Sometimes, a soup isn’t just soup—it’s a memory, a feeling, a story in a spoon. The first time I made Marry Me Chicken Soup, it was a cold Saturday in February. My youngest daughter, Luna, had just come in from soccer practice, cheeks flushed, craving something cozy. I had a batch of sun-dried tomatoes, a splash of cream, and just enough chicken breast to make magic. The moment she took her first bite, she looked up and said, “Mom, if I weren’t already part of this family, I’d marry you for this soup.” The name stuck.
What Is Marry Me Chicken Soup?
Marry Me Chicken Soup is the steamy, comforting cousin of the now-iconic “Marry Me Chicken”—a creamy chicken dish that’s earned its name for being so good, it could spark a proposal. This soup version transforms the beloved creamy, tangy, herb-laced sauce into a broth-based, heartwarming one-pot meal.
Think juicy chicken bites, sun-dried tomatoes, garlic, and spinach swimming in a luxurious parmesan-kissed broth. It’s cozy. It’s crave-worthy. It’s proposal-level good.
Why You’ll Love This Marry Me Chicken Soup
- Bold, creamy flavor with minimal effort.
- Naturally gluten-free and pork-free.
- Ready in under 45 minutes—ideal for busy weeknights.
- Perfect for meal prep—flavors deepen the next day.
- Family-approved—my Dalmatian even snuck a lick (don’t tell the kids).
Tips for Making the Best Marry Me Chicken Soup
- Use beef bacon instead of pancetta or pork for a smokier depth.
- Don’t skip the sun-dried tomatoes—they’re the heart of the flavor.
- Simmer low and slow to let the cream and broth blend beautifully.
- Grate your own cheese for a smoother finish—avoid pre-shredded blends.
- Fresh basil at the end adds that finishing note of romance.
How to Make Marry Me Chicken Soup
Let’s get to the heart of the dish.
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breast, cut into chunks
- Salt & freshly ground black pepper
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1/2 cup finely grated parmesan cheese or halal hard cheese
- 2 cups baby spinach
- Fresh basil leaves, chopped (for garnish)
Step-by-Step Instructions
- Brown the Chicken
In a large Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper, then sauté until golden brown and cooked through. Transfer to a plate. - Build the Flavor
In the same pot, sauté onions until soft. Add garlic and tomato paste, cooking for 2 minutes until fragrant. - Stir in the Magic
Add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir until combined. - Simmer and Swirl
Pour in chicken broth and heavy cream. Return the chicken to the pot and bring everything to a low boil. Reduce heat and simmer for 10–15 minutes. - Finish Strong
Stir in grated cheese and spinach. Simmer for 2 minutes until spinach wilts. Taste and adjust salt and spice. Serve hot, topped with fresh basil.
You Must Know
- Sun-dried tomatoes add an umami tang that defines this soup.
- Creamy broth + parmesan = pure romance.
- Fresh basil elevates it from good to unforgettable.
Top Tips for Perfecting Your Marry Me Chicken Soup
- For extra richness, add a splash of coconut cream or a dollop of Greek yogurt before serving.
- Prefer it thicker? Mash a few of the cooked potatoes or add a cornstarch slurry.
- Add a splash of lemon juice or white balsamic at the end for brightness (no wine needed!).
Storing and Reheating Tips
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze for 2 months in portions. Reheat gently over medium-low heat, stirring often.
- Reheat: Stir in a bit of broth or cream to revive the consistency.
Helpful Notes
- You can use shredded rotisserie chicken for quicker prep.
- Swap spinach with kale for a sturdier green.
- Make it spicy by adding cayenne or extra red pepper.
Tips from Well-Known Chefs
- Ina Garten says, “Finish with fresh herbs for vibrancy.” Basil is essential here.
- Samin Nosrat would insist on layering flavor—brown that chicken!
- Yotam Ottolenghi might toss in chickpeas for body and texture (and we approve!).
Common Mistakes to Avoid
- Don’t use low-fat cream—you’ll lose richness.
- Avoid salty broth + salty cheese combo. Taste first!
- Overcooking the spinach can turn it mushy and metallic. Add at the end.
FAQs
What is the sauce on Marry Me Chicken?
It’s a creamy base of garlic, broth, cream, parmesan, and sun-dried tomatoes—turned into a velvety, savory broth for the soup version.
Why is it called Marry Me Soup?
Because the flavors are so irresistible, it’s said to inspire proposals—or at least love at first bite.
How do I thicken the soup?
Try a cornstarch slurry, a bit of cream cheese, or mashed cooked potatoes for natural thickness.
Can I make this dairy-free?
Yes! Use coconut cream and a dairy-free cheese alternative. It still turns out dreamy.
Tools You’ll Need
- Heavy-bottomed Dutch oven or soup pot
- Sharp chef’s knife
- Wooden spoon
- Ladle
- Grater for cheese
Conclusion
Marry Me Chicken Soup isn’t just a dish—it’s a love letter in liquid form. Every spoonful whispers warmth, every bite reminds you why homemade food matters. It’s not flashy or complicated, but it feels like home. The kind of soup you make when your best friend is going through a breakup. The kind you bring to your neighbor who just had a baby. The kind that gets passed down because it brings people together.
From the golden sear on chicken to the swirl of cream and sun-dried tomato, Marry Me Chicken Soup is proof that simple ingredients, when treated with love, can become something extraordinary.
And hey—if someone pops the question after tasting it? Don’t say I didn’t warn you.
Print
Marry Me Chicken Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This creamy Marry Me Chicken Soup is everything you crave on a chilly evening—flavorful, comforting, and romantic in every spoonful.
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breast, cubed
- Salt and black pepper, to taste
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or coconut cream)
- 1/2 cup grated parmesan cheese or vegetarian hard cheese
- 2 cups baby spinach
- Fresh basil, for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Season and brown chicken; remove and set aside.
- Add onions and sauté until translucent. Stir in garlic and tomato paste; cook for 2 minutes.
- Add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir well.
- Pour in chicken broth and cream. Return chicken to the pot and bring to a simmer.
- Simmer for 10–15 minutes, then stir in cheese and spinach. Cook until spinach wilts.
- Garnish with fresh basil and serve warm.
Notes
Use beef bacon or shredded rotisserie chicken for quick variations. For dairy-free, sub coconut cream and dairy-free cheese. Add mashed potatoes to thicken naturally.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 4g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
Keywords: Marry Me Chicken Soup, creamy chicken soup, sun-dried tomato soup
