Marry Me Chicken Soup Recipe

Marry Me Chicken Soup Recipe tastes rich, creamy, and cozy with tender chicken, sun dried tomatoes, and herbs in every spoonful. It works perfectly for busy weeknights or at-home date nights and takes about 45 minutes from start to finish. I tested this version on my very picky spouse, and they went back for thirds without speaking, which counts as a love letter in my house.

Why You Should Try This Marry Me Chicken Soup Recipe

This soup tastes like the famous skillet version jumped into a cozy bowl and put on a soft sweater. You get juicy chicken, a velvety broth, sun dried tomato tang, and plenty of garlic and parmesan in every bite.

It suits beginners and experienced cooks, since the method stays simple and forgiving. You can serve it as a full meal with bread or salad, or portion it into lunches that reheat beautifully.

“This Marry Me Chicken Soup Recipe tastes like a restaurant-level comfort meal that somehow happens in one pot on a weeknight. ★★★★★”

Ingredients You’ll Need

Chicken

• 1.5 pounds boneless skinless chicken thighs
  • Use thighs for juicy, tender meat that stays soft in soup.
  • Swap with chicken breasts if you prefer leaner meat, but watch the cook time so they do not dry out.

Aromatics

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
  • Adjust to taste; use a pinch for mild heat or skip if cooking for kids.

Sun Dried Tomatoes & Flavor Boosters

• 1/2 cup sun dried tomatoes in oil, drained and chopped
  • Use the jarred kind packed in oil; the oil carries a lot of flavor.
  • Pat them dry a bit if they feel overly oily.
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper

Broth & Creaminess

• 6 cups low sodium chicken broth
  • I like Better Than Bouillon roasted chicken base mixed with water for deeper flavor.
• 1 cup heavy cream
  • Swap with half and half for a lighter version, but the soup will taste slightly less rich.
• 1/2 cup grated parmesan cheese, plus more for serving
  • Use real parmesan, not the green can, for best melting and flavor.

Vegetables & Add Ins

• 2 large carrots, peeled and sliced into coins
• 2 celery stalks, sliced
• 2 cups baby spinach, roughly chopped
  • Kale works too; slice it thin and simmer a few extra minutes.
• 1 cup small pasta such as ditalini, small shells, or orzo
  • You can use egg noodles; add them near the end so they stay tender.

Fresh Finish

• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil (optional but lovely)
• Lemon wedges for serving
  • A squeeze of lemon at the table brightens the creamy broth.

Equipment

• Large heavy bottomed pot or Dutch oven (at least 5 quarts)
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle
• Small bowl and fork for shredding chicken

Tips & Tricks

• Brown the chicken well so it leaves tasty browned bits on the bottom of the pot that flavor the broth.
• Use room temperature chicken so it sears more evenly and does not steam.
• Chop the vegetables roughly the same size so they cook at the same rate.
• Add pasta near the end of cooking so it stays al dente and does not swell too much.
• Salt in layers: season the chicken, then the vegetables, then adjust at the end.
• Stir the cream in slowly over low heat so it does not curdle.
• Grate parmesan fresh so it melts smoothly and does not clump.
• Keep the soup at a gentle simmer, not a hard boil, once you add dairy.
• Taste before serving and add a squeeze of lemon if the flavor feels heavy.
• If the soup thickens too much, stir in a splash of broth or water to loosen it.

How to Make Marry Me Chicken Soup Recipe

Sear the Chicken

1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
2. Heat the olive oil and butter in a large pot over medium high heat until the butter foams.
3. Add the chicken in a single layer and sear 4 to 5 minutes per side until golden and browned.
4. Transfer the chicken to a plate and set it aside; it will finish cooking in the broth.

Build the Flavor Base

1. Lower the heat to medium and add the onion, carrot, and celery to the same pot.
2. Scrape up the browned bits from the bottom as the vegetables soften.
3. Cook 5 to 7 minutes until the onion turns translucent and the carrots start to soften.
4. Stir in the garlic and crushed red pepper flakes and cook 30 seconds until fragrant.

