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Creamy Marry Me Chicken Soup with Sun-Dried Tomatoes

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A rich and comforting soup featuring tender chicken, a velvety creamy broth, and tangy sun-dried tomatoes. This recipe is perfect for cozy dinners and is sure to become a family favorite.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper)
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • ½ cup sun-dried tomatoes (packed in oil), drained and chopped
  • ⅓ cup freshly grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 1½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 tablespoon butter
  • Fresh parsley, chopped (for garnish)
  • Extra Parmesan cheese (for garnish)
  • Crusty bread or garlic bread (for serving)

Instructions

  1. Prep your ingredients first. Dice the onion, carrots, and celery into roughly equal-sized pieces—about ¼-inch cubes. Mince the garlic. Chop the sun-dried tomatoes. Grate the Parmesan if you haven’t already. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
  2. Heat the olive oil in your Dutch oven or large pot over medium heat. Once the oil is shimmering (about 2 minutes), add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables have softened and the onion is translucent.
  3. Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using). Stir constantly for about 30 seconds until the garlic is fragrant—but don’t let it brown.
  4. Sprinkle the flour over the vegetables and stir to coat everything evenly. Cook for 1-2 minutes, stirring constantly. The mixture will look a bit pasty—that’s normal.
  5. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Scrape up any browned bits from the bottom of the pot. Bring the broth to a gentle simmer, then reduce the heat to low and let it bubble away while you cook the chicken.
  6. In a separate skillet, melt the butter over medium-high heat. Add the seasoned chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Let the chicken rest on a cutting board for 5 minutes, then shred or dice it into bite-sized pieces.
  7. While the chicken rests, add the chopped sun-dried tomatoes to the simmering broth. Let them cook for 2-3 minutes to soften and release their flavor. Then, using your immersion blender (or carefully transferring a portion to a regular blender), blend about 1½ cups of the soup base until smooth. Pour it back into the pot and stir to combine.
  8. Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Stir gently until the cheese is fully melted and the soup is smooth and luscious. Add the shredded chicken back to the pot. Taste and adjust seasoning—you might want a little more salt or a pinch more black pepper.
  9. Let the soup simmer for 5-10 minutes on low heat to allow all the flavors to meld together. Don’t let it boil at this point, or the cream could curdle. If the soup seems too thick, add a splash more broth or water until it reaches your desired consistency.
  10. Serve hot, garnished with fresh parsley and extra Parmesan cheese if you like. A side of crusty bread for dipping is practically mandatory.

Notes

For a dairy-free version, swap heavy cream for full-fat coconut cream and use dairy-free Parmesan. For gluten-free, use a gluten-free all-purpose flour blend. The soup freezes well; leave out cream and Parmesan before freezing, then add when reheating. Let the soup rest 5-10 minutes before serving for best flavor.

Nutrition

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

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