When the winter chill sets in and you need something that warms both body and soul, this Marry Me Chicken Soup Recipe is exactly what you’re craving.
I stumbled upon this recipe last January during a snowstorm when I wanted all the flavors of the viral marry me chicken but in a cozy, spoonable form. My husband took one bite and said, “You could propose to someone with this soup.”
That’s when I knew I had something special on my hands.
The magic happens when sun-dried tomatoes meet heavy cream and Parmesan in a rich, velvety broth. Every spoonful is packed with tender chicken, aromatic garlic, and that signature tangy-sweet flavor that made the original dish so popular.
This soup takes all those beloved flavors and transforms them into something even more comforting. It’s become my go-to for everything from quiet weeknight dinners to impressing guests who don’t need to know how simple it actually is to make.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
You may also like: Easy Marry Me Chicken Recipe.
Why You’ll Love This Marry Me Chicken Soup Recipe
This soup delivers restaurant-quality flavor without the fuss or the price tag. I’ve made it dozens of times now, and it never fails to get rave reviews.
The creamy, tangy sauce clings to every piece of chicken and creates a broth that’s so good you’ll want to drink it straight from the bowl. Unlike heavy cream soups that leave you feeling weighed down, this one feels indulgent yet balanced.
- Rich and creamy texture: The combination of heavy cream and Parmesan creates a luxuriously thick soup that coats your spoon perfectly
- Bold, complex flavors: Sun-dried tomatoes, garlic, and Italian herbs layer together for a taste that’s anything but one-dimensional
- Quick weeknight friendly: From start to finish, you’ll have this on the table in under an hour
- Crowd-pleaser guaranteed: I’ve served this to picky eaters, food snobs, and everyone in between—they all ask for seconds
- Versatile and adaptable: Easily customize with your favorite vegetables or swap chicken for another protein
- Perfect for meal prep: Actually tastes better the next day as the flavors meld together
For a lighter version with similar creamy comfort, try my Panera Broccoli Cheddar Soup Recipe.
Ingredients
You probably have most of these ingredients sitting in your pantry right now. The star players are simple, but they create something truly special when combined.
- 3 tablespoons olive oil (45ml): For sautéing the chicken and building the flavor base
- 1.5 pounds boneless, skinless chicken breasts (680g): Cut into bite-sized pieces for even cooking
- Salt and black pepper: To taste, for seasoning the chicken
- 1 medium yellow onion (150g): Diced, adds sweetness and depth
- 6 cloves garlic (18g): Minced, the more the better in my opinion
- 1/2 cup sun-dried tomatoes (75g): Chopped, use the oil-packed variety for best flavor
- 1 teaspoon dried basil (2g): Brings that Italian herb essence
- 1 teaspoon dried oregano (2g): Adds earthy, aromatic notes
- 1/2 teaspoon red pepper flakes (1g): Optional, for a gentle kick
- 4 cups chicken broth (960ml): Low-sodium works best so you can control the salt
- 1 cup heavy cream (240ml): Creates that signature creamy texture
- 1 cup freshly grated Parmesan cheese (100g): Please grate it yourself, the pre-grated stuff doesn’t melt as smoothly
- 2 cups fresh spinach (60g): Roughly chopped, adds color and nutrients
- Fresh basil: For garnish and a pop of fresh flavor
- Extra Parmesan: For serving
Kitchen Equipment Needed
Having the right tools makes this recipe come together smoothly. Here’s what I reach for every time I make this soup.
- Large heavy-bottomed pot or Dutch oven (5-6 quart): Essential for even heat distribution and preventing scorching
- Sharp chef’s knife: For chopping chicken, onions, and sun-dried tomatoes
- Cutting board: Preferably two if you want to keep raw chicken separate
- Wooden spoon or silicone spatula: For stirring without scratching your pot
- Measuring cups and spoons: Accuracy matters for that perfect cream-to-broth ratio
- Box grater or microplane: For freshly grating Parmesan cheese
- Ladle: For serving those perfect bowlfuls
- Small bowl: For setting aside the cooked chicken
Try my Marry Me Chicken Pasta Recipe.
