Cozy up with this creamy, savory marry me chicken soup full of tender chicken, sun-dried tomatoes, garlic, and herbs. It smells divine and tastes even better.
Silky, garlicky, and absolutely slurp-worthy, this soup is like a hug in a bowl. You’ve got the herby warmth of thyme and rosemary, tang from sun-dried tomatoes, and that unapologetic richness from a swirl of cream and Parmesan. It’s not flashy, but it’s a full-on sensory situation—with browned chicken, buttery veggies, and a finish of fresh basil and spinach that makes it somehow feel both indulgent and kind of virtuous. You could easily serve this on a lazy Sunday, or sneak it into a Tuesday just because it feels like a Monday in disguise.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Marry Me Chicken Soup
This isn’t a fancy soup, but it is the kind that gets recipe card status. You know, printed and splattered with broth in five years.
- Ridiculously simple to make: You just brown things, stir them around, simmer, then swirl in cream like yes, I’m that fancy.
- Layered and aromatic: Between the sun-dried tomato oil, garlic, and herbs, your kitchen will smell like you’ve been cooking all day (in the best way).
- Comforting with a twist: It’s creamy and savory, but there’s tang, heat, and herbs to keep it interesting. No bland vibes here.
- Great way to use chicken thighs or breasts: No stress if you’ve got one or the other, both work beautifully.
- Even better the next day: Something magical happens overnight. Trust me, lunch leftovers are going to steal the show.
Ingredient Notes
A few notes before we jump into soup central. We’re keeping it cozy, but there’s room to riff if needed.
- Boneless, skinless chicken thighs or breasts: Thighs bring that juicy depth, while breasts stay lean. Go with what you’ve got or what’s on sale.
- Sun-dried tomato oil (from the jar): This is liquid chef’s kiss. Don’t skip it—it adds flavor before we even begin.
- Butter: Just a tablespoon mellows the tomato richness and softens those veggies like a silky orchestra conductor.
- Onion, carrots, celery: A classic trifecta. They get soft and sweet and make the base taste like home.
- Tomato paste: It boosts umami and adds depth. Let it sizzle a bit to wake up the flavor.
- Sun-dried tomatoes: Chewy, punchy, and rich. They melt into the soup and bring that signature tang.
- Garlic, herbs, red pepper flakes: You can skip the flakes if you don’t do heat, but the herbs are non-negotiable.
- Chicken broth: Go low-sodium if you can. Gives you wiggle room for seasoning at the end.
- Heavy cream: Adds body and luxury. Room temp helps it blend in without curdling.
- Parmesan cheese: Salty and melty. Add a small handful at a time or it clumps. Learned that the goopy way.
- Fresh rosemary and basil: If you’ve got sad herbs in the fridge, revive them in this. They shine here.
- Spinach: Wilts down into little ribbons of green goodness.
- Lemon juice: Just a squeeze brightens all that richness without screaming “I’m citrus!”
- Parsley (garnish): Optional, but makes it feel like you did something special.
How To Make This Marry Me Chicken Soup
Alright, grab that big pot or Dutch oven and let’s turn your kitchen into a warm, steamy dream.
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Brown the chicken: Cut it into bite-sized chunks, pat it dry, salt and pepper it like you mean it, then sear in that glorious sun-dried tomato oil. Let it get golden brown (around 5 minutes), then set it aside to rest while we veggie-magic the pot.
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Sauté the vegetables: Toss in the butter, then the onion, carrots, and celery. Stir around until they get soft and start to smell like “Oh wow, what’s cooking?” vibes, about 5 to 7 minutes.
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Build the flavor party: Add tomato paste, chopped sun-dried tomatoes, minced garlic, thyme, oregano, and if you’re bold, those red pepper flakes. Stir constantly—give it a minute or two to get fragrant and toasty.
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Add broth and simmer: Pour in the chicken broth, scrape the bottom a bit if needed, and bring to a gentle boil. Add the chicken back in, drop the heat to medium-low, and let it simmer for 10-ish minutes until everything’s cozy and cooked through.
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Creamy finish: Turn off the heat before slowly pouring in the heavy cream. Then add the Parmesan a handful at a time, stirring until each melts in. This is the “oh wow” stage.
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Greens and herbs: Add in rosemary, basil, spinach, and a squeeze of lemon juice. Stir gently until the spinach wilts—your soup will look (and smell) like it came from a little Italian café.
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Taste and adjust: Need more salt? Maybe a pinch of pepper or a touch more lemon? You’re the boss here.
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Serve it up: Ladle into big bowls, top with a sprinkle of fresh parsley, and serve with crusty bread. Don’t forget the spoon—or the napkins.
Storage Options
Let’s talk leftovers, because you’re gonna want them.
This marry me chicken soup holds up like a champ in the fridge for about 3 to 4 days. Store it in an airtight container and maybe give it a little stir before reheating. The cream keeps things soft and luscious, while the herbs deepen in flavor over time.
Freezing? Totally doable, though I’d recommend skipping the spinach until after thawing if you don’t love slightly squishy greens. The dairy can separate a tiny bit in the freezer, but it’ll perk right up with a gentle stovetop reheat and a splash of fresh cream or broth.
Reheating’s best on the stove over low heat, giving it a calm stir here and there. Microwave works too—just cover it, and heat in short bursts to avoid splatters and hot spots (learned that one… the messy way).
