Save It A creamy, comforting chicken soup inspired by the beloved Marry Me Chicken dish, featuring sun-dried tomatoes, parmesan, and a finishing touch of crispy sage leaves.
The first time I made Marry Me Chicken Soup, my kitchen filled with the fragrant aroma of garlic and sage. The crispy sage garnish added an irresistible crunch that made everyone rush to the table.
Ingredients
- Olive oil: 2 tablespoons
- Chicken breasts or thighs: 1 lb (450 g), boneless, skinless, cut into bite-sized pieces
- Yellow onion: 1 small, diced
- Garlic: 3 cloves, minced
- Chicken broth: 4 cups (1 liter), low-sodium
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Sun-dried tomatoes: ½ cup, oil-packed, drained and chopped
- Crushed red pepper flakes: ½ teaspoon, optional
- Dried Italian herbs: 1 teaspoon (basil, oregano, thyme)
- Salt and black pepper: to taste
- Heavy cream: 1 cup (240 ml)
- Parmesan cheese: ½ cup (50 g), freshly grated
- Fresh sage leaves: 8-10
- Unsalted butter: 1 tablespoon
- Extra parmesan: for serving
Instructions
- Brown Chicken:
- Heat olive oil over medium heat and add chicken pieces. Cook until golden and just cooked through, 5-6 minutes. Remove and set aside.
- Sauté Vegetables:
- In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
- Add Flavor:
- Stir in sun-dried tomatoes, Italian herbs, and red pepper flakes if using. Cook for 1 minute.
- Simmer Soup:
- Pour in chicken broth and bring to a simmer. Return the cooked chicken to the pot. Simmer for 15 minutes, until vegetables are tender.
- Make Creamy Base:
- Lower heat and stir in heavy cream and parmesan cheese. Simmer gently for 5 minutes, stirring often, until creamy and heated through. Season with salt and pepper.
- Crisp Sage Leaves:
- In a small skillet, melt butter over medium heat. Add sage leaves and fry until crisp, about 1 minute per side. Transfer to a paper towel.
- Serve:
- Ladle soup into bowls. Top with crispy sage leaves and extra parmesan.
Save It My family loves how this soup brings them together on chilly evenings. The kids especially ask for extra fried sage leaves on top.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, small skillet, paper towels
Allergen Information
Contains dairy. If gluten-free broth is not used, soup may contain traces of gluten. Double-check sun-dried tomato and broth labels for allergens.
Nutritional Information (per serving)
Calories: 420, Total Fat: 25 g, Carbohydrates: 16 g, Protein: 33 g
Save It This soup is even better the next day, so save some leftovers. The crispy sage garnish takes the flavors to a new level.
Common Questions About Recipes
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and add extra juiciness to the soup.
- → How do I achieve crispy sage garnish?
Simply fry fresh sage leaves in melted butter over medium heat for about a minute per side until crisp, then drain on paper towels.
- → Can I substitute heavy cream with a lighter option?
Half-and-half can be used instead of heavy cream for a lighter, but still creamy texture.
- → What herbs are best for this soup?
A blend of dried basil, oregano, and thyme complements the sun-dried tomatoes and adds a subtle Italian flair.
- → Is this suitable for a gluten-free diet?
Using gluten-free chicken broth ensures this soup fits a gluten-free lifestyle.
- → How can I add more vegetables?
Adding baby spinach just before serving is a great way to increase greens without altering flavor significantly.