There is something magical about a bowl of Marry Me Chicken Soup Recipe. The creamy broth surrounds tender chicken, sun-dried tomatoes, and fragrant Italian herbs, creating a love letter in every spoonful. It is cozy, flavorful, and just right for chilly nights or busy weeknights. No wonder it is called Marry Me. One taste and you will want to make it over and over.
Why You Will Love This Marry Me Chicken Soup Recipe
- Quick to prepare yet tastes gourmet
- Creamy and comforting for cold days
- Packed with Tuscan flavors like sun-dried tomatoes and herbs
- Family-friendly with cozy notes
- Versatile pairs well with bread pasta or salad
Tools and Preparation
- Large Soup Pot or Dutch Oven for even cooking and room for all ingredients
- Wooden Spoon gentle on your pot and perfect for stirring cream and cheese
- Sharp Knife and Cutting Board for quick chopping of veggies and chicken
- Measuring Cups and Spoons for accurate seasoning and broth ratio
- Ladle for easy serving straight from the pot
Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts cubed
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes optional
- ½ cup sun-dried tomatoes chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- 2 cups baby spinach
- Salt and black pepper to taste
- Fresh basil for garnish
Step by Step Instructions
- Heat olive oil in a large pot over medium heat.
- Add cubed chicken and cook until browned about 5 to 6 minutes. Remove and set aside.
- Sauté onion and garlic until fragrant.
- Stir in Italian seasoning red pepper flakes and sun-dried tomatoes.
- Pour in chicken broth and bring to a simmer.
- Return chicken to the pot and cook for 10 minutes.
- Reduce heat and stir in heavy cream and Parmesan cheese until smooth.
- Add spinach and cook until wilted.
- Season with salt and pepper garnish with basil and serve warm.
How to Serve Marry Me Chicken Soup Recipe
- With crusty bread for dipping
- Over tortellini for a Tuscan twist
- With a fresh green salad
- In a bread bowl for fun presentation
- Alongside roasted vegetables for a full meal
Tips for Perfect Results
- Use freshly grated Parmesan for smooth texture and flavor
- Add spinach at the end to keep it tender
- Use chicken thighs if you prefer richer taste
- Add pasta such as tortellini or gnocchi for extra heartiness
- Taste and adjust seasoning before serving
Best Pairings and Side Dishes
This soup is perfect with garlic bread or focaccia, roasted zucchini or asparagus, or a crisp Caesar salad.
It also pairs beautifully with my Cheesy Beef & Potato Soup for a balanced family meal.
Common Mistakes to Avoid
- Boiling cream too hard which can cause separation
- Using pre-shredded cheese which does not melt well
- Adding spinach too early making it mushy
- Overcooking chicken until dry
✨ This is one recipe you will definitely want to save Pin it now for later!
Storage and Reheating Instructions
- Refrigerator Store in an airtight container for up to 3 days
- Freezer Freeze up to 2 months without spinach Add fresh spinach after reheating
- Reheating Warm on the stove over medium heat stir often and avoid boiling
FAQs
Q Can I use chicken thighs instead of breasts
Yes thighs are more flavorful and stay tender.
Q Can I make this soup dairy free
Use coconut milk instead of cream and nutritional yeast in place of Parmesan.
Q Is this soup spicy
Not unless you add red pepper flakes which are optional.
Q Can I add pasta
Yes tortellini gnocchi or penne all work well.
Final Thoughts (Emma’s Voice)
Every time I serve this Marry Me Chicken Soup Recipe it feels like sharing comfort in a bowl. It is creamy, hearty, and makes even a weekday feel special.
If you try this recipe let me know in the comments I love hearing your kitchen stories.
Marry Me Chicken Soup
Equipment
- Large Soup Pot or Dutch Oven
- Wooden Spoon
- Sharp Knife
- Cutting Board
- Measuring Cups and Spoons
- Ladle
Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts cubed
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional
- 1/2 cup sun-dried tomatoes chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- 2 cups baby spinach
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add cubed chicken and cook until browned, about 5 to 6 minutes. Remove and set aside.
- Sauté onion and garlic until fragrant.
- Stir in Italian seasoning, red pepper flakes, and sun-dried tomatoes.
- Pour in chicken broth and bring to a simmer.
- Return chicken to the pot and cook for 10 minutes.
- Reduce heat and stir in heavy cream and Parmesan cheese until smooth.
- Add spinach and cook until wilted.
- Season with salt and pepper, garnish with basil, and serve warm.