Marry Me Soup Recipe

Introduction

Marry Me Soup is a rich and comforting dish that brings together tender chicken, creamy potatoes, and flavorful sun-dried tomatoes in a luscious broth. It’s a perfect meal when you want something satisfying and elegant without much fuss.

Ingredients

• 3 boneless skinless chicken breasts (sliced thin)
• 1 quart heavy cream
• 3 cups chicken broth (low sodium)
• 4 tablespoons butter
• 1/2 cup flour
• 7 oz sun-dried tomatoes
• 1 onion (diced)
• 8 cloves garlic (minced)
• 1/2 cup basil (chopped)
• 1 cup parmesan cheese (shredded)
• 2 lbs Yukon Gold potatoes (peeled and chopped)

Instructions

1. Step 1: In a large pot over medium-high heat, melt the butter. Add the diced onion and sauté until translucent, then stir in the minced garlic and cook for another minute.
2. Step 2: Sprinkle the flour over the onion and garlic, stirring constantly to create a roux. Cook until the mixture turns golden brown.
3. Step 3: Gradually pour in the chicken broth and heavy cream, stirring continuously to combine. Bring the soup to a gentle simmer.
4. Step 4: Add the chopped Yukon Gold potatoes and sun-dried tomatoes to the pot. Simmer until the potatoes are tender, about 15–20 minutes.
5. Step 5: Stir in the sliced cooked chicken breasts and shredded parmesan cheese. Continue stirring until the cheese has fully melted.
6. Step 6: Remove the soup from heat and finish by stirring in the fresh chopped basil. Serve warm.

Tips & Variations

• Use rotisserie chicken to save time and add extra flavor to the soup.
• For a thicker soup, simmer a little longer or mash some of the potatoes before adding the cheese.
• Substitute fresh tomatoes for sun-dried for a lighter taste, but increase the simmer time to deepen flavor.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent curdling. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, russet or red potatoes work well too. Yukon Golds are preferred for their creamy texture, but any starchy potato will produce a delicious result.

Is this soup suitable for freezing?

Absolutely. Freeze in portion-sized containers and thaw overnight in the fridge prior to reheating gently on the stovetop to maintain texture and flavor.

Marry Me Soup Recipe

Print Recipe

★★★★★

4.4 from 103 reviews

Marry Me Soup is a creamy, comforting soup loaded with tender chicken, flavorful sun-dried tomatoes, and hearty Yukon Gold potatoes simmered in a rich blend of chicken broth and heavy cream. Enhanced with fragrant garlic, onions, fresh basil, and Parmesan cheese, this soup offers a deliciously creamy texture and robust taste perfect for cozy meals.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein

• 3 boneless skinless chicken breasts, sliced thin

Dairy

• 1 quart heavy cream
• 4 tablespoons butter
• 1 cup Parmesan cheese, shredded

Vegetables

• 1 onion, diced
• 8 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, peeled and chopped
• 1/2 cup basil, chopped
• 7 oz sun-dried tomatoes

Pantry

• 3 cups chicken broth, low sodium
• 1/2 cup flour

Instructions

1. Prepare the base: In a large pot over medium-high heat, melt the butter. Sauté the diced onion until it becomes translucent, indicating it’s softened and sweetened, then add the minced garlic and cook for about one more minute until fragrant.
2. Make the roux: Stir in the flour to the butter, onion, and garlic mixture to create a roux. Cook this mixture, stirring continuously, until it turns a golden brown color, which will help thicken the soup.
3. Add liquids and simmer: Gradually whisk in the chicken broth and heavy cream, ensuring the roux is fully incorporated and smooth. Bring the mixture to a gentle simmer, allowing it to start thickening.
4. Cook the potatoes and tomatoes: Add the peeled and chopped Yukon Gold potatoes along with the sun-dried tomatoes to the pot. Let everything simmer together until the potatoes are tender, typically around 15 to 20 minutes.
5. Add chicken and cheese: Incorporate the sliced cooked chicken breasts and the shredded Parmesan cheese into the pot. Stir well until the cheese fully melts, enriching the soup with a creamy texture and savory flavor.
6. Finish with basil: Just before serving, stir in the fresh chopped basil to add a bright, herbal freshness to the soup.

Notes

• Use low sodium chicken broth to better control the saltiness of the soup.
• Thinly slicing the chicken breasts ensures they heat through quickly without drying out.
• Sun-dried tomatoes add a tangy sweetness—opt for those packed in oil for extra flavor.
• Peeling the potatoes helps achieve a smoother texture, but leaving the skin on adds extra fiber if preferred.
• The roux is key for thickening the soup; be sure to cook it long enough to remove any raw flour taste.
• Fresh basil can be substituted with dried basil if necessary, but add it earlier in the cooking process.

Keywords: Creamy chicken soup, Marry Me Soup, Sun-dried tomato soup, Comfort food soup, Chicken and potato soup