Save to Pinterest 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.
I first came up with this soup version after craving something warm and satisfying but still elegant. Each spoonful reminds me of cozy evenings in the kitchen sharing good food with loved ones.
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 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
- Cook the chicken:
- Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until golden and just cooked through about 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 flavorings:
- Stir in sun-dried tomatoes Italian herbs and red pepper flakes if using. Cook for 1 minute.
- Simmer the soup:
- Pour in chicken broth and bring to a simmer. Return cooked chicken to the pot. Simmer for 15 minutes until vegetables are tender.
- Finish with cream and cheese:
- Lower the heat. Stir in heavy cream and parmesan cheese. Simmer gently for 5 minutes stirring often until the soup is creamy and heated through. Season with salt and pepper to taste.
- Prepare crispy sage garnish:
- Meanwhile 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 to Pinterest My family always requests this soup on chilly weekends. The crispy sage disappears first and everyone races for seconds.
Serving Suggestions
Pair this soup with simple crusty bread or a side salad for a full meal. A glass of light Chardonnay or Pinot Grigio complements its creamy flavors.
Ingredient Substitutions
For a lighter taste use half-and-half instead of heavy cream. You can also add baby spinach for extra greens or swap chicken thighs for breasts as you prefer.
Allergen and Dietary Notes
This recipe contains dairy. Check ingredient labels for gluten if needed and ensure all packaged items are suitable for your dietary requirements.
Save to Pinterest This soup brings cozy comfort to any table. Ladle into bowls top with sage and enjoy every creamy bite.
Common Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used and provide extra tenderness and flavor in the soup.
- → What is the purpose of crispy sage leaves?
The fried sage leaves add a fragrant, crispy texture that complements the creamy base and enhances the overall flavor.
- → Is it necessary to use sun-dried tomatoes?
Sun-dried tomatoes contribute depth and a subtle sweetness; fresh tomatoes won’t provide the same concentrated flavor.
- → How do I make this soup gluten-free?
Use a gluten-free chicken broth and verify that all other ingredients are free from gluten-containing additives.
- → Can I substitute heavy cream with a lighter option?
Half-and-half can replace heavy cream for a lighter version, though the soup will be less rich and creamy.
- → What herbs enhance the soup’s flavor?
Italian herbs like basil, oregano, and thyme provide balanced aromatic notes that complement the chicken and vegetables.