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Creamy Marry Me Chicken Soup with Sun-Dried Tomatoes – Best Easy Recipe

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This creamy Marry Me Chicken Soup is rich without being heavy, packed with sun-dried tomatoes and tender chicken, and comes together in about 45 minutes. It’s the kind of comforting, crowd-pleasing soup that changes minds—even self-proclaimed soup haters will go back for seconds.

Ingredients

Scale
  • 1.5 lbs (680 g) boneless, skinless chicken breast
  • 1/2 cup (80 g) sun-dried tomatoes packed in oil, chopped
  • 1 cup (240 ml) heavy cream
  • 4 cups (960 ml) low-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons (30 ml) olive oil
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1/4 cup (25 g) grated Parmesan cheese (optional)

Instructions

  1. Prep your vegetables: Dice the onion, carrots, and celery into small, even pieces (about 1/4-inch cubes). Mince the garlic cloves. Chop the sun-dried tomatoes into small bits.
  2. Sauté the aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften and the onion becomes translucent (about 5 minutes). Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the seasonings: Sprinkle in the dried thyme, dried oregano, and red pepper flakes (if using). Stir together for about 30 seconds to toast the spices.
  4. Add the broth and chicken: Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any flavorful bits. Nestle the chicken breasts into the liquid. Bring to a gentle boil, then reduce heat to medium-low so it’s at a steady simmer.
  5. Simmer the chicken: Cover the pot and let the chicken cook gently for 15-20 minutes, until it reaches an internal temperature of 165°F (74°C) or is white all the way through with no pink.
  6. Shred the chicken: Using tongs, transfer the cooked chicken to a cutting board. Let rest for 2 minutes, then shred into bite-sized pieces using two forks or a hand mixer on low speed. Set aside.
  7. Add the sun-dried tomatoes and cream: Stir the chopped sun-dried tomatoes into the simmering broth. Slowly pour in the heavy cream while stirring constantly. Let the soup come back to a gentle simmer. Taste and adjust salt and pepper.
  8. Blend for creaminess: Using an immersion blender, blend about 1/3 of the soup directly in the pot (just a few pulses, leaving some texture). Alternatively, transfer about 2 cups of the soup (mostly liquid and vegetables) to a regular blender, blend until smooth, and stir back into the pot.
  9. Return the chicken to the pot: Stir the shredded chicken back into the soup. Let everything heat through for 2-3 minutes. If the soup seems too thick, add a splash of broth or water; if too thin, let it simmer uncovered for a few more minutes.
  10. Finish and serve: Remove the pot from heat. If using, stir in the grated Parmesan cheese until melted. Ladle into bowls, garnish with fresh parsley, and serve immediately.

Notes

For best flavor, make the soup a day ahead and reheat gently. To prevent cream from curdling, add it slowly and keep the soup at a gentle simmer—never boil after adding cream. Season in layers for depth of flavor. Toast dried spices before adding liquid to release their essential oils. Shred chicken while it’s still warm for best results.

Nutrition

Keywords: creamy chicken soup, marry me chicken soup, sun-dried tomato soup, easy chicken soup, comfort food, weeknight dinner

Find it online: https://sparklechew.com/creamy-marry-me-chicken-soup-with-sun-dried-tomatoes-best-easy-recipe/