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Creamy Marry Me Chicken Soup with Sun-Dried Tomatoes

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This creamy, soul-warming soup transforms the classic Marry Me Chicken into a comforting bowl of goodness with tangy sun-dried tomatoes, tender chicken, and a velvety Parmesan cream sauce. Ready in about 40 minutes, it’s perfect for busy weeknights or impressing guests.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts, cut into bite-sized pieces
  • ½ cup (about 60 grams) sun-dried tomatoes packed in oil, drained and chopped
  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, diced (about 1 cup or 150 grams)
  • 4 large garlic cloves, minced
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 cup (240 ml) heavy cream
  • ½ cup (50 grams) freshly grated Parmesan cheese
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper)
  • Fresh basil or parsley, chopped, for garnish
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thicker soup)

Instructions

  1. Sauté the sun-dried tomatoes: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped sun-dried tomatoes and cook for 2 to 3 minutes, stirring occasionally, until aromatic. Use a slotted spoon to transfer them to a small bowl and set aside.
  2. Cook the chicken: In the same pot, add another tablespoon of olive oil. Season the chicken pieces with ½ teaspoon salt and ¼ teaspoon black pepper. Working in batches if needed, cook the chicken for 4 to 5 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Transfer to a plate and set aside.
  3. Sauté the aromatics: Reduce heat to medium-low and add the diced onion. Cook for 4 to 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds, just until fragrant.
  4. Deglaze the pot: Pour in about ½ cup of the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom. Let simmer for a minute, then add the remaining 3½ cups of broth.
  5. Add the seasonings: Stir in the dried oregano, dried thyme, and red pepper flakes (if using). Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  6. Add the cream and Parmesan: Remove the pot from the heat. Slowly stir in the heavy cream, followed by the grated Parmesan cheese. Stir until the cheese is completely melted and the soup is smooth. If using the cornstarch slurry, whisk it in now and return the pot to low heat for 2 to 3 minutes, stirring constantly, until thickened.
  7. Return the chicken and sun-dried tomatoes: Add the cooked chicken and reserved sun-dried tomatoes back into the pot. Stir gently to combine. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if needed.
  8. Serve and garnish: Ladle the soup into bowls and top with fresh chopped basil or parsley. Serve immediately with crusty bread or a side salad.

Notes

Don’t let the soup boil after adding the cream to prevent curdling. Use room-temperature cream and freshly grated Parmesan for best results. For a thicker soup, add a cornstarch slurry. Leftovers keep in the refrigerator for up to 4 days; reheat gently on the stovetop. Freezing is not recommended due to the cream.

Nutrition

Keywords: creamy chicken soup, sun-dried tomato soup, marry me chicken soup, easy chicken soup, comfort food, one-pot meal

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