Best Marry Me Chicken Soup Recipe

Marry Me Chicken Soup: A Recipe So Good It Lives Up to Its Name

There’s a reason they call it “Marry Me” chicken. Legend has it this dish is so delicious, serving it might just end with a proposal! While the original recipe has won hearts as a main course, I’ve spent years perfecting a soup version that delivers all those swoon-worthy flavors in a comforting bowl of goodness.

After countless test batches (and many happy dinner guests), I’m convinced this is the ultimate version. It strikes that perfect balance between rich indulgence and everyday comfort—special enough for date night but simple enough for a Tuesday dinner. Let me show you how to make it.

For more comforting recipes, check out our guide on Why Is My Breakfast Casserole Soggy?.

What Makes This Marry Me Chicken Soup Special?

The magic of this soup lies in its perfect harmony of flavors. The original Marry Me Chicken is known for its irresistible combo of sun-dried tomatoes, cream, and Parmesan cheese—I’ve carefully preserved these signature elements while transforming it into a soul-warming soup.

What sets this recipe apart:

• The right richness level: Creamy without being heavy—you can finish a whole bowl and still have room for dessert
• Layers of flavor: Each spoonful delivers a different note, from tangy sun-dried tomatoes to savory Parmesan
• Foolproof technique: I’ve streamlined the process so even novice cooks can nail it
• Versatility: Easy to customize based on what’s in your fridge (I’ll share my favorite add-ins)

I developed this recipe during a particularly cold winter when my partner was feeling under the weather. The original Marry Me Chicken was his favorite, but he needed something more soothing. This soup version became such a hit that friends started requesting the recipe—and yes, someone actually did get engaged after serving it!

For another versatile recipe, explore our guide on Pancake Breakfast Casserole.

Let’s Gather What You Need

The Dream Team of Ingredients

• Chicken: 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Aromatics: 1 medium onion, finely chopped + 3 cloves garlic, minced
• The flavor bombs: ½ cup sun-dried tomatoes (oil-packed, drained and sliced)
• The liquids: 4 cups chicken broth + 1 cup heavy cream
• The richness factor: ½ cup freshly grated Parmesan (please grate your own—it really matters!)
• Seasonings: 1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes (optional), salt and pepper to taste
• 2 tablespoons olive oil for sautéing

Optional (But Highly Recommended) Add-ins:

• For extra greens: 2 cups fresh spinach
• For more substance: Cooked pasta (orzo or small shells work beautifully)
• For earthy depth: Sliced mushrooms

Pro tip: Use homemade chicken stock if you have it, but a good-quality store-bought broth works wonderfully too. I keep some frozen homemade stock just for this recipe.

Let’s Make Some Magic: The Method

Step 1: Build Your Flavor Foundation

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add your diced onion and cook until it becomes translucent and soft—about 4 minutes. (I like to add a pinch of salt here to help draw out moisture.)
3. Toss in the minced garlic and cook for just 30 seconds until fragrant. Careful not to burn it—burnt garlic can ruin the whole pot!

Step 2: Chicken Time

1. Increase heat to medium-high and add your chicken pieces.
2. Season with salt, pepper, and Italian seasoning.
3. Cook for 5-7 minutes, stirring occasionally, until the chicken is nicely browned on all sides. It doesn’t need to be fully cooked through yet—it’ll finish in the broth.

Step 3: Bring in the Stars of the Show

1. Add those gorgeous sun-dried tomatoes and stir them around with the chicken for about 2 minutes.
2. Pour in your chicken broth, using a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pot. That’s where all the flavor lives!
3. Bring everything to a gentle boil, then reduce to a simmer and let it cook for 15 minutes to marry the flavors.

Step 4: The Creamy Transformation

1. Reduce the heat to low before adding your cream and Parmesan. This prevents the dairy from curdling—a lesson I learned the hard way!
2. Stir continuously as you pour in the cream and sprinkle in the Parmesan.
3. Let the soup gently simmer (never boil) for another 5 minutes until slightly thickened and the cheese has completely melted.

Step 5: Final Touches

1. If you’re adding spinach or other quick-cooking vegetables, toss them in now and stir until just wilted.
2. Taste and adjust your seasonings—sometimes it needs an extra pinch of salt or pepper.
3. If you’re adding pre-cooked pasta, stir it in right before serving so it doesn’t absorb too much broth.

