Print

Easy Cozy Marry Me Chicken Soup with Sun-Dried Tomatoes

Marry Me Chicken Soup - featured image
Print Recipe

A rich, brothy, almost creamy soup with tender chicken swimming in a tomato-and-herb infused liquid. This happy accident turned into a comforting, crowd-pleasing meal that comes together in about 40 minutes.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin for flavor, but regular works fine)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tablespoons of the oil for cooking)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan cheese (freshly grated)
  • 2 tablespoons sun-dried tomato oil (from the jar)
  • Fresh basil or parsley, chopped (for garnish)
  • Extra Parmesan for serving
  • Crusty bread or garlic bread for dipping

Instructions

  1. Prep your ingredients first. Dice the onion, carrots, and celery. Mince the garlic. Chop the sun-dried tomatoes. Grate the Parmesan.
  2. In your Dutch oven or large pot, heat 2 tablespoons of the oil from the sun-dried tomato jar over medium heat. Once it shimmers (about 30 seconds), add the diced onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.
  3. Stir in the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute, until the garlic is fragrant.
  4. Add the dried oregano, dried thyme, red pepper flakes (if using), and a pinch of salt and black pepper. Stir and cook for 30 seconds.
  5. Pour in the chicken broth and water. Use your wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low so it’s simmering softly.
  6. Nestle the chicken breasts into the simmering broth. Cover the pot and cook for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.
  7. Using tongs, transfer the cooked chicken to a cutting board. Let it rest for 2 to 3 minutes, then shred it with two forks.
  8. (Optional secret trick) Scoop out about 1 cup of the hot broth and vegetables from the pot. Transfer to a blender or use an immersion blender cup. Add 2 tablespoons of the chopped sun-dried tomatoes and blend until smooth. Pour this mixture back into the pot.
  9. In a small bowl, whisk together the heavy cream and grated Parmesan. Slowly drizzle this into the simmering soup while stirring constantly. Let it simmer for 2 to 3 minutes, but don’t let it boil.
  10. Add the shredded chicken back into the soup. Stir gently to combine. Taste and adjust seasoning. Let everything heat through for another 2 minutes.
  11. Ladle the soup into bowls, garnish with fresh basil or parsley, and sprinkle extra Parmesan on top. Serve with crusty bread for dipping.

Notes

Don’t skip the sun-dried tomato oil; it infuses the base with concentrated flavor. Watch your heat with the cream to prevent curdling. Shred the chicken while it’s warm for best texture. Taste as you go and adjust seasoning. Let the soup rest for 10 minutes before serving for better flavor melding. Leftovers taste even better the next day.

Nutrition

Keywords: marry me chicken soup, sun-dried tomato soup, creamy chicken soup, easy chicken soup, cozy soup, comfort food, weeknight dinner

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