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Creamy Marry Me Chicken Soup

Creamy Marry Me Chicken Soup - featured image
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A rich and tangy creamy chicken soup with sun-dried tomatoes and a subtle heat from red pepper flakes. Perfect as a starter that steals the show before the main course.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breast, cut into bite-sized pieces
  • ½ cup sun-dried tomatoes in oil, drained, oil reserved
  • 1 cup heavy cream
  • 4 cups low-sodium chicken broth
  • ½ cup freshly grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (or more to taste)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ¼ cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Pat the chicken pieces dry with paper towels. Season generously with salt and black pepper. Toss to coat evenly. Let it sit for 5 minutes while you prep the vegetables.
  2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. When the oil is shimmering, add the chicken in a single layer. Cook undisturbed for 3-4 minutes until golden brown. Flip and cook another 2-3 minutes. Remove the chicken to a plate and set aside.
  3. Reduce the heat to medium. Add 2 tablespoons of butter to the same pot. Once melted, add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Scrape up any browned bits from the bottom of the pot.
  4. Add the minced garlic, sun-dried tomatoes, dried oregano, dried thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  5. Sprinkle the 2 tablespoons of flour over the vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste.
  6. Slowly pour in the chicken broth while stirring vigorously. Add the reserved sun-dried tomato oil (about 2 tablespoons). Bring the soup to a gentle boil, then reduce the heat to a simmer.
  7. Add the seared chicken pieces back to the pot, along with any accumulated juices. Simmer for 15-20 minutes, or until the chicken is cooked through and tender.
  8. Reduce the heat to low. Slowly pour in the heavy cream while stirring. Then add the grated Parmesan cheese, a handful at a time, stirring until melted between each addition. Do not let the soup boil after adding the cream.
  9. Taste the soup and adjust seasoning with salt and black pepper as needed. If the soup is too thick, add a splash more broth or cream. If too thin, let it simmer uncovered for a few more minutes.
  10. Ladle the soup into bowls. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan. Serve immediately with crusty bread or a simple side salad.

Notes

For best results, sear the chicken to build deep flavor. Add cream off the heat to prevent curdling. Grate your own Parmesan for a smooth texture. The soup can be made ahead up to step 7 and refrigerated; add cream and Parmesan just before serving.

Nutrition

Keywords: creamy chicken soup, marry me chicken soup, sun-dried tomato soup, easy chicken soup, dinner party starter

Find it online: https://cookluma.com/creamy-marry-me-chicken-soup-the-best-starter/