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Quick Creamy Marry Me Chicken Soup: Easy 30-Minute Recipe

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This quick and creamy Marry Me Chicken Soup comes together in just 30 minutes with simple ingredients. It’s the perfect weeknight comfort food that tastes like it simmered for hours, featuring tender chicken, a velvety cream base, and sun-dried tomatoes.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh basil or parsley, chopped (for garnish)
  • Extra Parmesan cheese (for garnish)
  • Crusty bread or garlic toast (for serving)

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, and chop the sun-dried tomatoes. Pat the chicken dry with paper towels and season lightly with salt and pepper.
  2. Cook the chicken: Place a large Dutch oven over medium-high heat and add 1 tablespoon of butter. Once sizzling, add the chicken breasts in a single layer. Cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and set aside.
  3. Sauté the aromatics: Reduce heat to medium and add the remaining 1 tablespoon of butter. Add the diced onion and cook for 2-3 minutes until soft and translucent. Add the minced garlic and chopped sun-dried tomatoes, cooking for another minute until fragrant.
  4. Make the roux: Sprinkle the flour over the onion mixture and stir constantly with a whisk for 1-2 minutes until a thick, golden paste forms.
  5. Build the broth: Slowly pour in the chicken broth while whisking continuously to avoid lumps. Add the dried oregano, red pepper flakes, and a pinch of salt and pepper. Bring to a gentle simmer and cook for about 3 minutes until slightly thickened.
  6. Shred the chicken: While the broth simmers, shred the cooked chicken using two forks.
  7. Finish the soup: Add the shredded chicken back to the pot. Reduce heat to low and stir in the heavy cream and grated Parmesan cheese. Stir gently until the cheese is melted and the soup is smooth and creamy. Taste and adjust seasoning. Let simmer on low for 2-3 minutes to meld flavors. Do not let it boil after adding the cream.
  8. Serve and garnish: Ladle the soup into bowls and top with fresh basil or parsley and extra Parmesan. Serve immediately with crusty bread for dipping.

Notes

Don’t boil the soup after adding the cream to prevent curdling. Use room temperature cream for best results. Shred the chicken rather than dicing for better texture. The soup tastes even better the next day as flavors meld.

Nutrition

Keywords: creamy chicken soup, marry me chicken soup, quick soup, 30-minute meal, comfort food, chicken soup, easy dinner

Find it online: https://lucastable.com/quick-creamy-marry-me-chicken-soup-easy-30-minute-recipe/