There was a time not so long ago when I thought soup couldn’t be a showstopper. I mean, it’s soup, right? Warm, comforting, but hardly the stuff of marriage proposals. Well, friends, I stand corrected. The first time I ladled out this Creamy Marry Me Chicken Soup with Sundried Tomatoes, my hubby actually asked if I was trying to get him to propose all over again. It’s that good. And between you and me, the sundried tomatoes are the secret love potion in this culinary spell.
I’ve been tweaking this recipe for months, and I’ve finally nailed it. It’s a hug in a bowl, with a richness that honestly feels a bit naughty. So, tie on your apron, and let’s stir up some romance with this velvety, tomatoey masterpiece. Here’s what’s coming up!
Table of Contents
Ingredients
Here’s what you’ll need for this heartwarming soup—and trust me, you don’t want to skip the sundried tomatoes. They’re like little bursts of sunshine in every bite.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup sundried tomatoes, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
Now, about those ingredients… let’s turn them into the soup that might just elicit a marriage proposal—or at least some serious gratitude at the dinner table.
- Heat olive oil in a large pot over medium heat. Sauté the onion until translucent—about 3 minutes. Add the garlic and cook until fragrant, about 1 minute (don’t let it burn, or you’ll taste it).
- Add the chicken pieces to the pot and season with oregano, basil, red pepper flakes, salt, and pepper. Cook until the chicken is browned on all sides.
- Stir in the sundried tomatoes and cook for another 2 minutes. They’ll start releasing their oils, and honestly, the smell is intoxicating.
- Pour in the chicken broth and bring the mixture to a simmer. Let it bubble away for about 15 minutes, or until the chicken is cooked through.
- Lower the heat, and slowly stir in the heavy cream. You want it warm and cozy, not boiling. Let it heat through for a few minutes.
- Finally, sprinkle in the Parmesan cheese, and stir until melted and well incorporated. Taste and adjust the seasoning if needed.
- Ladle the soup into bowls, garnish with fresh basil if you’re feeling fancy, and prepare for the praise to roll in.
Tips & Tricks
Listen, we’ve all been there. You start cooking and realize you’re out of a key ingredient. No panic. Here are a few tips and tricks I’ve learned (sometimes the hard way).
- If you can’t find sundried tomatoes, you could use a spoonful of tomato paste for a similar depth of flavor (but it won’t be quite the same).
- For a lighter version, swap out the heavy cream for half-and-half. It won’t be as rich, but it’ll still be delicious.
- Got leftovers? This soup stores beautifully in the fridge for up to three days. Just reheat gently on the stove, and you’re good to go. Freezing? I wouldn’t. Dairy-based soups can separate when thawed, and nobody wants that.
FAQ
Got questions? I’ve got answers! Here are a few things people often wonder about when making this soup.
Q: Can I make this soup vegetarian?
A: Absolutely! Swap out the chicken for some cannellini beans or another hearty veggie, and use vegetable broth instead of chicken.
Q: How can I make this soup gluten-free?
A: Good news—it’s naturally gluten-free. Just be sure to check your chicken broth and other ingredients if you’re very sensitive.
Q: Can I add pasta to this soup?
A: Sure, you can! Just cook it separately and add it in at the end, so it doesn’t soak up all the broth.
There’s a cultural story behind every recipe, and this one’s no different. My Italian grandmother always said that food is love, and this Creamy Marry Me Chicken Soup with Sundried Tomatoes is my love letter to her legacy. It’s a modern twist on the classic comfort food she used to make, now with a little extra pizzazz that reflects my own kitchen adventures.
In conclusion, this soup isn’t just a meal; it’s a memory in the making. It’s the warmth of sundried tomatoes, the richness of cream, and the love that simmers in every pot. Whether it’s a cozy night in or a heartfelt proposal, this soup is a celebration of flavors that, I hope, will find a special place in your kitchen—and your heart.
Creamy Marry Me Chicken Soup with Sundried Tomatoes
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup sundried tomatoes, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Directions:
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Heat olive oil in a large pot over medium heat. Sauté the onion until translucent—about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
-
Add the chicken pieces to the pot and season with oregano, basil, red pepper flakes, salt, and pepper. Cook until the chicken is browned on all sides.
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Stir in the sundried tomatoes and cook for another 2 minutes.
-
Pour in the chicken broth and bring the mixture to a simmer. Let it simmer for about 15 minutes, or until the chicken is cooked through.
-
Lower the heat, and slowly stir in the heavy cream. Let it heat through for a few minutes.
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Sprinkle in the Parmesan cheese, and stir until melted and well incorporated. Taste and adjust the seasoning if needed.
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Ladle the soup into bowls, garnish with fresh basil if desired, and serve.