Marry Me Chicken Soup – a name that promises culinary bliss, doesn’t it? As an avid home cook, I’ve always been intrigued by recipes that carry such bold declarations. This isn’t just any chicken soup; it’s a dish renowned for its incredible flavor profile, so rich and comforting that it literally earned its romantic moniker from fans who joke it’s good enough to elicit a marriage proposal!
While the original “Marry Me Chicken” typically features sautéed chicken breasts in a sun-dried tomato cream sauce, transforming it into a luxurious soup brings an entirely new level of warmth and coziness to the table. I first stumbled upon the concept while scrolling through countless viral food trends, and I immediately knew I had to adapt it into a soul-satisfying bowl that captured the essence of its namesake in every spoonful.
Why This Soup Steals Hearts
What makes this soup so utterly irresistible? It’s the harmonious blend of tender, succulent chicken bathed in a velvety, herb-infused cream broth, often brightened by the delightful tang of sun-dried tomatoes and a hint of fresh spinach. This creamy texture and explosion of savory flavors are precisely why so many people, myself included, have fallen head over heels for this particular rendition. It’s perfect for a special occasion, an intimate dinner, or simply when you crave something truly extraordinary that feels both elegant and deeply comforting. Get ready to fall in love with Marry Me Chicken Soup – it truly lives up to its enchanting name!
Ingredients:
- For the Chicken:
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken thighs or breasts, trimmed
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 teaspoon dried Italian seasoning
- For the Aromatic Base and Vegetables:
- 2 tablespoons unsalted butter or additional olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 cup carrots, peeled and diced (about 2 medium carrots)
- 1 cup celery, diced (about 2 stalks)
- 1/2 cup sun-dried tomatoes, packed in oil, drained and roughly chopped
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a subtle warmth)
- 5 ounces fresh baby spinach
- For the Creamy Broth:
- 6 cups low-sodium chicken broth
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for garnish
- Optional Additions:
- 1/2 cup small pasta (e.g., ditalini, acini de pepe, or orzo), cooked separately or in the soup
- Fresh parsley or basil, chopped, for garnish
Prepping Your Ingredients for the Ultimate Marry Me Chicken Soup
- Prepare Your Chicken: If using chicken breasts, you might want to slice them horizontally to create thinner cutlets, which will cook more evenly and quickly. Pat your chicken dry with paper towels – this is a crucial step for achieving a beautiful sear and locking in flavor. Season both sides generously with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried Italian seasoning. Don’t be shy with the seasoning; this is where the initial layers of flavor for your magnificent Marry Me Chicken Soup begin.
- Chop Your Aromatics and Vegetables: Take your time to finely dice the yellow onion. Uniformity in chopping ensures even cooking. Mince your garlic cloves – a garlic press works wonders here if you have one. Peel and dice your carrots and celery into small, bite-sized pieces, roughly the same size as your diced onion. This not only looks appealing but also guarantees all your vegetables cook through at a similar pace, contributing perfectly to the texture of our Marry Me Chicken Soup. Roughly chop your sun-dried tomatoes. If they are very large, smaller pieces will disperse their intense flavor more effectively throughout the soup. Ensure your baby spinach is washed and ready to go; it will wilt down quickly.
- Measure Out Your Liquids and Cheese: Have your chicken broth, heavy cream, and grated Parmesan cheese measured and ready. This mise en place approach makes the cooking process smooth and enjoyable, preventing any last-minute scrambling.
Cooking the Chicken to Perfection
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken pieces to the pot, making sure not to overcrowd it. You might need to do this in batches. Sear for 4-6 minutes per side, until the chicken is beautifully golden brown and develops a wonderful crust. This searing step isn’t just for color; it builds incredible depth of flavor that will permeate your entire Marry Me Chicken Soup.
- Cook Through and Rest: Once both sides are seared, reduce the heat to medium-low, cover the pot, and let the chicken cook through completely for another 5-10 minutes, depending on the thickness of your chicken. An instant-read thermometer should register 165°F (74°C). If you prefer, you can also finish cooking the chicken in a preheated oven at 375°F (190°C) for 10-15 minutes.
