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Creamy Marry Me Chicken Soup with Sun-Dried Tomatoes

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A velvety, rich chicken soup with sun-dried tomatoes and cream that turns even the most stubborn soup skeptics into fans. Ready in under 45 minutes, this comforting dish is perfect for cold nights and busy weeknights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and garlic powder. Let them sit at room temperature for 10 minutes.
  2. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add the chicken breasts and cook without moving them for 5 minutes, until a deep golden crust forms. Flip and cook another 3-4 minutes until internal temperature reaches 165°F. Transfer to a plate and tent with foil. Do not clean the pot.
  3. Reduce heat to medium. Add the diced onion and cook until translucent, about 3 minutes, scraping up browned bits. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the chopped sun-dried tomatoes, thyme, rosemary, and red pepper flakes. Stir for 1-2 minutes until the tomatoes soften.
  5. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  6. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
  7. While the broth simmers, shred the rested chicken using two forks.
  8. Reduce heat to low. Stir in the heavy cream and shredded chicken. Simmer gently for 5 minutes. Do not let it boil.
  9. Remove from heat and stir in the Parmesan cheese until melted. Taste and adjust salt and pepper. Ladle into bowls and garnish with fresh parsley. Serve immediately.

Notes

For a gluten-free version, use a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) instead of flour. For dairy-free, use full-fat coconut cream and nutritional yeast instead of Parmesan. The soup thickens as it cools; add a splash of broth or milk when reheating. If freezing, leave out the cream and Parmesan and add them when reheating.

Nutrition

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

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