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Cozy Marry Me Chicken Soup with Sun-Dried Tomatoes

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A creamy, comforting chicken soup with sun-dried tomatoes, perfect for cozy nights. This recipe builds flavor layer by layer for a rich, satisfying bowl that tastes like it simmered all day.

Ingredients

Scale
  • 2 tablespoons olive oil (use the oil from the sun-dried tomato jar for extra flavor)
  • 1 large yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1 ½ pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh basil, chopped
  • Crusty bread or garlic bread (for serving, optional)
  • Extra Parmesan and fresh basil (for serving, optional)

Instructions

  1. Prep your ingredients first. Dice the onion, carrots, and celery. Mince the garlic. Chop the sun-dried tomatoes. Grate the Parmesan.
  2. Heat the olive oil in your Dutch oven over medium heat. If using the oil from the sun-dried tomato jar, use it now. Let it shimmer for about 30 seconds.
  3. Sauté the aromatics. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened.
  4. Add the garlic and spices. Stir in the minced garlic, dried thyme, dried oregano, and red pepper flakes. Cook for 1 minute, until the garlic is fragrant. Don’t let it brown.
  5. Bloom the sun-dried tomatoes. Add the chopped sun-dried tomatoes and cook for 2 minutes, stirring.
  6. Add the chicken and broth. Pour in the chicken broth and water. Nestle the chicken breasts into the liquid. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F).
  7. Remove and shred the chicken. Transfer the chicken to a cutting board. Let rest for 5 minutes, then shred with two forks.
  8. Add the cream and Parmesan. With the soup on low heat, stir in the heavy cream and grated Parmesan. Whisk gently until melted and the soup turns creamy orange-pink, about 2-3 minutes. Do not let it boil.
  9. Return the shredded chicken to the pot. Stir together and simmer on low for 5 minutes. Adjust salt and pepper to taste.
  10. Finish with fresh basil. Stir in half the chopped basil. Ladle into bowls, top with remaining basil and extra Parmesan, and serve immediately.

Notes

Don’t skip the sauté step—it builds flavor. Add cream over low heat to prevent curdling. Shred chicken while warm for best results. Soup gets even better the next day. For dairy-free, use full-fat canned coconut milk and omit Parmesan. For lower calorie, use half-and-half and reduce Parmesan to ¼ cup.

Nutrition

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

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