- Shred the Chicken: Carefully remove the cooked chicken from the pot and transfer it to a cutting board. Tent it loosely with foil and let it rest for 5-10 minutes. This resting period allows the juices to redistribute, resulting in more tender and flavorful shredded chicken. Once rested, use two forks to shred the chicken into bite-sized pieces. Set aside the shredded chicken; it will be added back into our Marry Me Chicken Soup later.
Building the Rich Flavor Base
- Sauté the Aromatics: Reduce the heat to medium. Add 2 tablespoons of butter (or more olive oil if preferred) to the same pot. Scrape up any browned bits from the bottom of the pot with a wooden spoon – this is called deglazing, and those browned bits are packed with flavor! Add the diced onions to the pot and cook, stirring occasionally, for about 5-7 minutes until they are softened and translucent.
- Add Garlic, Carrots, Celery, and Sun-Dried Tomatoes: Now, add the minced garlic, diced carrots, and diced celery to the pot. Stir well and cook for another 5-7 minutes, allowing the vegetables to soften slightly and the garlic to become fragrant. Be careful not to burn the garlic. Next, stir in the chopped sun-dried tomatoes, dried basil, and red pepper flakes (if using). The sun-dried tomatoes will contribute a delightful tang and umami depth that truly elevates the character of this Marry Me Chicken Soup. Cook for 2-3 minutes, letting the flavors meld together.
Crafting the Creamy Broth
- Prepare the Flour Slurry: In a small bowl, whisk together the 1/4 cup of all-purpose flour with about 1/2 cup of the chicken broth until a smooth paste forms and there are no lumps. This is our thickening agent, and making a slurry beforehand prevents lumps in the soup.
- Add Broth and Thicken: Pour the remaining 5.5 cups of chicken broth into the pot with the sautéed vegetables. Bring the mixture to a gentle simmer. Once simmering, slowly whisk in the flour slurry. Continue to whisk for a few minutes as the soup thickens to your desired consistency. Let it simmer gently for 5-10 minutes, allowing the flour to cook out and the flavors to deepen. This step is crucial for developing the body and luxurious texture of our Marry Me Chicken Soup.
- Introduce the Cream and Parmesan: Reduce the heat to low. Slowly pour in the 1 cup of heavy cream, stirring constantly. It’s important to add the cream gradually and on low heat to prevent it from curdling. Once the cream is fully incorporated, stir in the 1 cup of freshly grated Parmesan cheese. Continue stirring until the cheese has melted completely into the soup, making it wonderfully smooth and cheesy. Taste the soup and adjust seasoning with more salt and pepper if needed. Remember, Parmesan is quite salty, so taste before adding more.
Simmering, Finishing Touches, and Serving
- Incorporate Spinach and Chicken: Add the fresh baby spinach to the pot. Stir it in gently; it will seem like a lot at first, but it will quickly wilt down into the hot soup. Once the spinach has wilted, add the shredded chicken back into the pot. Stir everything together to combine, ensuring the chicken is thoroughly warmed through.
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(Optional) Add Cooked Pasta: If you’re including pasta, you have two options for the best Marry Me Chicken Soup experience:
- Cook Separately: For optimal texture and to prevent the pasta from getting too mushy or absorbing too much liquid over time, I highly recommend cooking your preferred small pasta (like ditalini or orzo) in a separate pot according to package directions. Drain it well and then add the cooked pasta directly to individual serving bowls right before ladling in the hot soup.
- Cook in Soup: If you prefer to cook it directly in the soup, add the dry pasta about 10-15 minutes before the end of the soup’s cooking time, ensuring there’s enough liquid for it to cook properly. Be aware that this will absorb more broth and the pasta might become softer if left in the soup as leftovers.
Either way, the addition of pasta makes this Marry Me Chicken Soup even more hearty and comforting.
- Final Taste Test and Serve: Give your Marry Me Chicken Soup one last taste test. Adjust any seasonings as needed. If you want a little more tang, a squeeze of fresh lemon juice can brighten things up beautifully. Ladle the hot soup into bowls.
- Garnish and Enjoy: For a beautiful presentation and an extra burst of fresh flavor, garnish each serving with a sprinkle of additional freshly grated Parmesan cheese and some chopped fresh parsley or basil. Serve immediately with some crusty bread for dipping, and prepare for rave reviews! This rich, creamy, and incredibly flavorful Marry Me Chicken Soup is truly a dish designed to impress and delight.
