Name: Marry Me Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 lb boneless, skinless chicken breasts or thighs; 1 yellow onion, diced; 3 garlic cloves, minced; 4 cups chicken broth; 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped; 1 teaspoon Italian seasoning; 1/4 teaspoon red pepper flakes (optional); 3/4 cup heavy cream; 2 cups fresh spinach or kale; 1/2 cup freshly grated Parmesan cheese; Salt and black pepper, to taste; Fresh basil, for garnish (optional)

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Marry Me Chicken Soup is my cozy, comforting take on the viral “Marry Me Chicken” recipe — reimagined as a creamy, flavor-packed soup. It’s rich with tender shredded chicken, sun-dried tomatoes, garlic, and herbs, all simmered in a luscious broth with a touch of cream and Parmesan. Every spoonful is satisfying, warming, and impossible not to fall in love with.

Marry Me Chicken Soup

Why You’ll Love This Recipe

I love how this soup brings all the bold, romantic flavors of the original Marry Me Chicken — like sun-dried tomatoes and Italian herbs — into a one-pot meal that’s perfect for chilly nights. It’s hearty yet light, creamy without being heavy, and easy enough to make on a weeknight. Plus, it tastes even better the next day, which makes it great for meal prep or leftovers.

Ingredients

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

Olive oil
Boneless, skinless chicken breasts or thighs
Yellow onion, diced
Garlic cloves, minced
Chicken broth
Sun-dried tomatoes (packed in oil), chopped
Italian seasoning
Red pepper flakes (optional)
Heavy cream
Fresh spinach or kale
Freshly grated Parmesan cheese
Salt and black pepper
Fresh basil (for garnish, optional)

Directions

I heat olive oil in a large pot over medium heat, then add the chicken and season it with salt and pepper. I sear it on both sides until golden brown, then remove it and set it aside.
In the same pot, I sauté the onion until soft, then stir in the garlic and cook until fragrant.
I add the chopped sun-dried tomatoes, Italian seasoning, and a pinch of red pepper flakes. I cook them for another minute to deepen the flavor.
I pour in the chicken broth and bring it to a simmer. I return the chicken to the pot and let it simmer gently for 15–20 minutes until the chicken is cooked through and tender.
I remove the chicken, shred it with two forks, and stir it back into the soup.
I lower the heat and stir in the heavy cream, Parmesan, and spinach. I let it simmer for a few more minutes until the greens are wilted and the soup is creamy and smooth.
I taste and adjust the seasoning, then ladle it into bowls and garnish with fresh basil and extra Parmesan if I’m feeling fancy.

Servings and timing

This recipe makes 4 to 6 servings and takes about 10 minutes of prep time and 30 minutes of cooking time, making it a quick yet comforting meal.

Variations

Sometimes I add small pasta like orzo or tortellini to make it extra hearty. If I want a lower-carb version, I skip the pasta and add more leafy greens or chopped cauliflower. For a dairy-free version, I use coconut milk instead of cream and skip the Parmesan — it still turns out rich and flavorful.

storage/reheating

I store the soup in an airtight container in the fridge for up to 4 days. It thickens slightly as it sits, so I add a splash of broth or water when reheating on the stovetop or in the microwave. It also freezes well — I freeze it in portions and thaw overnight in the fridge before reheating.

FAQs

Can I use rotisserie chicken instead?

Yes, I often use shredded rotisserie chicken to save time — I just skip the searing step and add it in with the broth.

What’s the best type of sun-dried tomatoes to use?

I use oil-packed sun-dried tomatoes for the best flavor and texture. I drain and chop them before adding to the soup.

Can I make this soup vegetarian?

Definitely. I swap the chicken for canned white beans and use vegetable broth instead of chicken broth — it’s still delicious and creamy.

Is there a way to make it lighter?

Yes, I sometimes use half-and-half instead of heavy cream, or even plain unsweetened almond milk with a bit of cornstarch to keep it creamy.

What should I serve with this soup?

I love serving it with warm crusty bread or a simple green salad. It’s a complete and cozy meal on its own, too.

Conclusion

Marry Me Chicken Soup is one of those meals I keep coming back to — it’s simple, comforting, and bursting with flavor. Whether I’m cooking for guests, my family, or just myself, it’s always a hit. Creamy, cozy, and full of love, it’s exactly the kind of soup that lives up to its name.