Marry Me Chicken Soup: Cozy & Comforting
A Bowl of Pure Comfort Soup.
A comforting hug in a bowl, this soup features tender chicken, sun-dried tomatoes, and Parmesan in a rich, velvety broth.
I first stumbled upon the idea of 'Marry Me Chicken' and loved the concept—a dish so good it could inspire a proposal. So, I thought, why not turn that feeling into a soup? I remember tweaking it on a rainy Sunday afternoon, the kitchen windows all fogged up. When I finally ladled it into bowls and my husband looked up after his first spoonful and just said, 'Wow,' I knew this was a keeper. It's more than a meal; it's a feeling.
Why This Soup Feels Like a Hug
- •It’s a one-pot wonder, which means less time cleaning and more time cozying up.
- •The flavor is so rich and complex, it tastes like it simmered all day.
- •It's wonderfully creamy without being too heavy.
- •Tender chicken and savory sun-dried tomatoes are a perfect match.
- •Honestly, it’s just the most comforting thing you can make on a chilly day.
I made this last night, and my family went absolutely wild for it. My daughter, who usually just picks at her dinner, asked for seconds. The broth is so creamy and flavorful. This recipe is pure comfort and has already been requested again for next week!
Essential Ingredient Guide
- Sun-Dried Tomatoes: Please use the oil-packed kind. They are so much more tender and flavorful. That oil they're packed in is liquid gold and adds so much depth to the soup base.
- Heavy Cream: This is what makes the broth so velvety and luxurious. I wouldn't substitute it if you can help it, as it's key to that signature 'Marry Me' richness.
- Fresh Parmesan: Grating your own cheese from a block makes all the difference. It melts so much better than the pre-shredded kind and gives the soup a beautiful, smooth texture.
Complete Cooking Process
- The first step is all about building flavor. By searing the chicken until it's golden brown, you create a delicious foundation in the pot. Don't rush this part!
- After the chicken comes out, you'll soften the onions and then bloom the aromatics—garlic, sun-dried tomatoes, and herbs. This is where the kitchen starts to smell absolutely amazing.
- Once the aromatics are fragrant, the broth goes in to simmer. Finally, the heavy cream and Parmesan are stirred in to create that signature rich, velvety texture. The key is to warm it gently without boiling.
- To finish, the cooked chicken goes back in, and fresh spinach is wilted right into the hot broth. A final taste for seasoning, and it's ready to be served and loved.
A Few Common Questions
→Can I make this soup ahead of time?
Yes, absolutely. It's actually one of those soups that tastes even better the next day. Just store it in the fridge and reheat it gently on the stove. Avoid boiling it to keep the creamy texture.
→What can I serve with this soup?
My absolute favorite is a piece of crusty, warm bread for dipping into that incredible broth. A simple side salad with a light vinaigrette would also be lovely to balance the richness.
→Can I use something other than heavy cream?
You could try half-and-half or evaporated milk for a slightly lighter version, but it won't be quite as rich and creamy. The heavy cream really is part of what makes this soup so special.
→Does this soup freeze well?
Soups with dairy, especially cream, can sometimes separate when frozen and thawed. It's best enjoyed fresh, but if you do freeze it, reheat it very slowly on the stove, stirring constantly, to help it come back together.
Marry Me Chicken Soup: Cozy & Comforting
Marry Me Chicken Soup is a comforting hug in a bowl! Tender chicken, sun-dried tomatoes, and Parmesan in a rich, velvety broth.
Timing
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Recipe Details
Ingredients
For the Soup
- 012 tbsp olive oil
- 021 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 031 large yellow onion, diced
- 044-5 cloves garlic, minced
- 051/2 cup sun-dried tomatoes in oil, drained and chopped
- 061 tsp dried oregano
- 071/2 tsp red pepper flakes (optional)
- 086 cups chicken broth, low-sodium
- 091 cup heavy cream
- 101/2 cup grated Parmesan cheese, plus more for serving
- 113 cups fresh spinach
- 12Salt and freshly ground black pepper to taste
- 131/4 cup fresh basil, chopped, for garnish
Instructions
Pat the chicken pieces dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken and cook until golden brown on all sides. You might need to do this in batches. Remove the chicken and set it aside.
Reduce the heat to medium. Add the diced onion to the same pot and cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.
Add the minced garlic, chopped sun-dried tomatoes, dried oregano, and red pepper flakes (if using). Cook for about a minute until the garlic is fragrant. Just be careful not to let it burn.
Pour in the chicken broth, bring to a simmer, then reduce the heat to low. Let it gently bubble for about 10 minutes to let the flavors meld together.
Stir in the heavy cream and grated Parmesan cheese. Keep stirring until the cheese is melted and the broth is smooth and creamy. Let it warm through, but don't let it boil.
Return the cooked chicken to the pot. Add the fresh spinach and stir until it has wilted into the soup, which should only take a minute or two.
Taste the soup and season with salt and pepper as needed. I find it always needs a little something at the end.
Ladle the soup into bowls. Garnish with fresh chopped basil and an extra sprinkle of Parmesan cheese. Serve immediately with some crusty bread for dipping.
Notes & Tips
- 1If you prefer, you can add some cooked pasta like orzo or ditalini to make it even heartier.
- 2Feel free to use chicken thighs instead of breasts for extra flavor and tenderness.
- 3For a bit of texture, top with homemade croutons.
Tools You'll Need
- •Take the time to properly brown the chicken; those browned bits on the bottom of the pot are pure flavor.
- •Use low-sodium chicken broth so you can control the saltiness of the final soup.
- •Stir the Parmesan in off the heat or on very low heat to prevent it from clumping.
- •Don't overcook the spinach. Add it right at the end so it just wilts and stays vibrant green.