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Easy Marry Me Chicken Soup with Sun-Dried Tomatoes

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A creamy, savory chicken soup inspired by the classic Marry Me Chicken, featuring sun-dried tomatoes, Parmesan, and a velvety broth. Perfect for busy weeknights, this one-pot comfort food comes together in about 30 minutes.

Ingredients

Scale
  • 2 tablespoons olive oil (or reserved oil from sun-dried tomato jar)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 cup sun-dried tomatoes, chopped (oil-packed, drained, reserve 2 tablespoons oil)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Fresh basil or parsley, chopped (for garnish)
  • Extra Parmesan for serving
  • Crusty bread or garlic bread (for serving)

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, and chop the sun-dried tomatoes. If using raw chicken, pat it dry with paper towels and season both sides with salt and pepper.
  2. Heat the olive oil (or reserved sun-dried tomato oil) in your Dutch oven over medium heat. Once it shimmers, add the diced onion and cook for 4-5 minutes until softened and translucent.
  3. Add the minced garlic, chopped sun-dried tomatoes, oregano, and red pepper flakes. Cook for 1 minute until fragrant, stirring constantly.
  4. If using raw chicken, push the aromatics to the sides of the pot and add the seasoned chicken breasts or thighs. Sear for 2-3 minutes per side until golden brown. If using pre-cooked chicken, skip this step and add the shredded chicken later.
  5. Pour in the chicken broth, scraping the bottom of the pot with your wooden spoon to release any browned bits. Bring the broth to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes if using raw chicken, or 10 minutes if using pre-cooked.
  6. Remove the chicken from the pot (if using raw) and place it on a cutting board. Let it rest for 5 minutes, then shred it with two forks.
  7. Return the shredded chicken to the pot. Stir in the heavy cream and butter, then slowly add the grated Parmesan cheese, stirring constantly. Taste and adjust seasoning with salt and pepper.
  8. Simmer for 5 more minutes on low heat, stirring occasionally. Don’t let it boil after adding the cream.
  9. Remove from heat and let it rest for 5 minutes. Ladle into bowls, garnish with fresh basil or parsley and extra Parmesan, and serve immediately with crusty bread.

Notes

Don’t skip blooming the sun-dried tomatoes in oil before adding liquid for maximum flavor. Add cream over low heat to prevent curdling. Grate your own Parmesan for smooth melting. Season in layers for depth of flavor. The soup tastes even better the next day. For meal prep, make the soup without cream and add it when reheating.

Nutrition

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

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