Marry Me Chicken Soup: Delicious Recipe
A Cozy Classic Soup.
A creamy, dreamy soup with sun-dried tomatoes, tender chicken, and fragrant herbs that feels like a warm hug in a bowl.
I first made a version of this soup on a chilly autumn evening. The light was fading, casting long, soft shadows across the kitchen floor, and I just craved something deeply nourishing. I didn't follow a strict recipe, just pulled things from the pantry—sun-dried tomatoes, a splash of cream, some herbs from the garden. The result was this velvety, savory soup that my husband declared was 'proposal-worthy.' We laughed, but the name stuck. It's a memory I cherish, the simple act of creating something beautiful and delicious from what you have on hand.
Why This Soup Feels Like a Hug
- •It's unbelievably creamy and luxurious without being complicated.
- •The sun-dried tomatoes add this incredible, sweet and tangy flavor that cuts through the richness.
- •It's a true one-pot meal, which means less cleanup and more time enjoying the evening.
- •Honestly, the aroma alone is enough to make you fall in love.
Wow, just wow. My family couldn't get enough of this soup. It's so luxurious and flavorful, but it came together so easily. This is definitely going into our regular rotation.
Essential Ingredient Guide
- Sun-Dried Tomatoes: I really recommend using the ones packed in oil. They're softer and have so much more flavor than the dry-packed kind. Just be sure to drain them well before chopping.
- Heavy Cream: This is what gives the soup its signature velvety texture. For a slightly lighter version, you could use half-and-half, but for the full 'Marry Me' experience, heavy cream is the way to go.
- Fresh Spinach: It might look like a lot of spinach, but trust me, it wilts down to almost nothing. It adds a lovely color and a bit of freshness to balance the creaminess.
Complete Cooking Process
- First, brown the chicken to create a flavorful foundation.
- Next, soften the aromatics like onion and garlic, then bloom the herbs and sun-dried tomatoes.
- Then, deglaze with broth and simmer everything together until the chicken is tender.
- Finally, finish the soup by stirring in the cream, cheese, and spinach for that perfect velvety texture.
A Few Questions You Might Have
→Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs would be wonderful here. They have a bit more flavor and will be extra tender. Just make sure they are boneless and skinless.
→How can I make this soup thicker?
The soup is naturally quite creamy, but if you want it even thicker, you can make a small slurry. Just whisk a tablespoon of cornstarch with two tablespoons of cold water, then slowly stir it into the simmering soup before you add the cream.
→What if I don't have fresh spinach?
Frozen spinach works in a pinch. Just make sure to thaw it completely and squeeze out as much water as possible before adding it to the soup, otherwise, it can make the soup a bit watery.
Marry Me Chicken Soup: Delicious Recipe
Make this amazing marry me chicken soup recipe! It's flavorful, comforting, and easy to prepare. Perfect for a cozy dinner.
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, cut into bite-sized pieces
- 031 small yellow onion, diced
- 043 cloves garlic, minced
- 051/2 cup sun-dried tomatoes in oil, drained and chopped
- 061 tsp dried oregano
- 071/2 tsp dried thyme
- 081/4 tsp red pepper flakes (optional, for a little warmth)
- 094 cups chicken broth
- 101 cup heavy cream
- 111/2 cup grated Parmesan cheese
- 123 cups fresh spinach
- 13Salt and freshly ground black pepper to taste
- 14Fresh basil, for garnish
Instructions
In a large pot or Dutch oven, warm the olive oil over medium-high heat. Season the chicken pieces with a bit of salt and pepper, then add them to the pot. Cook until they're golden brown on all sides. You don't have to cook them all the way through just yet. Once browned, take them out and set them aside on a plate. This little step builds so much flavor.
Lower the heat to medium and add the diced onion to the same pot. Let it soften for a few minutes, until it's translucent and fragrant. Then, add the minced garlic, chopped sun-dried tomatoes, oregano, thyme, and red pepper flakes. Stir it all together and cook for just another minute until you can really smell the herbs. Ugh, this part smells amazing.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot—that's pure flavor right there. Bring it to a gentle simmer. Return the browned chicken to the pot and let it cook through, about 10-15 minutes.
Reduce the heat to low. Slowly stir in the heavy cream and the grated Parmesan cheese. Keep stirring until the cheese is completely melted and the soup is beautifully creamy. Try not to let it boil after adding the cream.
Finally, add the fresh spinach and stir until it wilts into the soup, which only takes a minute or two. Give it a final taste and adjust the salt and pepper if needed. Ladle the soup into warm bowls, garnish with a sprinkle of fresh basil, and serve immediately. It's just perfect with some crusty bread for dipping.
Notes & Tips
- 1If you find the sun-dried tomatoes a little too chewy, you can soak them in hot water for about 10 minutes to soften them before chopping.
- 2Feel free to add other vegetables! Sliced mushrooms or chopped kale would also be delicious in this soup.
Tools You'll Need
- •Don't overcrowd the pot when browning the chicken; do it in batches if you need to. This ensures it gets a nice golden crust.
- •Be careful not to boil the soup after adding the cream and cheese, as it can cause the sauce to separate or become grainy.
- •Scraping the bottom of the pot after adding the broth is a key step—don't skip it! All those little browned bits are flavor bombs.