This Marry Me Chicken Soup takes the beloved flavors of Marry Me Chicken and turns them into a warm, creamy bowl of comfort. Tender chicken, rich broth, herbs, and savory seasonings come together.
It’s cozy enough for a chilly evening but simple enough for a weeknight dinner. Serve it with crusty bread or a fresh salad to soak up every bit of the flavorful broth.
Why I Make This Soup So Often?
- Rich & Creamy: A smooth, creamy broth makes every spoonful comforting.
- Tender Chicken: Juicy chicken adds plenty of protein and makes the soup satisfying.
- Full of Flavor: Herbs, garlic, and savory seasonings give the broth plenty of depth.
- Easy One-Pot Meal: Everything comes together simply in one pot with minimal cleanup.
- Perfect for Cozy Nights: It’s warm, hearty, and especially comforting on chilly evenings.
- Great Leftovers: The flavors come together even more after resting, making it ideal for next-day lunches.
Ingredient Substitutions
- Heavy cream: Half-and-half (lighter texture).
- Sun-dried tomatoes: Use less if very strong.
- Spinach: Kale or omit entirely.
- Parmesan: Pecorino Romano.
Marry Me Chicken Soup Recipe
This soul-warming Marry Me Chicken Soup blends sun-dried tomatoes, garlic, herbs, and tender chicken in a creamy broth and spinach. Rich with Parmesan, it’s comforting, flavorful, and utterly irresistible—just one spoonful might win someone’s heart.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring spoons
- Measuring cups
- Ladle
- Soup bowls for serving
Ingredients
For the Soup Base
- 2 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 carrots sliced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup chopped sun-dried tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp chili flakes optional
- Salt and pepper to taste
Optional Add-Ins
- 1 cup baby spinach
- ¼ cup grated Parmesan
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant. Add diced onion and carrots. Cook for 5–6 minutes until softened.
- Add chicken broth, sun-dried tomatoes, oregano, basil, chili flakes, salt, and pepper. Bring to a gentle simmer.
- Stir in the shredded chicken and simmer for 5 minutes.
- Reduce heat to low and slowly add the heavy cream, stirring gently.
- Add spinach and cook until just wilted.
- Stir in Parmesan if using, then remove from heat.
- Taste and adjust seasoning. Garnish with fresh parsley before serving.
Nutrition Facts (Approx. per serving)
| Nutrition | Amount |
|---|---|
| Calories | ~340 kcal |
| Protein | ~24 g |
| Fat | ~28 g |
| Carbohydrates | ~10 g |
| Fiber | ~2 g |
What To Serve With This Recipe?
Creative Leftover Transformations
- Add pasta for a heartier soup
- Serve over rice
- Use as a creamy sauce base
- Add extra spinach
- Thicken slightly for stew-style serving
Variations to Try
- Extra Creamy Version
- Spicy Marry Me Soup
- Spinach-Heavy Version
- Low-Cream Style
- Parmesan-Forward Soup
FAQs
- Is this very spicy?
No, chili flakes are optional. - Can I use rotisserie chicken?
Yes. - Can I freeze it?
Not recommended. - Is it keto-friendly?
Fairly low-carb. - Can I add pasta?
Yes, cooked separately. - Does it thicken as it sits?
Slightly. - Can I skip spinach?
Yes. - Is it kid-friendly?
Yes. - Can I double the recipe?
Easily. - Best reheating method?
Gentle stovetop.
