Creamy Marry Me Chicken Soup: Easy 30-Minute Dinner
A rich, velvety chicken soup featuring sun-dried tomatoes and parmesan cream that is ready in just 30 minutes. This comforting dish offers a restaurant-quality texture without the fuss, making it perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 tablespoons unsalted butter
- 4–5 cloves garlic, minced
- ½ cup sun-dried tomatoes (packed in oil), chopped
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Pat chicken thighs dry and season generously with salt and pepper. Let sit at room temperature for 10 minutes.
- Heat butter in a large pot or Dutch oven over medium-high heat. Sear chicken thighs in a single layer for 4-5 minutes per side until golden brown and cooked through (165°F). Remove chicken and set aside.
- Reduce heat to medium. Add minced garlic and red pepper flakes to the pot, sautéing for 30 seconds until fragrant.
- Add chopped sun-dried tomatoes and stir to combine.
- Pour in chicken broth, scraping the bottom of the pot to release brown bits. Bring to a gentle simmer.
- Stir in Italian seasoning and simmer for 5 minutes to meld flavors.
- Lower heat to medium-low and slowly pour in heavy cream. Simmer gently for 5-7 minutes until the sauce thickens slightly.
- Remove pot from heat. Gradually add grated Parmesan cheese, stirring constantly until melted and smooth.
- Slice or chop the cooked chicken into bite-sized pieces and return to the pot. Stir to coat in sauce.
- Taste and adjust seasoning with salt or pepper. Serve immediately.
Notes
Do not boil the cream and cheese after adding them, as high heat will cause the sauce to separate. For a lighter version, substitute half-and-half for heavy cream. The soup can be frozen, but it is best to freeze the base and add fresh cream and cheese upon reheating to maintain texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 4
- Sodium: 650
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 8
- Fiber: 1
- Protein: 35
Keywords: creamy chicken soup, marry me chicken, sun-dried tomato soup, 30 minute dinner, comfort food, gluten-free soup, parmesan cream soup