Marry Me Soup

Marry Me Soup

Author: Sara Smith Prep Time: 15
Cook Time: 30 Total Time: 45
Yield: 4 servings Category: LUNCH Cuisine: American Diet: Non-Vegetarian

Ingredients

  • 3 boneless skinless chicken breasts, sliced thin
  • 1 quart heavy cream
  • 3 cups chicken broth (low sodium)
  • 4 tablespoons butter
  • 1/2 cup flour
  • 7 oz sun dried tomatoes
  • 1 onion, diced
  • 8 cloves garlic, minced
  • 1/2 cup basil, chopped
  • 1 cup parmesan cheese, shredded
  • 2 lbs Yukon Gold potatoes, peeled and chopped
Cook Mode Prevent your screen from going dark

Instructions

  1. Preheat skillet and season chicken with salt and pepper. Sear in oil over medium-high heat until cooked through, then slice and set aside.
  2. In a large pot, melt butter over medium-high heat. Sauté diced onion until translucent, then add minced garlic and cook for another minute.
  3. Stir in flour to create a roux; cook until golden brown while stirring to avoid clumping.
  4. Gradually add chicken broth and cream, stirring to combine. Bring to a gentle simmer.
  5. Add diced potatoes and sun dried tomatoes; cook until potatoes are tender, about 15-20 minutes.
  6. Incorporate cooked chicken and parmesan; stir until cheese melts into the broth.
  7. Finish with fresh basil before serving. Ladle into bowls and garnish with extra parmesan, if desired.

Notes

  1. Adjust seasoning with salt and pepper to taste. For a lighter version, substitute heavy cream with half and half or whole milk.