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Creamy Marry Me Chicken Soup with Sun-Dried Tomatoes

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This creamy chicken soup with sun-dried tomatoes is comfort food reimagined—rich, tangy, and surprisingly quick to make. It’s the kind of soup that makes you slow down and savor every spoonful.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts or thighs (about 3 cups shredded)
  • ½ cup oil-packed sun-dried tomatoes, drained and chopped
  • 2 tablespoons olive oil (or oil from sun-dried tomato jar)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about ½ cup)
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • Fresh basil or parsley for garnish (a handful, chopped)

Instructions

  1. Prep your ingredients first. Chop the onion, carrots, celery, and sun-dried tomatoes. Mince the garlic. Grate the Parmesan.
  2. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken with salt and pepper. Sear for 4-5 minutes per side until golden brown. Remove chicken to a plate and set aside.
  3. Reduce heat to medium. Add remaining 1 tablespoon olive oil. Sauté onion, carrots, and celery for 5-6 minutes until softened and onions are translucent.
  4. Stir in sun-dried tomatoes and garlic. Cook for 1 minute until fragrant.
  5. Sprinkle flour over vegetables. Stir constantly for 1-2 minutes to cook out raw flour taste.
  6. Slowly pour in chicken broth while stirring, scraping up browned bits from the bottom. Add thyme, oregano, and red pepper flakes if using. Stir to combine.
  7. Return seared chicken to the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes until chicken is cooked through and tender.
  8. Transfer chicken to a cutting board. Let rest 2-3 minutes, then shred with two forks.
  9. Return shredded chicken to the pot. Reduce heat to low. Stir in heavy cream and Parmesan cheese until melted and smooth. Do not let it boil.
  10. Taste and adjust salt and pepper. Ladle into bowls, garnish with fresh basil or parsley, and serve immediately with crusty bread or crackers.

Notes

For gluten-free, replace flour with 2 tablespoons cornstarch mixed with 3 tablespoons cold water. For dairy-free, use full-fat coconut milk and omit Parmesan or use dairy-free alternative. Let soup rest 10-15 minutes before serving for best flavor. Avoid boiling after adding cream to prevent curdling.

Nutrition

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

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