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Marry Me Chicken Soup

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A creamy, comforting soup inspired by the viral Marry Me Chicken dish, featuring tender chicken, sun-dried tomatoes, and Parmesan in a rich, silky broth. Perfect for a cozy date night or a special weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh basil or parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
  2. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the chopped sun-dried tomatoes, dried oregano, and red pepper flakes (if using). Cook for 1 minute.
  4. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
  5. Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through.
  6. Stir in the heavy cream and grated Parmesan cheese. Cook, stirring, until the cheese is melted and the soup is heated through, about 5 minutes. Do not boil.
  7. Season with salt and freshly ground black pepper to taste.
  8. Ladle the soup into bowls and garnish with fresh basil or parsley.

Notes

  • For a thicker soup, you can whisk together 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the simmering soup in step 6.
  • If you don’t have chicken thighs, you can use boneless, skinless chicken breasts. Adjust cooking time as needed.
  • Serve with crusty bread for dipping.

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