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 loaded with pasta and spinach. Rich with Parmesan and cream cheese, 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
- 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.
