Marry Me Chicken Soup
A creamy, romantic chicken soup with sun-dried tomatoes, Parmesan, and herbs, ready in 45 minutes.
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 3 tbsp olive oil divided
- 1 medium onion diced
- 4 garlic cloves minced
- 1/2 cup oil-packed sun-dried tomatoes chopped
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 4 cups chicken broth
- 1 cup heavy cream or coconut milk for dairy-free
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes optional
- Optional Add-Ins:
- 1 cup baby spinach
- 1 cup cooked gnocchi or tortellini
- Crispy bacon fresh basil, or chili oil for topping
Instructions
- Cook the Chicken: Heat 2 tbsp olive oil in a Dutch oven over medium heat. Season chicken with salt and pepper, then sear 5 minutes per side. Remove, shred, and set aside.
- Sauté Aromatics: Add remaining 1 tbsp oil to the pot. Sauté onion, garlic, and sun-dried tomatoes for 3 minutes. Stir in thyme and smoked paprika.
- Simmer Soup: Pour in chicken broth, scraping browned bits from the pot. Return shredded chicken and simmer for 15 minutes.
- Add Cream and Cheese: Reduce heat to low. Stir in heavy cream and Parmesan until melted and smooth. Avoid boiling.
- Adjust Seasoning: Taste and add salt, pepper, or red pepper flakes as desired.
- Serve: Ladle into bowls. Top with fresh basil, extra Parmesan, or a drizzle of chili oil.
Notes
- Dairy-Free Option: Substitute heavy cream with coconut milk and Parmesan with nutritional yeast.
- Slow Cooker Method: Skip searing. Add all ingredients (except cream) to the slow cooker. Cook on low 6 hours, then stir in cream.
- Storage: Refrigerate for 3–4 days. Freeze without cream for up to 3 months. Reheat gently on the stove.
- Avoid Curdling: Keep heat low when adding dairy to prevent separation.