Save It A creamy and comforting chicken soup inspired by the famous Marry Me Chicken dish, this recipe features juicy chicken, sun-dried tomatoes, and a luscious parmesan-infused broth crowned with crispy sage leaves.
I first made this for my family when we wanted something cozy but a little special, and everyone loved how the crispy sage added an elegant twist to a hearty classic.
Ingredients
- Olive oil: For sautéing the chicken and vegetables
- Chicken breasts or thighs: Boneless, skinless and cut into bite-sized pieces
- Yellow onion: Diced for aromatic base
- Garlic: Minced, enhances overall flavor
- Low-sodium chicken broth: Adds depth to the soup
- Carrots: Diced, for sweetness and texture
- Celery stalks: Diced, classic soup vegetable
- Sun-dried tomatoes (oil-packed): Drained and chopped, tangy savor
- Crushed red pepper flakes: Optional, for slight heat
- Dried Italian herbs: Blend of basil, oregano, thyme
- Salt and freshly ground black pepper: To taste
- Heavy cream: For a silky base
- Parmesan cheese: Freshly grated, for best flavor
- Fresh sage leaves: For crispy garnish
- Unsalted butter: Used to fry sage leaves
- Extra parmesan: For serving
Instructions
- Cook 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 one more minute.
- Add Tomatoes & Herbs:
- Stir in sun-dried tomatoes, Italian herbs, and optional pepper flakes. Cook for 1 minute.
- Simmer Soup:
- Pour in chicken broth, bring to a simmer, return cooked chicken to the pot. Simmer 15 minutes until vegetables are tender.
- Make Creamy Base:
- Lower heat. Stir in heavy cream and parmesan cheese. Simmer gently 5 minutes, stirring often, until creamy and heated through. Season with salt and pepper.
- Prepare 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 paper towel.
- Serve:
- Ladle soup into bowls. Top with crispy sage leaves and extra parmesan.
Save It This soup instantly became a favorite at our dinner table and is now a go-to for chilly evenings or casual get-togethers with friends.
Serving Suggestions
Serve hot with extra parmesan sprinkled on top, and crusty bread or gluten-free crackers on the side.
Make It Your Own
Add baby spinach to the pot for more greens or swap in half-and-half for a lighter version.
Pairings
This soup pairs wonderfully with Chardonnay or Pinot Grigio, making it easy to match for gatherings.
Save It This soup comes together quickly and is sure to impress. The crispy sage garnish is the perfect finishing touch.
Recipe FAQs
- → What type of chicken works best for this soup?
Boneless, skinless chicken breasts or thighs cut into bite-sized pieces ensure quick cooking and tender texture throughout the soup.
- → Can I substitute heavy cream with a lighter option?
Yes, half-and-half can be used for a lighter but still creamy consistency without sacrificing much richness.
- → How do I achieve crispy sage garnish?
Fry fresh sage leaves in melted butter over medium heat for about one minute per side until crisp and fragrant.
- → What flavor do sun-dried tomatoes add?
They introduce a sweet and tangy depth that complements the savory broth and creamy base perfectly.
- → Is this soup suitable for gluten-free diets?
Using gluten-free broth ensures the dish remains gluten-free; always check labels to avoid hidden gluten sources.