Description
This creamy and comforting Marry Me Chicken Soup features tender chicken breast simmered in a flavorful broth with Italian seasoning, paprika, sun-dried tomatoes, and Parmesan cheese. Finished with a touch of heavy cream and fresh basil garnish, this soup is perfect for a cozy meal that feels both indulgent and nourishing.
Ingredients
For the Soup:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 lb chicken breast, cubed
- 1 tsp Italian seasoning
- 1 tsp paprika
- 3 cups chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes
- ½ cup Parmesan cheese
- Fresh basil to garnish
Instructions
- Sauté the Aromatics: Heat the olive oil in a pot over medium heat. Add the chopped onion and minced garlic, then sauté until they become softened and fragrant, about 3-4 minutes.
- Cook the Chicken: Add the cubed chicken breast to the pot, sprinkle with Italian seasoning and paprika. Cook the chicken for 5-7 minutes until it is browned and cooked through.
- Simmer the Soup: Pour in the chicken broth and bring the mixture to a simmer. Allow it to cook gently for 10-15 minutes, ensuring the chicken is tender and fully cooked.
- Add the Cream & Cheese: Stir in the heavy cream, sun-dried tomatoes, and Parmesan cheese. Continue to simmer the soup for another 5 minutes until it thickens slightly and the flavors meld beautifully.
- Serve: Ladle the warm soup into bowls and garnish with fresh basil leaves. Serve alongside crusty bread for dipping and enjoy immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
- Sun-dried tomatoes add a concentrated tomato flavor, but you can substitute with fresh tomatoes if preferred.
- This soup pairs wonderfully with a side of crusty garlic bread or a fresh green salad.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make this soup gluten-free, ensure your chicken broth is certified gluten-free.
