Marry Me Chicken Soup Recipe

Why You’ll Love This Recipe

I adore this recipe because it takes the classic chicken soup and elevates it with creamy, tangy goodness and a burst of flavor. The combination of tender chicken, garlic, sun-dried tomatoes, and a luscious cream sauce makes this soup feel indulgent without being overly heavy. It’s also surprisingly easy to make, and the flavors develop beautifully as it simmers. Whether you’re looking for a cozy dinner or something to impress your loved ones, Marry Me Chicken Soup is a guaranteed hit!

Ingredients

• 1 lb chicken breast or thighs, diced

• 2 tablespoons olive oil

• 1 medium onion, diced

• 4 cloves garlic, minced

• 1/2 cup sun-dried tomatoes, chopped

• 4 cups chicken broth

• 1 cup heavy cream

• 1 teaspoon Italian seasoning

• 1/2 teaspoon red pepper flakes (optional)

• 1/2 cup grated Parmesan cheese

• Salt and pepper, to taste

• Fresh basil or parsley, for garnish

• 1/2 cup uncooked pasta (optional)

• 2 tablespoons butter

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, heat the olive oil over medium heat. Add the diced chicken breast (or thighs) and cook for 6-8 minutes, until browned and cooked through. Remove the chicken from the pot and set it aside.

2. In the same pot, add the diced onion and sauté for about 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.

3. Add the chopped sun-dried tomatoes to the pot and stir for a minute to combine with the garlic and onions.

4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.

5. Once the broth is simmering, add the heavy cream, Italian seasoning, red pepper flakes (if using), and Parmesan cheese. Stir until the cheese is melted and the soup becomes creamy.

6. Return the cooked chicken to the pot and stir everything together. Add salt and pepper to taste.

7. If you’re adding pasta, stir in the uncooked pasta at this point and simmer the soup for about 10 minutes, or until the pasta is cooked through.

8. Stir in the butter to add richness to the soup and continue to simmer for an additional 5 minutes.

9. Remove the pot from heat and garnish with fresh basil or parsley before serving.

Servings and Timing

This recipe makes about 4-6 servings. It takes around 15 minutes to prep, 20 minutes to cook, and 5 minutes to finish off, so you can have a delicious, hearty soup ready in about 40 minutes!

Variations

• Vegetarian Version: Swap out the chicken for plant-based protein, such as chickpeas or tofu, and use vegetable broth instead of chicken broth to make this soup vegetarian-friendly.

• Spicy Version: If you enjoy a little heat, increase the red pepper flakes or add a chopped jalapeño to the soup for extra spice.

• Add Greens: For some extra nutrition, add spinach or kale towards the end of cooking. Just let them wilt in the soup for a few minutes before serving.

• Use Different Pasta: You can swap the uncooked pasta for other small pasta shapes, like orzo or ditalini, to change up the texture and appearance of the soup.

Storage/Reheating

If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken broth or cream if it has thickened too much. You can also freeze the soup for up to 3 months. To reheat from frozen, let it thaw in the fridge overnight and then reheat on the stove.

If you’ve added pasta, keep in mind that pasta tends to absorb liquid, so you may need to add a bit more broth or cream when reheating to restore the soup’s creamy consistency.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work wonderfully in this soup! They’re a bit more tender and juicy than chicken breasts and will add more flavor to the soup.

Can I make this soup dairy-free?

Yes, you can use a dairy-free cream substitute like coconut cream or almond milk in place of the heavy cream, and skip the Parmesan cheese. You can also use a non-dairy cheese to get some of the creamy richness.

How can I make this soup spicier?

To make this soup spicier, you can add more red pepper flakes or even include a fresh chili pepper like jalapeño or serrano. For an extra kick, a dash of hot sauce can also work.

Can I add vegetables to this soup?

Yes, adding vegetables like carrots, celery, or zucchini would be a great way to boost the nutrition and texture of this soup. You can add them with the onions and garlic to cook them down before adding the broth.

Can I make this soup in advance?

Yes! This soup tastes even better the next day as the flavors have more time to meld together. Just store it in the fridge and reheat it on the stove when you’re ready to serve.

Conclusion

Marry Me Chicken Soup is a comforting, creamy, and flavor-packed dish that brings a little extra warmth and love to your table. The combination of tender chicken, sun-dried tomatoes, and Parmesan cream creates a soup that’s both rich and satisfying, with just the right amount of spice and flavor. Whether you’re serving it to family or enjoying it on a quiet night at home, this soup will quickly become a favorite. Try it out and see why it’s called “Marry Me” — it’s that good!