Description
Transform your favorite creamy sun-dried tomato skillet dish into a soul-warming, velvety soup. This Marry Me Chicken Soup combines tender chicken, savory aromatics, and tangy sun-dried tomatoes in a rich, restaurant-quality broth. Infused with a parmesan rind for nutty depth, this easy-to-prepare meal is the ultimate comfort food for cozy evenings, turning a simple weeknight dinner into a special occasion.
Ingredients
2 Tablespoons olive oil
1 medium white onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon onion powder
Kosher salt and black pepper to taste
7 oz jarred sun-dried tomatoes, chopped (reserve oil)
3 Tablespoons tomato paste
7 cups low-sodium chicken broth
1 parmesan rind
1.5 lbs chicken breasts, cubed
1 cup heavy cream
1 cup small pasta, cooked
Fresh parsley for garnish
Instructions
Heat olive oil and 1 tablespoon of reserved sun-dried tomato oil in a large pot over medium heat.
Add diced onion and sauté until translucent, then add garlic, oregano, red pepper flakes, and onion powder.
Stir in the tomato paste and chopped sun-dried tomatoes, cooking for 2 minutes to caramelize the paste.
Add the chicken cubes and cook until browned on all sides.
Pour in the chicken broth and drop in the parmesan rind. Bring to a gentle simmer.
Simmer for 20 minutes until the chicken is fully cooked and the flavors meld.
Remove the parmesan rind, stir in the heavy cream and pre-cooked pasta.
Season with salt and pepper to taste and serve hot with fresh parsley.
Notes
Ensure the chicken is cut into uniform pieces for even cooking. If you want a thicker soup, you can shred the chicken once cooked. Store leftovers in an airtight container for up to 3 days. Pasta is best added just before serving if you plan to reheat the soup later.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg