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Easy Marry Me Chicken Soup with Sun-Dried Tomatoes

Easy Marry Me Chicken Soup with Sun-Dried Tomatoes - featured image
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A creamy, comforting chicken soup with sun-dried tomatoes that comes together in about 35 minutes. Perfect for busy weeknights, this soup tastes like it simmered all day but is quick and easy to make.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breasts
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve 1 tablespoon oil)
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups fresh spinach
  • Salt and pepper to taste

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, chop the sun-dried tomatoes, and grate the Parmesan.
  2. Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and about 1/2 teaspoon of the Italian seasoning.
  3. Heat 1 tablespoon of the reserved sun-dried tomato oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown. Transfer to a plate and set aside.
  4. Reduce heat to medium. Add the butter to the pot. Once melted, add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Add the chopped sun-dried tomatoes to the pot and stir for about 1 minute to bloom their flavor.
  6. Sprinkle the flour over the onion and tomato mixture. Stir constantly for 1-2 minutes until the flour is incorporated and lightly golden.
  7. Slowly pour in the chicken broth while stirring constantly to prevent lumps. Scrape up any browned bits from the bottom of the pot. Bring to a gentle simmer.
  8. While the broth comes to a simmer, shred the browned chicken breasts using two forks. Add the shredded chicken and any accumulated juices back to the pot.
  9. Add the remaining Italian seasoning and red pepper flakes (if using). Let the soup simmer gently for 10-12 minutes. Taste and adjust salt and pepper as needed.
  10. Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese until melted and smooth. Do not let it boil.
  11. Add the fresh spinach in handfuls, stirring gently until each batch wilts. This takes about 2 minutes.
  12. Remove the pot from the heat and let the soup rest for 5 minutes. Stir once more, taste, and adjust seasoning if needed.

Notes

Don’t skip browning the chicken—it adds deep flavor. Watch the heat when adding cream to prevent curdling. Grate your own Parmesan for a smooth texture. Season in layers for best flavor. For a thicker soup, mash some chicken against the pot or blend a cup of soup and stir it back in.

Nutrition

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

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