Marry Me Chicken Soup Recipe tastes rich, creamy, and a little tangy from sun-dried tomatoes, with cozy herbs and tender chicken in every spoonful. It works for busy weeknights, date nights at home, or when someone you love needs comfort in under an hour. I tested this version on my own spouse after a long workday, and the silence at the table told me everything I needed to know.
Why Marry Me Chicken Soup Recipe Is Worth It
This soup takes all the flavors of classic Marry Me Chicken and tucks them into a spoonable, slurpable bowl. You get juicy chicken, a velvety broth, and those sweet-tart sun-dried tomatoes that keep each bite interesting.
The recipe uses simple ingredients and pantry shortcuts, so you avoid a long grocery list. You cook everything in one pot, which saves dishes and keeps cleanup easy.
“This Marry Me Chicken Soup Recipe tasted like a cozy restaurant dinner in a bowl, and my whole family asked for seconds.” ★★★★★
Ingredients You Need
Chicken and broth
- 1.5 pounds boneless skinless chicken thighs, trimmed
- 8 cups low sodium chicken broth
- I like Better Than Bouillon or Kettle & Fire for rich flavor.
- 1 cup water, as needed to thin at the end
Aromatics and veggies
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon butter
- 1 large yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger
Sun-dried tomato and cream base
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- Keep a little of the tomato oil and use it as part of the cooking oil for extra flavor.
- 1/2 cup dry-packed sun-dried tomatoes, chopped and soaked in hot water 10 minutes, if you avoid oil-packed jars
- 1 cup heavy cream
- 3 ounces cream cheese, softened and cubed
- Philadelphia or store brand both work; room temperature melts smoother.
Seasonings
- 1.5 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1.5 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1 teaspoon dried basil, or 1 tablespoon fresh chopped basil
- 1 teaspoon dried thyme, or 1 tablespoon fresh chopped thyme
Starch and add-ins
- 1 cup small pasta, such as ditalini, orzo, or small shells
- Use gluten free pasta if needed and cook it separately.
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 cups chopped baby spinach or kale
- Juice of 1/2 lemon, plus extra wedges for serving
Garnishes
- Extra grated Parmesan
- Fresh basil or parsley, chopped
- Crushed red pepper flakes
Equipment
- Large heavy-bottomed pot or Dutch oven, at least 6 quarts
- Cutting board and sharp chef’s knife
- Wooden spoon or silicone spatula
- Ladle
- Small bowl and whisk for melting cream cheese into hot broth
Quick Tips & substitutions
- Brown the chicken first to build flavor, then slice or shred it once it cools slightly.
- Use rotisserie chicken when you feel short on time; add it during the last 10 minutes so it stays tender.
- Swap heavy cream with half-and-half for a lighter soup, or with full-fat coconut milk for dairy free.
- Stir cream cheese into a small bowl of hot broth before adding it to the pot to avoid clumps.
- Use gluten free pasta or rice and cook it separately, then add it to each bowl so it does not soak up all the broth.
- Add extra broth or water if the soup thickens too much while it sits.
- Taste and adjust salt at the very end, especially if you use bouillon or a salty broth.
- Add more crushed red pepper flakes if you like heat, or skip them for a kid friendly version.
How to Make Marry Me Chicken Soup
1: Sauté veggies and aromatics
Heat oil and butter in a large stock pot or Dutch oven over medium heat. Add onions, carrots, and celery, then cook until soft and lightly golden, about 8 minutes. Stir in garlic and ginger, then cook 1 to 2 minutes until they smell fragrant. Season with a pinch of salt and pepper.
2: Brown the chicken
Scoot the veggies to the edges of the pot to clear a space in the center. Add chicken thighs in a single layer and season them with salt, pepper, and half of the Italian seasoning. Sear each side for 3 to 4 minutes until the outside looks browned. The chicken does not need to cook through at this stage because it will finish in the broth.
3: Build the Marry Me flavor base
Add chopped sun-dried tomatoes to the pot and stir them into the veggies and chicken. Sprinkle in smoked paprika, crushed red pepper flakes, dried basil, and thyme. Stir everything so the spices coat the chicken and vegetables, and cook 1 to 2 minutes so the flavors bloom. The bottom of the pot should collect browned bits that add flavor.
