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Creamy Marry Me Chicken Soup

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A rich, creamy chicken soup with sun-dried tomatoes and Parmesan, all made in one pot. Perfect for entertaining, this crowd-pleaser delivers big flavor with simple ingredients.

Ingredients

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

Instructions

  1. Sauté the aromatics: Heat olive oil in a Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until onions are translucent and vegetables start to soften, about 5-7 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  2. Sear the chicken: Season chicken breasts with salt and pepper. Push vegetables to the sides of the pot and place chicken in the center. Sear for 2-3 minutes per side until golden brown.
  3. Add seasonings and tomatoes: Sprinkle thyme, oregano, and red pepper flakes over chicken and vegetables. Add chopped sun-dried tomatoes. Stir together.
  4. Pour in the broth: Add chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through (internal temperature 165°F).
  5. Shred the chicken: Remove chicken from pot and shred with two forks into bite-sized pieces.
  6. Add the creamy goodness: Reduce heat to low. In a small bowl, whisk together heavy cream and softened cream cheese until smooth. Slowly pour into soup, stirring constantly. Add shredded chicken back to pot. Stir in grated Parmesan until melted. Season with salt and pepper to taste.
  7. Simmer and serve: Let soup simmer on low for 5 minutes to meld flavors. Do not let it boil. Ladle into bowls, garnish with fresh parsley, and serve immediately.

Notes

For best results, let cream and cream cheese come to room temperature before adding to prevent curdling. Keep heat low when adding dairy. Soup can be made ahead and refrigerated for up to 4 days; flavors deepen overnight. To freeze, freeze soup base without dairy, then add dairy when reheating.

Nutrition

Keywords: creamy chicken soup, marry me chicken soup, one-pot soup, chicken soup with sun-dried tomatoes, easy chicken soup

Find it online: https://zestynora.com/creamy-marry-me-chicken-soup-best-one-pot-recipe/