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