Marry Me Soup with Chicken, Potatoes, and Sun-Dried Tomatoes
Chicken and potatoes simmer in a creamy sun-dried tomato broth, finished with Parmesan, basil, and crisp bacon.
Ingredients
For the soup
- 4 slices bacon
- 2 lbs boneless chicken breasts
- 1 tablespoon butter
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons flour
- 1 cup sun-dried tomatoes, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 medium Yukon Gold potatoes, diced
- 1 cup Parmesan cheese, shredded
- 1 tablespoon fresh basil, chopped
Instructions
Method
- Cook the bacon in a large pot over medium-high heat until crisp. Transfer to a plate, leaving the rendered fat in the pot.
- Brown the chicken breasts on both sides in the bacon fat, without cooking them through. Transfer to a plate; they will finish in the broth.
- Reduce to medium heat and add the butter and onion. Stir until the onion softens, then add garlic and cook until fragrant.
- Stir in the flour until no dry patches remain and it turns lightly golden. Add the sun-dried tomatoes, gradually stir in the broth, then add the cream and bring to a gentle simmer.
- Add the diced potatoes and return the chicken and its juices. Simmer gently until the potatoes are tender and the thickest chicken breast reaches 165°F; remove finished chicken if the potatoes need longer.
- Shred the cooked chicken. Reduce the heat to low, melt in the Parmesan, and return the chicken just to coat and warm; add basil and serve in six bowls with the crisp bacon.
Notes
- Refrigerate promptly in shallow, covered containers at 40°F or below; use within 3–4 days.
- Reheat portions to 165°F, adding a little water or broth if needed.