Variations and Substitutions
If your fridge is giving you “surprise me” energy, don’t worry. This soup is flexible enough to roll with it.
- Rotisserie chicken: Short on time? Shred some store-bought rotisserie and add it during the simmer stage. Easy and still tasty.
- Dairy-free version: Skip the cream and Parmesan, and stir in a little full-fat coconut milk and nutritional yeast instead. Totally changes the vibe, but still super warming.
- Add pasta or rice: Stir in cooked orzo or white rice for more of a hearty stew situation. Just add extra broth to keep things soup-ish.
- Leafy green swap: No spinach? No problem. You can use kale or Swiss chard (in fact, this rainbow chard recipe has inspired many a southern soup riff in this kitchen).
- Make it spicier: Go wild with the red pepper flakes or add a swirl of Calabrian chili paste if you’ve got it hiding in the back of your fridge.
What to Serve with Marry Me Chicken Soup
Okay, soup’s on—but what else? Here’s what I’d plop on the table beside it.
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Crusty sourdough or garlic bread: This soup asks for something to dunk. Go with something hearty and chewy, or rub a warm slice with a little garlic and olive oil. Life-changing.
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A bright veg side: A sharply dressed arugula salad cuts through the richness beautifully. Lemon vinaigrette, maybe a few shaved carrots, call it a moment.
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Something cozy and carby: If you’ve got time for baking, these bacon basil cornbread muffins taste like Sunday afternoon joy. Sweet-salty-crumbly heaven.
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Wine or a fancy soda: A chilled white wine like a grassy Sauvignon Blanc works wonders. Or go the fizzy elderflower route for something non-alcoholic but still delightful.
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A little sweet treat: If dinner’s mellow, dessert can be playful. Maybe split a couple of these blueberry scones for a not-too-sweet finish.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts work just as well, though they cook slightly faster and stay a bit leaner. I recommend cutting them into bite-sized chunks and watching them closely so they don’t overcook in the broth. Thighs have more richness, but both play nice in this soup playground.
Is this soup spicy?
The base recipe has just a whisper of heat from optional red pepper flakes. If you’re spice-sensitive, skip them. If you love heat, go nuts. Toss in extra flakes, or swirl in a spicy paste later—it’s totally adjustable to your spice chill level.
Can I make this soup ahead of time?
Oh yes, in fact it gets even better with a little rest time. Make it a day in advance and store it in the fridge. The flavors settle and mingle overnight. Just reheat gently on the stove or in the microwave. You may need to stir in a splash of broth to loosen it up again.
Can I freeze marry me chicken soup?
You sure can. The cream may separate slightly but a good stir during reheating brings it back together. Just thaw it in the fridge overnight or warm from frozen on low. If using spinach, consider adding it fresh after thawing for the nicest texture.
Marry Me Chicken Soup
Ingredients
Soup Base
- 1 1/2 lbs (680 g) boneless skinless chicken thighs or breasts cut into bite-sized chunks
- 2 tbsp (30 ml) sun-dried tomato oil (from jar)
- 1 tbsp (14 g) unsalted butter
- 1 yellow onion chopped
- 2 carrots peeled and diced
- 2 stalks (2) celery diced
- 2 tbsp (32 g) tomato paste
- 1/2 cup (60 g) sun-dried tomatoes chopped
- 4 cloves (4) garlic minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 tsp (0.25 tsp) red pepper flakes optional
- 5 cups (1200 ml) low-sodium chicken broth
Creamy Finish
- 3/4 cup (180 ml) heavy cream room temperature
- 3/4 cup (60 g) Parmesan cheese freshly grated, divided
- 1 tsp fresh rosemary minced
- 1/4 cup (10 g) fresh basil thinly sliced or torn
- 3 cups (90 g) baby spinach packed
- 2 tbsp (30 ml) lemon juice fresh
- kosher salt and black pepper to taste
- fresh parsley for garnish, optional
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- wooden spoon
- Ladle
Instructions
- Brown the chicken: Pat chicken dry and season with salt and pepper. In a large pot or Dutch oven, heat sun-dried tomato oil over medium-high. Add chicken in a single layer and sear, turning as needed, until golden brown (about 5 minutes). Transfer chicken to a plate.
- Sauté the vegetables: Reduce heat to medium, add butter, onion, carrots, and celery. Cook, stirring, until softened and fragrant, about 5 to 7 minutes.
- Build the flavor: Stir in tomato paste, sun-dried tomatoes, garlic, thyme, oregano, and red pepper flakes (if using). Cook for 1–2 minutes, stirring constantly, until fragrant and starting to darken.
- Add broth and simmer: Pour in chicken broth, scraping up any golden bits from the pot. Return chicken (and juices) to the pot. Bring to a boil, reduce to a simmer, and cook for about 10 minutes until chicken is just cooked through.
- Creamy finish: Remove from heat, then stir in cream. Add Parmesan a small handful at a time, stirring after each until melted and smooth.
- Greens and herbs: Add rosemary, basil, spinach, and lemon juice. Stir until spinach is wilted and everything is combined.
- Taste and adjust: Season with more salt, pepper, or lemon juice as desired. Ladle into bowls, garnish with parsley, and serve hot with crusty bread.