4: Add broth and simmer
Pour in chicken broth and scrape the bottom of the pot with a wooden spoon to lift up the browned bits. Bring the soup to a gentle boil, then lower the heat to maintain a steady simmer. Cover the pot and simmer for 15 to 20 minutes, until the chicken cooks through and feels tender. Pull the chicken out to a cutting board and let it rest a few minutes.
5: Shred chicken and cook pasta
Shred or chop the cooked chicken into bite size pieces. Return the chicken to the pot along with the pasta. Simmer the soup uncovered for 8 to 10 minutes, or until the pasta cooks to al dente. Stir often so the pasta does not stick to the bottom.
6: Add cream and cheese
Lower the heat to medium low so the soup gently bubbles. Ladle about 1 cup of hot broth into a small bowl and whisk in the cream cheese until it looks smooth. Pour this mixture back into the pot, then stir in heavy cream and Parmesan. Keep the heat gentle and stir until the soup looks creamy and slightly thick.
7: Finish with greens and lemon
Stir in chopped spinach or kale and cook 2 to 3 minutes until the greens wilt and turn bright. Squeeze in lemon juice and taste the broth. Adjust with more salt, pepper, or crushed red pepper flakes as you like. The soup should taste rich, tangy, and slightly spicy.
Recipe Variations
- Gluten free: Use gluten free pasta or cooked rice and add it to each bowl instead of the pot.
- Dairy free: Swap heavy cream and cream cheese with full-fat coconut milk and a dairy free cream cheese, and use a vegan Parmesan style topping.
- Low carb: Skip the pasta and add extra chicken and spinach, or use cauliflower florets for bulk.
- Extra veggies: Stir in peas, diced zucchini, or mushrooms during the simmer stage.
- Extra protein: Add a can of drained white beans or chickpeas with the pasta.
Ways to Serve Marry Me Chicken Soup
- Serve with warm garlic bread or buttered sourdough for dunking.
- Pair with a crisp green salad with lemony dressing.
- Spoon it over steamed rice or cauliflower rice for a heartier bowl.
- Top with extra fresh herbs, a squeeze of lemon, and a big shower of Parmesan.
- Pack it in a thermos for a cozy work lunch or school lunch.
Storage Success
Let the soup cool until it feels just slightly warm, then transfer it to airtight containers. Store it in the fridge for up to 4 days, and add a splash of broth or water when you reheat it, since the pasta thickens the soup. Reheat gently on the stove over medium low heat and stir often so the creamy base stays smooth. Freeze the soup without pasta for up to 3 months, then add freshly cooked pasta when you reheat it for the best texture.
Marry Me Chicken Soup Recipe
Ingredients
Instructions
- Heat the olive oil in a large pot over medium-high heat. Season the chicken pieces with salt and pepper, then add to the pot and cook until lightly browned and mostly cooked through, about 5–7 minutes. Remove the chicken to a plate and set aside.
- In the same pot, add the diced onion and cook over medium heat until softened, 4–5 minutes. Stir in the minced garlic, oregano, thyme, basil, and red pepper flakes, and cook for 1 minute until fragrant.
- Add the chopped sundried tomatoes to the pot and stir to combine, scraping up any browned bits from the bottom of the pot.
- Pour in the chicken broth, stir, and bring the mixture to a gentle boil. Return the browned chicken and any accumulated juices to the pot. Reduce heat and simmer for 10–12 minutes, until the chicken is fully cooked and flavors meld.
- Stir in the heavy cream and grated Parmesan cheese, simmering gently for 3–5 minutes until the soup thickens slightly and becomes creamy. Do not let it boil hard.
- Add the chopped spinach and cook just until wilted, 1–2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
Notes
Approximate per serving (1/6 of recipe): 410 calories; fat 27 g; saturated fat 12 g; carbohydrates 10 g; fiber 1 g; sugars 4 g; protein 31 g; sodium 850 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.