Marry Me Chicken Soup
A rich, creamy soup infused with sun-dried tomatoes, garlic, and herbs—so good, it just might inspire a marriage proposal! Perfect for chilly nights, sick days, or when you need a comforting hug in a bowl.
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Base
- 2 tbsp olive oil or reserved oil from sun-dried tomatoes
- 1 medium onion diced
- 4 cloves garlic minced
- ½ tsp red pepper flakes adjust to taste
Main Ingredients
- 1.5 lbs chicken thighs boneless, skinless
- 1 tsp salt
- ½ tsp black pepper
- 4 cups chicken broth low-sodium recommended
- ½ cup sun-dried tomatoes chopped
- 1 tbsp fresh basil chopped
- 1 tsp dried oregano
- ¾ cup heavy cream for dairy-free, use blended cashew cream
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion until soft, about 3 minutes. Stir in garlic and red pepper flakes, cooking just until fragrant.
- Pat chicken thighs dry and season with salt and black pepper. Sear in the pot for 4-5 minutes per side until golden brown. Remove and set aside.
- Add chicken broth, sun-dried tomatoes, basil, and oregano to the pot. Return the chicken and bring to a gentle simmer. Cover and cook for 20 minutes.
- Remove chicken, shred with two forks, then return to the soup. Stir in heavy cream and let warm through over low heat. Do not boil after adding cream.
- Taste and adjust seasoning as needed. Serve hot, garnished with extra basil if desired.
Notes
For a dairy-free version, blend 1 cup soaked cashews with ¾ cup broth until smooth. For extra richness, use homemade chicken broth.