I’m pretty sure this Marry Me Chicken Soup could win over just about anyone. It’s rich, creamy, and loaded with tender chicken, sun-dried tomatoes, and cozy herbs.
Aka, pure comfort in a bowl.
Honestly, the first time I made it, I knew I’d found a new favorite. It’s the kind of feel-good soup that makes you want to grab a second bowl (and maybe even the whole pot!).
The best part? It comes together in one pot in just 45 minutes!
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Why You'll Love This Marry Me Chicken Soup Recipe
Rich and Creamy: I seriously can’t get enough of the dreamy broth, chewy sun-dried tomatoes, salty Parmesan cheese, and punchy garlic. It’s like a warm hug in soup form.
Romantic Vibes: If the original Marry Me Chicken was proposal-worthy, this version is practically a love letter in a bowl.
One-Pot Wonder: I love a recipe that means fewer dishes to wash! Everything here cooks in one pot, making cleanup a breeze.
Great for Leftovers: I always make extra because it reheats beautifully. It’s just as creamy and flavorful the next day (if not better!).
Ingredient Notes
- Chicken: I usually grab boneless, skinless chicken breasts or thighs for extra tenderness. If you’re short on time, rotisserie chicken is a total game-changer — just shred it up and skip the extra cooking step!
- Sun-Dried Tomatoes: These add a rich, savory punch that makes the soup irresistible. Don’t skip the oil — it’s perfect for sautéing the chicken and adding extra flavor.
- Yellow Onion & Garlic: These build the savory base of the soup. Dice the onion finely so it melts into the broth, and don’t hold back on the garlic — I always add an extra clove or two!
- Carrots, Celery & Fresh Baby Spinach: These veggies add color, texture, and a boost of nutrients. If you’re out of spinach, kale works great too.
- Chicken Broth: The heart of the soup! I prefer low-sodium chicken broth (or chicken stock) so I can control the salt level.
- Heavy Cream: This is what makes the soup rich and velvety. For a lighter option, you could try half-and-half, but I say go for the cream — it’s worth it!
- Parmesan Cheese: A sprinkle of Parmesan takes the flavor to the next level. I always save a little extra for topping each bowl.
- Lemon Juice & Fresh Parsley: The lemon brightens the whole dish, and parsley adds a fresh, herby finish. Don’t skip these — they really bring the flavors together.
- Herbs & Spices: I use thyme, oregano, and a pinch of red pepper flakes for a little heat. Fresh rosemary and basil add that extra special touch, but if you’re low on herbs, Italian seasoning is a great all-in-one swap!
How to Make 45-Minute Marry Me Chicken Soup
If I could only make one creamy soup for the rest of my life, it would be this Marry Me Chicken Soup. Yes, really! It’s hearty, creamy, and fully loaded with delicious flavors.
Trust me, one bowl isn’t enough!
1. Prep the Chicken: Cut the chicken into bite-sized chunks, pat dry, and season with kosher salt and pepper. Drying the chicken helps it sear better, giving you that golden-brown color and extra flavor.
2. Sear the Chicken: Heat the sun-dried tomato oil in a Dutch oven over medium heat. Add the chicken and cook for 5 minutes until browned. Remove the chicken and set aside.
3. Cook the Veggies: Melt the butter in the same pot. Add the onions, carrots, and celery, and cook for 5-7 minutes until softened. Don’t rush this step — it’s key to building lots of flavor.
4. Add the Flavor: Stir in the tomato paste, chopped sun-dried tomatoes, garlic, thyme, oregano, and red pepper flakes (or Italian seasoning). Cook for 1-2 minutes until fragrant.
5. Add the Broth: Pour in the chicken broth, stir well, and bring to a boil. Add the chicken back to the pot, reduce the heat, and simmer for about 10 minutes until fully cooked.
6. Add the Cream & Cheese: Slowly pour in the heavy cream, stirring constantly. Add the Parmesan in small handfuls, stirring well between additions to help it melt smoothly. This step gives the soup most of its rich flavor, so don't rush.
7. Finish the Soup: Stir in the rosemary, basil, fresh spinach, and lemon juice. Cook for another 2-3 minutes until the spinach wilts. The lemon juice brightens everything, so don’t skip it!
8. Taste and Serve: Taste the soup and adjust the seasoning if needed. Ladle into bowls, garnish with parsley, and serve with crusty bread — because dunking is a must. Enjoy!
Instant Pot and Slow Cooker Instructions
If you’d rather skip the stovetop, I’ve got you covered! These Instant Pot and slow cooker methods offer the same rich flavor with less hands-on time.
Instant Pot Method
Sauté the chicken, onion, carrot, and celery for a few minutes. Stir in the tomatoes, tomato paste, and seasonings, then add the broth. Cook on a HIGH for 4 minutes, then quick release. Stir in the heavy cream, Parmesan, spinach, etc., until creamy.
Note: If desired, add 1 cup of uncooked pasta (small shapes like rotini, penne, or shells work best) with the broth.
Slow Cooker Method
Add everything up to (and including) the broth to a slow cooker. Stir well and cook on LOW for 6-8 hours. Add the remaining ingredients, stir well, and cook for another 10-15 minutes until hot and creamy.
Note: If desired, stir in 1 cup of uncooked pasta during the final 30 minutes of cooking.
Recipe Tips & Variations
What’s the best part of this creamy chicken soup recipe? How versatile it is!
Want to use leftover cooked chicken to save time? Go for it. Prefer the soup a little thicker? Try adding cream cheese. There are no wrong answers when making this comforting soup!