Recommended Products for This Recipe
After making this soup countless times, I’ve found a few products that genuinely make the process easier and the results better. These aren’t just random recommendations—they’re tools and ingredients I actually use.
1. Le Creuset Enameled Cast Iron Dutch Oven
This is hands down the best pot for making soup. The heavy bottom distributes heat so evenly that you’ll never have hot spots or burnt bits, and it goes from stovetop to oven if you want to keep it warm for guests. The enamel interior wipes clean effortlessly, even after cooking creamy soups.
2. Bella Sun Luci Sun Dried Tomatoes in Olive Oil
Not all sun-dried tomatoes are created equal. These are consistently plump, flavorful, and packed in quality olive oil that you can use right in the recipe. I’ve tried cheaper brands that turned out leathery and bland, but these deliver that intense tomato sweetness every single time.
3. Microplane Premium Classic Zester Grater
Freshly grated Parmesan is non-negotiable for this recipe, and this grater makes it effortless. The razor-sharp blades create fluffy, delicate shreds that melt seamlessly into the soup instead of clumping. It’s also perfect for zesting lemons and grating garlic.
4. Better Than Bouillon Roasted Chicken Base
When I don’t have homemade chicken broth on hand, this is my secret weapon. One jar lasts forever, and it creates a richer, more flavorful broth than any boxed variety I’ve tried. Just dissolve it in hot water according to package directions.
Step-by-Step Instructions: How to Make Marry Me Chicken Soup
Follow these detailed steps, and you’ll have a restaurant-worthy soup that tastes like you’ve been simmering it all day. Don’t rush the process—building those layers of flavor is what makes this soup special.
1. Prepare and Season the Chicken
- Cut the chicken breasts into bite-sized pieces, about 1-inch cubes so they cook evenly and are easy to eat with a spoon
- Pat the chicken pieces completely dry with paper towels—this helps them brown properly instead of steaming
- Season generously with salt and freshly cracked black pepper on all sides
- Set the seasoned chicken aside while you heat your pot
2. Brown the Chicken
- Heat 2 tablespoons of olive oil in your large pot over medium-high heat until it shimmers
- Add the chicken pieces in a single layer, making sure not to overcrowd the pot (work in batches if needed)
- Let the chicken cook undisturbed for 3-4 minutes until golden brown on the bottom
- Flip each piece and cook for another 2-3 minutes until browned but not fully cooked through
- Transfer the chicken to a clean plate and set aside—don’t worry that it’s not fully cooked yet, it’ll finish in the soup
3. Sauté the Aromatics
- Add the remaining 1 tablespoon of olive oil to the same pot
- Toss in the diced onion and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent
- Add the minced garlic and cook for about 1 minute until fragrant, stirring constantly so it doesn’t burn
- Stir in the chopped sun-dried tomatoes along with about 1 tablespoon of their oil for extra flavor
- Sprinkle in the dried basil, oregano, and red pepper flakes if using, stirring for about 30 seconds to wake up the herbs
This is my Chicken Gnocchi Soup Recipe also builds flavor this way.
4. Build the Soup Base
- Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pot with your wooden spoon—that’s pure flavor gold
- Bring the mixture to a gentle boil over medium-high heat
- Reduce the heat to medium-low and let it simmer for 5 minutes to let the flavors meld together
- Taste the broth and adjust the seasoning with salt and pepper as needed
5. Add the Cream and Cheese
- Pour in the heavy cream, stirring constantly to incorporate it smoothly into the broth
- Gradually add the freshly grated Parmesan cheese, about 1/4 cup at a time, stirring after each addition until it melts completely
- Keep the heat at medium-low to prevent the cream from breaking or the cheese from clumping
- Continue stirring until the soup is silky smooth and slightly thickened, about 2-3 minutes
6. Return the Chicken and Finish the Soup
- Add the browned chicken pieces back into the pot along with any accumulated juices from the plate
- Let the soup simmer gently for 8-10 minutes, stirring occasionally, until the chicken is cooked through (internal temperature should reach 165°F or 74°C)
- Stir in the roughly chopped fresh spinach and cook for 1-2 minutes until just wilted but still bright green
- Taste one final time and adjust seasoning with more salt, pepper, or red pepper flakes if desired
7. Serve and Garnish
- Ladle the hot soup into bowls, making sure each serving gets plenty of chicken and sun-dried tomatoes
- Top each bowl with fresh basil leaves, torn or chopped, for a burst of fresh flavor
- Sprinkle with extra grated Parmesan cheese
- Serve immediately with crusty bread for dipping into that incredible creamy broth
Read also: Marry Me Chicken Pasta Bake Recipe.
