Description
Take the classic Marry Me Chicken Soup to the next level with the hearty addition of potatoes. This creamy and comforting dish features tender chicken, velvety potatoes, sun-dried tomatoes, and Parmesan in a flavorful broth. Perfect for family dinners, date nights, or cozy evenings, this one-pot recipe is sure to win hearts.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 medium onion, diced
- 4 garlic cloves, minced
- 3 medium Yukon Gold or red potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Optional: 2 cups fresh spinach, red pepper flakes for garnish
Instructions
Prepare the Chicken and Vegetables:
- Season the chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a large pot or Dutch oven over medium heat. Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.
- While the chicken cools, dice the potatoes into bite-sized cubes.
Build the Soup Base:
- In the same pot, sauté the onion and garlic until fragrant, about 2–3 minutes.
- Deglaze the pot by adding a splash of chicken broth, scraping up any browned bits.
- Stir in the sun-dried tomatoes and return the seared chicken to the pot.
Add the Potatoes and Broth:
- Add the diced potatoes and pour in the remaining chicken broth. Stir to combine.
- Cover and let the soup simmer over medium heat for 20–25 minutes, or until the potatoes are tender and the chicken is cooked through.
Shred the Chicken:
- Remove the chicken from the pot, shred it with two forks, and return it to the soup.
Finish with Cream and Cheese:
- Reduce the heat to low. Stir in the heavy cream and Parmesan cheese, mixing until melted and well incorporated.
- Taste and adjust seasoning with additional salt, pepper, or Italian seasoning if needed.
Optional Garnishes:
- Stir in fresh spinach during the last 5 minutes for added color and nutrients.
- Serve hot, garnished with extra Parmesan, fresh parsley, or red pepper flakes for a touch of heat.
Notes
- Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave.
- Freezing Instructions: Freeze portions for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
- Pairing Suggestions: Serve with garlic bread, a crisp green salad, or a glass of Sauvignon Blanc.
Variations:
- Add lemon juice for a brighter flavor.
- Substitute sweet potatoes for Yukon Gold for a different twist.
- Use a Parmesan rind while simmering for extra depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6 servings