There’s something truly magical about a bowl of comforting soup that feels both luxurious and homey, and the Marry Me Chicken Soup Recipe delivers exactly that. This creamy, flavorful soup is packed with tender chicken, vibrant spinach, and the irresistible tang of sun-dried tomatoes, all brought together with fragrant herbs and a hint of spice. It’s a dish that’s perfect for cozy nights or anytime you want to impress someone with a recipe that tastes like a warm hug in a bowl. Trust me, once you try this Marry Me Chicken Soup Recipe, it’s going to be a fast favorite in your recipe box.
Ingredients You’ll Need
This recipe showcases a simple set of ingredients, each chosen to create layers of flavor and texture without overwhelming your pantry. From the richness of olive oil and heavy cream to the brightness of fresh spinach and sun-dried tomatoes, these essentials combine beautifully to elevate the soup.
- Olive oil: Adds a smooth, fruity base for sautéing the chicken and aromatics.
- Boneless, skinless chicken breasts: The hearty protein that becomes tender and juicy when cooked just right.
- Small onion, diced: Offers a subtle sweetness and depth of flavor after sautéing.
- Garlic, minced: Infuses the soup with its unmistakable aromatic punch.
- Chicken broth: The flavorful liquid foundation that ties every ingredient together.
- Heavy cream: Brings the soup its luscious creaminess and comforting texture.
- Sun-dried tomatoes, chopped: Adds a tangy, slightly sweet burst that brightens the dish.
- Red pepper flakes (optional): For those who like a gentle kick of heat to balance the creaminess.
- Dried basil: Offers a sweet, herbaceous note reminiscent of fresh summer gardens.
- Dried oregano: Brings an earthy, slightly minty flavor that works beautifully with the chicken and tomatoes.
- Salt: Enhances all the flavors to make them shine—season to taste!
- Black pepper: Adds a mild sharpness that complements the other spices.
- Fresh spinach, chopped: Provides a pop of color and a boost of nutritious greens.
- Grated Parmesan cheese: Melts into the soup, lending a savory, nutty richness that’s utterly addictive.
How to Make Marry Me Chicken Soup Recipe
Step 1: Cook the Chicken
Start by heating the olive oil in a large pot over medium heat. Then, add the chicken breasts and cook them for about 6 to 8 minutes on each side until they are perfectly cooked through. This step locks in juicy tenderness and creates a flavorful base for the rest of the soup. Once done, remove the chicken from the pot and let it cool a bit—this will make shredding easier.
Step 2: Sauté Aromatics
In the same pot, toss in the diced onion and minced garlic. Sauté these for 2 to 3 minutes until they become fragrant and softened, releasing their sweet and savory scents that begin building the flavor foundation of your soup.
Step 3: Build the Broth
Pour in the chicken broth and give everything a good stir to combine. Add the chopped sun-dried tomatoes, red pepper flakes (if you want a subtle heat), dried basil, dried oregano, as well as salt and black pepper. Bring this mixture to a gentle simmer, allowing the herbs and spices to infuse the broth with their delicious aromas—cook for about 5 minutes.
Step 4: Combine Chicken and Cream
While the broth simmers, shred the cooled chicken into bite-sized pieces. Return the shredded chicken to the pot and stir in the heavy cream along with the chopped fresh spinach. Cook just until the spinach wilts into the creamy soup, creating a beautiful emerald contrast that signifies freshness and health.
Step 5: Finish with Parmesan and Taste
The final flourish is mixing in the grated Parmesan cheese, which melts into the soup, providing a rich, savory finish. Taste your creation and adjust the seasoning with more salt or pepper if needed—this step is key to making this Marry Me Chicken Soup Recipe truly sing.
How to Serve Marry Me Chicken Soup Recipe
Garnishes
To really elevate your serving, sprinkle a bit of extra grated Parmesan cheese on top or scatter some fresh basil leaves for a herbaceous, aromatic touch. These small details add visual appeal and enhance flavor right at the first spoonful.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or garlic toast, perfect for dipping and soaking up every creamy drop. A light side salad with lemon vinaigrette can also provide a refreshing contrast, balancing the richness beautifully.
