Marry Me Chicken Soup is the cozy bowl I turn to when the day ran long and dinner needs to feel special without a ton of effort. If you love creamy, garlicky chicken with sun dried tomatoes, this soup wraps all those flavors into one spoonable hug. It’s rich but not heavy, simple but feels fancy, and somehow tastes even better the next day. I make it on weeknights, I make it for guests, and I’ve even reheated it for breakfast on a chilly morning. If that sounds like your kind of comfort, you’re in the right kitchen.
The Story Behind This Recipe
From my kitchen to yours—Deliciously Creamy Marry Me Chicken Soup mixes classic comfort with a buttery finish. Tested, tasted, and ready for your table. Marry Me Chicken Soup is the cozy bowl I turn to when the day ran long and dinner needs to feel special without a ton of…
What Is Marry Me Chicken Soup?
Quick backstory in case you missed the internet craze. The original Marry Me Chicken is a skillet dish where juicy chicken simmers in a creamy sauce with garlic, sun dried tomatoes, and Italian herbs. My soup version keeps the soul of that recipe and turns it into a one pot bowl of comfort you can pile high with Parmesan and crusty bread.
In this soup, the base is a silky mix of broth and cream, brightened with a little lemon and packed with fragrant garlic, onion, and a hit of crushed red pepper. The sun dried tomatoes add a sweet tang and a tiny chew that keeps every bite interesting. I like a handful of baby spinach at the end for a fresh, green finish. It’s craveable, cozy, and totally company worthy.
Craving more warm bowls after this one? You can browse all my favorite soup recipes for inspiration when the weather does what it wants and the kitchen needs a pot simmering.
How to Make Marry Me Chicken Soup
What you will need
- Chicken: Thighs are my pick for tenderness, but breasts work fine too.
- Olive oil and butter: Flavor plus a little browning magic.
- Onion and garlic: The aromatic backbone of the soup.
- Sun dried tomatoes: In oil, sliced thin for best distribution.
- Italian seasoning, paprika, crushed red pepper: Savory, smoky, and a little heat.
- Chicken broth: Low sodium so you control the salt.
- Heavy cream: For that signature silkiness.
- Parmesan: Freshly grated for smooth melting.
- Pasta, rice, or gnocchi: Your choice, cooked right in the pot.
- Baby spinach: Tossed in at the end.
- Lemon juice: Just a squeeze to brighten everything.
- Salt and pepper: Season in layers, taste as you go.
Step by step, the easy way
Sear the chicken. Pat the chicken dry, season with salt and pepper, and brown in a little olive oil and butter until golden on both sides. You’re not cooking it through yet. Golden bits on the bottom of the pot equal flavor, so do not rush this part.
Soften the aromatics. Add onion and a pinch of salt. Cook until soft and translucent. Stir in garlic and cook just until fragrant so it does not burn.
Tomatoes and spices. Stir in the sliced sun dried tomatoes, Italian seasoning, paprika, and crushed red pepper. Let everything toast for a minute to wake up the spices.
Pour and scrape. Add chicken broth, scraping the bottom of the pot to release those browned bits. Return the chicken and let it gently simmer until cooked through and tender. Aim for an internal temp of 165 F.
Add the starch. Stir in your pasta, rice, or gnocchi and simmer until tender. If the pot looks a little crowded, splash in extra broth.
Creamy finish. Lower the heat and stir in heavy cream and Parmesan until smooth. Do not boil after adding dairy. Taste and adjust salt and pepper.
Green and bright. Fold in spinach to wilt, then a squeeze of lemon to lift the flavor. Ladle and serve hot.
Time guide: plan about 35 to 40 minutes start to finish, and you’ll get roughly 6 generous servings.
I made this for date night and my partner literally paused after the first spoonful and said, please make this again next week. Silky, savory, and so comforting.
If you like smooth, rich soups that cook in one pot, you might also love my cozy creamy navy bean soup on chillier nights.
Tips, Tricks, and Substitutions for Marry Me Chicken Soup
Thighs vs. breasts: Thighs stay juicier and are tougher to overcook. If you use breasts, keep the simmer gentle and pull them as soon as they’re done, then slice or shred.
Do not boil after adding cream. A gentle simmer keeps the texture lush and prevents the dairy from splitting. If it happens, no stress, it still tastes great, but it won’t look as smooth.
Gluten free: Use your favorite gluten free pasta or swap pasta for rice. If using rice, add a little extra broth and simmer until tender.
Dairy light or dairy free: For lighter, try half and half. For dairy free, use full fat coconut milk and add a spoon of nutritional yeast instead of Parmesan. It’s different but still creamy and delicious.
