Description
Transform the viral, internet-famous chicken dish into a luscious, comforting soup. This Creamy Marry Me Chicken Soup combines tender shredded chicken, tangy sun-dried tomatoes, and a velvet-smooth Parmesan cream sauce. It is a sophisticated, one-pot meal that feels like a warm hug, perfect for busy weeknights when you want restaurant-quality comfort without the long cleanup. It strikes the ideal balance between indulgent richness and wholesome nourishment.
Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 small yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
4 cups low-sodium chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1 1/2 cups cooked shredded chicken
1/2 cup sun-dried tomatoes, chopped
Instructions
Heat olive oil and butter in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, dried oregano, and red pepper flakes, cooking until fragrant.
Pour in the chicken broth and bring to a gentle simmer.
Stir in the sun-dried tomatoes and shredded chicken, letting it heat through for 5 minutes.
Reduce heat to low and stir in the heavy cream and Parmesan cheese until melted and smooth.
Do not let the soup boil once the cream is added to prevent curdling.
Season with salt and pepper to taste before serving.
Notes
Use rotisserie chicken to save time. Adjust the red pepper flakes if you prefer a milder soup. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg