If you’re a fan of Marry Me Chicken, just wait until you get a load of Marry Me Chicken soup! Tender, juicy chicken is simmered in a creamy, flavorful broth infused with aromatic herbs, sun-dried tomatoes, and a touch of Parmesan cheese.
The combination of savory and slightly tangy flavors made me fall head over heels!
I served mine with a crusty baguette for dipping, and it was absolutely divine.
Who needs a diamond ring when you can have a steaming bowl of this delicious soup?
Why You’ll Love This Marry Me Chicken Soup
Romantic Appeal: This soup’s name alone makes it perfect for impressing a date or celebrating anniversaries.
Full of Flavor: The combination of sun-dried tomatoes, Parmesan cheese, and fresh herbs creates a rich, savory broth. It has a delightful balance of tangy and creamy notes.
One-Pot Wonder: This recipe simplifies cleanup by utilizing a single pot. It’s ideal for busy weeknights when you want to minimize kitchen mess.
Comfort Food: This elevated twist on classic chicken soup offers a gourmet yet comforting experience.
Ingredients
- Boneless, Skinless Chicken Thighs: Juicy and tender, they provide the protein base for the dish.
- Sun-Dried Tomatoes: They add depth and a burst of umami to the soup.
- Olive Oil and Unsalted Butter: The classic combination creates a flavorful base for sautéing the chicken and vegetables.
- Onion and Garlic: They infuse the soup with a savory depth, enhancing every bite with their natural sweetness.
- Carrots, Celery Stalks, and Baby Spinach: These vegetables add texture, color, and nutrients.
- Chicken Broth: The heart of the soup provides a savory foundation.
- Heavy Cream: It adds a luxurious, velvety texture to the soup.
- Parmesan Cheese: It brings a nutty, salty kick to enhance the overall flavor profile.
- Lemon Juice and Fresh Parsley: The lemon juice brightens up the dish with a zesty freshness. Parsley adds a pop of color and a hint of earthiness.
- Herbs and Spices I use dried thyme, oregano, red pepper flakes, fresh rosemary and basil, salt, and pepper.
How to Make Marry Me Chicken Soup
Even though this soup feels gourmet, it’s relatively easy to prepare.
1. Sear the chicken. Season the chicken with salt and pepper on both sides. Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the chicken thighs (or breasts) and sear for about 5 minutes per side until browned. Remove from the pot and set aside.
2. Sauté the vegetables. In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Stir in the garlic, thyme, oregano, and red pepper flakes. Cook for another minute until fragrant.
3. Add the broth & tomatoes. Pour in the chicken broth and add the chopped sun-dried tomatoes. Stir well to combine. Return the chicken to the pot, cover, and let it simmer for about 20-25 minutes until the chicken is fully cooked and tender.
4. Shred the chicken. Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot.
5. Make the creamy base. Stir in the heavy cream, grated Parmesan cheese, rosemary, and basil. Let it simmer for 5-10 minutes, allowing the flavors to meld. Add the baby spinach and stir until wilted.
6. Adjust the seasoning. Squeeze in the lemon juice for a fresh burst of flavor. Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if needed.
7. Garnish and serve. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread for dipping. Enjoy!
Tips for the Best Marry Me Chicken Soup
These simple tips will make your soup even more irresistible.
- Put in the prep work. Chop all vegetables and herbs before cooking for a smoother cooking process.
- Make it your own. Taste and adjust the seasoning with salt, pepper, or red pepper flakes to balance the flavors.
- Enhance the creaminess. For an extra creamy texture, blend a portion of the soup and return it to the pot.
- Try tasty variations. For a richer tomato flavor and thicker consistency, incorporate tomato paste. For a heartier meal, try adding tortellini or gnocchi. You can also substitute spinach with kale for a more robust flavor.
- Make it a feast. Serve with crusty bread for dipping, a light green salad with vinaigrette, or garlic knots to complement the rich flavors of the soup.
How to Store
Leftovers of this soup are wonderful to enjoy for lunches all week.
To Store: Allow the soup to cool completely, then transfer it to an air-tight container. Keep in the refrigerator for up to 3-4 days. I don’t recommend freezing this soup since the consistency will change.
To Reheat: Warm the soup gently in a pot over medium-low heat, stirring occasionally. You can also microwave individual portions in 30-second intervals, stirring between each, until heated through.
Marry Me Chicken Soup
4
servings15
minutes45
minutes586
kcalThis Marry Me chicken soup will make anyone say I do! With tender chicken, sun-dried tomatoes, veggies, cream, and Parmesan cheese, it’s a yes!
Ingredients
4 boneless, skinless chicken thighs (or chicken breasts)
2 tbsp olive oil
1 tbsp unsalted butter
1 medium onion, finely chopped
4 garlic cloves, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 tsp dried thyme
1 tsp dried oregano
1 tsp red pepper flakes (optional for a bit of heat)
4 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup sun-dried tomatoes (drained and chopped)
1 tbsp fresh rosemary, chopped
1 tbsp fresh basil, chopped
Salt and pepper, to taste
1 cup baby spinach
1/4 cup fresh parsley, chopped (for garnish)
Juice of half a lemon
Instructions
- Season the chicken with salt and pepper on both sides. Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the chicken thighs (or breasts) and sear for about 5 minutes per side until browned. Remove from the pot and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Stir in the garlic, thyme, oregano, and red pepper flakes. Cook for another minute until fragrant.
- Pour in the chicken broth and add the chopped sun-dried tomatoes. Stir well to combine. Return the chicken to the pot, cover, and let it simmer for about 20-25 minutes until the chicken is fully cooked and tender.
- Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot.
- Stir in the heavy cream, grated Parmesan cheese, rosemary, and basil. Let it simmer for 5-10 minutes, allowing the flavors to meld. Add the baby spinach and stir until wilted.
- Squeeze in the lemon juice for a fresh burst of flavor. Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread for dipping. Enjoy!
OMG. One of the best new soups of the season. I am not a fan of sundried tomatoes so I swapped those for fire roasted diced tomatoes. Felt like it gave me the same idea. Then, I completely forgot to put the spinach in. 🙂 Next time. And there will be a next time. So delicious. Thanks for the recipe