Rotisserie chicken shortcut: Stir in shredded rotisserie chicken after the starch is cooked. Give it a few minutes to warm through so it stays tender.
Vegetable boost: Add diced carrot and celery with the onion. For extra greens, toss in peas or kale near the end.
Make ahead: The soup thickens as it rests because the starch keeps absorbing liquid. When reheating, loosen with a splash of broth or water and warm gently on low. Avoid boiling.
Freezer tips: If you plan to freeze, cook the pasta or rice separately and add it to bowls when serving. Dairy can change texture in the freezer, so freeze the soup base before adding the cream and Parmesan. Add those after thawing as you reheat.
Flavor boosters: A small spoon of Dijon, a pinch of smoked paprika, or a drizzle of the oil from the sun dried tomato jar can make the flavors pop.
Hungry for something with a totally different vibe? Try my bright and cozy ginger pork meatball soup with bok choy for a ginger garlic twist.
What to Serve With Marry Me Chicken Soup
Serving suggestions
- Crusty bread or garlic bread: For scooping up every drop.
- Simple green salad: Lemon vinaigrette keeps the meal balanced.
- Roasted veggies: Broccoli, asparagus, or Brussels sprouts are easy wins.
- Cornbread: Sweet, buttery, perfect with creamy soup. My go to is this Mexican cornbread recipe for a tiny kick and lots of comfort.
- Extra Parmesan and red pepper flakes: Let everyone finish their own bowl.
Key Ingredients in Marry Me Chicken Soup
Chicken: Bite sized pieces cook quickly and stay tender. If you prefer shredded, simmer whole breasts or thighs and shred before adding the cream.
Sun dried tomatoes: Their sweet tang gives the soup signature character. I like the kind packed in oil because they melt into the base and their oil adds a little extra flavor.
Garlic and onion: Don’t skimp. They build the aroma and create the savory backbone. If garlic is your love language, add an extra clove.
Italian seasoning: A trusty blend that brings oregano, basil, thyme, and marjoram to the party without fuss. Fresh basil at the end is lovely if you have it.
Chicken broth: Low sodium gives you control over seasoning. Taste often and adjust at the end.
Heavy cream and Parmesan: These bring the luxurious texture and deep savory notes. Freshly grated Parmesan melts cleaner than the pre grated kind.
Pasta, rice, or gnocchi: It’s flexible. Short pasta shapes hold up well, rice adds heartiness, and gnocchi make it feel extra indulgent.
Spinach and lemon: Spinach adds color and nutrients, while lemon brightens the richness.
Common Questions
Can I use chicken breasts instead of thighs? Yes. Just simmer gently and pull them as soon as they hit 165 F so they stay juicy. Slice or shred and return to the pot.
How do I thicken the soup without more cream? Let it simmer a little longer with the lid off or mash a few pieces of cooked potato, if you added any. You can also whisk in a teaspoon of cornstarch with cold broth and stir it in while simmering.
Will leftovers keep well? Yes. Store in a sealed container in the fridge for 3 to 4 days. Reheat slowly over low heat and add a splash of broth if it thickened.
Can I make it in a slow cooker? Yes. Sauté onion, garlic, and spices first for best flavor. Add everything except cream, Parmesan, spinach, and lemon. Cook on low 4 to 6 hours, stir in the dairy and spinach at the end, then finish with lemon.
What is the best pasta for this soup? Use short shapes like ditalini, small shells, or orecchiette. They hold onto the saucey broth without getting floppy.
A cozy spoonful worth sharing
There’s a reason this pot disappears fast at my table. The balance of garlic, creamy broth, sun dried tomatoes, and tender chicken makes every spoonful feel comforting and a little bit special. If you want a second opinion or a slightly different method, you can peek at this trusted take on Marry Me Chicken Soup, then circle back and make it your own. Whether it’s date night, a family dinner, or you just need something deliciously creamy after a long day, this soup delivers with minimal fuss. I hope it warms your kitchen and gets a spot in your regular rotation.
Marry Me Chicken Soup
Ingredients Â
MethodÂ
- Pat the chicken dry, season with salt and pepper, and brown in olive oil and butter until golden on both sides.
- Add onion and a pinch of salt; cook until soft and translucent. Stir in garlic and cook until fragrant.
- Stir in sliced sun dried tomatoes, Italian seasoning, paprika, and crushed red pepper. Toast for a minute.
- Add chicken broth, scraping the bottom of the pot to release browned bits. Return the chicken and let simmer until cooked through.
- Stir in your choice of pasta, rice, or gnocchi and simmer until tender.
- Lower the heat and stir in heavy cream and Parmesan until smooth without boiling.
- Fold in spinach and a squeeze of lemon to lift flavors, then ladle and serve hot.
