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Creamy Marry Me Chicken Soup with Sun-Dried Tomatoes

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A rich, velvety soup with sun-dried tomatoes, cream, and Parmesan that brings comfort and joy in every spoonful. Perfect for dinner parties or cozy nights in.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 1 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tablespoons of the oil)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 4 cups low-sodium chicken broth
  • ½ cup grated Parmesan cheese
  • ½ cup dry white wine (optional but recommended)
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons butter
  • Fresh basil or parsley for garnish

Instructions

  1. Season and sear the chicken. Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Heat 1 tablespoon of butter and 1 tablespoon of the reserved sun-dried tomato oil in your Dutch oven over medium-high heat. When the butter stops foaming, add the chicken breasts. Cook for 5-6 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
  2. Sauté the aromatics. Reduce the heat to medium. Add the remaining 1 tablespoon of butter and the rest of the reserved sun-dried tomato oil. Toss in the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the sun-dried tomatoes and wine. Stir in the chopped sun-dried tomatoes and cook for 1-2 minutes. Pour in the white wine and let it simmer for 2-3 minutes, scraping the bottom of the pot. If skipping the wine, add a squeeze of lemon juice instead.
  4. Build the broth. Pour in the chicken broth, dried oregano, and red pepper flakes (if using). Bring to a boil, then reduce heat to low. Return the chicken breasts to the pot along with any juices. Cover and simmer for 15-20 minutes, until chicken is cooked through and tender.
  5. Shred the chicken. Remove the chicken breasts from the pot and let rest for 5 minutes. Use two forks to shred the chicken into bite-sized pieces.
  6. Finish the soup. Return the shredded chicken to the pot. Reduce heat to low and stir in the heavy cream and grated Parmesan cheese. Stir gently until the cheese is fully melted and the soup is smooth. Taste and adjust seasoning with salt and pepper.
  7. Simmer and serve. Let the soup simmer on low for another 5-10 minutes to meld flavors. Do not let it boil. Ladle into bowls and garnish with fresh basil or parsley. Serve immediately with crusty bread or a side salad.

Notes

Don’t skip searing the chicken for maximum flavor. Add cream on low heat to prevent curdling. Grate your own Parmesan for smooth melting. Use the sun-dried tomato oil for extra depth. Soup can be made a day ahead; flavors improve overnight.

Nutrition

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

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