There’s nothing quite like the comforting aroma of a hearty bowl of Marry Me Chicken Soup simmering on the stove. This creamy, flavorful dish takes the best parts of the classic Marry Me Chicken recipe and transforms it into a soul-warming soup perfect for chilly evenings or when you need a cozy dinner.
I first made this recipe on a whim, inspired by the viral “Marry Me Chicken” pasta. It turned out to be such a hit that my family insists on having it every week. Trust me, this soup is love at first bite.
Why You’ll Love This Marry Me Chicken Soup
Get ready to fall head over heels for this irresistible soup. It’s not just delicious – it’s a lifesaver for busy weeknights and a crowd-pleaser for any occasion.
First of all, it’s incredibly easy to make. With just one pot and about 40 minutes, you’ll have a dish that tastes like it’s been cooking all day. Perfect for those hectic evenings when time is precious.
This soup is also packed with flavor. From the tender chunks of chicken to the rich, creamy broth infused with sun-dried tomatoes and Parmesan cheese, every spoonful is a taste explosion.
It’s a crowd-pleaser for all ages. Even picky eaters love the combination of savory chicken, wholesome vegetables, and a slightly tangy kick from the tomatoes.
Lastly, it’s versatile and meal-prep friendly. You can make a big batch, freeze leftovers, and enjoy a ready-to-go meal whenever you need.
Ingredients Notes

The secret to this soup’s flavor lies in its simple yet impactful ingredients. Each one contributes something unique to the dish.
Chicken thighs are my preferred choice for this recipe. They stay juicy and tender as they cook, and their richness complements the creamy broth beautifully. If you prefer chicken breasts, they’ll work too, but watch the cooking time to avoid dryness.
Sun-dried tomatoes are a game-changer here. Their tangy, slightly sweet flavor adds depth to the soup. Look for the ones packed in oil for the best texture and flavor.
Chicken broth and heavy cream create the luscious base of this soup. The broth provides a savory backbone, while the cream makes it silky and indulgent. For a lighter option, you can substitute half-and-half or coconut milk, though the flavor will be slightly different.
Parmesan cheese is the star ingredient that ties everything together. Use freshly grated Parmesan for the best results – it melts beautifully into the soup and enhances the creamy texture.
Fresh herbs like thyme and basil give the soup a fragrant, aromatic finish. If you don’t have fresh, dried herbs will work in a pinch, but use them sparingly.
You’ll also need a large pot or Dutch oven to cook this soup to perfection.
How To Make This Marry Me Chicken Soup

This recipe is as simple as it is delicious. Follow these steps to create your new favorite comfort food.
Start by heating a splash of olive oil in a large pot over medium heat. While the oil warms up, season your chicken thighs generously with salt, pepper, and a pinch of Italian seasoning. Add the chicken to the pot and cook for 4-5 minutes per side until golden brown. Remove the chicken and set it aside.
In the same pot, add a bit more oil if needed, then sauté diced onion and minced garlic until fragrant and translucent. These aromatics form the flavorful base of the soup.
Deglaze the pot by pouring in a splash of chicken broth, scraping up any browned bits stuck to the bottom. These bits add a ton of flavor to the final dish.
Return the cooked chicken to the pot and add the remaining chicken broth, along with the chopped sun-dried tomatoes and a few sprigs of fresh thyme. Simmer for about 20 minutes until the chicken is fully cooked and tender.
Remove the chicken, shred it with two forks, and return it to the pot. Stir in the heavy cream and freshly grated Parmesan cheese until the cheese has melted and the soup is creamy and smooth. Taste and adjust the seasoning with salt and pepper as needed.
Finish with a handful of fresh basil leaves and serve with warm, crusty bread for dipping.
Storage Options
Leftovers? No problem! This soup stores beautifully and tastes even better the next day as the flavors meld together.
Refrigerate any leftover soup in an airtight container for up to 4 days. Simply reheat it on the stove over medium heat, stirring occasionally, until warmed through.
For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Let the soup cool completely before freezing, and leave a bit of space in the container for expansion.
When reheating frozen soup, thaw it overnight in the fridge before warming it gently on the stove. Add a splash of broth or cream if needed to refresh the consistency.
Variations and Substitutions
This recipe is incredibly flexible, allowing you to customize it to your preferences or dietary needs.
For a lower-carb option, skip the bread and add cauliflower rice or zucchini noodles directly to the soup. They soak up the flavors wonderfully.
Want to make it vegetarian? Swap the chicken for chickpeas or diced tofu, and use vegetable broth in place of chicken broth.
Add extra vegetables like spinach, kale, or mushrooms for a nutrient boost. Simply stir them in during the last few minutes of cooking.
For a spicy twist, add a pinch of red pepper flakes or a splash of hot sauce to the soup.
If you’re dairy-free, substitute the heavy cream with coconut milk and use nutritional yeast in place of Parmesan cheese.
Whether you’re making this soup for a cozy dinner or a special occasion, it’s sure to become a favorite in your home. So grab your ladle, and let’s make some magic in the kitchen!
PrintMarry Me Chicken Soup Recipe
Marry Me Chicken Soup is a delicious, creamy soup packed with tender chicken, savory spices, and fresh vegetables. Perfect for cozy nights or special occasions, this recipe is easy to prepare and guarantees a flavorful meal that will have everyone asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- 1 tsp paprika
- ¼ cup sun-dried tomatoes, chopped
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in thyme, paprika, and sun-dried tomatoes. Cook for another minute.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add shredded chicken, heavy cream, and Parmesan cheese. Stir until combined.
- Season with salt and pepper to taste. Simmer for 5 more minutes.
- Garnish with fresh parsley before serving.
Notes
- For a lighter option, substitute heavy cream with half-and-half.
- Serve with crusty bread or crackers for a complete meal.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 680mg
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