BEST MARRY MY CHICKEN SOUP

Imagine a bowl brimming with tender chicken, bathed in a luscious, creamy broth, infused with sun-dried tomatoes and fragrant herbs – that’s exactly what awaits you with this Marry My Chicken Soup. It’s a flavor explosion so irresistible, so comforting, it might just inspire a proposal! Get ready to experience the best Marry My Chicken Soup you’ve ever tasted; I promise, you’ll be hooked from the very first spoonful.

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Soup:

• 2 tbsp olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 4 oz sun-dried tomatoes, oil-packed, drained and chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• Optional: 1 cup chopped spinach or kale

Serving Suggestions:

• Crusty bread, for dipping
• Fresh basil, for garnish
• Red pepper flakes, for a little heat

Step-by-Step Instructions

Prepare the Chicken:

1. In a bowl, toss the cubed chicken with 1 tbsp olive oil, Italian seasoning, salt, and pepper.
2. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
3. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside. Don’t worry about cooking it all the way through at this stage, it will continue to cook in the soup!

Make the Soup Base:

1. Add the remaining 2 tbsp olive oil to the pot. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
3. Stir in the chopped sun-dried tomatoes and cook for 2 minutes, allowing their flavors to meld with the onion and garlic.

Simmer and Finish:

1. Pour in the chicken broth and bring to a simmer.
2. Return the cooked chicken to the pot.
3. Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together. This is where the magic happens!

Creamy Perfection:

1. Stir in the heavy cream and Parmesan cheese. Heat gently, stirring until the cheese is melted and the soup is creamy and smooth. Do not boil!
2. If using, stir in the chopped spinach or kale and cook until wilted, about 2 minutes.
3. Season with salt and pepper to taste. Remember that Parmesan cheese is already salty, so taste before adding more salt.
4. Stir in the fresh basil just before serving.

Serve and Enjoy:

1. Ladle the Marry My Chicken Soup into bowls and garnish with fresh basil.
2. Serve with crusty bread for dipping and red pepper flakes, if desired.
3. Get ready to fall in love!

The Secret to the Best Marry My Chicken Soup

Okay, let’s be real, there are a lot of chicken soup recipes out there, but what makes this Marry My Chicken Soup so special? It’s all about the sun-dried tomatoes and the quality of your ingredients. Using oil-packed sun-dried tomatoes adds a depth of flavor that you just can’t get from the dried variety. Don’t skip them! And spring for a good quality Parmesan cheese; it makes a difference in the overall creaminess and flavor.

This recipe is truly part of the Best Marry My Chicken Soup from our Cozy Soup Series! And one of our most popular Fall Soup Recipes Videos. We love creating recipes that are not only delicious but also easy to make. Because who has time for complicated recipes when you’re craving comfort food? This soup is perfect for a chilly evening, a cozy night in, or anytime you need a little bit of love in a bowl.

Variations and Customizations

One of the best things about soup is how easily you can customize it to your liking. Here are a few ideas to get you started:

• Add vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or mushrooms. Sauté them along with the onion and garlic.
• Spice it up: If you like a little heat, add a pinch of red pepper flakes to the soup or a dash of hot sauce.
• Make it gluten-free: This recipe is naturally gluten-free. Just be sure to use gluten-free chicken broth.
• Add pasta: If you want to turn this into a heartier meal, add some cooked pasta to the soup. Small pasta shapes like ditalini or orzo work well. This will make a dish closer to a Marry Me Chicken Pasta, but in soup form!
• Use different protein: While chicken is the star of this soup, you could also use turkey or even shrimp. Just adjust the cooking time accordingly.

Tips for Success

Making soup is generally pretty straightforward, but here are a few tips to ensure that your Marry My Chicken Soup turns out perfectly every time:

• Don’t overcook the chicken: Overcooked chicken can become dry and tough. Cook it just until it’s browned and cooked through, then let it simmer in the soup to stay tender.
• Don’t boil the cream: Boiling the cream can cause it to curdle. Heat it gently and stir constantly until it’s smooth and creamy.
• Taste as you go: Seasoning is key to a flavorful soup. Taste the soup as you go and adjust the seasoning as needed.
• Use fresh ingredients: Fresh herbs and vegetables will always give you the best flavor.

Serving Suggestions and Pairings

This Marry My Chicken Soup is delicious on its own, but it’s even better when paired with the right accompaniments. Here are a few ideas:

• Crusty bread: For dipping into the creamy broth.
• Side salad: A simple green salad with a light vinaigrette.
• Grilled cheese sandwich: A classic pairing for soup.
• Roasted vegetables: Such as broccoli, asparagus, or Brussels sprouts.
• Wine: A crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

If you love creamy, comforting soups, you might also enjoy my Chicken Mushroom Soup or even a White Chicken Chili. For something with a bit more kick, try Chicken Taco Soup. And of course, for a classic comfort dish, you can’t go wrong with Creamy Chicken Noodle Soup!

Storage and Reheating

This soup is even better the next day, as the flavors have had time to meld together. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheating Instructions:

• Stovetop: Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
• Microwave: Reheat the soup in a microwave-safe bowl for 1-2 minutes, or until heated through, stirring occasionally.

Please note that the cream may separate slightly upon reheating. This is normal and doesn’t affect the taste of the soup.

Give Marry My Chicken Soup a Try!

So there you have it: the ultimate recipe for Marry My Chicken Soup. It’s creamy, comforting, and bursting with flavor. It’s also incredibly easy to make, so you can enjoy a delicious and satisfying meal any night of the week. I truly hope you’ll give this recipe a try and let me know what you think. I’m confident that it will become a new family favorite!

Best Marry My Chicken Soup

This Marry My Chicken Soup is a creamy and comforting dish, packed with tender chicken, sun-dried tomatoes, and fragrant herbs. It’s a flavor explosion that’s easy to make and perfect for a cozy night in. Get ready for a soup that’s so good, it might just inspire a proposal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 4 oz sun-dried tomatoes, oil-packed, drained and chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• 1 cup chopped spinach or kale optional

Equipment

• Large pot or Dutch oven
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Mixing bowl
• Ladle

Method

 

1. In a bowl, toss the cubed chicken with 1 tbsp olive oil, Italian seasoning, salt, and pepper.
2. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
3. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
4. Add the remaining 2 tbsp olive oil to the pot. Add the chopped onion and cook until softened, about 5 minutes.
5. Add the minced garlic and cook for another minute, until fragrant.
6. Stir in the chopped sun-dried tomatoes and cook for 2 minutes.
7. Pour in the chicken broth and bring to a simmer.
8. Return the cooked chicken to the pot.
9. Reduce the heat to low and simmer for 10-15 minutes.
10. Stir in the heavy cream and Parmesan cheese. Heat gently, stirring until the cheese is melted and the soup is creamy and smooth. Do not boil!
11. If using, stir in the chopped spinach or kale and cook until wilted, about 2 minutes.
12. Season with salt and pepper to taste.
13. Stir in the fresh basil just before serving.
14. Ladle the Marry My Chicken Soup into bowls and garnish with fresh basil.
15. Serve with crusty bread for dipping and red pepper flakes, if desired.

Notes

For best results, use oil-packed sun-dried tomatoes and high-quality Parmesan cheese. Don’t overcook the chicken or boil the cream. Taste and adjust seasoning as you go. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. The cream may separate slightly upon reheating, but this is normal. Variations: Add carrots, celery, or mushrooms. Spice it up with red pepper flakes or hot sauce. Make it gluten-free by using gluten-free chicken broth. Add cooked pasta for a heartier meal. Use turkey or shrimp instead of chicken.