There’s just something magical about a big pot of creamy marry me chicken soup simmering away on the stove. It’s cozy, comforting, and honestly tastes like a hug in a bowl. Whether you’re dealing with a busy weekday, a chilly fall evening, or you just need a little “pick-me-up,” this recipe is the one you’ll want to keep in your back pocket.
Why You’ll Love This Creamy Marry Me Chicken Soup
This isn’t just any soup recipe. It’s a rich and creamy dish with tender chicken, a hint of garlic, sun-dried tomatoes, and fresh herbs all swimming together in one dreamy pot. It’s hearty enough for dinner but feels a little fancier than your everyday chicken noodle.
Think of it as one of those fall soups that checks all the boxes: comforting, flavorful, and just a little indulgent. And if you’re like me and always looking for new soup recipes to rotate into the family dinner plan, this one is bound to be a hit.
Ingredients You’ll Need
- Chicken breast or thighs – tender, juicy protein to make this soup a meal.
- Onion & garlic – the base for flavor (your kitchen will smell amazing).
- Sun-dried tomatoes – a pop of tangy sweetness.
- Chicken broth – for that cozy soup backbone.
- Heavy cream – makes it silky and indulgent.
- Parmesan cheese – salty, cheesy goodness that melts right in.
- Italian seasoning & fresh basil – because a little herby love goes a long way.
- Olive oil & butter – the flavor foundation for sautéing.
- Red pepper flakes (optional) – for a gentle kick of heat.
Step-by-Step Instructions
- Sauté your base. Warm a little butter and olive oil in your soup pot. Add diced onion and garlic and let them cook until fragrant and golden.
- Brown the chicken. Add chicken pieces to the pot, seasoning with salt, pepper, and Italian seasoning. Let them sear for flavor.
- Bring in the broth. Pour in chicken broth and add the sun-dried tomatoes. Let it simmer until the chicken is cooked through.
- Make it creamy. Stir in heavy cream, Parmesan, and fresh basil. Watch as the soup transforms into a rich, dreamy pot of goodness.
- Simmer & serve. Let it all come together for a few more minutes, then ladle into bowls and sprinkle with extra cheese or fresh herbs if you’re feeling fancy.
Cooking Tips from My Kitchen
- If your soup looks a little too thick, just splash in more broth. Nobody ever complained about extra soup.
- Want to lighten things up? Swap heavy cream for half-and-half.
- Got picky eaters? Skip the red pepper flakes, or serve them on the side for the spice-lovers.
- Crusty bread on the side is not optional—it’s practically required for dunking.
A Little Story
This recipe became a fast favorite in my house after a particularly cold Texas evening when my husband came in from wrangling the dogs and said, “Babe, I need something that’ll thaw me out.” One pot of this creamy marry me chicken soup later, he was back for seconds with a big grin. Safe to say, it earned a permanent spot in our soups rotation.
FAQs About Creamy Marry Me Chicken Soup
Can I make this ahead of time?
Absolutely! This soup reheats beautifully. Just store it in an airtight container in the fridge for up to 3 days.
Can I make this into a healthy soup?
Yep—use half-and-half or even a splash of coconut milk instead of heavy cream. Load it with extra veggies like spinach or zucchini to sneak in more nutrition.
Can I turn this into a vegan soup?
You bet. Swap the chicken for chickpeas or white beans, use veggie broth, and sub coconut cream for the dairy. It won’t taste exactly the same, but it’ll still be hearty and delicious.
Can I freeze leftovers?
This one’s tricky because creamy soups can separate a little after freezing. If you do, just reheat gently on the stove and stir well—it’ll come back together.
So, the next time you’re craving something cozy, whip up this creamy marry me chicken soup. It’s warm, filling, and might just win you a few love points at the dinner table. Trust me, this is one of those soups you’ll want to make on repeat.
Print
Creamy Marry Me Chicken Soup That’ll Warm Your Soul
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Creamy, cozy, and weeknight-easy, this silky marry me chicken soup blends tender chicken, sun-dried tomatoes, herbs, and Parmesan in a rich, spoonable broth that tastes like a hug in a bowl.
Ingredients
1 1/2 lb boneless skinless chicken thighs, cut bite-size — juicy, tender protein
2 tbsp olive oil — for sautéing and flavor
2 tbsp unsalted butter — adds richness and helps browning
1 medium yellow onion, diced — savory flavor base
4 cloves garlic, minced — aromatic depth
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced — tangy-sweet pop
2 tbsp all-purpose flour — lightly thickens the soup
6 cups low-sodium chicken broth — cozy soup backbone
1 cup heavy cream — creamy, silky finish
1/2 cup freshly grated Parmesan cheese — salty, savory richness
1 tsp Italian seasoning — easy herby blend
1/2 tsp crushed red pepper flakes (optional) — gentle heat
1 tsp kosher salt, divided — to season in layers
1/2 tsp freshly ground black pepper — balance and warmth
2 cups baby spinach, roughly chopped — add greens for a healthy soup twist
2 tbsp chopped fresh basil — bright, fresh finish
1 tbsp fresh lemon juice — lifts and balances the creaminess
Instructions
1. Pat chicken dry and season with 1/2 tsp kosher salt and black pepper.
2. Warm olive oil and butter in a Dutch oven over medium heat. Sauté onion with a pinch of salt until translucent, 4–5 minutes. Stir in garlic for 30 seconds.
3. Add chicken and Italian seasoning; cook, stirring occasionally, until lightly browned and mostly cooked, 4–6 minutes.
4. Sprinkle in flour and cook 1 minute, stirring, to remove raw taste.
5. Stir in sun-dried tomatoes, then gradually pour in chicken broth while stirring to dissolve any floury bits. Bring to a gentle boil.
6. Reduce to a lively simmer and cook 8–10 minutes until chicken is tender and flavors meld.
7. Lower heat. Stir in heavy cream and Parmesan until melted and silky; do not boil hard.
8. Add spinach and basil; simmer 1–2 minutes until the greens wilt. Stir in lemon juice and red pepper flakes (if using). Taste and add remaining 1/2 tsp kosher salt as needed.
9. Ladle into bowls and top with extra Parmesan or basil. Serve with crusty bread for dunking.
Notes
Make it lighter: Swap half-and-half for the heavy cream.
Gluten-free: Use 1 tbsp cornstarch mixed with 2 tbsp cold broth instead of flour; whisk in after simmering.
Vegan soup option: Replace chicken with 2 cans (15 oz each) chickpeas, use vegetable broth, and swap heavy cream/Parmesan for 3/4 cup coconut cream plus 2 tbsp nutritional yeast.
Add-ins: Diced zucchini or mushrooms work great; stir in cooked orzo or rice for a heartier bowl.
Storage: Refrigerate up to 3 days; reheat gently without boiling to keep the cream smooth.
Freezer note: Dairy soups can separate; if freezing, add cream after thawing during reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 125 mg
Keywords: creamy marry me chicken soup, soup recipes, fall soups, soups, healthy soup, vegan soup, marry me chicken, chicken soup, one pot dinner, weeknight dinner