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Cozy Marry Me Chicken Soup with Sun-Dried Tomatoes

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A creamy, comforting chicken soup with tender chicken, sun-dried tomatoes, and a velvety broth. Perfect for chilly evenings, this soup is quick to make and packed with flavor.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 bay leaf
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, chopped (for garnish)
  • Extra Parmesan cheese (for garnish)
  • Crusty bread for dipping (optional)

Instructions

  1. Sauté the aromatics: Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until softened. Add minced garlic, thyme, rosemary, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  2. Bloom the tomato paste: Push vegetables to the sides of the pot, add tomato paste to the center, and cook for 1 minute, stirring constantly.
  3. Add the chicken and liquids: Nestle chicken breasts into the pot. Pour in chicken broth and water. Add bay leaf, chopped sun-dried tomatoes, and a pinch of salt and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes until chicken is cooked through (165°F).
  4. Shred the chicken: Remove chicken from pot and shred with two forks. Discard bay leaf.
  5. Blend a portion of the soup: Using an immersion blender, blend about half of the soup (vegetables and broth, not chicken) directly in the pot until smooth, about 15-20 seconds.
  6. Return the chicken and add the cream: Stir shredded chicken back into the pot. Pour in heavy cream and grated Parmesan cheese. Stir gently over low heat until combined and heated through, about 3-4 minutes. Do not let it boil.
  7. Finish with lemon juice: Stir in fresh lemon juice. Taste and adjust salt and pepper as needed.
  8. Serve immediately: Ladle into bowls and garnish with fresh parsley and extra Parmesan. Serve with crusty bread if desired.

Notes

Don’t skip the blending step—it gives the broth a velvety texture. Add cream on low heat to prevent curdling. Use good quality chicken broth for best flavor. Shred chicken with forks rather than chopping for better texture. Let soup rest 5 minutes before serving to meld flavors.

Nutrition

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

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