Description

Marry Me Chicken Soup is a rich, creamy, and comforting soup that’s perfect for any occasion. With tender chicken, flavorful broth, and a creamy base of garlic, sun-dried tomatoes, and a touch of Parmesan cheese, this soup is as indulgent as it is satisfying. It’s an easy-to-make meal that’s sure to become a family favorite, leaving everyone asking for the recipe!

Ingredients

1 lb (450g) boneless, skinless chicken breasts or thighs, cubed

2 tablespoons olive oil

4 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped (packed in oil)

4 cups chicken broth

1 cup heavy cream or half-and-half

1/4 cup grated Parmesan cheese

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon onion powder

1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1 tablespoon fresh parsley, chopped (optional, for garnish)

1 tablespoon lemon juice (optional, for brightness)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and season with salt, pepper, and half of the dried basil and thyme. Cook for 6-8 minutes, or until the chicken is cooked through and browned on all sides. Remove the chicken from the pot and set aside.
In the same pot, add the minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until the garlic is fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the heavy cream or half-and-half, and bring to a simmer.
Add the Parmesan cheese, remaining basil and thyme, onion powder, salt, and pepper. Stir until the cheese melts and the soup begins to thicken, about 5-7 minutes.
Return the cooked chicken to the pot and let it simmer for another 5-10 minutes to allow the flavors to meld together and the chicken to absorb the soup’s richness.
If desired, add a squeeze of fresh lemon juice to brighten up the soup.
Ladle the soup into bowls and garnish with chopped fresh parsley for a pop of color and flavor. Serve with crusty bread or a side salad for a complete meal.

Notes

You can swap the chicken for turkey or use rotisserie chicken to save time. For a vegetarian version, use chickpeas or tofu as a protein substitute.

If you’d like a dairy-free option, use coconut milk or another dairy-free cream substitute and skip the Parmesan cheese.

Add vegetables like spinach, kale, or carrots to make the soup heartier.

For a spicy kick, add red pepper flakes or a bit of cayenne pepper to balance out the richness.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 650mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 30g
Cholesterol: 95mg