Instructions
Step 1: Sauté the Aromatics
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
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Add diced white onion and cook for about 5 minutes, or until soft and translucent.
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Stir in the minced garlic and chopped sun-dried tomatoes.
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Continue cooking for 2 minutes to let the garlic release its fragrance and the tomatoes soften.
Pro Tip: Stir constantly to prevent the garlic from burning, as this can create a bitter flavor.
Step 2: Create a Roux for Creaminess
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Sprinkle the flour over the onion-garlic-tomato mixture while stirring constantly.
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Keep stirring for about 2–3 minutes to cook out the raw flour taste and develop the roux.
Roux Tip: The roux should be smooth and slightly golden but not too dark, which helps keep the soup light in color and rich in texture.
Step 3: Add the Liquid Components
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Gradually pour in the chicken broth while whisking to avoid lumps.
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Then add the heavy cream slowly, continuing to stir as the mixture thickens.
Bring the mixture to a gentle boil, then immediately reduce to a simmer.
Why Simmering Matters: Boiling cream can cause it to separate. A low simmer ensures the soup stays velvety and smooth.
Step 4: Add Chicken and Seasonings
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Stir in the shredded cooked chicken, Parmesan cheese, dried basil, Italian seasoning, and salt and pepper.
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Simmer gently for 10–15 minutes to allow all flavors to meld together and the soup to thicken.
Chicken Tip: Use rotisserie chicken for a time-saving shortcut, or poach chicken breasts in broth ahead of time for a juicier texture.
Step 5: Garnish and Serve
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Ladle the creamy soup into bowls.
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Top with optional crispy bacon bits for extra crunch and a savory kick.
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Serve with slices of crusty sourdough or warm garlic bread for dipping.
Preparation Time
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
Calories
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Calories: Approximately 550 kcal per serving (based on 8 servings)
Expert Tips & Tricks
1. Cheese Matters
Use freshly grated Parmesan cheese instead of pre-shredded. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly into the soup.
2. Balance the Creaminess
If you prefer a slightly lighter version, swap 1–2 cups of the heavy cream for whole milk or half-and-half. For a richer soup, consider using a touch of cream cheese (about 2 tablespoons) for added body.
3. Boost the Veggies
Want more color and nutrients? Add chopped spinach, kale, or mushrooms in Step 4. These additions blend beautifully with the creamy base and add a hearty dimension.
4. Spice It Up
Add a pinch of red pepper flakes or a dash of hot sauce if you want a little heat. This works especially well if you’re pairing the soup with a sweet side like cornbread.
5. Make It Ahead
Marry Me Soup is ideal for meal prep. The flavors deepen overnight, and it reheats beautifully.
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Storage: Refrigerate in an airtight container for up to 3 days.
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Freezing: Let soup cool completely. Freeze in portions for up to 2 months. Thaw overnight in the refrigerator and reheat gently over low heat.
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