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Best Easy Marry Me Chicken Soup with Sun-Dried Tomatoes

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This quick and easy creamy chicken soup with sun-dried tomatoes comes together in about 30 minutes, delivering rich, comforting flavor without complicated steps. Perfect for busy weeknights when you want a special meal without the fuss.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 4–5 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 4 cups (960ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish (optional)
  • Extra Parmesan cheese for garnish (optional)
  • Crusty bread or garlic bread for serving (optional)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, chop the sun-dried tomatoes, and grate the Parmesan cheese.
  2. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 tablespoon of oil from the sun-dried tomato jar (or olive oil). Once shimmering, add the diced onion and cook for 3-4 minutes until soft and translucent.
  3. Add the minced garlic and chopped sun-dried tomatoes. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  4. Place the chicken breasts directly into the pot. Sprinkle with dried oregano, dried basil, red pepper flakes (if using), and a pinch of salt and pepper. Pour in the chicken broth, ensuring the chicken is mostly covered (add a little water or more broth if needed).
  5. Turn the heat to high and bring to a gentle boil. Reduce heat to medium-low, cover, and simmer for 15-18 minutes until the chicken reaches an internal temperature of 165°F (74°C) or shreds easily with a fork.
  6. Remove the chicken breasts from the pot and let rest for 1-2 minutes. Shred the chicken into bite-sized pieces using two forks (or a hand mixer on low speed, being careful not to splash).
  7. Return the shredded chicken to the pot. Reduce heat to low. Slowly pour in the heavy cream while stirring constantly. Add the grated Parmesan cheese, stirring until fully melted. Let simmer on low for 3-5 minutes, stirring occasionally. Taste and adjust salt and pepper as needed.
  8. Serve immediately, ladled into bowls. Garnish with fresh basil or parsley and extra Parmesan if desired. Serve with crusty bread for dipping.

Notes

For extra umami, add a Parmesan rind to the pot when adding the broth and remove before serving. To prevent cream from curdling, always add it on low heat and stir constantly. The soup tastes even better the next day; if making ahead, add cream and Parmesan when reheating. For a dairy-free version, use full-fat coconut milk and dairy-free Parmesan. For a low-carb version, skip the bread and add extra vegetables.

Nutrition

Keywords: marry me chicken soup, creamy chicken soup, sun-dried tomato soup, easy chicken soup, one pot soup, quick dinner, weeknight meal

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