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Marry Me Chicken Soup featured image showcases the creamy, flavorful dish, tempting viewers to try the recipe.

Perfect Marry Me Chicken Soup

This creamy and flavorful chicken soup is designed to win hearts. Featuring sun-dried tomatoes, Parmesan cheese, and fresh basil, it's a comforting and delicious dish that's perfect for a cozy night in.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes optional
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 1/4 cup chopped fresh basil, plus more for garnish
  • Salt to taste
  • Pepper to taste
  • 1 cup chopped spinach optional

Equipment

  • large pot
  • Dutch oven
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • wooden spoon or spatula

Method
 

  1. Season chicken pieces with salt, pepper, and half of the Italian seasoning.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken in batches until browned on all sides. Remove chicken from pot and set aside.
  3. Add onion to the pot and cook until softened, about 5 minutes. Add garlic, sun-dried tomatoes, red pepper flakes (if using), and remaining Italian seasoning. Cook for 1 minute more, until fragrant.
  4. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
  5. Return the chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
  6. Stir in heavy cream and Parmesan cheese. Simmer gently for 5 minutes, stirring occasionally, until cheese is melted and sauce is slightly thickened.
  7. Stir in spinach (if using) and cook until wilted, about 1 minute.
  8. Stir in fresh basil. Season with salt and pepper to taste.
  9. Serve hot, garnished with additional Parmesan cheese and fresh basil.

Notes

For best results, use freshly grated Parmesan cheese. Drain the sun-dried tomatoes well to avoid excess acidity. Simmer gently to prevent the cream from curdling. Store leftovers in an airtight container in the refrigerator for up to 3 days.