When the day has been moving faster than I can keep up with, I usually feel it the moment I step into the kitchen. My mind starts looking for something warm, simple, and steady to bring everything back down.
A little tiredness is normal, but when it sits with me, I reach for a recipe that feels comforting from the very first stir.
That’s when I think of this Marry Me Chicken Soup.
The broth turns velvety as it simmers, the chicken softens into the pot, and the sun-dried tomatoes bring a gentle brightness that makes everything feel balanced.
What I enjoy most is how each ingredient melts naturally into the next. By the time it’s ready, the kitchen smells calm, the flavors taste settled, and the whole bowl feels like it came together on its own.
And if you like meals that feel easy, comforting, and quietly special, I think you’ll enjoy making this one too.
Why I Make This Soup So Often?
I reach for this recipe when I want something creamy but not heavy. It has that balance of richness and comfort that never feels overwhelming.
Even if the vegetables are chopped quickly or the seasoning shifts a bit, the soup still turns out satisfying.
And on nights when I want dinner to feel warm and comforting, this is the bowl that always works. It’s steady, cozy, and easy to rely on.
Marry Me Chicken Soup Recipe
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring spoons
- Measuring cups
- Ladle
- Small bowl for mixing seasoning
- Tongs
- 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
- Warm the PotHeat olive oil in a large pot until it begins to shimmer.
- Cook the AromaticsSauté the onion and garlic until they soften and smell warm.
- Add the CarrotsStir in the carrots and let them cook for a couple of minutes.
- Mix in the ChickenAdd the shredded chicken and let it warm through.
- Pour in the BrothAdd the chicken broth and give everything a gentle stir.
- Add SeasoningsSprinkle in oregano, basil, salt, pepper, and chili flakes if I want a little heat.
- Add the Sun-Dried TomatoesThey go in next, adding a bright and savory flavor.
- Let It SimmerLet the soup bubble softly until the carrots are tender.
- Stir in the CreamLower the heat and pour in the heavy cream so the broth turns silky.
- Finish With GreensAdd spinach or Parmesan if I’m using them and let the soup settle for a minute.
- Serving StepI ladle the soup into warm bowls and top each one with a little extra Parmesan or fresh parsley. A slice of toasted bread on the side makes it feel even cozier.
| Calories | 340kcal |
| Carbohydrates | 12g |
| Fiber | 2g |
| Fat | 24g |
| Protein | 21g |
| Sodium | 580mg |
Why This Recipe Always in My Kitchen?
The broth turns silky without being too thick, and the chicken absorbs all the flavors as it cooks. The sun-dried tomatoes add a nice brightness that keeps the cream from feeling heavy.
I also like how easily this soup adjusts to my day. More broth, less cream, extra green, it still turns out comforting every time.
And because everything cooks in one pot, cleanup stays simple. It’s a small win that makes weeknights easier.
What To Serve With This Recipe?
Conclusion
Every time I make this soup, I’m reminded how comforting simple food can be.
The flavors blend easily, the chicken stays tender, and the whole pot feels warm from start to finish.
It’s the kind of meal I turn to when I want dinner that feels steady and soothing. A bowl of this is always worth slowing down for.
