Why You’ll Love This Recipe
Marry Me Chicken Soup is a comforting, flavorful dish that’s perfect for cozy nights. It features tender chicken, fresh vegetables, and a savory broth that’s rich with herbs and a hint of creaminess. This soup is easy to make and feels like a warm hug in a bowl — perfect for sharing with someone special or treating yourself.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts or thighs (boneless, skinless)
carrots
celery
onion
garlic
chicken broth
heavy cream or half-and-half
olive oil or butter
dried oregano
dried thyme
red pepper flakes (optional for a little heat)
salt and pepper
fresh parsley (for garnish)
lemon juice (optional for brightness)
Directions
Heat olive oil or butter in a large pot over medium heat.
Add chopped onions, carrots, and celery, cooking until softened.
Stir in minced garlic and cook for another minute until fragrant.
Add chicken pieces to the pot and lightly brown them on all sides.
Pour in chicken broth and add oregano, thyme, red pepper flakes (if using), salt, and pepper.
Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through.
Remove chicken, shred or chop, and return to the pot.
Stir in heavy cream or half-and-half for a creamy texture.
Add a splash of lemon juice if desired for a fresh, bright note.
Simmer for another 5 minutes to combine flavors.
Garnish with chopped fresh parsley before serving.
Servings and Timing
This recipe serves about 4 people.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Variations
Use rotisserie chicken for a quicker version.
Add spinach or kale for extra greens.
Substitute cream with coconut milk for a dairy-free option.
Include pasta or rice for a heartier soup.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 4 days.
Freeze in portions for up to 3 months.
Reheat gently on the stove or microwave until warmed through.
FAQs
Can I use frozen chicken?
Yes, just thaw before cooking for best results.
Is this soup spicy?
It can be mild or slightly spicy depending on the amount of red pepper flakes used.
Can I make this soup dairy-free?
Yes, replace cream with coconut milk or omit entirely.
Can I add noodles?
Absolutely, add cooked noodles just before serving.
What type of broth is best?
Homemade or high-quality store-bought chicken broth works best.
Conclusion
Marry Me Chicken Soup is a delicious, easy-to-make comfort food that combines tender chicken and creamy broth with fresh veggies and herbs. It’s perfect for warming up on chilly days or impressing someone with a homemade meal full of love and flavor.
PrintMarry Me Chicken Soup
Creamy, flavorful chicken soup with tender chicken, sun-dried tomatoes, spinach, and a hint of Parmesan that feels like ‘marry me chicken’ in soup form—perfect for cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering, Sautéing
- Cuisine: American-Italian Fusion
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low‑sodium chicken broth
- 1 cup heavy cream
- 1/2 cup sun‑dried tomatoes, chopped
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh basil or parsley, chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until golden brown on all sides, about 5–6 minutes. Remove chicken and set aside.
- Add chopped onion to the pot and sauté until translucent, about 3–4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Pour in chicken broth and bring to a simmer. Return cooked chicken to the pot along with sun‑dried tomatoes and Italian seasoning. Simmer for 8–10 minutes to meld flavors.
- Lower the heat and stir in heavy cream and Parmesan cheese until smooth and creamy. Add red pepper flakes if using. Let soup warm through—do not boil once dairy is added.
- Stir in fresh spinach until wilted, about 1–2 minutes. Taste and adjust seasoning with salt and pepper.
- Ladle soup into bowls and garnish with extra Parmesan and fresh basil or parsley. Serve hot with crusty bread or garlic bread.
Notes
- For a lighter version, substitute heavy cream with half‑and‑half.
- Swap sun‑dried tomatoes with fresh cherry tomatoes for a milder tomato flavor.
- Make ahead by cooking through step 3, then cool and refrigerate. Reheat, then finish with cream, cheese, and spinach.
- Turn into a pasta soup by stirring in cooked noodles (like orzo or small shells) just before serving.
- Store leftovers in the fridge up to 3 days; freeze without spinach and add fresh when reheating.
Nutrition
- Serving Size: 1½ cups
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 95 mg