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Creamy Marry Me Chicken Soup with Sun-Dried Tomatoes

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A rich, tangy, and creamy chicken soup with sun-dried tomatoes, Parmesan, and a subtle heat. This happy accident turned into a cozy, crowd-pleasing dinner that tastes like a hug in a bowl.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (or breasts)
  • 1 cup sun-dried tomatoes packed in oil (julienned or chopped)
  • 1 tablespoon olive oil (plus more from tomato jar if needed)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (or to taste)
  • 1 cup small pasta (ditalini, orzo, or similar)
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Prep all ingredients: dice onion, carrots, celery; mince garlic; grate Parmesan; measure broth and cream.
  2. Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add 2 tablespoons of oil from the sun-dried tomato jar. Once shimmering, add onion, carrots, and celery. Cook 5-7 minutes until softened and onion is translucent.
  3. Stir in minced garlic and sun-dried tomatoes. Cook 1 minute until fragrant.
  4. Add dried thyme, oregano, and red pepper flakes. Stir for 30 seconds to bloom the herbs.
  5. Season chicken thighs generously with salt and pepper. Nestle into the pot and let cook undisturbed for 2 minutes to get a little color.
  6. Pour in chicken broth. Scrape up any browned bits from the bottom. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through and tender.
  7. While soup simmers, cook pasta in a separate pot of salted water according to package directions until al dente. Drain and set aside.
  8. Use tongs to transfer cooked chicken to a cutting board. Let rest 2-3 minutes, then shred with two forks.
  9. Return shredded chicken to the pot. Reduce heat to low. Slowly stir in heavy cream, then gradually add grated Parmesan, stirring constantly until smooth.
  10. Taste and adjust salt and pepper. Stir in cooked pasta. Let warm through for 2-3 minutes. Ladle into bowls, garnish with parsley or basil, and serve hot with crusty bread.

Notes

Don’t boil the cream or it may separate. Grate your own Parmesan for smooth melting. Toast the sun-dried tomatoes in their oil for extra depth. Season in layers. If soup thickens after adding pasta, stir in a splash of reserved pasta water. Let soup rest 10-15 minutes off heat for flavors to meld. Store leftovers in fridge up to 4 days; freeze without pasta for up to 3 months.

Nutrition

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

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