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Cozy Marry Me Chicken Soup with Sun-Dried Tomatoes

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A rich and tangy creamy chicken soup with sun-dried tomatoes, perfect for chilly nights. This comforting one-pot meal is quick to make and packed with flavor.

Ingredients

Scale
  • 1.5 lbs (about 680g) boneless, skinless chicken breast or thighs
  • 1/2 cup (about 75g) sun-dried tomatoes, drained from oil
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cups (960ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups (about 60g) fresh spinach, roughly chopped
  • Salt and black pepper to taste

Instructions

  1. Pat the chicken dry with paper towels. Season both sides with salt and pepper. Cut into 1-inch cubes if using breasts, or leave thighs whole for shredding later. Set aside.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and sun-dried tomatoes. Stir for 1 minute until fragrant.
  3. Push the onion mixture to the sides of the pot. Add the chicken pieces in a single layer. Cook undisturbed for 3-4 minutes, then flip. Cook for another 3 minutes until golden on the outside. The chicken won’t be fully cooked yet.
  4. Sprinkle the flour over the chicken and onions. Stir constantly for 1-2 minutes until the flour is absorbed and looks pasty.
  5. Slowly pour in the chicken broth while stirring. Add the oregano, thyme, and red pepper flakes. Scrape the bottom of the pot to release any browned bits. Bring to a gentle boil, then reduce heat to low.
  6. Cover the pot and let it simmer for 15-20 minutes. If using chicken thighs, take them out after 15 minutes, shred with two forks, and return the meat to the pot. For cubed chicken, just let it simmer until tender.
  7. Turn the heat to low. Stir in the heavy cream and grated Parmesan. Stir gently until the cheese melts into the broth.
  8. Add the fresh spinach and stir until it wilts, about 2 minutes. Stir in the butter for extra gloss and flavor. Taste and adjust salt and pepper.
  9. Let the soup sit off the heat for 5 minutes. Ladle into bowls and top with extra Parmesan and a pinch of red pepper flakes if desired.

Notes

For a thicker soup, let it simmer uncovered for 5-10 minutes. For a thinner soup, add a splash of broth. The soup thickens as it sits, so add extra broth when reheating. For freezing, leave out the cream and Parmesan and add them when reheating.

Nutrition

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

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