Add Tomatoes, Spices, and Broth

1. Stir in the sun dried tomatoes, tomato paste, Italian seasoning, dried basil, smoked paprika, and a pinch of salt.
2. Cook 1 to 2 minutes so the tomato paste darkens slightly and the spices wake up.
3. Pour in the chicken broth while you stir, scraping the bottom of the pot.
4. Return the seared chicken and any juices on the plate to the pot.

Simmer and Shred

1. Bring the soup to a gentle boil, then lower to a simmer.
2. Cover and cook 15 to 20 minutes until the chicken feels cooked through and tender.
3. Transfer the chicken to a bowl and shred it with two forks into bite sized pieces.
4. Return the shredded chicken to the pot and stir.

Cook the Pasta

1. Stir in the pasta and keep the soup at a steady simmer.
2. Cook according to package directions, usually 7 to 10 minutes, until the pasta feels just tender.
3. Stir often so the pasta does not stick to the bottom.
4. If the soup looks too thick, add a bit more broth or water.

Add Cream, Cheese, and Greens

1. Lower the heat to medium low so the soup gently simmers.
2. Pour in the heavy cream while you stir.
3. Add the grated parmesan cheese in small handfuls, stirring until it melts and the broth turns creamy.
4. Stir in the chopped spinach and cook 2 to 3 minutes until it wilts.

Taste and Finish

1. Taste the soup and adjust salt and pepper as needed.
2. Stir in the fresh parsley and basil.
3. Ladle the Marry Me Chicken Soup into bowls.
4. Serve hot with extra parmesan and lemon wedges on the side.

What to Serve with Marry Me Chicken Soup Recipe

This Marry Me Chicken Soup Recipe pairs beautifully with warm crusty bread, garlic bread, or soft dinner rolls for dunking. A simple green salad with a light vinaigrette balances the creamy broth. You can also serve it with roasted vegetables like broccoli or green beans for extra color and crunch. If you want something cozy, add a side of fluffy white rice and spoon the soup right over the top.

Storage Options

• Store leftover soup in an airtight container in the fridge for up to 3 to 4 days.
• The pasta continues to soak up liquid, so add a splash of broth or water when you reheat.
• Freeze the soup without pasta for best texture, up to 2 months, and cook fresh pasta when you reheat.
• Reheat gently on the stove over medium low heat, stirring often, until hot but not boiling.
• You can also reheat single portions in the microwave in 45 to 60 second bursts, stirring between each round.

Marry Me Chicken Soup Recipe

Marry Me Chicken Soup is a cozy, creamy soup inspired by the beloved Marry Me Chicken dish, with tender chicken, sun-dried tomatoes, herbs, and Parmesan in a rich broth.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Ingredients

  

• 2 tablespoons olive oil
• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes
• 6 cups low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 3/4 cup freshly grated Parmesan cheese
• 2 cups baby spinach, loosely packed
• 2 tablespoons chopped fresh basil

Instructions

 

1. Season the chicken pieces with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken in an even layer and cook, stirring occasionally, until lightly browned and mostly cooked through, 5 to 7 minutes. Transfer the chicken to a plate and set aside.
3. Reduce the heat to medium. In the same pot, add the chopped onion and cook, stirring often, until softened and translucent, about 5 minutes.
4. Stir in the minced garlic, dried oregano, dried thyme, and crushed red pepper flakes (if using). Cook until fragrant, about 30 seconds.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
6. Return the browned chicken and any accumulated juices to the pot. Reduce heat to a simmer and cook for 10 to 12 minutes, until the chicken is fully cooked and the flavors start to meld.
7. Stir in the heavy cream and chopped sun-dried tomatoes. Simmer gently for 5 minutes, without boiling, to warm through and slightly thicken.
8. Gradually stir in the grated Parmesan cheese until melted and the soup is creamy. Taste and adjust seasoning with additional salt and pepper as needed.
9. Add the baby spinach and cook just until wilted, 1 to 2 minutes. Stir in the chopped fresh basil, if using.
10. Ladle the soup into bowls and serve hot. Garnish with extra Parmesan and basil, if desired.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 420 calories; fat 29 g; saturated fat 13 g; carbohydrates 11 g; fiber 1 g; sugars 4 g; protein 29 g; sodium 980 mg. Values will vary based on specific ingredients, brands, and portion sizes.