Marry Me Chicken Soup – 9-Ingredient Creamy Comfort with Irresistible Flavor

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Marry Me Chicken Soup is the coziest twist on the viral classic—rich, creamy, and bursting with bold, comforting flavor that makes you want to say yes after one spoonful. With tender shredded chicken, sun-dried tomatoes, garlic, and a velvety broth kissed with cream and herbs, this soup is hearty enough to be a meal, yet light enough to crave again tomorrow.

Inspired by the beloved “Marry Me Chicken” skillet dish, this soup version captures all its best parts: savory aromatics, creamy warmth, and layers of flavor that feel indulgent but are easy enough for a weeknight. Whether you’re serving someone special or just want something soul-soothing, this soup has the power to win hearts—yours included.

Best of all, it comes together in one pot and under 45 minutes. No fuss, just pure, creamy comfort.

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Ingredients Overview

This soup relies on a handful of simple, flavor-forward ingredients that build depth with ease.

Cooked chicken: Shredded or chopped. Rotisserie chicken makes it extra convenient, but any tender cooked breast or thigh meat works. It adds body and protein.

Sun-dried tomatoes: Bring a concentrated sweet-tangy punch that defines the “Marry Me” flavor profile. Use oil-packed for best richness—just pat off excess oil before chopping.

Garlic + onion: Foundational aromatics that add savory depth.

Chicken broth: The base of the soup. Use low-sodium so you can control seasoning, or use homemade for an even richer result.

Heavy cream: Adds that signature creamy finish. For a lighter version, use half-and-half or canned coconut milk.

Parmesan cheese: Brings saltiness and umami. Freshly grated is ideal, and it melts into the broth for luxurious texture.

Italian seasoning: A blend of herbs (thyme, oregano, basil) adds depth and balances the creaminess.

Crushed red pepper flakes: For a touch of heat. Add more or less to taste.

Spinach: Stirred in at the end for color, texture, and a dose of greens.

Optional add-ins:

• Pasta (like orzo or tortellini) for extra heartiness
• White beans for fiber
• Mushrooms for umami

Substitutions:

• Use plant-based cream and veggie broth for a dairy-free option
• Kale instead of spinach for a firmer green
• Nutritional yeast in place of parmesan for dairy-free diets

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Step-by-Step Instructions

1. Sauté aromatics: In a large pot, heat 1 tbsp olive oil over medium heat. Add ½ diced onion and cook 3–4 minutes until softened. Stir in 3–4 minced garlic cloves and cook another 1 minute until fragrant.
2. Add sun-dried tomatoes: Stir in ½ cup chopped sun-dried tomatoes (drained) and cook for 1–2 minutes to release flavor.
3. Pour in broth: Add 4 cups chicken broth and bring to a gentle simmer.
4. Add seasonings: Stir in 1 tsp Italian seasoning, ¼ tsp red pepper flakes, and a pinch of salt and black pepper. Simmer for 5–10 minutes to infuse flavor.
5. Add chicken: Stir in 2 cups cooked shredded chicken. Let it simmer another 5–10 minutes so the flavors meld and the chicken warms through.
6. Cream it up: Reduce heat to low and stir in ¾ cup heavy cream and ⅓ cup freshly grated parmesan cheese. Stir gently until cheese is melted and soup is creamy.
7. Add greens: Stir in 2 cups baby spinach and let wilt for 1–2 minutes.
8. Taste and adjust: Add more salt, pepper, or red pepper flakes as needed.
9. Serve hot: Ladle into bowls and top with extra parmesan, black pepper, or a drizzle of olive oil.

Avoid these mistakes:

• Don’t boil after adding cream or cheese—keep heat low to prevent curdling.
• Avoid overly salty broth if using parmesan.
• Add spinach just before serving to keep color and texture.

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Tips, Variations & Substitutions

This soup is flexible and forgiving—perfect for adapting to your taste.

Tips:

• Use freshly grated parmesan—it melts better than pre-shredded.
• For richer flavor, sauté a spoonful of tomato paste with the garlic.
• Make it ahead—flavors deepen after a day in the fridge.

Variations:

• Add pasta: Stir in cooked orzo, tortellini, or small shells to make it heartier.
• Low-carb: Skip pasta and bulk it up with extra greens or mushrooms.
• Dairy-free: Use full-fat coconut milk and nutritional yeast for creaminess.

Substitutions:

• Coconut cream for heavy cream (adds slight sweetness)
• Rotisserie chicken for ease
• Arugula or kale instead of spinach

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Serving Ideas & Occasions

Marry Me Chicken Soup is perfect for cozy nights, special lunches, or feeding a crowd with ease.

Serve with:

• Crusty gluten-free bread or garlic toast
• A side salad with lemon vinaigrette
• Roasted vegetables or baked potatoes for a fuller meal

Occasions:

• Date nights at home
• Rainy-day comfort food
• Family dinners
• Meal prep for weekday lunches

Pair with a chilled white wine, sparkling water with lime, or your favorite herbal tea.

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Nutritional & Health Notes

This soup is rich, balanced, and easy to adapt to dietary needs.

Nutritional highlights:

• High in protein from chicken
• Contains healthy fats from olive oil and cream
• Can be made gluten-free, low-carb, or dairy-free with simple swaps
• Spinach and sun-dried tomatoes add antioxidants and fiber

Using quality broth and whole ingredients means you’re getting all the flavor with none of the processed fillers.

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FAQs

1. Can I make this soup ahead of time?
Yes! It tastes even better the next day. Store in the fridge for up to 4 days and reheat gently over low heat. Don’t boil after adding cream.

2. Can I freeze this soup?
Yes, but freeze before adding cream and cheese. When ready to eat, thaw, reheat, then stir in cream and cheese just before serving for the best texture.

3. What kind of chicken works best?
Shredded rotisserie chicken is quick and flavorful. You can also use poached or roasted chicken breast or thighs. Leftovers work great.

4. Can I make it spicy?
Definitely. Increase the red pepper flakes or stir in a dash of hot sauce or chipotle powder for smoky heat.

5. What can I use instead of heavy cream?
Try half-and-half, full-fat coconut milk, or a cashew cream blend for a dairy-free option. Avoid skim milk—it won’t give the same richness.

6. Can I add noodles or rice?
Yes. Cook separately and stir in before serving, or cook directly in the soup (add more broth if needed). Orzo and jasmine rice are great choices.

7. How do I thicken the soup?
Simmer slightly longer uncovered to reduce. Or mash a few beans or potatoes into the broth. You can also stir in a slurry of cornstarch and water before adding cream.

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