30-Minute Marry Me Chicken Soup
Indulge in this 30-Minute Marry Me Chicken Soup, a luxurious and creamy fusion dish that captures the viral flavors of the classic chicken entrée in a comforting, spoonable form. Perfect for busy weeknights, this recipe utilizes chicken stock, sun-dried tomatoes, aromatic herbs, and a velvety finish of heavy cream and parmesan. It is a restaurant-quality, one-pot wonder that delivers big rewards with minimal effort, making it the perfect warm hug for your family after a long day.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Ingredients
1 tablespoon olive oil
1 medium yellow onion, small diced
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons salt, divided
1 teaspoon granulated garlic powder
1 teaspoon dried thyme
1 6-oz can tomato paste
1 quart chicken stock
2 cups filtered water
1 teaspoon sugar
1/3 cup sun-dried tomatoes in oil, chopped
2 cups cooked shredded chicken
1/2 cup heavy cream
1/3 cup grated parmesan cheese
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the garlic powder, dried thyme, black pepper, and 1 teaspoon of salt, cooking for another minute until fragrant.
Add the tomato paste and cook for 2-3 minutes, stirring constantly to deepen the flavor.
Pour in the chicken stock, filtered water, and sugar, stirring well to combine.
Add the chopped sun-dried tomatoes and bring the mixture to a gentle boil.
Reduce heat to a simmer and stir in the shredded chicken.
Let it simmer for 10-15 minutes to allow flavors to meld.
Stir in the heavy cream and parmesan cheese, cooking for an additional 2-3 minutes until the soup is creamy and heated through.
Adjust salt to taste and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of stock if the soup thickens too much. For a vegetarian version, substitute chicken stock with vegetable stock and use shredded chickpeas or white beans instead of chicken.
Find it online: https://cookingwithramsay.com/30-minute-marry-me-chicken-soup/