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Cozy Marry Me Chicken Soup with Sun-Dried Tomatoes

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A creamy, tangy, and deeply comforting soup inspired by the classic Marry Me Chicken. Tender chicken, sun-dried tomatoes, and a rich cream broth come together in this cozy, one-pot meal perfect for rainy evenings or chilly nights.

Ingredients

Scale
  • 2 tablespoons olive oil (or oil from sun-dried tomato jar)
  • 1 ½ pounds boneless, skinless chicken thighs (about 4–5 thighs)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 2 tablespoons tomato paste
  • ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc; chicken broth works too)
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 3 cups fresh spinach (about 3 large handfuls)
  • ¼ cup grated Parmesan cheese
  • Fresh basil or parsley, for garnish (optional)

Instructions

  1. Prep Your Ingredients First (5 minutes): Dice the onion, mince the garlic, chop the sun-dried tomatoes, and grate the Parmesan. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
  2. Sear the Chicken (8-10 minutes): Heat the olive oil in your Dutch oven over medium-high heat. Once shimmering, carefully place the chicken thighs in the pot. Cook for 4-5 minutes per side until golden brown. Transfer seared chicken to a plate and set aside.
  3. Sauté the Aromatics (5 minutes): Reduce heat to medium. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and chopped sun-dried tomatoes, cook for another minute until fragrant.
  4. Build the Flavor Base (3 minutes): Stir in tomato paste and cook for 1-2 minutes. Pour in white wine and scrape up browned bits from the bottom of the pot. Let wine simmer for 2 minutes until reduced by about half.
  5. Simmer the Soup (20-25 minutes): Add chicken broth, dried oregano, dried thyme, and red pepper flakes (if using). Stir, then return seared chicken thighs to the pot. Bring to a gentle boil, reduce heat to low, cover, and simmer for 20 minutes.
  6. Shred the Chicken (5 minutes): Remove chicken thighs from pot and let cool slightly. Shred meat using two forks. Return shredded chicken to the pot.
  7. Add the Cream and Spinach (5 minutes): Reduce heat to low. Slowly pour in heavy cream while stirring gently. Add fresh spinach and stir until wilted, about 2 minutes. Do not let soup boil after adding cream.
  8. Finish with Parmesan (2 minutes): Stir in grated Parmesan until melted and incorporated. Taste and adjust seasoning with salt and pepper.
  9. Serve and Garnish: Ladle soup into bowls and garnish with fresh basil or parsley if desired.

Notes

Don’t rush the sear; a proper golden crust adds depth. Add cream off the heat to prevent curdling. Use oil-packed sun-dried tomatoes for best flavor. Season as you go for layered flavor. Soup tastes even better the next day.

Nutrition

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

Find it online: https://dahliadishes.com/cozy-marry-me-chicken-soup-with-sun-dried-tomatoes/