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marry me chicken soup
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marry me chicken soup

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: chicken
Calories: 370
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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. 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.