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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, Parmesan, and a velvety broth that’s perfect for cozy nights. This quick and easy recipe is a crowd-pleaser that comes together in about 45 minutes.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1 1/2 pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 1/2 cup sun-dried tomato pasta sauce (or use the oil from the jar plus a spoonful of tomato paste)
  • Fresh basil or parsley, chopped (for garnish)
  • Extra Parmesan cheese (for serving)
  • Crusty bread or garlic bread (for serving)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent.
  2. Add the minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for another minute until fragrant.
  3. Push the vegetables to the sides of the pot and place the chicken breasts in the center. Season with a pinch of salt and pepper. Sear for 3-4 minutes per side until golden brown. The chicken does not need to be fully cooked through at this point.
  4. Pour in the chicken broth and sun-dried tomato pasta sauce (or oil from the jar plus tomato paste). Add the chopped sun-dried tomatoes. Stir, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Use tongs to transfer the chicken breasts to a cutting board. Let rest for 2-3 minutes, then shred into bite-sized pieces using two forks (or a hand mixer on low speed).
  6. Return the shredded chicken to the pot. Reduce heat to low and stir in the heavy cream and grated Parmesan cheese. Stir gently until the cheese is fully melted and the soup is smooth and creamy. Taste and adjust seasoning with salt and pepper. Simmer for another 2-3 minutes.
  7. Ladle the soup into bowls and garnish with fresh basil or parsley and extra Parmesan cheese. Serve immediately with crusty bread for dipping.

Notes

Don’t skip searing the chicken for maximum flavor. When adding cream, reduce heat to low to prevent curdling. Grate your own Parmesan for smooth melting. The soup tastes even better the next day. For a thicker soup, mash some cooked vegetables against the pot before adding cream. For a thinner soup, add extra broth.

Nutrition

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

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