- Use Shredded Chicken. Swap the raw chicken for about 3 cups of cooked, shredded chicken (I like rotisserie chicken!). Skip the searing step and add the chicken when you pour in the broth. Simmer for just 5 minutes to heat through.
- Make It Extra Creamy. Stir in 4-8 ounces of softened cream cheese with the heavy cream. Let it melt fully, stirring until smooth for an ultra-rich, velvety texture.
- Add Pasta or Gnocchi. To make this soup heartier, add 1 cup of uncooked orzo or small shells, 12-16 ounces of short pasta, such as penne, or 1 pound of potato gnocchi when adding the broth (add another 1-2 cups of broth, too!). Simmer until tender, about 8–10 minutes for pasta or 3–4 minutes for gnocchi.
- Adjust the Spice Level. Want more heat or a different blend of flavor? Increase the red pepper flakes to 1½ teaspoons or add a splash of hot sauce at the end. Prefer it mild? Skip the red pepper flakes entirely and try some different herbs.
- Make It Dairy-Free. Swap the heavy cream for 1 cup full-fat coconut milk and the Parmesan cheese for 1/4 cup nutritional yeast.
- Boost the Protein. Stir in a can of drained and rinsed white beans (like cannellini or Great Northern) when adding the broth for extra heartiness.
- Meal Prepping? Cook the pasta separately, then add it when reheating so it doesn't absorb all the liquid.
What to Serve with Marry Me Chicken Soup
Since this chicken soup comes together so fast, it's an ideal weeknight dinner. And while it's super hearty and delicious on its own, I do like to have something on the side. Here are my top choices for making it a complete meal:
- Crusty fresh baguette
- Soft breadsticks or garlic bread
- Fresh green salad
- Smashed Brussels sprouts
Storing and Reheating
I don't think I've ever had leftovers when making this creamy soup. It's just too good to resist.
Luckily, it does store well. So you can easily make it ahead. But keep in mind, if you add pasta, it will absorb some of the liquid, so you may need to add a little more broth.
To Store: Allow the soup to cool completely, then transfer it to an airtight container. Keep in the refrigerator for 3-4 days.
To Freeze: Since this soup contains heavy cream, I recommend freezing it before adding the dairy. Otherwise, it might split after thawing. Transfer cold leftovers to a freezer-safe container for 1-2 months. Thaw in the fridge, then add the cream when reheating.
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.
Note: If you plan to freeze the dish, do so without the pasta, as it will likely turn mushy after thawing.
Recipe FAQs
The name comes from the rich, creamy flavors that are said to be so good they could inspire a marriage proposal. It's a fun, romanticized way of describing the dish's irresistible taste.
Try roasted red peppers, diced fresh tomatoes, or even an extra spoonful of tomato paste for a similar depth of flavor.
Temper the cream by warming it slightly before adding it to the soup. Stir it in slowly and avoid boiling once the cream is added.
Small pasta like rotini, shells, or ditalini works best. They cook quickly and blend well with the rich broth.
More Comforting Chicken Soup Recipes
Greek Lemon Chicken Soup
Cauliflower Chicken Soup
Buffalo Chicken Soup
Crockpot Chicken Parmesan Soup
Marry Me Chicken Soup
4
servings15
minutes30
minutes547
kcalMarry Me Chicken Soup is an easy one-pot meal that feels fancy but comes together in just 45 minutes! It's super creamy and oh-so-comforting.
Ingredients
4 boneless, skinless chicken thighs or breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons oil from the sun dried tomatoes
1 tablespoon unsalted butter
1 medium onion, diced
2 medium carrots, peeled and diced
2 ribs celery, diced
2 tablespoons tomato paste
1/2 cup sun-dried tomatoes, roughly chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon red pepper flakes, optional
4 cups low-sodium chicken broth
1 cup heavy cream, room temperature
1/2 cup grated Parmesan cheese
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh basil, chopped
2 cups baby spinach, packed
juice of half a lemon
salt and pepper, to taste
1/4 cup fresh parsley, chopped for garnish
Instructions
- Cut the chicken into bite-sized chunks, pat dry, and season with salt and pepper.
- Warm the sundried tomato oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and sear for about 5 minutes until browned. Remove the meat from the pot and set aside.
- In the same pot, melt the butter, then add the onions, carrots, and celery. Cook and stir until the vegetables are softened, about 5-7 minutes.
- Stir in the tomato paste, sun dried tomatoes, garlic, thyme, oregano, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
- Pour in the chicken broth, stir well to combine, and bring the pot to a boil. Add the chicken, reduce the heat to medium-low and simmer for about 10 minutes or until the chicken is fully cooked and tender.
- Turn off the heat, then slowly pour in the heavy cream and add the Parmesan in small handfuls, stirring until melted between each addition. Stir in the rosemary, basil, baby spinach, and lemon juice and cook until the spinach has wilted.
- Carefully 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 and enjoy!
Notes
- To make this soup more hearty, use 6 cups of broth and add 12-16 ounces of gnocchi or 8-10 ounces of pasta. Add the gnocchi after the soup has simmered for 5 minutes. Add the pasta with the chicken (after the broth).
- Stir in 4-8 ounces of softened cream cheese with the heavy cream. Let it melt fully, stirring until smooth for an ultra-rich, velvety texture.
Nutrition
- Total number of serves: 4
- Calories: 547kcal
- Fat: 34g
- Cholesterol: 192mg
- Sodium: 1033mg
- Potassium: 562mg
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 36g
1 Comments
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