Description
This creamy Marry Me Chicken Soup might just earn you a proposal – it’s that irresistible with its sun-dried tomato magic and velvety finish that’ll have everyone asking for seconds.
Ingredients
Scale
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 1 tablespoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown for 3-4 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium and add diced onion. Cook for 3-4 minutes until translucent, scraping up browned bits. Add garlic and cook for 30 seconds until fragrant.
- Add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1 minute. Sprinkle flour over mixture and stir constantly for 2 minutes.
- Gradually pour in chicken broth while stirring. Bring to a simmer and cook for 5 minutes until slightly thickened. Return chicken to pot.
- Reduce heat to low and slowly stir in heavy cream. Simmer for 10-15 minutes until chicken is tender. Stir in Parmesan cheese until melted.
- Remove from heat and stir in most of the herbs. Serve hot, garnished with remaining herbs and extra Parmesan.