Rich Creamy Marry Me Chicken Soup Recipe
Imagine the creamy, savory magic of Marry Me Chicken—tender chicken in a dreamy sun-dried tomato cream sauce, said to be so delicious it could inspire a marriage proposal. Now, transform that flavor profile into a soup, and you have the Rich and Creamy Marry Me Chicken Soup: a bowl of pure comfort, layered with tender chicken, bold Italian flavors, sun-dried tomatoes, herbs, and a velvety broth that makes hearts melt.
Why Is It Called “Marry Me” Chicken Soup?
The original Marry Me Chicken dish became famous for its seductive blend of cream, garlic, parmesan, and sun-dried tomatoes—all flavors that spark serious comfort and culinary joy. The idea is that it’s so good, someone might propose after tasting it.
This soup version captures all of that richness and warmth, but with the cozy, hearty feel of a cream-based soup—perfect for cold nights, special dinners, or just because you want something amazing in a bowl.
Why You’ll Love This Soup
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Deep, rich flavor from sautéed garlic, herbs, and sun-dried tomatoes.
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Velvety, creamy broth with parmesan cheese and heavy cream.
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One pot, 45 minutes—quick, easy, and elegant.
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Perfect for meal prep—tastes even better the next day.
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Easily customizable—add pasta, veggies, or make it low-carb.
Pro Tips for Success
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Use sun-dried tomatoes in oil for the best flavor; rinse slightly if they’re too oily.
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Don’t boil after adding cream—it can separate. Simmer gently.
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Shred chicken finely for the best texture and even distribution.
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Want it thicker? Add a slurry of 1 tbsp flour or cornstarch with 2 tbsp cold water.
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Reheat gently to preserve creaminess—don’t microwave at high heat.
Variations and Additions
1. Low-Carb/Keto Version
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Skip the flour and pasta.
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Add more spinach or even cauliflower rice.
2. With Pasta
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Stir in cooked orzo, ditalini, or tortellini.
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Cook separately and add before serving to avoid sogginess.
3. Cheesy Upgrade
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Add a mix of Parmesan and mozzarella for gooey richness.
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Or finish with a sprinkle of shredded gouda or gruyère.
4. Make It Spicy
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Add more red pepper flakes or a dash of cayenne.
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Stir in a spoonful of Calabrian chili paste.
5. Vegetarian Adaptation
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Substitute chicken with white beans or mushrooms.
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Use vegetable broth instead of chicken broth.
Make Ahead and Storage
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Make Ahead: Perfect for batch cooking. Flavors deepen after a day in the fridge.
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Fridge: Store in airtight containers for 3–4 days.
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Freezer: Freeze without cream and cheese. Add those after reheating.
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Reheating: Warm gently on the stove, adding a splash of broth or cream if needed.
Perfect Pairings
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Crusty sourdough or baguette
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Garlic knots or breadsticks
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Simple side salad with balsamic or lemon vinaigrette
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Glass of chilled white wine like Chardonnay or Pinot Grigio
Frequently Asked Questions
Can I use rotisserie chicken?
Yes, it’s a great shortcut! Add 2½–3 cups shredded rotisserie chicken after simmering the broth.
Can I make this dairy-free?
Use coconut cream in place of heavy cream and skip the Parmesan, or use a dairy-free alternative.
Is this soup good for meal prep?
Absolutely. It stores well and develops even better flavor the next day.
What if I don’t have sun-dried tomatoes?
Roasted cherry tomatoes or tomato paste alone can work, but the sun-dried tomatoes give that signature depth and sweetness.
Final Thoughts
Rich and Creamy Marry Me Chicken Soup is everything you want in a comfort dish: flavorful, creamy, and heartwarming. It’s elegant enough to impress guests yet easy enough for a cozy night in. Whether you’re cooking for someone special or just craving a big, indulgent bowl of soup, this recipe brings restaurant-level flavor to your kitchen.
Rich Creamy Marry Me Chicken Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breasts or thighs, diced
- Salt and pepper, to taste
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon Italian seasoning
- ¼ cup sun-dried tomatoes (in oil), chopped
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon tomato paste (optional, for added richness)
- 1½ cups baby spinach (optional)
- 8 oz small pasta (like ditalini, orzo, or shells) – optional for a hearty soup
- Fresh basil or parsley, for garnish
Instructions
- Sear the Chicken
Heat olive oil in a large pot over medium-high heat. Season diced chicken with salt and pepper. Add to the pot and sear until browned (it doesn’t need to be fully cooked through). Remove and set aside. - Sauté Aromatics
In the same pot, add a bit more oil if needed, then sauté onion until translucent (about 3–4 minutes). Add garlic, red pepper flakes, Italian seasoning, and sun-dried tomatoes. Cook for another 1–2 minutes. - Deglaze and Simmer
Pour in the chicken broth, scraping up any browned bits from the bottom. Stir in the tomato paste (if using). Return chicken to the pot. Bring to a boil, then reduce heat and simmer for 10–15 minutes. - Add Creamy Goodness
Stir in heavy cream and Parmesan cheese. Simmer until soup is slightly thickened (about 5 minutes). If adding pasta, stir it in now and cook until al dente, about 8–10 minutes more, adding more broth or water if needed. - Finish the Soup
Stir in spinach until wilted (optional). Taste and adjust seasoning. - Serve
Ladle into bowls and top with fresh basil or parsley, extra Parmesan, and a drizzle of sun-dried tomato oil if desired.