Marry Me Chicken Soup is a cozy, comforting twist on the viral “Marry Me Chicken” recipe—rich, creamy, and so good it might just earn you a proposal. This soul-warming soup is packed with tender shredded chicken, sun-dried tomatoes, garlic, herbs, and a luscious parmesan cream broth that’s full of flavor. It’s a one-pot wonder that transforms everyday ingredients into something extraordinary. Whether you’re making a cozy dinner for two or feeding a hungry crowd, this soup is an easy showstopper. Pair it with crusty bread or a crisp green salad for a comforting, complete meal.
What Makes This Soup Special?
This soup is everything you love about Marry Me Chicken—creamy, savory, and deeply flavorful—served up in a slurpable, satisfying bowl. The combination of sun-dried tomatoes, garlic, and Italian herbs adds depth, while the creamy broth and melted parmesan give it a luxurious finish. It’s indulgent without being too heavy, making it perfect for weeknight dinners or special occasions.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4–6
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- Salt and black pepper to taste
- 2 cups baby spinach
- Fresh basil or parsley for garnish
- Optional: cooked pasta or rice for a heartier soup
Instructions
1. Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until soft and translucent, about 3–4 minutes. Stir in garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1–2 minutes until fragrant.
2. Add the Broth and Chicken
Pour in the chicken broth and bring to a simmer. Stir in shredded chicken and let it simmer for 10 minutes to absorb the flavors.
3. Stir in Cream and Cheese
Lower the heat and add heavy cream and parmesan cheese. Stir until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
4. Add Spinach and Finish
Stir in baby spinach and cook for 1–2 minutes until wilted. If adding cooked pasta or rice, stir it in just before serving.
5. Serve
Ladle into bowls and garnish with fresh basil or parsley. Serve with toasted bread or crackers.
Variations
- Make it Spicy: Add more red pepper flakes or a dash of hot sauce.
- Low-Carb: Skip the pasta or rice and double the spinach.
- Add Veggies: Stir in mushrooms, zucchini, or peas for more texture.
- Cheesy Twist: Mix in mozzarella or fontina for a stretchier, cheesier finish.
Equipment You’ll Need
- Large soup pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle for serving
Nutritional Information (Per Serving, Approx.)
- Calories: 370
- Protein: 28g
- Fat: 26g
- Carbohydrates: 8g
- Sugar: 3g
- Fiber: 1g
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months. Thaw and reheat gently.
- Reheating: Warm on the stovetop over low heat. Add a splash of broth or cream if it thickens too much.
My Cooking Experience
The first time I made Marry Me Chicken Soup, it was an instant hit. The rich flavor of the sun-dried tomatoes mixed with the creamy parmesan broth creates a soup that tastes like something from a cozy bistro. It’s elegant enough for date night but easy enough for any weekday. I often serve it with garlic bread or a side salad—simple and soul-satisfying.
Conclusion
Marry Me Chicken Soup is everything you want in a comfort dish: creamy, flavorful, and incredibly easy to make. Whether you’re wooing someone or just treating yourself, this soup brings serious flavor and cozy vibes to the table. Try it once, and you’ll want to keep it in your regular rotation.
marry me chicken soup
Ingredients
Method
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until soft and translucent, about 3–4 minutes. Stir in garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1–2 minutes until fragrant.
- Pour in the chicken broth and bring to a simmer. Stir in shredded chicken and let it simmer for 10 minutes to absorb the flavors.
- Lower the heat and add heavy cream and parmesan cheese. Stir until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- Stir in baby spinach and cook for 1–2 minutes until wilted. If adding cooked pasta or rice, stir it in just before serving.
- Ladle into bowls and garnish with fresh basil or parsley. Serve with toasted bread or crackers.
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months. Thaw and reheat gently.
- Reheating: Warm on the stovetop over low heat. Add a splash of broth or cream if it thickens too much.
