Description
This Marry Me Chicken Soup is a comforting bowl of rich, creamy goodness that will sweep you off your feet. Perfect for any occasion, it’s sure to impress with its harmonious blend of flavors.
Ingredients
- Boneless, skinless chicken thighs or breasts
- Sun-Dried Tomatoes (oil-packed preferred)
- Onion
- Garlic
- Chicken Broth (high-quality, low-sodium recommended)
- Heavy Cream
- Freshly grated Parmesan Cheese
- Dried Italian seasoning
- Red pepper flakes
- Fresh basil or parsley (for garnish)
- All-purpose flour
- Optional: Fresh spinach or finely chopped kale
Instructions
- First, pat your boneless, skinless chicken thighs (or breasts) dry with paper towels. Season them generously with salt and black pepper. In a large Dutch oven or a heavy-bottomed pot, heat a tablespoon of olive oil over medium-high heat. Once hot, sear the chicken for about 3-4 minutes per side until beautifully golden brown. It doesn't need to be cooked through at this stage, just nicely browned. Remove the chicken from the pot and set it aside on a plate.
- Reduce the heat to medium. Add another splash of olive oil to the pot if needed. Toss in your chopped onion and sauté for 5-7 minutes, stirring occasionally, until it softens and becomes translucent. Now, add the minced garlic and chopped sun-dried tomatoes (along with a spoonful of their oil for extra flavor!). Cook for another 1-2 minutes until the garlic is fragrant, being careful not to burn it.
- Sprinkle the all-purpose flour over the sautéed onions, garlic, and sun-dried tomatoes. Stir constantly for about 1 minute, allowing the flour to cook out its raw taste and create a roux. This will be our thickening agent.
- Slowly pour in the chicken broth, whisking continuously to prevent lumps and ensure the flour dissolves smoothly. Stir in your dried Italian seasoning and red pepper flakes. Bring the mixture to a gentle simmer.
- Carefully return the seared chicken to the pot, ensuring it's mostly submerged in the liquid. Cover the pot, reduce the heat to low, and let it simmer for 15-20 minutes, or until the chicken is cooked through and easily shreds.
- Remove the cooked chicken from the pot and place it on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside.
- While the chicken cools slightly, increase the heat under the pot to a gentle simmer. Slowly whisk in the heavy cream and a generous amount of freshly grated Parmesan cheese until fully combined and the soup is looking gloriously creamy. Taste and adjust seasoning with salt and pepper as needed. If you want to add spinach, stir it in now and let it wilt for a minute or two.
- Return the shredded chicken to the pot and stir to combine. Let the soup heat through for another minute or two. Ladle the Marry Me Chicken Soup into bowls. Garnish with more fresh Parmesan and a sprinkle of fresh basil or parsley, if desired. Serve hot and watch everyone fall in love with it!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: Don't skimp on searing the chicken to lock in flavor. Use high-quality broth for the best taste, and always taste and adjust seasoning before serving. If you're avoiding gluten, substitute the flour with a cornstarch slurry.