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Quick Creamy Marry Me Chicken Soup: Best 30-Minute Dinner

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A rich, creamy, and comforting chicken soup with sun-dried tomatoes, garlic, and Parmesan, ready in just 30 minutes. Perfect for busy weeknights when you need a hearty, delicious meal fast.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 1/2 cup sun-dried tomatoes (packed in oil), chopped
  • 4–5 garlic cloves, minced
  • 1 medium yellow 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
  • 2 cups fresh spinach (optional)
  • Salt and black pepper to taste

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, chop the sun-dried tomatoes, cut the chicken into bite-sized pieces, and grate the Parmesan cheese.
  2. Heat 1 tablespoon of butter in a large Dutch oven over medium-high heat. Add the chicken pieces in a single layer and cook undisturbed for 3-4 minutes until golden brown. Flip and cook another 2-3 minutes. Transfer chicken to a plate and set aside.
  3. Reduce heat to medium. Add the remaining 1 tablespoon of butter. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and chopped sun-dried tomatoes, stirring constantly for about 30 seconds until fragrant.
  4. Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
  5. Slowly pour in about 1 cup of the chicken broth while stirring vigorously, scraping up any browned bits from the bottom of the pot. Once smooth, add the remaining 3 cups of broth and stir to combine.
  6. Bring the broth to a gentle boil, then reduce heat to low. Add Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Let simmer for 5 minutes, stirring occasionally.
  7. Reduce heat to low. Slowly pour in the heavy cream while stirring. Add the grated Parmesan cheese and stir until fully melted and incorporated. Taste and adjust seasoning.
  8. Return the browned chicken pieces to the pot along with any accumulated juices. Let simmer gently for 5-7 minutes until the chicken is cooked through and tender.
  9. If using spinach, stir it in at the very end and let it wilt for about 30 seconds.
  10. Serve immediately, ladled into bowls, topped with extra Parmesan cheese and fresh parsley if desired.

Notes

For a gluten-free version, skip the flour and use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added after the broth. To prevent curdling, keep heat low when adding cream and do not let the soup boil after adding cream. For a lighter version, substitute half-and-half for heavy cream. Leftovers can be refrigerated for up to 4 days; reheat gently on the stovetop with a splash of broth or milk.

Nutrition

Keywords: marry me chicken soup, creamy chicken soup, 30-minute dinner, weeknight dinner, one-pot soup, comfort food

Find it online: https://flurpchef.com/quick-creamy-marry-me-chicken-soup-best-30-minute-dinner/