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Creamy Marry Me Chicken Soup with Sun-Dried Tomatoes

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A rich and creamy chicken soup with sun-dried tomatoes, tender chicken thighs, and a velvety broth that’s perfect for cozy weeknights or special occasions. This one-pot wonder is easy to make and even better the next day.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken thighs
  • 1/2 cup (80 grams) sun-dried tomatoes in oil, drained and chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 cup (240 ml) heavy cream
  • 4 ounces (113 grams) cream cheese, softened
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (or to taste)
  • Salt and black pepper to taste
  • 3 cups (90 grams) fresh spinach, roughly chopped
  • Fresh parsley for garnish (optional)
  • 1/2 cup (50 grams) grated Parmesan cheese, plus more for serving

Instructions

  1. Prep all ingredients: dice onion, carrots, celery; mince garlic; chop sun-dried tomatoes.
  2. Pat chicken thighs dry, season with salt and pepper. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown chicken 4-5 minutes per side until golden. Transfer to a plate.
  3. Reduce heat to medium. Add onion, carrots, and celery; cook 5-6 minutes until softened. Scrape up browned bits.
  4. Stir in garlic and sun-dried tomatoes; cook 1 minute until fragrant.
  5. Pour in chicken broth, scraping up any browned bits. Add Italian seasoning and red pepper flakes.
  6. Return chicken to pot with any juices. Bring to a gentle boil, then reduce heat to low. Cover and simmer 20-25 minutes until chicken is cooked through.
  7. Transfer chicken to a cutting board; shred with two forks. Return shredded chicken to pot.
  8. In a small bowl, whisk softened cream cheese with 1/2 cup hot broth until smooth. Pour mixture into pot along with heavy cream. Stir gently to combine.
  9. Stir in spinach and Parmesan cheese; cook 2-3 minutes until spinach wilts and cheese melts. Adjust seasoning with salt and pepper.
  10. Ladle into bowls, garnish with parsley and extra Parmesan if desired. Serve hot.

Notes

For best results, use room temperature cream cheese to avoid lumps. Let soup rest 10-15 minutes before serving for flavors to meld. Store in refrigerator up to 4 days; reheat gently with a splash of broth or milk. Freezes well for up to 3 months.

Nutrition

Keywords: creamy chicken soup, sun-dried tomato soup, marry me chicken soup, one-pot soup, comfort food

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