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Cozy Marry Me Chicken Soup with Sun-Dried Tomatoes

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A creamy, comforting chicken soup with tangy sun-dried tomatoes that started as a happy accident and became a family staple. This budget-friendly, quick recipe comes together in about 40 minutes and is perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs (about 680g) boneless, skinless chicken breasts
  • 1/2 cup oil-packed sun-dried tomatoes, roughly chopped
  • 4 cups (950ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and black pepper to taste (start with 1 tsp salt and 1/2 tsp pepper)
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep the vegetables: Dice the onion, carrots, and celery into small, even pieces. Mince the garlic. Roughly chop the sun-dried tomatoes. Set aside.
  2. Sauté the aromatics: Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for about 4 minutes, stirring occasionally, until onions are translucent and carrots start to soften.
  3. Add garlic and sun-dried tomatoes: Stir in minced garlic and chopped sun-dried tomatoes. Cook for 30 seconds until fragrant, being careful not to let garlic brown.
  4. Season the base: Sprinkle in dried oregano, dried thyme, and red pepper flakes (if using). Stir to coat the vegetables.
  5. Add chicken and broth: Pour in chicken broth and stir, scraping up any browned bits from the bottom. Nestle chicken breasts into the liquid. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  6. Simmer the soup: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes, until chicken is cooked through (internal temperature 165°F/74°C).
  7. Shred the chicken: Remove chicken from pot and place on a cutting board. Use two forks to shred into bite-sized pieces.
  8. Add cream and Parmesan: Return shredded chicken to pot. Stir in heavy cream and freshly grated Parmesan cheese. Stir gently until cheese is melted and soup is creamy. Adjust salt and pepper to taste.
  9. Finish and serve: Ladle into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or a simple side salad.

Notes

Don’t boil the cream to prevent curdling. Shred chicken while still warm for best texture. Taste as you go to adjust seasoning. Use freshly grated Parmesan for smooth melting. Soup tastes even better the next day. For freezing, freeze before adding cream and Parmesan, then add when reheating.

Nutrition

Keywords: chicken soup, creamy chicken soup, sun-dried tomato soup, comfort food, easy soup recipe, weeknight dinner, cozy soup

Find it online: https://goldensimmer.com/cozy-marry-me-chicken-soup-with-sun-dried-tomatoes/