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Best Marry Me Chicken Soup: Easy One-Pot Dinner

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A rich, creamy chicken soup with sun-dried tomatoes and Parmesan that started as a happy accident and became a crowd-pleasing favorite. Perfect for entertaining or a cozy night in.

Ingredients

Scale
  • 2 tablespoons olive oil (use the oil from the sun-dried tomato jar for extra flavor)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 ½ pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 cup heavy cream
  • ½ cup sun-dried tomatoes in oil, drained and chopped (reserve 1 tablespoon of the oil)
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Additional grated Parmesan (for serving)
  • Crusty bread or garlic bread (for serving)

Instructions

  1. Heat the olive oil (plus that reserved tablespoon of sun-dried tomato oil if you have it) in your Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until it’s soft and translucent. Add the garlic, carrots, and celery, and cook for another 3 minutes, stirring occasionally.
  2. Push the vegetables to the sides of the pot and place the chicken breasts in the center. Let them cook for 3-4 minutes per side until they’re golden brown. They won’t be cooked through yet.
  3. Pour in the chicken broth and water, scraping the bottom of the pot with your wooden spoon to release any browned bits. Add the dried oregano, thyme, red pepper flakes (if using), and a good pinch of salt and pepper.
  4. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F).
  5. Use tongs to transfer the cooked chicken breasts to a cutting board. Let them rest for a couple of minutes, then shred with two forks.
  6. While the chicken rests, stir in the heavy cream and chopped sun-dried tomatoes. Let the soup come back to a gentle simmer—don’t let it boil.
  7. Reduce the heat to low and gradually sprinkle in the grated Parmesan, stirring constantly until it’s fully melted and incorporated. Return the shredded chicken to the pot and stir everything together. Taste and adjust seasoning.
  8. Let the soup simmer on low for another 5 minutes to let all the flavors meld. Ladle into bowls, garnish with fresh parsley and extra Parmesan, and serve immediately with crusty bread on the side.

Notes

Don’t skip searing the chicken for maximum flavor. Temper the cream by whisking a ladleful of hot broth into it before adding to the pot to prevent curdling. Always grate fresh Parmesan—pre-shredded won’t melt smoothly. Keep heat low after adding dairy to avoid separation. Soup thickens as it sits; add a splash of broth when reheating.

Nutrition

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

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