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Creamy Marry Me Chicken Soup

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A creamy, sun-dried tomato, garlicky soup inspired by Marry Me Chicken, made in one pot with rotisserie chicken for a quick and impressive meal.

Ingredients

Scale
  • 2 tablespoons olive oil (or oil from sun-dried tomato jar)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons all-purpose flour
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 4 cups low-sodium chicken broth
  • 1 ½ cups heavy cream
  • ½ cup grated Parmesan cheese
  • 3 cups cooked, shredded chicken (from a rotisserie chicken)
  • Fresh basil or parsley, chopped (for garnish)
  • Extra Parmesan cheese (for serving)

Instructions

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes until softened and the onion is translucent.
  2. Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Stir constantly for 30-60 seconds until fragrant.
  3. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly.
  4. Add the chopped sun-dried tomatoes and ½ cup of the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for a minute until slightly thickened.
  5. Pour in the remaining 3 ½ cups of chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
  6. Uncover and stir in the heavy cream and shredded chicken. Bring back to a gentle simmer and cook for 3-5 minutes until the chicken is heated through and the soup has thickened slightly.
  7. Remove from heat. Stir in the grated Parmesan cheese until completely melted and smooth. Season with salt and pepper to taste.
  8. Let the soup rest for 5 minutes. Ladle into bowls, garnish with fresh basil or parsley and extra Parmesan cheese. Serve immediately.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend or cornstarch slurry. For a dairy-free version, use full-fat canned coconut milk instead of heavy cream and vegan Parmesan or nutritional yeast. The soup thickens as it sits; add a splash of broth or milk when reheating if needed.

Nutrition

Keywords: creamy chicken soup, marry me chicken soup, one-pot soup, easy soup recipe, rotisserie chicken soup, sun-dried tomato soup

Find it online: https://zorbmeal.com/creamy-marry-me-chicken-soup-best-easy-one-pot-recipe/