Marry Me Chicken Soup Recipe – Creamy, Cozy, and Irresistibly Flavorful
Introduction
Marry Me Chicken Soup is the cozy, spoonable evolution of the wildly popular “Marry Me Chicken” dish—reimagined as a rich, creamy soup that delivers comfort, elegance, and bold flavor in every bite. Known for its luxurious texture, savory chicken, sun-dried tomatoes, garlic, herbs, and a silky Parmesan-infused broth, this soup earns its name for good reason. It’s the kind of dish that feels special enough for a romantic dinner yet comforting enough for a quiet night at home.
What makes this recipe work is balance. Tender chicken is gently simmered to stay juicy, while aromatics and herbs build depth without overpowering. Sun-dried tomatoes add tangy sweetness, heavy cream brings richness, and Parmesan ties everything together with savory umami. Finished with fresh basil, this soup is indulgent but not heavy—perfect for cold evenings, dinner parties, or anytime you want a meal that feels memorable.
This Marry Me Chicken Soup recipe is straightforward, reliable, and restaurant-quality, making it ideal for both weeknights and special occasions.
Ingredients
Main Ingredients
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1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
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1 tablespoon olive oil
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2 tablespoons unsalted butter
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1 medium yellow onion, finely diced
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4 cloves garlic, minced
Soup Base
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4 cups low-sodium chicken broth
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1 cup heavy cream
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½ cup sun-dried tomatoes in oil, drained and sliced
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½ teaspoon kosher salt (adjust to taste)
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½ teaspoon freshly ground black pepper
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½ teaspoon red pepper flakes (optional, for gentle heat)
Flavor & Finish
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1 teaspoon dried Italian seasoning
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½ teaspoon dried thyme
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¾ cup freshly grated Parmesan cheese
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2 cups baby spinach
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¼ cup fresh basil, thinly sliced
Step-by-Step Instructions
1. Sauté the Chicken
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces in a single layer and season lightly with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until lightly golden on the outside. The chicken does not need to be fully cooked at this stage. Remove from the pot and set aside.
2. Build the Aromatic Base
Reduce heat to medium. Add butter to the same pot. Once melted, add the diced onion and cook for 4–5 minutes, stirring frequently, until soft and translucent. Add the minced garlic and cook for 30 seconds, just until fragrant.
3. Add Seasonings and Sun-Dried Tomatoes
Stir in the Italian seasoning, dried thyme, red pepper flakes, and sun-dried tomatoes. Cook for 1 minute to bloom the spices and release their oils.
4. Simmer the Soup
Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Return the chicken to the pot. Bring the soup to a gentle simmer and cook uncovered for 10–12 minutes, or until the chicken is fully cooked and tender.
5. Make It Creamy
Lower the heat to medium-low. Slowly stir in the heavy cream, followed by the grated Parmesan cheese. Stir constantly until the cheese is fully melted and the broth becomes creamy and smooth. Avoid boiling at this stage to prevent curdling.
6. Add Greens and Finish
Stir in the baby spinach and cook for 1–2 minutes, just until wilted. Taste and adjust seasoning with additional salt or pepper if needed. Remove from heat and stir in the fresh basil.
7. Serve
Ladle the soup into warm bowls and garnish with extra Parmesan or basil if desired. Serve immediately.
Expert Tips & Variations
Professional Tips
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Use freshly grated Parmesan: Pre-shredded cheese doesn’t melt as smoothly and can make the soup grainy.
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Control the heat: Keep the soup at a gentle simmer once cream is added to maintain a silky texture.
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Don’t overcook the chicken: Bite-sized pieces stay tender and prevent the soup from becoming dry or stringy.
Ingredient Substitutions
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Chicken thighs: Swap chicken breasts for boneless, skinless thighs for a richer flavor.
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Half-and-half: Use instead of heavy cream for a lighter version, though the soup will be less rich.
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Kale: Substitute spinach with finely chopped kale; simmer 3–4 minutes longer until tender.
Dietary Variations
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Gluten-free: Naturally gluten-free as written.
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Dairy-free: Use full-fat coconut milk and omit Parmesan, adding nutritional yeast for savory depth.
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Low-carb: Serve as-is or with cauliflower rice instead of bread or pasta.
Serving Suggestions
Marry Me Chicken Soup is best served hot and fresh, when the broth is at its creamiest and the herbs are most aromatic.
Perfect pairings include:
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Crusty sourdough or garlic bread for dipping
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Simple green salad with lemon vinaigrette
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Roasted vegetables like asparagus or broccoli
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A small bowl of buttered orzo or rice on the side
This soup works beautifully as a main course for dinner, especially when entertaining. Its creamy texture and balanced flavors make it feel indulgent without being overwhelming.
Storage & Make-Ahead Notes
Refrigeration
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
Cream-based soups are best enjoyed fresh, but this soup can be frozen if needed. Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator.
Reheating
Reheat gently over medium-low heat on the stovetop, stirring frequently. Avoid boiling. If the soup thickens too much, add a splash of chicken broth or cream to loosen the consistency.
Nutrition Information (Per Serving)
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Calories: 485
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Protein: 38 g
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Fat: 32 g
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Saturated Fat: 16 g
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Carbohydrates: 12 g
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Fiber: 2 g
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Sugar: 4 g
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Sodium: 720 mg
Nutrition values are estimated based on standard ingredients and serving sizes.
Why You’ll Love This Marry Me Chicken Soup
This Marry Me Chicken Soup recipe brings everything people adore about the original dish into a comforting, one-pot meal. It’s creamy without being heavy, rich without being fussy, and packed with flavor that feels both familiar and special. Whether you’re cooking to impress or simply craving a warm, satisfying bowl of soup, this recipe delivers every time—and just might earn its name at your table.