There’s a reason it’s called Marry Me Chicken Soup—because it’s so comforting, flavorful, and downright delicious that it might just inspire a proposal.
I first dreamed this up on a cold weekend when I was craving the bold flavor of classic Marry Me Chicken but wanted something I could eat with a spoon. A few rounds of testing later, I landed on a creamy, cozy soup that’s rich, romantic, and deeply satisfying—perfect for date nights or just warming up from the inside out.
Why You’ll Love This Recipe
- Ultra-Creamy and Flavorful – A velvety broth infused with garlic, parmesan, herbs, and sun-dried tomatoes.
- One-Pot Wonder – Fewer dishes, full of flavor.
- Customizable – Works for gluten-free, dairy-free, or low-carb diets.
- Meal-Prep Friendly – Tastes even better the next day.
Ingredients
Main:
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- ½ tsp crushed red pepper flakes (optional)
- ½ cup sun-dried tomatoes (in oil), chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- 5 cups chicken broth (preferably low-sodium
- 1 cup heavy cream
- ½ cup freshly grated Parmesan
- 2 cups baby spinach (optional)
- Salt & black pepper, to taste
Optional Additions:
- Pasta, rice, or orzo
- Diced carrots or celery
- Fresh basil for garnish
How to Make It
- Sear the Chicken
In a large Dutch oven, heat 1 tbsp olive oil over medium-high heat. Season chicken with salt and pepper, then sear 3–4 minutes per side. Remove and set aside. - Sauté Aromatics
Add remaining olive oil. Sauté onion until soft, about 3 minutes. Stir in garlic, red pepper, oregano, and thyme. Cook 1 minute. - Deglaze & Add Broth
Stir in sun-dried tomatoes. Add a splash of broth to deglaze the pan, scraping up the browned bits. Pour in remaining broth. - Simmer Chicken
Return chicken to the pot. Simmer uncovered 20–25 minutes, until tender. - Shred Chicken
Remove chicken, shred with forks (or use a hand mixer), and return to the soup. - Stir in Cream & Cheese
Reduce heat. Add heavy cream and Parmesan, stirring until melted and smooth. - Add Spinach
Add spinach and simmer 2–3 minutes, just until wilted. Taste and adjust seasoning.
Tips for Success
- Use thighs – They stay juicier and more flavorful.
- Don’t boil cream – Keep heat low to prevent curdling.
- Grate fresh Parmesan – Pre-shredded doesn’t melt as well.
- Balance richness – A squeeze of lemon brightens everything up.
Variations
- Dairy-Free – Use coconut cream and skip the cheese or use vegan Parmesan.
- Low-Carb/Keto – Skip pasta and add zucchini or cauliflower rice.
- Vegetable Boost – Add mushrooms, kale, or bell peppers.
- With Pasta – Stir in cooked orzo, wild rice, or tortellini.
Serving Suggestions
- Crusty bread or garlic knots
- Simple green salad with vinaigrette
- A glass of white wine or sparkling water
Storage & Reheating
- Fridge – Store up to 4 days in an airtight container.
- Freezer – Freeze soup before adding cream. Add cream when reheating.
- Reheat – Warm on stovetop over medium-low heat. Stir in broth or cream if needed.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but they can dry out. If using breasts, don’t overcook.
Is this soup spicy?
Just a hint from the red pepper flakes—adjust to your liking.
Can I make this ahead?
Definitely! It tastes even better the next day.
What pot should I use?
A Dutch oven works best for heat retention and flavor development.
How do I thicken the soup?
Let it simmer longer uncovered or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Nutrition (Per Serving)
- Calories: 410
- Protein: 29g
- Fat: 28g
- Carbs: 12g
- Fiber: 2g
- Sugar: 4g
- Sodium: 780mg
If you’re craving something creamy, cozy, and crowd-pleasing, this Marry Me Chicken Soup is it. Whether you’re cooking for yourself or someone special, it’s a recipe that wins hearts—one spoonful at a time.