Marry Me Chicken Soup

Why You’ll Love This Recipe

This soup has all the creamy, savory goodness of the original Marry Me Chicken dish but in a lighter, slurpable form. It’s hearty yet not heavy, easy to make in one pot, and bursting with rich flavors from the garlic, sun-dried tomatoes, and Italian herbs. Whether you’re serving it to guests or making it for a weeknight dinner, this soup is guaranteed to impress—and maybe even inspire a proposal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Olive oil
• Garlic, minced
• Onion, chopped
• Chicken broth
• Heavy cream
• Sun-dried tomatoes (oil-packed, drained and chopped)
• Parmesan cheese, grated
• Italian seasoning
• Red pepper flakes (optional, for a little heat)
• Fresh spinach (optional)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add the chopped onion and cook until softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Add chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the chicken is fully cooked.
4. Remove the chicken, shred it with two forks, and return it to the pot.
5. Stir in the sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using).
6. Add the heavy cream and parmesan cheese, stirring until the cheese is melted and the soup is creamy.
7. Add fresh spinach, if desired, and cook for 2–3 minutes until wilted.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh basil or parsley and extra parmesan if desired.

Servings and timing

This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Add Pasta: Stir in cooked orzo, ditalini, or tortellini for a heartier meal.
• Make It Dairy-Free: Use coconut cream and a dairy-free parmesan substitute.
• Use Rotisserie Chicken: Save time by using pre-cooked shredded chicken.
• Make It Thicker: Add a slurry of cornstarch and water or blend a cup of the soup for a thicker consistency.
• More Veggies: Add mushrooms, zucchini, or carrots for extra nutrition.
• Spicy Version: Add more red pepper flakes or a dash of hot sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally.
Microwave in a covered bowl in 30-second intervals until warmed through.
This soup can be frozen for up to 2 months—just let it cool completely first. Thaw in the fridge before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are flavorful and work beautifully in this soup.

What if I don’t have sun-dried tomatoes?

You can substitute with chopped roasted red peppers or omit them for a milder flavor.

Can I make this in a slow cooker?

Yes, cook on low for 4–5 hours, then shred the chicken and stir in the cream, cheese, and spinach before serving.

Is this soup gluten-free?

Yes, as long as all your ingredients (especially broth and cheese) are certified gluten-free.

Can I add noodles to this soup?

Absolutely. Stir in cooked noodles or pasta just before serving to avoid overcooking.

How do I make it thicker?

Blend a portion of the soup or add a cornstarch slurry until it reaches your desired consistency.

Can I freeze this soup?

Yes, freeze in airtight containers for up to 2 months. Thaw and reheat gently.

What can I serve with Marry Me Chicken Soup?

Crusty bread, garlic toast, or a side salad makes a great accompaniment.

Is this soup spicy?

It has a mild kick from red pepper flakes, which you can increase or omit based on preference.

Can I make it vegetarian?

Yes, use vegetable broth, omit the chicken, and add chickpeas or white beans for protein.

Conclusion

Marry Me Chicken Soup is the perfect blend of comfort and flavor, taking a beloved creamy chicken dish and turning it into a soul-soothing bowl of goodness. Whether you’re making it for a family dinner, a cozy night in, or to impress someone special, this soup is sure to warm hearts—and maybe even spark a proposal.

Marry Me Chicken Soup

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Marry Me Chicken Soup is a creamy, comforting twist on the classic Marry Me Chicken dish. It features tender shredded chicken, sun-dried tomatoes, Italian herbs, and parmesan in a rich, velvety broth perfect for cozy nights.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped)
• 1/2 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 2 cups fresh spinach (optional)
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

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Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add chopped onion and cook until softened, about 3–4 minutes. Stir in minced garlic and cook for 1 more minute.
3. Add chicken breasts and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until chicken is cooked through.
4. Remove chicken, shred with two forks, and return it to the pot.
5. Stir in sun-dried tomatoes, Italian seasoning, and red pepper flakes if using.
6. Add heavy cream and parmesan cheese. Stir until cheese is melted and the soup is creamy.
7. Add spinach and cook for 2–3 minutes until wilted.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh basil or parsley and extra parmesan if desired.

Notes

• Use rotisserie chicken for a quick version.
• Substitute cream with coconut cream for a dairy-free option.
• Blend part of the soup for a thicker consistency if desired.
• Add pasta, rice, or white beans for a heartier soup.
• Freeze leftovers in portions for up to 2 months.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 390
• Sugar: 3g
• Sodium: 620mg
• Fat: 26g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 115mg