"Marry Me' Chicken and Potato Soup
This soup is absolutely packed full of flavor! Give it a shot and I think it will be in your regular rotation....
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Servings: 12 bowls
Equipment
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 4 medium sized russet potatoes
- 1 yellow onion
- 4 cloves minced garlic
- 4 cups chicken broth
- 2 cups heavy cream
- 2 tsp italian seasoning
- 2 tsp black pepper
- salt to taste
- 8 oz sun dried tomatoes
- 3 oz tomato paste
- 1.5 cups grated parmesan cheese
- 1/4 cup fresh chopped basil
Instructions
- Season Chicken breasts and cook on med high heat in a little bacon grease or oil until 165 internal temp, then remove and set aside. Turn heat to low medium.
- Wash and dice potatoes to desired size, as well as onion. Mince or chop garlic.
- In at least a 6 qt dutch oven add a little more bacon grease or oil. Begin to cook onions down on low medium heat.
- After about 5 min add garlic and continue to cook another min or two until fragrant.
- Add potatoes and tomato paste. Pour in chicken broth. Bring to a simmer and let cook for about 12-15 min to soften potatoes.
- Now add sun dried tomatoes, black pepper, and Italian seasoning.
- Simmer a couple more min while shredding chicken and cutting up fresh basil.
- Add chicken and heavy cream and stir to combine before also adding fresh basil.
- Lastly sprinkle in grated parmesan and stir until melted. Enjoy!!
Video
Notes
I actually prefer tomato pesto for my marry me chicken recipes but did not have any. Â You can use 7 oz tomato pesto in place of the sun dried tomatoes and tomato paste if you prefer. Â You can also use whatever potatoes you like, Â I just had leftover russets I need to use up.
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