Description
Marry Me Soup is a rich and creamy one-pot chicken soup featuring tender shredded chicken in a Parmesan tomato cream broth infused with Italian herbs. This comforting and family-friendly soup cooks in under 40 minutes, making it perfect for a hearty weeknight meal.
Ingredients
Scale
Chicken and Broth
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth, low-sodium recommended
Seasonings & Dairy
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
Garnish
- Fresh parsley or basil, chopped, for garnish
Instructions
- Season and Sear Chicken: Season chicken breasts on both sides with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sear for 3 to 4 minutes per side until golden brown. Remove and set aside on a plate.
- Sauté Onion and Garlic: Add the chopped onion to the same pot. Cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened and translucent, scraping up any browned bits. Add minced garlic and cook 1 minute until fragrant.
- Add Tomatoes, Broth, and Herbs: Pour in crushed tomatoes and chicken broth. Stir in dried oregano and dried basil. Increase heat and bring the mixture to a gentle simmer.
- Simmer Chicken: Return seared chicken to the pot. Cover, reduce heat to low, and simmer for 20 to 25 minutes until chicken reaches an internal temperature of 165°F and pulls apart easily.
- Shred Chicken: Remove chicken from the pot and shred with two forks on a cutting board. Return all shredded chicken to the pot and stir to combine.
- Add Cream and Parmesan: Reduce heat to low. Slowly stir in heavy cream and freshly grated Parmesan until fully melted and smooth. Do not let the soup boil after adding cream. Season with salt and pepper to taste.
- Serve: Ladle soup into bowls and garnish with fresh chopped parsley or basil. Serve immediately.
Notes
- Use freshly grated Parmesan only. Pre-shredded cheese contains coatings that can make the broth grainy rather than smooth.
- Do not let the soup boil after adding the heavy cream. Keep heat on low and stir gently to maintain a silky texture.
- Chicken thighs can replace chicken breasts for a richer flavor. Confirm internal temperature of 165°F before shredding.
- For a smoother base, use an immersion blender on the broth before returning shredded chicken to the pot.
- Stores in the refrigerator up to 4 days or freezer up to 3 months. Reheat gently over medium-low heat, whisking if cream has separated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Italian
Keywords: Marry Me Soup, creamy tomato chicken soup, Italian chicken soup, Parmesan chicken soup, one-pot chicken soup, comfort food soup