Creative Ways to Present
For a special occasion, consider serving the soup in individual ramekins or small bowls, garnished with a swirl of heavy cream or a drizzle of olive oil. Adding a sprinkle of freshly cracked black pepper just before serving adds a finishing touch that feels restaurant-worthy and personalized.
Make Ahead and Storage
Storing Leftovers
If you have any Marry Me Chicken Soup Recipe leftovers, store them in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a wonderful option for easy weekday lunches or dinners.
Freezing
This soup freezes beautifully, just make sure to use a freezer-safe container or heavy-duty freezer bags. Leave some space for expansion and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low to medium heat to preserve the creamy texture and prevent the dairy from curdling. Stir occasionally until warmed through. If the soup thickens too much after chilling or freezing, simply add a little broth or water to adjust the consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more fat and richness to the soup, resulting in a deeper flavor and tender texture. Just be sure to cook them thoroughly before shredding.
Is it okay to use fresh herbs instead of dried?
Yes, fresh herbs like basil and oregano can be used, but you’ll want to add them towards the end of cooking to maintain their vibrant flavor and color. Use about three times the amount of fresh herbs compared to dried.
Can I make this soup dairy-free?
Definitely. Swap the heavy cream for full-fat coconut milk or a creamy non-dairy milk and omit the Parmesan cheese or use a dairy-free alternative. You’ll still get a lovely creamy texture without sacrificing taste.
How spicy is the soup with red pepper flakes?
The red pepper flakes add just a mild warming heat, not overpowering at all. But if you prefer no spice, simply leave them out. The soup remains flavorful and rich without the kick.
Can this soup be made in a slow cooker?
Yes! Brown the chicken and sauté the onions and garlic first, then transfer everything to the slow cooker with broth and other ingredients (except spinach and cream). Cook on low for 4-5 hours, then add spinach and cream near the end and stir until wilted and combined.
Final Thoughts
If you’re looking for a dish that feels like a cozy, indulgent treat yet comes together with straightforward ingredients and easy steps, the Marry Me Chicken Soup Recipe is calling your name. It’s perfect for warming your soul and impressing those you love without any fuss. Go ahead and make a pot—you’ll want to savor every last spoonful and share this gem with friends and family.
Print
Marry Me Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Marry Me Chicken Soup is a creamy, flavorful dish featuring tender chicken breasts simmered in a savory broth with sun-dried tomatoes, garlic, and herbs, finished with fresh spinach and Parmesan cheese for a rich and comforting meal perfect for any season.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes, chopped
- ½ tsp red pepper flakes (optional, for spice)
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 2 cups fresh spinach, chopped
- ½ cup grated Parmesan cheese
Instructions
- Heat the Oil: Heat olive oil in a large pot over medium heat to prepare for cooking the chicken.
- Cook Chicken: Add the boneless, skinless chicken breasts to the pot and cook for 6-8 minutes on each side until they are fully cooked and no longer pink in the center.
- Remove and Cool Chicken: Remove the chicken breasts from the pot and set aside to cool slightly for easier shredding later.
- Sauté Aromatics: In the same pot, add the diced onion and minced garlic, sautéing for 2-3 minutes until they become fragrant and tender.
- Add Broth and Seasonings: Pour in the chicken broth, then stir in the chopped sun-dried tomatoes, red pepper flakes (if using), dried basil, dried oregano, salt, and black pepper.
- Simmer: Bring the soup to a gentle simmer and cook for 5 minutes to allow the flavors to meld.
- Shred Chicken: Shred the cooled chicken breasts using two forks or your hands, then return the shredded chicken to the pot.
- Add Cream and Spinach: Stir in the heavy cream and chopped fresh spinach, cooking until the spinach wilts and the soup is heated through.
- Finish with Cheese and Seasoning: Mix in the grated Parmesan cheese and adjust the seasoning with additional salt or pepper if needed.
- Serve: Serve the soup warm, garnished with extra Parmesan cheese or fresh basil if desired.
Notes
- For spice lovers, keep the red pepper flakes to add a subtle kick.
- Use low-sodium chicken broth if you want to control salt levels better.
- Fresh spinach can be substituted with kale or Swiss chard for a different texture.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Leftover soup stores well in the refrigerator for up to 3 days.
