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Easy Marry Me Chicken Soup with Sun-Dried Tomatoes

Marry Me Chicken Soup - featured image
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A creamy, comforting chicken soup with sun-dried tomatoes that comes together in about 40 minutes. Perfect for busy weeknights, this velvety soup is rich, tangy, and sure to impress.

Ingredients

Scale
  • 2 large chicken breasts (about 1 pound), boneless and skinless
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tablespoons oil)
  • 1 cup heavy cream
  • 4 cups low-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley for garnish
  • 1 tablespoon olive oil

Instructions

  1. Prep your ingredients first. Dice the onion, carrots, and celery into small, even pieces. Mince the garlic. Chop the sun-dried tomatoes. Grate the Parmesan.
  2. Season and sear the chicken. Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
  3. Sauté the vegetables. Reduce the heat to medium. Add the reserved 2 tablespoons of oil from the sun-dried tomatoes to the pot. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
  4. Add the garlic and spices. Stir in the minced garlic, dried thyme, dried oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  5. Deglaze the pot. Pour in about 1/2 cup of the chicken broth and scrape the bottom of the pot with your wooden spoon to lift the browned bits.
  6. Add the broth and tomatoes. Pour in the remaining 3 1/2 cups of chicken broth and add the chopped sun-dried tomatoes. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes.
  7. Shred the chicken. While the soup simmers, shred the seared chicken breasts using two forks.
  8. Add the chicken back. Return the shredded chicken to the pot. Let it simmer for another 5-7 minutes, until the chicken is cooked through and tender.
  9. Stir in the cream and Parmesan. Reduce the heat to low. Slowly pour in the heavy cream while stirring constantly. Then add the grated Parmesan cheese and stir until it’s fully melted into the broth. Do not let the soup boil after adding the cream.
  10. Season and serve. Taste the soup and adjust the seasoning with salt and pepper. Ladle into bowls, garnish with fresh parsley, and serve immediately with crusty bread or crackers.

Notes

Don’t skip searing the chicken; it adds depth of flavor. Use the oil from the sun-dried tomatoes for sautéing. Keep heat low when adding cream to prevent curdling. Grate your own Parmesan for smooth melting. If soup is too salty, add a peeled potato and simmer for 10 minutes, then remove before serving.

Nutrition

Keywords: chicken soup, sun-dried tomatoes, creamy soup, easy dinner, comfort food, weeknight meal

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