Tips for The Best Marry Me Chicken Soup
I’ve made plenty of mistakes with this soup so you don’t have to. Here’s what I’ve learned through trial and error.
- Don’t skip browning the chicken: Those golden, caramelized bits add so much depth to the final soup—boiled chicken just doesn’t compare
- Use freshly grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly, leaving you with grainy soup
- Keep the heat low when adding cream: High heat can cause the cream to break and separate, ruining that silky texture
- Taste and season as you go: The sun-dried tomatoes and Parmesan add saltiness, so add salt cautiously and taste frequently
- Don’t overcook the spinach: Add it at the very end and just wilt it—overcooked spinach turns slimy and loses its vibrant color
- Let the soup rest for 5 minutes: Before serving, let it sit off the heat briefly so the flavors meld and the temperature evens out
- Save the pasta water trick: If your soup gets too thick after sitting, thin it with a splash of chicken broth or pasta water
- Adjust the consistency to preference: Like it thicker? Let it simmer longer. Too thick? Add more broth a little at a time
What to Serve with Marry Me Chicken Soup
This soup is hearty enough to be a meal on its own, but pairing it with the right sides takes it to the next level. Here’s what I love serving alongside it.
- Crusty artisan bread: Nothing beats sopping up that creamy, flavorful broth with a thick slice of Homemade Biscuit or ciabatta
- Simple side salad: A light, crisp Broccoli Salad with vinaigrette cuts through the richness beautifully
- Garlic bread: Make it extra garlicky to complement the soup’s Italian flavors
- Roasted vegetables: Grilled Vegetable Skewers add color and nutrition to the plate
- Caesar salad: The tangy dressing and crunchy romaine pair perfectly with the creamy soup
- Dinner rolls: Soft, warm Dinner Rolls are perfect for mopping up every last drop
- White wine: A crisp Pinot Grigio or Chardonnay complements the creamy, tomato-forward flavors
Variations of Marry Me Chicken Soup
Once you’ve mastered the basic recipe, these variations will keep things interesting. I rotate through these depending on what’s in my fridge.
- Add pasta: Stir in 1 cup of cooked penne, rotini, or tortellini during the last few minutes for a heartier soup
- Make it spicier: Double the red pepper flakes or add a diced jalapeño with the onions for serious heat
- Use chicken thighs: Swap the breasts for boneless, skinless thighs for richer, more flavorful meat that stays juicier
- Go dairy-free: Substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan
- Add mushrooms: Sauté 8 ounces of sliced mushrooms with the onions for an earthy, umami boost
- Include kale instead of spinach: Heartier and more nutritious, though it needs a few extra minutes to soften
- Make it with turkey: Use leftover turkey for a post-Thanksgiving twist that’s just as delicious
- Add white beans: Stir in a can of drained cannellini beans for extra protein and fiber
- Slow cooker version: Brown the chicken and sauté the aromatics, then transfer everything to a slow cooker and cook on low for 4 hours, adding cream and spinach in the last 15 minutes
Another favorite: Easy Crockpot Marry Me Chicken Recipe.
Storage and Reheating
Leftovers are actually a blessing with this soup—the flavors get even better overnight as everything melds together.
