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Creamy Marry Me Chicken Soup – Easy Weeknight Dinner

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This creamy chicken soup is rich, comforting, and made with simple ingredients like chicken, cream, parmesan, and sun-dried tomatoes. It comes together in about 40 minutes and is perfect for busy weeknights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts
  • Salt and black pepper to taste
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh lemon juice

Instructions

  1. Season and sear the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers—about 2 minutes. Add the chicken breasts and cook without moving them for 5-6 minutes, until golden brown. Flip and cook another 4-5 minutes. The chicken should be cooked through (165°F internal temp). Transfer to a plate and set aside.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, for 4-5 minutes until softened and translucent. Scrape up any browned bits from the bottom. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the sun-dried tomatoes and spices: Stir in the chopped sun-dried tomatoes, dried oregano, and red pepper flakes (if using). Cook for 1 minute.
  4. Pour in the broth: Slowly pour in the chicken broth, stirring to combine. Bring the soup to a gentle boil, then reduce heat to low and let it simmer for 10 minutes. While it simmers, shred the cooked chicken using two forks or your fingers (once it’s cool enough to handle).
  5. Add the cream and parmesan: Stir in the heavy cream and grated parmesan cheese. Whisk gently until the cheese is fully melted and the soup looks smooth and creamy. Do not let it boil after adding the cream.
  6. Return the chicken to the pot: Add the shredded chicken back into the soup. Stir in the fresh basil and lemon juice. Let everything warm through for 2-3 minutes. Taste and adjust seasoning.
  7. Serve immediately: Ladle the soup into bowls and garnish with extra basil and a sprinkle of parmesan. Serve with crusty bread or a simple side salad.

Notes

Don’t skip the lemon juice—it brightens the soup. For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in after adding cream. Freeze without cream and parmesan for best results.

Nutrition

Keywords: creamy chicken soup, marry me chicken soup, easy weeknight dinner, chicken soup with sun-dried tomatoes, creamy parmesan chicken soup

Find it online: https://lenatable.com/creamy-marry-me-chicken-soup-easy-weeknight-dinner/