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Cozy Marry Me Chicken Soup with Sun-Dried Tomatoes

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This creamy, dreamy chicken soup with sun-dried tomatoes is rich, tangy, and ridiculously satisfying. It tastes like you spent all day on it but comes together in about 45 minutes, making it perfect for impressing guests or a cozy weeknight dinner.

Ingredients

Scale
  • 1.5 pounds (about 680g) boneless, skinless chicken thighs
  • ½ cup (about 60g) sun-dried tomatoes, drained from oil and roughly chopped
  • 2 tablespoons olive oil (or oil from sun-dried tomato jar)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups (960ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) freshly grated Parmesan cheese
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh basil or parsley, chopped, for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels and season generously on both sides with salt and black pepper.
  2. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, place the chicken thighs in a single layer (work in batches if needed) and cook undisturbed for 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes. Transfer seared chicken to a plate and set aside.
  3. Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and cook, stirring occasionally, for 4-5 minutes until softened and translucent.
  4. Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  5. Add the chopped sun-dried tomatoes and cook for 1-2 minutes, stirring constantly.
  6. Pour in about ½ cup of the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot.
  7. Add the remaining chicken broth to the pot. Nestle the seared chicken thighs back into the liquid along with any accumulated juices. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is cooked through and tender.
  8. Remove the chicken thighs from the pot using tongs and let cool slightly. Shred the meat into bite-sized pieces using two forks.
  9. Return the shredded chicken to the pot. Reduce heat to low. Stir in the heavy cream and freshly grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and black pepper.
  10. Ladle the soup into bowls and garnish with fresh chopped basil or parsley. Serve immediately.

Notes

Don’t skip searing the chicken—it creates deep flavor. Add cream and Parmesan on low heat to prevent curdling. For a lighter version, use half-and-half instead of heavy cream. To make it dairy-free, substitute full-fat canned coconut milk for the heavy cream. The soup thickens as it sits; add a splash of broth when reheating.

Nutrition

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

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