- Refrigerator storage: Let the soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days
- Freezer storage: This soup freezes well for up to 3 months—leave about an inch of headspace in your container as the soup will expand when frozen
- Reheat on stovetop: Pour the soup into a pot and warm over medium-low heat, stirring occasionally, until heated through (don’t let it boil or the cream may separate)
- Reheat in microwave: Transfer individual portions to microwave-safe bowls and heat in 1-minute intervals, stirring between each, until hot
- Thicken if needed: If the soup is too thin after reheating, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir it in and simmer for 2 minutes
- Thin if needed: If it’s too thick, gradually stir in chicken broth or a splash of cream until you reach your desired consistency
- Refresh the flavors: Taste reheated soup and add a pinch of salt, fresh black pepper, or a small squeeze of lemon juice to brighten it up
- Add fresh garnishes: Top reheated soup with fresh basil and freshly grated Parmesan to make it taste just-made
Nutritional Facts
Here’s the approximate nutritional breakdown per serving (based on 6 servings):
- Calories: 385
- Total Fat: 24g
- Saturated Fat: 12g
- Cholesterol: 115mg
- Sodium: 680mg
- Total Carbohydrates: 11g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 32g
- Vitamin A: 25% DV
- Vitamin C: 15% DV
- Calcium: 20% DV
- Iron: 10% DV
Note: Nutritional information is approximate and will vary based on specific brands and ingredient substitutions used.
Health Benefits of Key Ingredients
While this soup is definitely an indulgent treat, it actually packs some solid nutritional benefits thanks to its wholesome ingredients.
- Chicken: Excellent source of lean protein that supports muscle growth and repair, plus it’s loaded with B vitamins for energy
- Garlic: Contains powerful compounds like allicin that have anti-inflammatory properties and support immune function
- Sun-dried tomatoes: Concentrated source of lycopene, an antioxidant linked to heart health and reduced cancer risk
- Spinach: Nutrient powerhouse packed with iron, calcium, vitamins A and K, and antioxidants that support eye health
- Olive oil: Rich in heart-healthy monounsaturated fats and anti-inflammatory compounds
- Parmesan cheese: Provides calcium for strong bones and adds protein, plus it’s easier to digest than many other cheeses
- Heavy cream: Contains fat-soluble vitamins A, D, E, and K that your body needs for various functions
FAQs About Marry Me Chicken Soup
1. Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will give you a richer, more flavorful soup since dark meat has more fat.
Just make sure to remove the skin before cooking and adjust the cooking time slightly—thighs may need an extra 2-3 minutes to cook through completely.
2. Can I make this soup ahead of time?
Yes, this soup is perfect for meal prep. Make it up to 2 days ahead and store it in the fridge.
The flavors actually develop and deepen as it sits, making it taste even better the next day.
3. Why is my soup grainy after adding the cheese?
This usually happens when the heat is too high when adding the Parmesan. The cheese can seize up and clump if the liquid is boiling.
Always reduce the heat to low, add the cheese gradually while stirring constantly, and use freshly grated cheese rather than pre-shredded.
4. Can I freeze this soup?
You can freeze it for up to 3 months, though cream-based soups can sometimes separate slightly when thawed. To help prevent this, cool the soup quickly before freezing and reheat it gently over low heat while stirring constantly.
A quick whisk or immersion blender pulse can help bring it back together if it looks separated.
5. What can I substitute for heavy cream?
Half-and-half works in a pinch, though the soup won’t be quite as rich and creamy. For a lighter version, use whole milk mixed with 2 tablespoons of flour or cornstarch as a thickener.
Coconut cream is a great dairy-free alternative that maintains the luxurious texture.
Final Thoughts
This Marry Me Chicken Soup Recipe has earned its permanent spot in my weekly dinner rotation for good reason. It’s comforting, impressive, and comes together faster than ordering takeout.
The combination of tender chicken, tangy sun-dried tomatoes, and that dreamy cream sauce makes every spoonful feel like a warm hug. Give it a try this week and see why my family requests it constantly.
I’d love to hear how yours turns out! Drop a comment below with your favorite variation or any tweaks you made to make it your own.
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