Marry Me Soup
This comforting Marry Me Soup is packed with hearty potatoes, chicken, sundried tomatoes, bacon, and cheesy goodness!
Ingredients
- 3boneless skinless chicken breasts (sliced thin)
- 1 quartheavy cream
- 3 cupschicken broth (low sodium if possible)
- 4slices bacon (optional)
- 4tbsps butter
- ½ cupflour
- 7 ozsundried tomatoes
- ½onion (diced)
- 8 clovesgarlic (minced)
- ½ cupbasil (chopped)
- 1 cupparmesean cheese (shredded)
- 2 lbsyukon gold potatoes (peeled and chopped into small pieces )
- 2tsps paprika
- ½ tspcajun seasoning
- 1 tspgarlic powder
- 1 tspall-purpose seasoning
- 1 tsponion powder
- ½ tspsalt
- 2tsps paprika
- 2 tspsalt
- 1 tspitalian seasoning
- 1 tsponion powder
- 1 tspgarlic powder
- ½ tspcajun seasoning
Directions
- 1
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.
- 2
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.
- 3
Put some butter in the pot. Then, sauté the onions and garlic until they become soft.
- 4
Add flour to the pot to make a roux, stirring constantly, until the mixture turns golden brown.
- 5
Add the sun-dried tomatoes to the pot and stir everything together.
- 6
Add the chicken broth, heavy cream and spices. Bring the mixture to a simmer.
- 7
Add in diced Yukon gold potatoes and let the soup simmer until the potatoes are tender and the soup has thickened.
- 8
Add Parmesan cheese to the soup and stir until it is melted and blended.
- 9
Shred the chicken and add it back to the soup. Let it all simmer together.
- 10
Add chopped basil leaves to the soup right before serving and garnish with chopped bacon