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Creamy Marry Me Chicken Soup with Sun-Dried Tomatoes

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A rich, velvety soup with tender chicken and tangy sun-dried tomatoes in a creamy broth. This comforting recipe comes together in about 40 minutes and tastes like a warm hug in a bowl.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (about 1.5 pounds or 680g)
  • 1/2 cup (about 60g) oil-packed sun-dried tomatoes, drained and chopped
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, diced (about 1 cup or 150g)
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced (about 1 cup or 130g)
  • 2 stalks celery, diced (about 1/2 cup or 60g)
  • 3 tablespoons (24g) all-purpose flour
  • 4 cups (950ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 2 ounces (56g) cream cheese, softened to room temperature
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (or more to taste)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1/4 cup (25g) grated Parmesan cheese (for serving)

Instructions

  1. Prep your ingredients first. Dice the onion, carrots, and celery into small, even pieces. Mince the garlic. Chop the sun-dried tomatoes. Shred the cooked chicken.
  2. Heat the olive oil in a large pot over medium heat. Add the chopped sun-dried tomatoes and sauté for 2-3 minutes until they start to soften and the oil turns slightly reddish. Use a slotted spoon to remove them from the pot and set aside.
  3. Add the diced onion, carrots, and celery to the pot. Cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
  4. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  6. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Scrape the bottom of the pot to incorporate any browned bits. Bring to a gentle simmer, then reduce heat to low.
  7. Add the Italian seasoning, red pepper flakes, and the reserved sun-dried tomatoes. Stir to combine. Let the soup simmer for 10 minutes.
  8. In a small bowl, whisk together the softened cream cheese and heavy cream until smooth.
  9. Slowly pour the cream mixture into the soup while stirring constantly. Add the shredded chicken. Simmer for 5-7 minutes on low heat, stirring occasionally. Do not let it boil.
  10. Season with salt and black pepper to taste.
  11. Remove from heat and let the soup rest for 5 minutes before serving. Serve hot, garnished with fresh parsley and a generous sprinkle of grated Parmesan.

Notes

For a dairy-free version, use full-fat coconut milk instead of heavy cream and omit the cream cheese. If the soup is too thick after resting, stir in a splash of warm chicken broth or milk. Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: creamy chicken soup, marry me chicken soup, sun-dried tomato soup, comfort food, easy soup recipe, winter soup, creamy soup

Find it online: https://elaraeats.com/creamy-marry-me-chicken-soup-with-sun-dried-tomatoes/