Perfect Marry Me Chicken Soup
This Marry Me Chicken Soup is a creamy, comforting, and flavorful dish featuring tender chicken, sun-dried tomatoes, and a parmesan-infused broth. It's a flavor explosion so irresistible, it might just inspire a proposal! Serve with crusty bread and a side salad for a complete and satisfying meal.
Equipment
- Large pot or Dutch oven
- Medium bowl
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, oil-packed, drained and chopped
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for garnish
- ¼ cup chopped fresh basil, plus more for garnish
- ¼ tsp red pepper flakes optional
- Salt and pepper to taste
- 1 lb pasta such as egg noodles, rotini, or penne
Instructions
- In a medium bowl, toss the chicken pieces with 1 tablespoon olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Add another tablespoon of olive oil to the pot. Add the chopped 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.
- Stir in the chopped sun-dried tomatoes and cook for another minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
- Bring to a simmer.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth and creamy.
- Season with salt and pepper to taste.
- Add the cooked chicken back to the pot.
- Gently stir in the cooked pasta.
- Heat through for a minute or two until everything is warmed through.
- Garnish with fresh basil and extra Parmesan cheese.
- Serve immediately.
Notes
For best results, use oil-packed sun-dried tomatoes and freshly grated Parmesan cheese. To avoid mushy pasta, cook it separately and add it to the soup right before serving. You can make the soup ahead of time up to the point of adding the pasta. Store in the refrigerator for up to 3 days and reheat when ready to serve. For a spicier soup, add a pinch of cayenne pepper or smoked paprika. For a dairy-free option, substitute the heavy cream with half-and-half, evaporated milk, or cashew cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Add a splash of chicken broth when reheating if the pasta has absorbed too much liquid.