy cream and Parmesan cheese until the cheese is melted and the soup is smooth and creamy. Be careful not to boil the soup after adding the cream, as it can curdle.
- Stir in the Italian seasoning, dried basil, and red pepper flakes.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh basil, a sprinkle of Parmesan cheese, and a drizzle of olive oil, if desired.
- Serve hot and enjoy!
Notes
Don't skip the sun-dried tomato oil – it adds a lot of flavor. Use fresh herbs for garnish to elevate the soup. Adjust the spice level to your liking by adding or omitting the red pepper flakes. This soup is even better the next day, as the flavors meld together. For freezing, let the soup cool completely and store it in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. If separation occurs, stir in a little extra cream or broth.