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Dorothy Thomas

Marry Me Chicken Soup Recipe

A rich, creamy, and flavorful soup inspired by the famous "Marry Me Chicken." This comforting dish features tender chicken, sun-dried tomatoes, and a luscious cream sauce with Italian herbs—perfect for cozy nights or impressing loved ones.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 6
Course: Main Course, Soup
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive oil
  • 1 lb Boneless, skinless chicken thighs (or breasts)
  • 1 Onion, diced
  • 3 cloves Garlic, minced
  • ½ cup Sun-dried tomatoes (oil-packed), chopped
  • 1 tsp Dried basil
  • 1 tsp Dried oregano
  • ½ tsp Red pepper flakes (optional)
  • 4 cups Chicken broth
  • 1 cup Heavy cream
  • ½ cup Grated Parmesan cheese
  • 2 cups Fresh spinach
  • To taste Salt & black pepper
  • For garnish Fresh basil or parsley

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Measuring cups/spoons
  • Whisk

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then cook for 5–6 minutes per side until golden. Remove and shred.
  2. In the same pot, add onion and garlic. Sauté for 2–3 minutes until fragrant. Stir in sun-dried tomatoes, basil, oregano, and red pepper flakes.
  3. Pour in chicken broth, scraping up any browned bits. Bring to a simmer, then reduce heat and cook for 10 minutes.
  4. Stir in heavy cream and Parmesan until smooth. Return shredded chicken to the pot.
  5. Add spinach and cook for 2–3 minutes until wilted. Season with salt and pepper to taste.
  6. Ladle into bowls and garnish with fresh basil or parsley. Serve with crusty bread.

Notes

  • Storage: Refrigerate for up to 3 days. Reheat gently to avoid curdling the cream.
  • Substitutions: Use half-and-half instead of heavy cream for a lighter version.
  • Vegetarian Option: Replace chicken with mushrooms and use vegetable broth.