My signature finish: A light sprinkle of extra red pepper flakes and a few fresh basil leaves torn on top of each bowl.

Make It Your Own: Customization Ideas

Over the years, I’ve made this soup dozens of different ways depending on what I have on hand. Here are some variations that have earned rave reviews:

Veggie Boosters

• Mushroom lover’s version: Sauté 8 ounces of sliced cremini mushrooms with the onions for an earthy twist
• Extra veggies: Diced carrots and celery added with the onions create a more traditional soup base
• Summer variation: Add diced zucchini during the last 5 minutes of cooking

Protein Swaps

• Smoky twist: Cook 4 slices of chopped bacon first, then use the bacon fat instead of olive oil for sautéing. Add the crispy bacon back at the end.
• Seafood version: Skip the chicken and add 1 pound of peeled shrimp during the last 3-4 minutes of cooking
• Leftover magic: Use shredded rotisserie chicken instead of raw chicken—just add it when you pour in the broth

Make It Heartier

• Rice option: Stir in 1 cup of cooked wild rice blend just before serving
• Pasta perfection: Small shapes like orzo or ditalini make it more filling
• Tortellini upgrade: Adding cheese tortellini makes this an even more substantial meal

Lighter But Still Luscious

When I’m trying to be a bit more health-conscious but still crave this soup, here’s what I do:

• Swap half the heavy cream for whole milk or unsweetened cashew milk
• Use chicken breasts instead of thighs
• Double the vegetables and halve the pasta
• Use just ¼ cup of high-quality Parmesan (a little goes a long way!)

The soup still tastes indulgent, but with fewer calories. My partner actually prefers this lighter version for everyday meals, saving the full-cream version for special occasions.

What to Serve with Your Soup

This soup is substantial enough to be a meal on its own, but I love serving it with:

• Crusty artisan bread for dipping into that creamy broth
• A simple arugula salad with lemon vinaigrette to cut through the richness
• Garlic knots if I’m feeling ambitious (or store-bought if I’m not!)

For wine pairing, a crisp Pinot Grigio or unoaked Chardonnay complements the creamy texture beautifully. For non-alcoholic options, sparkling water with a squeeze of lemon provides a refreshing contrast.

Common Questions I Get About This Recipe

Can I make this ahead of time? Absolutely! It actually tastes even better the next day. Store it in the refrigerator for up to 3 days. Just reheat it gently on the stove over low heat, stirring occasionally.

Can I freeze this soup? You can, but there’s a trick to it. Freeze the soup without the cream and cheese. When you’re ready to eat it, thaw completely, heat it up, and then stir in freshly added cream and cheese. This prevents the dairy from separating.

My soup is too thin. How can I thicken it? Let it simmer uncovered for 5-10 minutes longer to reduce. If you need a quicker fix, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir this slurry into the simmering soup.

Can I make this dairy-free? Yes! Replace heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan. It won’t be exactly the same, but it’ll still be delicious.

What’s the best way to reheat leftovers? Gently on the stovetop over medium-low heat. Microwave works in a pinch, but stir it halfway through and be careful not to overheat or the cream might separate.

I don’t like spicy food. Can I skip the red pepper flakes? Absolutely. The soup is still fantastic without them. You might want to add a bit of fresh black pepper instead for some mild warmth.

Why This Soup Might Change Your Life (Or At Least Your Dinner Plans)

There are recipes, and then there are those special recipes that become part of your cooking identity—the ones friends request when they visit and family members mention in holiday cards. This Marry Me Chicken Soup falls firmly into that second category.

Whether you’re cooking for someone special, gathering friends for a casual dinner, or simply treating yourself to a cozy night in, this soup delivers that rare combination of impressive flavor and comforting familiarity.

The best dishes tell a story, and this one whispers of slow Sunday afternoons, unexpected dinner guests who stay for seconds, and yes—maybe even a few marriage proposals. At the very least, I guarantee requests for the recipe.

So ladle it up, serve it with love, and enjoy every spoonful. Just don’t blame me if someone gets down on one knee.

Happy cooking!