Marry Me Soup
User Reviews
5
Marry Me Soup
Description
Marry Me Soup features boneless, skinless chicken breasts seasoned with a blend of paprika, Cajun seasoning, garlic, and onion powders, then seared in bacon fat for added richness. The soup base is developed with a roux of butter and flour, enhanced by sautéed onions, garlic, and sundried tomatoes. Adding heavy cream, chicken broth, and spices creates a creamy, flavorful broth. Yukon gold potatoes simmer in the soup until soft, thickening the consistency. Parmesan cheese is melted in for a savory finish, and shredded chicken and fresh basil complete the dish, adding herbaceous brightness.
The soup offers a creamy and mildly spicy flavor profile, grounded by the combination of smoked bacon, tangy sundried tomatoes, and fresh basil. The potatoes provide a tender, hearty texture that complements the rich chicken and cheese elements. The slow simmer allows the flavors to meld and the soup to thicken naturally, resulting in a cohesive and satisfying bowl.
Marry Me Soup can be served as a main course for lunch or dinner, offering enough substance with the inclusion of chicken and potatoes. It pairs well with crusty bread or a simple side salad. The soup’s richness and comforting qualities make it appropriate for cooler weather or whenever a filling, creamy soup is desired.
Ingredients
- 3 chicken breast sliced thin, boneless skinless
- 1 quart heavy cream
- 3 cups chicken broth low sodium if possible
- 4 Bacon optional, slices
- 4 tbsps butter
- 1/2 cup flour
- 7 oz sundried tomatoes
- ½ onion diced
- 8 cloves garlic minced
- 1/2 cup basil chopped
- 1 cup Parmesan Cheese shredded
- 2 lbs potato peeled and chopped into small pieces, Yukon gold variety
Spices for the Chicken
- 2 tsps paprika
- ½ tsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp all-purpose seasoning
- 1 tsp onion powder
- ½ tsp salt
Spices for the soup
- 2 tsps paprika
- 2 tsp salt
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp Cajun seasoning
Instructions
- In a large pot or Dutch oven, cook the bacon over medium-high heat until crispy. Remove the bacon and place it on a paper towel to drain. Leave the bacon fat in the pot.
- Season the chicken breasts with the spices listed. Sear the chicken in the bacon fat until browned on both sides. Remove the chicken from the pot once its fully cooked and set it aside.
- Put some butter in the pot. Then, sauté the onions and garlic until they become soft.
- Add flour to the pot to make a roux, stirring constantly, until the mixture turns golden brown.
- Add the sun-dried tomatoes to the pot and stir everything together.
- Add the chicken broth, heavy cream and spices. Bring the mixture to a simmer.
- Add in diced Yukon gold potatoes and let the soup simmer until the potatoes are tender and the soup has thickened.
- Add Parmesan cheese to the soup and stir until it is melted and blended.
- Shred the chicken and add it back to the soup. Let it all simmer together.
- Add chopped basil leaves to the soup right before serving and garnish with chopped bacon
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
