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Rich and Creamy Marry Me Chicken Soup
A creamy chicken soup with sun-dried tomatoes, garlic, and Parmesan cheese, seasoned with herbs for an irresistible flavor. This comforting soup will have you hooked from the first bite.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breasts (or thighs), diced
- 1 small onion diced
- 3 cloves garlic minced
- 1 8 oz jar sun-dried tomatoes, drained and chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp crushed red pepper flakes optional, for heat
- Salt and pepper to taste
- 1/2 cup fresh spinach or kale chopped (optional)
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
- Cook the Chicken:
- Heat olive oil in a large pot over medium heat. Add the diced chicken and cook for 6-7 minutes, or until browned and cooked through. Remove the chicken from the pot and set it aside.
- Sauté the Aromatics:
- In the same pot, add the onion and cook for 3-4 minutes, until softened. Add the garlic and sun-dried tomatoes and cook for an additional 1-2 minutes, stirring constantly.
- Add the Broth and Seasonings:
- Pour in the chicken broth and stir in the thyme, rosemary, red pepper flakes (if using), salt, and pepper. Bring the soup to a simmer.
- Add the Cream and Parmesan:
- Stir in the heavy cream and Parmesan cheese, allowing the cheese to melt into the soup, creating a creamy texture.
- Return the Chicken:
- Add the cooked chicken back into the pot and stir to combine. Let the soup simmer for another 5-7 minutes until heated through and the flavors meld.
- Finish the Soup:
- If using, stir in the fresh spinach or kale and cook for another 2-3 minutes, until wilted.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread for a complete meal.
Notes
- Low-Carb Option: Skip the bread and enjoy this soup on its own, or serve it with a side of cauliflower rice for extra veggies.
- Make Ahead: This soup can be made ahead of time and stored in the fridge for up to 3 days. Reheat on the stovetop.
- Freezer-Friendly: Store the soup in an airtight container in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove.
Nutrition
Calories: 420kcalCarbohydrates: 8gProtein: 40gFat: 28gSodium: 800mgFiber: 2gSugar: 3g