Print

Creamy Marry Me Chicken Soup with Sun-Dried Tomatoes

creamy marry me chicken soup with sun-dried tomatoes - featured image
Print Recipe

A velvety, comforting chicken soup with sun-dried tomatoes, mushrooms, and a creamy broth that’s perfect for cozy dinners and impressing guests.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon dried rosemary, crushed
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 ½ pounds boneless, skinless chicken breasts (about 2 large)
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 bay leaf
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • ¼ cup grated Parmesan cheese, freshly grated
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 2 tablespoons all-purpose flour
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prep your ingredients first: dice the onion, carrots, and celery; mince the garlic; slice the mushrooms; chop the sun-dried tomatoes.
  2. Heat the olive oil in a Dutch oven over medium heat. Once shimmering, add the diced onion and cook for 4-5 minutes until translucent.
  3. Add the carrots and celery; cook for 4 minutes, stirring occasionally.
  4. Add the sliced mushrooms and cook for 5-6 minutes until golden and reduced in volume.
  5. Add the minced garlic, dried thyme, oregano, rosemary, and red pepper flakes; stir constantly for about 30 seconds until fragrant.
  6. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
  7. Sprinkle the flour over the vegetables and stir to coat; cook for 1 minute.
  8. Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add the water and bay leaf. Bring to a gentle boil, then reduce heat to low and simmer.
  9. Nestle the chicken breasts into the liquid, cover, and simmer gently for 18-20 minutes until cooked through (165°F internal temperature).
  10. Remove the cooked chicken to a cutting board and let rest for 5 minutes; shred with two forks.
  11. Add the chopped sun-dried tomatoes to the pot and simmer for 2-3 minutes.
  12. In a small bowl, whisk together the heavy cream and grated Parmesan until smooth. Slowly pour into the soup while stirring constantly.
  13. Return the shredded chicken to the pot; stir and simmer for 3-4 minutes. Adjust salt and pepper to taste.
  14. Stir in the fresh lemon juice just before serving.
  15. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

For a thicker soup, increase flour to 3 tablespoons or blend 1 cup of soup (without chicken) and stir back in. For a lighter version, use half-and-half instead of heavy cream. The soup tastes even better the next day.

Nutrition

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

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