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Cozy Marry Me Chicken Soup with Sun-Dried Tomatoes

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A creamy, comforting chicken soup with sun-dried tomatoes, inspired by a beloved Italian restaurant. This one-pot wonder is quick, easy, and perfect for cozy nights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 6 cups low-sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped (about 2 ounces)
  • 1/2 cup heavy cream
  • 2 ounces cream cheese, softened to room temperature
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving
  • 2 tablespoons tomato paste
  • Fresh parsley, chopped (for garnish)
  • Crusty bread or garlic bread, for dipping

Instructions

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened and the onion is translucent.
  2. Add the minced garlic, dried thyme, dried oregano, and red pepper flakes (if using). Cook for another minute, stirring constantly, until the garlic is fragrant.
  3. Add the tomato paste to the pot and stir it into the vegetables. Cook for 2 minutes, stirring frequently, until the paste darkens slightly and becomes more aromatic.
  4. Pour in the chicken broth and bring it to a gentle simmer. Season with salt and black pepper—start with 1 teaspoon of salt and 1/2 teaspoon of pepper, then adjust later.
  5. Add the chicken breasts to the pot, making sure they are fully submerged in the broth. Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
  6. Using tongs, carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board. Let them rest for 2-3 minutes. Using two forks, shred the chicken into bite-sized pieces. Set aside.
  7. Add the chopped sun-dried tomatoes to the simmering broth. Let them cook for 5 minutes to release their flavor.
  8. In a small bowl, whisk together the heavy cream and softened cream cheese until smooth. Slowly pour the cream mixture into the pot while stirring constantly.
  9. Add the shredded chicken back to the pot. Stir in the grated Parmesan cheese. Let the soup simmer gently for 5-7 minutes, stirring occasionally, until it has thickened slightly. Do not let it boil.
  10. Taste the soup and adjust the salt and pepper as needed. Ladle into bowls, garnish with fresh parsley and extra Parmesan cheese, and serve immediately with crusty bread.

Notes

For best results, soften cream cheese and whisk with heavy cream before adding to soup to prevent lumps. Keep soup at a gentle simmer after adding dairy to avoid curdling. If adding pasta or rice, cook separately and add to individual bowls. Soup can be made ahead without cream and Parmesan; add when reheating.

Nutrition

Keywords: marry me chicken soup, sun-dried tomato soup, creamy chicken soup, one-pot soup, comfort food, easy soup recipe

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