If you’re craving something rich, soulful, and indulgently delicious, you have to try this Creamy Sun-Dried Tomato Chicken Soup Recipe. Imagine tender shredded chicken swimming in a velvety broth bursting with sun-dried tomatoes, aromatic herbs, and the perfect touch of Parmesan cheese. This soup brings together comfort and sophistication in one satisfying bowl, making it the ultimate dish for cozy dinners or impressing friends and family with a homemade showstopper. It’s not just a soup; it’s an experience you’ll want to make over and over again.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, making the Creamy Sun-Dried Tomato Chicken Soup Recipe simple yet incredibly flavorful. From the sun-dried tomato oil that adds depth to the broth, to the creamy cheeses that give the soup its luscious texture, each component enhances the overall harmony of flavors.
- Oil from sun-dried tomato jar: Adds a rich, tangy base flavor that infuses the soup right from the start.
- Yellow onion, finely chopped: Provides sweetness and a savory backbone once cooked until translucent.
- Garlic cloves, minced: Adds sharp aromatic notes that wake up the palate.
- Sun-dried tomatoes, drained and chopped: Concentrated tomato flavor that brings a pleasant chew and tang.
- Tomato paste: Elevates the tomato richness and thickens the broth slightly.
- Chicken broth: The soup’s liquid foundation, delivering savory depth.
- Heavy cream: Creates that irresistible creamy texture that makes the soup so comforting.
- Fresh basil, chopped: Bright herbaceous notes that lighten and freshen every spoonful.
- Italian seasoning: A perfect blend of herbs giving classic Italian flair.
- Garlic powder: Enhances the garlic undertone for layered flavor complexity.
- Crushed red pepper: A subtle kick to keep things interesting without overwhelming.
- Sea salt: Balances all the flavors and enhances natural tastes.
- Dry shell pasta: Provides comforting bite and texture that holds the soup together.
- Fresh baby spinach, chopped: Adds color, nutrition, and a mild earthiness.
- Cooked chicken breasts, shredded: High-protein goodness that makes the soup hearty and satisfying.
- Cream cheese, room temperature: Melts smoothly for extra creaminess and tang.
- Shredded Parmesan cheese: Delivers nutty, salty richness that defines this soup.
How to Make Creamy Sun-Dried Tomato Chicken Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the oil from the sun-dried tomato jar in a large pot over medium-high heat. Add the finely chopped onion and cook it until translucent, about 5 minutes. This softening step is essential as it unlocks the sweetness and depth of the onion, forming the flavor base of your soup.
Step 2: Build the Tomato Base
Next, stir in the minced garlic and let it cook briefly for about 30 seconds—just until fragrant. Then add the chopped sun-dried tomatoes and tomato paste, stirring well to coat the onions and garlic. Let this mixture cook for 2 minutes to meld the flavors, creating a rich, tomatoey foundation.
Step 3: Add Liquids and Seasonings
Pour in the chicken broth and heavy cream. Toss in the chopped fresh basil, Italian seasoning, garlic powder, crushed red pepper, and sea salt. Stir everything together and bring it to a gentle boil. Then reduce the heat and let it simmer for 10 minutes to allow the flavors to harmonize beautifully.
Step 4: Cook the Pasta
Add the dry shell pasta directly into the simmering soup. Stir and cook for about 12 minutes, or until the pasta reaches a perfect al dente texture. This step is crucial for achieving the right balance of chewiness without mushiness.
Step 5: Add the Finishing Touches
Once the pasta is cooked, stir in the chopped fresh spinach, shredded cooked chicken, cream cheese, and shredded Parmesan. Simmer everything together for an additional 5 minutes, giving the cheeses time to melt completely and the spinach to wilt gently into the creamy soup.
How to Serve Creamy Sun-Dried Tomato Chicken Soup Recipe
Garnishes
To elevate your soup’s presentation and taste, sprinkle freshly grated Parmesan cheese and chopped fresh basil on top just before serving. These garnishes add an inviting aroma and a pop of vibrant green that makes the dish look as amazing as it tastes.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic knots for dipping into the creamy broth. A simple side salad dressed lightly with lemon vinaigrette can also offer a refreshing contrast and round out the meal perfectly.
Creative Ways to Present
For an elegant touch, serve the Creamy Sun-Dried Tomato Chicken Soup Recipe in individual mini Dutch ovens or rustic bowls. You can even add a drizzle of high-quality olive oil or a few toasted pine nuts on top for texture and a gourmet feel that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the refrigerator for up to 3 days. Because of the cream and cheese content, it’s best eaten within this timeframe to maintain optimal flavor and safety.
