Creamy Marry Chicken Soup has become a go-to dish in my kitchen, especially on chilly nights when I crave something warm and comforting. This delightful soup is not just about filling your belly; it’s about wrapping yourself in a cozy blanket of flavor. I remember the first time I made this dish; the aroma of sautéed garlic and onions filled my home, making it feel instantly welcoming. With tender chicken, rich sun-dried tomatoes, and a creamy Parmesan broth, this easy soup recipe is perfect for cozy dinners or meal prep. Let’s get cooking!
Why You’ll Love This Creamy Marry Chicken Soup
- It’s a one-pot meal that saves time on cleanup.
- Rich flavors with sun-dried tomatoes and Parmesan.
- Easy to make in under an hour, perfect for busy nights.
- Comforting Chicken Soup that’s great for cold weather.
- Family-friendly, even the kids will ask for seconds.
- Adaptable with different vegetables for a healthy twist.
- Perfect for meal prep, making lunch easy.
Ingredients for Creamy Marry Chicken Soup
Here’s everything you need for this deliciously rich soup:
- 2 tablespoons olive oil – for sautéing the chicken and vegetables
- 1 pound chicken breasts or thighs – choose thighs for more flavor
- 1 teaspoon salt – enhances all flavors
- 1/2 teaspoon black pepper – adds a hint of spice
- 1 small onion, chopped – provides sweetness and depth
- 3 cloves garlic, minced – for that aromatic punch
- 1/3 cup sun-dried tomatoes, chopped – adds richness and tang
- 4 cups chicken broth – the base of our soup
- 1 teaspoon Italian seasoning – for herbal warmth
- 1/4 teaspoon crushed red pepper flakes – for a little heat
- 1 cup heavy cream – makes it luxuriously creamy
- 1/2 cup grated Parmesan cheese – for that cheesy goodness
How to Make Creamy Marry Chicken Soup
- Step 1: Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper. Sear until golden on both sides, then remove and set aside.
- Step 2: In the same pot, sauté chopped onion until soft, about 3-4 minutes. Add garlic and sun-dried tomatoes; cook until fragrant.
- Step 3: Pour in chicken broth, scraping any browned bits from the bottom. Bring to a gentle boil, then stir in Italian seasoning and crushed red pepper flakes.
- Step 4: Return the chicken to the pot and let simmer until fully cooked and tender, about 10-15 minutes.
- Step 5: Remove chicken, shred it with forks, and return it to the pot. Stir in heavy cream and grated Parmesan cheese.
- Step 6: Let the soup simmer gently until slightly thickened, about 5 minutes. Taste and adjust seasoning if needed.
- Step 7: Serve hot with crusty bread or over rice, and enjoy!
Pro Tips for the Best Creamy Marry Chicken Soup
These tricks guarantee success every time:
- Use fresh ingredients for the best flavor.
- Don’t rush the simmering process; it develops the flavors.
- For a lighter version, substitute half-and-half for heavy cream.
What’s the secret to perfect Creamy Marry Chicken Soup?
The secret is to let the soup simmer gently; this melds the flavors beautifully while keeping the chicken tender.
Can I make Creamy Marry Chicken Soup ahead of time?
Yes! You can prepare it up to 24 hours in advance and reheat it gently on the stove. Just be sure to add a splash of broth if it thickens too much.
How do I avoid common mistakes with Creamy Marry Chicken Soup?
Watch the heat; cooking too fast can dry out the chicken. Also, remember to taste and adjust seasoning before serving!
Best Ways to Serve Creamy Marry Chicken Soup
This soup pairs wonderfully with crusty bread for dipping or over a bed of rice for a heartier meal. Pair it with a fresh salad for a complete dinner option!
Nutrition Facts for Creamy Marry Chicken Soup
Per serving (recipe makes 4 servings):
- Calories: 420
- Protein: 28g
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 10g
- Sodium: 800mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Creamy Marry Chicken Soup
Allow the soup to cool before transferring it to airtight containers. Store in the fridge for up to 3-4 days or freeze for up to 3 months. To reheat, gently warm on the stove, adding a bit of broth if needed.
Frequently Asked Questions About Creamy Marry Chicken Soup
Can I freeze Creamy Marry Chicken Soup?
Yes, it freezes well! Just make sure to leave out the cream until you reheat it for the best texture.
What can I add to Creamy Marry Chicken Soup for extra flavor?
Feel free to add vegetables like spinach, carrots, or mushrooms for added nutrition and flavor!
Is Creamy Marry Chicken Soup gluten-free?
Yes, as long as you use gluten-free chicken broth, this recipe is gluten-free!
How can I make Creamy Marry Chicken Soup healthier?
Consider using skinless chicken breasts and substituting heavy cream with coconut milk for a lighter version.
Variations of Creamy Marry Chicken Soup You Can Try
Experiment with different flavors by adding a splash of white wine for depth, or incorporate seasonal vegetables like zucchini for a fresh twist. Try adding herbs like thyme or dill for a different flavor profile!
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Creamy Marry Chicken Soup: 7 Steps to Comforting Flavor
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Creamy Marry Me Chicken Soup is a comforting one-pot meal loaded with tender chicken, sun-dried tomatoes, and a creamy Parmesan broth. Perfect for cozy dinners or meal prep, this easy soup recipe is packed with bold flavor and ready in under an hour.
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts or thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper, then sear until golden on both sides. Remove and set aside.
- In the same pot, sauté chopped onion until soft. Add garlic and sun-dried tomatoes, and cook until fragrant.
- Pour in chicken broth, scrape any browned bits from the bottom, and bring to a gentle boil. Stir in Italian seasoning and crushed red pepper.
- Return chicken to the pot and simmer until fully cooked and tender.
- Remove chicken, shred it using forks, and return it to the pot. Stir in heavy cream and Parmesan cheese.
- Let the soup simmer gently until slightly thickened. Taste and adjust seasoning if needed.
- Serve hot with bread or rice, and enjoy!
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For a lighter version, use half-and-half instead of heavy cream.
- Feel free to add vegetables like spinach or mushrooms for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg
