You guys, this Marry Me Chicken Soup is going to steal your heart (and maybe someone else’s, too!). It’s creamy, full of tender chicken, Tuscan herbs, and the most comforting flavors.
Perfect for cozy nights, busy weekdays, or impressing someone special—this soup is everything. It’s kid-friendly, hearty, and just plain dreamy.
I’ve made this for my family countless times, and there’s never a drop left. Trust me, it’s a hug in a bowl. Let’s get cooking!
What You’ll Need
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 large boneless, skinless chicken breasts (or thighs)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cups fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese (plus extra for garnish)
- Salt and black pepper, to taste
Optional Add-Ins:
- Cooked pasta (like orzo or penne)
- Fresh basil for garnish
- Crusty bread or breadsticks for serving
Pro Tips
- Shred the Chicken Like a Pro: Use two forks or a stand mixer with the paddle attachment to shred the cooked chicken easily.
- Sneak in Veggies: If you want to add more veggies for the kids, diced carrots or zucchini work great in this soup.
- Creamy Without Cream: You can use evaporated milk or a mix of milk and cornstarch if you’re out of heavy cream.
- Adjust the Spice: Skip the red pepper flakes if serving picky eaters or little ones.
- Save Time: Use pre-cooked rotisserie chicken if you’re in a rush!
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Substitutions and Variations
- Chicken: Swap chicken breasts for thighs or even shredded rotisserie chicken.
- Dairy-Free: Use coconut cream instead of heavy cream for a dairy-free option.
- Add Pasta or Rice: Stir in cooked orzo, penne, or rice to make the soup even heartier.
- Vegetarian Version: Skip the chicken and add white beans or chickpeas for protein.
Make Ahead Tips
- You can prep the soup base (through cooking the chicken and sautéing the veggies) a day ahead, then add the cream, spinach, and cheese when reheating.
- Leftovers taste even better the next day as the flavors deepen!
Instructions
1. Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Cook the Chicken:
Place the chicken breasts in the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to low and simmer until the chicken is cooked through, about 15-20 minutes.
3. Shred the Chicken:
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
4. Add Cream and Flavor:
Stir in the heavy cream, sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes (if using). Simmer for 5 minutes to let the flavors meld.
5. Add Spinach and Cheese
Stir in the fresh spinach and Parmesan cheese. Cook for another 2-3 minutes, just until the spinach wilts and the cheese melts. Taste and adjust seasoning with salt and pepper.
6. Serve and Enjoy
Ladle the soup into bowls and garnish with extra Parmesan and fresh basil, if desired. Serve with crusty bread or breadsticks for dipping.
Leftovers and Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze the soup (without spinach and cheese) for up to 3 months. Add fresh spinach and cheese when reheating.
- Reheating Tip: Warm on the stove over low heat to prevent the cream from separating.
Conclusion
This Marry Me Chicken Soup is pure comfort and love in a bowl. Whether you’re sharing it with family, friends, or just treating yourself, it’s sure to warm your heart and fill your kitchen with joy. Give it a try, and don’t forget to leave a comment below—I’d love to hear how it turned out or answer any questions you have! Happy cooking! 😊