Freezing
This Creamy Sun-Dried Tomato Chicken Soup Recipe can be frozen, but keep in mind the cream might separate slightly after thawing. To freeze, cool the soup completely, transfer it to a freezer-safe container, and label it. Consume within 2-3 months for the best taste.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently to prevent the dairy from curdling. Adding a splash of broth or cream while reheating can help restore that silky texture and luscious mouthfeel.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes will offer a different, lighter flavor and lack the concentrated sweetness of sun-dried tomatoes. If you prefer a fresher taste, you can substitute, but expect the soup to be less rich and tangy.
Is it possible to make this soup dairy-free?
Yes! To make the soup dairy-free, use coconut cream or your favorite plant-based cream substitute and a dairy-free Parmesan alternative. These swaps preserve creaminess while accommodating dietary restrictions.
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Rotisserie chicken is a great shortcut that adds great flavor and saves time. Just shred it and add it at the same step with other finishing ingredients.
How spicy is the soup?
The crushed red pepper adds just a gentle warmth that complements the other flavors without making it overly spicy. You can adjust the amount according to your heat preference or omit it altogether.
What’s the best pasta to use?
Shell pasta works beautifully because it holds the sauce well and provides a nice texture contrast. However, you can substitute with other small pasta shapes like ditalini or elbow macaroni depending on what you have on hand.
Final Thoughts
If you’re looking for a soup that feels like a warm hug and delights every taste bud, you have to try this Creamy Sun-Dried Tomato Chicken Soup Recipe. The luxurious cream, tangy sun-dried tomatoes, and tender chicken make it a truly irresistible meal that’s easy enough for weeknights yet impressive for guests. Once you try it, it’ll quickly become one of your favorite go-to dishes when you want comfort, flavor, and a touch of elegance in one bowl.
PrintCreamy Sun-Dried Tomato Chicken Soup Recipe
Creamy Marry Me Chicken Soup is a rich and indulgent one-pot meal featuring tender shredded chicken, sun-dried tomatoes, and Parmesan cheese, balanced with fresh spinach and herbs. This comforting American dinner soup delivers a hearty 39 grams of protein per serving, perfect for cozy nights.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 bowls
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 1 tbsp oil from sun-dried tomato jar, divided
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- ½ cup sun-dried tomatoes, drained and chopped
- 3 tbsp tomato paste
- 2 (32 oz) packages chicken broth
- 1 cup heavy cream
- 2 tbsp fresh basil, chopped
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- ¼ tsp crushed red pepper
- 2 tsp sea salt
- 2 cups dry shell pasta
- 3 cups fresh baby spinach, chopped
- 3 cups cooked chicken breasts, shredded
- 8 oz cream cheese, room temperature
- 1 cup shredded Parmesan cheese
Garnish
- Grated Parmesan cheese
- Fresh basil, chopped
Instructions
- Sauté Onion: Place a large pot over medium-high heat. Add the oil from the sun-dried tomato jar, then add the finely chopped onion. Cook for 5 minutes until the onion becomes translucent, developing a sweet and fragrant base for the soup.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Add Tomatoes and Paste: Mix in the chopped sun-dried tomatoes and tomato paste, stirring well to coat the onions in the tomato mixture. Cook for 2 minutes to deepen the flavor.
- Add Broth and Seasonings: Pour in the chicken broth and stir in the heavy cream, fresh basil, Italian seasoning, garlic powder, crushed red pepper, and sea salt. Bring the mixture to a boil, then reduce heat to a simmer and cook gently for 10 minutes to meld all flavors.
- Cook Pasta: Add the dry shell pasta to the pot, simmering uncovered for about 12 minutes or until the pasta is al dente, absorbing the soup’s rich flavors.
- Add Greens, Chicken, and Cheese: Once the pasta is cooked, stir in the chopped spinach, shredded cooked chicken breasts, cream cheese, and shredded Parmesan. Simmer for another 5 minutes until the cheeses melt completely, creating the creamy texture.
- Garnish and Serve: Ladle the soup into bowls and garnish each serving with grated Parmesan cheese and freshly chopped basil for an extra burst of flavor and color.
Notes
- Use cooked chicken breasts—rotisserie chicken works great for convenience.
- Adjust crushed red pepper to your preferred spice level.
- For a lighter version, substitute heavy cream with half-and-half, though it will be less creamy.
- The pasta can be swapped with gluten-free shells if needed.
- Prepare this soup in advance; it reheats well and flavors deepen overnight.
