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Marry Me Chicken Soup featured image showcasing the creamy, delicious dish.

Irresistible Marry Me Chicken Soup

This creamy and flavorful chicken soup is packed with umami from sun-dried tomatoes and parmesan cheese. The perfect balance of richness and comfort, this soup is sure to impress and maybe even inspire a proposal! Fresh basil adds a bright finish to this delectable dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 1/4 cup fresh basil, chopped, plus more for garnish
  • 1/4 cup chopped spinach optional

Equipment

  • Large pot or Dutch oven
  • knife
  • cutting board
  • measuring cups and spoons
  • whisk
  • Stirring spoon

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Season the chicken with salt and pepper.
  3. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside. Cook in batches if necessary.
  4. Reduce the heat to medium. Add the minced garlic and sun-dried tomatoes to the pot and cook for 1-2 minutes, until fragrant.
  5. Sprinkle the flour over the garlic and sun-dried tomatoes. Cook for 1 minute, stirring constantly, to create a roux.
  6. Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring to a simmer, scraping the bottom of the pot to loosen any browned bits.
  7. Return the chicken to the pot. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
  8. Stir in the heavy cream and Parmesan cheese. Simmer for another 5-10 minutes, or until the cheese is melted and the sauce has thickened slightly. Do not boil.
  9. Stir in the chopped fresh basil. If using spinach, add it now as well and cook until wilted, about 1 minute.
  10. Taste and adjust seasoning with salt and pepper as needed.
  11. Garnish with additional Parmesan cheese and fresh basil before serving.
  12. Serve with crusty bread, pasta, or rice.

Notes

For the best flavor, use oil-packed sun-dried tomatoes and freshly grated Parmesan cheese. Avoid pre-minced garlic, as it can have a harsh taste. Simmer the soup on low heat to allow the flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can add other vegetables like mushrooms or zucchini for variations.