Creamy Marry Me Chicken Soup Recipe

Introduction

Creamy Marry Me Chicken Soup is a comforting and flavorful dish perfect for chilly evenings. This rich and silky soup features tender chicken, sun-dried tomatoes, and fresh spinach all simmered in a luscious parmesan cream broth. It’s easy to make and sure to become a family favorite.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• ½ cup sun-dried tomatoes in oil, chopped
• ½ teaspoon crushed red pepper flakes (optional)
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ cup grated parmesan cheese
• 2 cups baby spinach
• 1 tablespoon fresh basil, chopped (optional for topping)

Instructions

1. Step 1: Heat olive oil and butter in a large soup pot over medium-high heat. Season the chicken breasts with salt, pepper, and garlic powder. Sear the chicken for 4–5 minutes on each side until golden brown. Remove from the pot and set aside.
2. Step 2: In the same pot, add the chopped onion and cook for about 3 minutes until soft. Add the minced garlic and cook for 30 seconds until fragrant.
3. Step 3: Sprinkle the flour over the onions and garlic. Stir well and cook for 1 minute until it forms a paste-like texture.
4. Step 4: Slowly pour in the chicken broth while stirring to combine. Bring the mixture to a simmer, then stir in the heavy cream.
5. Step 5: Shred the seared chicken and return it to the pot. Add the chopped sun-dried tomatoes, crushed red pepper flakes (if using), oregano, and thyme. Stir to combine.
6. Step 6: Let the soup simmer gently for 10–15 minutes until it thickens and the chicken is tender.
7. Step 7: Stir in the grated parmesan cheese and baby spinach. Cook for about 2 minutes until the spinach wilts and the cheese melts.
8. Step 8: Ladle the soup into bowls and top with fresh chopped basil if desired. Serve hot, ideally with crusty bread.

Tips & Variations

• Sear the chicken first to build deep flavor in the soup.
• Chop sun-dried tomatoes finely to blend them smoothly into the soup.
• Use half-and-half instead of heavy cream for a lighter version.
• Substitute kale for spinach for a heartier texture.
• Add mushrooms for an earthy flavor twist.
• Use gluten-free flour to make this recipe gluten-free.
• Include cooked pasta like orzo or tortellini to make the soup more filling.
• Skip the red pepper flakes if you prefer a milder taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can freeze the soup for up to 2 months; just cool completely before freezing and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken?

Yes, you can. Simply shred the cooked rotisserie chicken and add it after the broth simmers. Skip the searing step in this case.

Is this soup spicy?

Not really. The crushed red pepper flakes add a mild kick, but they are optional and can be omitted for a milder flavor.

Creamy Marry Me Chicken Soup Recipe

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★★★★★

4.7 from 87 reviews

Creamy Marry Me Chicken Soup is a comforting, rich, and flavorful one-pot soup featuring tender seared chicken, sun-dried tomatoes, fresh spinach, and a silky parmesan-infused cream broth. Perfect for cozy nights, it balances deep savory notes with a touch of heat and freshness, making it both elegant and easy to prepare.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder

Aromatics and Base

• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour

Liquids

• 4 cups low-sodium chicken broth
• 1 cup heavy cream

Flavorings

• ½ cup sun-dried tomatoes in oil, chopped
• ½ teaspoon crushed red pepper flakes (optional)
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ cup grated parmesan cheese

Greens and Garnish

• 2 cups baby spinach
• 1 tablespoon fresh basil, chopped (optional for topping)

Instructions

1. Sear the Chicken: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large soup pot over medium-high heat. Season 1 pound chicken breasts with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder. Sear the chicken for 4–5 minutes on each side until golden brown. Remove from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped yellow onion and cook for 3 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
3. Add the Flour: Sprinkle 1 tablespoon all-purpose flour over the onions and garlic, stirring constantly. Cook for 1 minute until the mixture forms a paste-like consistency that will help thicken the soup.
4. Add the Broth and Cream: Slowly pour in 4 cups of low-sodium chicken broth while stirring to avoid lumps. Bring to a gentle simmer, then stir in 1 cup heavy cream to create a rich and creamy base.
5. Shred Chicken and Add Back: Shred the seared chicken breasts using two forks. Return the shredded chicken to the pot and stir in ½ cup chopped sun-dried tomatoes, ½ teaspoon crushed red pepper flakes (if using), ½ teaspoon dried oregano, and ½ teaspoon dried thyme to build depth of flavor.
6. Simmer the Soup: Allow the soup to simmer gently for 10–15 minutes, stirring occasionally, until it thickens slightly and the chicken is tender throughout.
7. Finish with Cheese and Spinach: Stir in ½ cup grated parmesan cheese and 2 cups baby spinach. Continue cooking for about 2 minutes until the spinach wilts and the cheese melts, enriching the soup’s texture and taste.
8. Serve: Ladle the hot soup into bowls and optionally top with chopped fresh basil for a bright finishing touch. Serve warm with crusty bread or your favorite sides.

Notes

• Sear the chicken first to develop a deeper flavor base.
• Adding cream too early can cause curdling; add after the broth simmers.
• Chop sun-dried tomatoes finely so they blend seamlessly into the soup.
• Don’t skip the flour for that creamy, thick texture.
• Use low-sodium broth to control salt levels and prevent oversalting.
• Leftovers taste better the next day and the soup freezes well for up to 2 months.
• Use rotisserie chicken as a shortcut by adding it after simmering, skipping searing.

Keywords: creamy chicken soup, marry me chicken soup, sun-dried tomato soup, parmesan chicken soup, easy one pot soup, comfort food soup, creamy chicken recipe