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Easy Cozy Marry Me Chicken Soup with Sun-Dried Tomatoes

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A creamy, comforting chicken soup with sun-dried tomatoes that comes together in about 45 minutes. Perfect for chilly days or when you need a warm hug in a bowl.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 6 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts
  • 1 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 1/4 cup grated Parmesan cheese (optional, for garnish)
  • Extra sun-dried tomatoes for topping (optional)

Instructions

  1. Prep your vegetables first. Dice the onion, carrots, and celery into roughly equal-sized pieces. Mince the garlic. Chop the sun-dried tomatoes.
  2. Heat the olive oil in a large pot over medium heat. Once it shimmers (about 2 minutes), add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent.
  3. Add the minced garlic, dried thyme, oregano, and red pepper flakes (if using). Stir constantly for about 30 seconds until the garlic is fragrant.
  4. Toss in the chopped sun-dried tomatoes and stir for another minute.
  5. Pour in the chicken broth and bring it to a gentle boil. Once it’s bubbling, reduce the heat to low so it’s at a steady simmer. Add the chicken breasts to the pot, making sure they’re mostly submerged. Cover and cook for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C).
  6. Remove the chicken breasts from the pot using tongs and place them on a cutting board. Let them rest for about 5 minutes. While they rest, use an immersion blender to blend about 2 cups of the soup (just the broth and vegetables) until smooth. (If using a regular blender, carefully transfer 2 cups of the hot liquid to the blender, blend until smooth, and return to the pot.)
  7. Shred the chicken using two forks. Return the shredded chicken to the pot and stir to combine.
  8. Reduce the heat to low and slowly pour in the heavy cream, stirring constantly. Let it warm through for 2-3 minutes, but do not let it boil. Taste and season with salt and pepper.
  9. Serve immediately in bowls, garnished with fresh parsley, a sprinkle of Parmesan cheese, and a few extra chopped sun-dried tomatoes on top.

Notes

For best flavor, use sun-dried tomatoes packed in oil. If using dry-packed, soak in hot water for 20 minutes before using. The soup thickens as it sits; add a splash of broth when reheating. For a dairy-free version, substitute full-fat coconut milk for heavy cream.

Nutrition

Keywords: chicken soup, sun-dried tomatoes, creamy soup, comfort food, easy dinner, cozy soup

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