Conclusion:
Well, my dear friends, we’ve journeyed through the creation of what I truly believe is more than just a meal; it’s an experience. If you’ve been searching for that one dish to truly warm your soul, to impress your guests without breaking a sweat, or simply to bring a smile to someone’s face on a chilly evening, then this recipe is unequivocally your answer. This isn’t just another dinner idea; it’s a culinary hug, a bowl of pure comfort that whispers sweet nothings with every spoonful. The rich, creamy broth, the tender, succulent chicken, the delicate balance of herbs and spices – it all comes together in a symphony of flavors that is genuinely unforgettable. Trust me when I say, once you taste it, you’ll understand why it earned its delightful moniker. This is the kind of dish that makes people feel loved, cherished, and utterly content.
I’ve had countless friends and family members ask for this recipe, and without fail, they always return with rave reviews, often saying it instantly became a new household favorite. It’s that perfect blend of gourmet appeal and approachable simplicity, making it ideal for a weeknight dinner, a special occasion, or even a comforting meal when you’re feeling under the weather. The depth of flavor in this Marry Me Chicken Soup is truly unparalleled, providing a culinary escape that transcends the ordinary. It’s hearty without being heavy, rich without being overwhelming, and always, always satisfying. Every spoonful delivers a promise of warmth and happiness, making it a staple in my own kitchen and, I hope, soon in yours too.
Now, let’s talk about how to make this delightful creation even more spectacular, or how to customize it to your heart’s content. While it’s absolutely perfect on its own, served piping hot in a bowl, there are a few ways to elevate the experience. I love serving it with a generous hunk of crusty artisan bread, perhaps a warm baguette, perfect for soaking up every last drop of that incredible broth. A side of fluffy biscuits or even garlic bread also pairs beautifully, adding another layer of comfort to the meal. For a lighter touch, a crisp green salad with a simple vinaigrette can cut through the richness wonderfully, creating a balanced and satisfying meal.
Serving Suggestions & Creative Variations:
Don’t be afraid to experiment! Garnish your bowl with a sprinkle of fresh chopped parsley or chives for a burst of color and freshness. A few homemade croutons can add a lovely crunch, or for an extra touch of decadence, a swirl of heavy cream or a shaving of fresh Parmesan cheese just before serving can elevate it even further. If you’re looking to add more vegetables, consider stirring in a handful of fresh spinach or kale during the last few minutes of cooking until just wilted. Sautéed mushrooms or a cup of frozen peas and carrots can also be wonderful additions, boosting the nutritional value and texture. For those who enjoy a little heat, a tiny pinch of red pepper flakes simmered with the broth can add a subtle warmth that complements the creamy base beautifully. You could even stir in a small amount of cooked pasta, like ditalini or orzo, to make it an even heartier stew. The possibilities are truly endless, allowing you to make this recipe uniquely yours.
So, my friends, what are you waiting for? This isn’t just a recipe; it’s an invitation to create something truly special in your kitchen. I wholeheartedly encourage you to carve out some time this week and give this extraordinary Marry Me Chicken Soup a try. Experience the magic for yourself, feel the warmth, savor the flavors, and watch as it brings smiles to the faces around your table. I am genuinely excited for you to discover the pure joy that comes from making and sharing this dish. And please, please don’t keep it a secret! Once you’ve made it, I would absolutely love to hear about your experience. Did you make any fun variations? What did your family think? Share your stories, your photos, and your tips in the comments below. Let’s build a community around delicious food and shared culinary adventures. Happy cooking, and I can’t wait to hear all about your triumphs!
Marry Me Chicken Soup
This creamy and flavorful Marry Me Chicken Soup features tender chicken, sun-dried tomatoes, and a rich herb-infused broth, promising a comforting and irresistible meal that’s truly worth falling in love with.
Ingredients
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1 tsp olive oil
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1.5 lbs boneless, skinless chicken breasts or thighs, diced
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2 tsp Italian seasoning, divided
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Salt and black pepper, to taste
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1/2 cup diced carrots
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1/2 cup diced celery
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1/2 cup diced yellow onion
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1/4 cup diced sun-dried tomatoes
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3 cloves garlic, minced
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1/4 cup all-purpose flour
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2 tbsp tomato paste (optional)
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6 cups low-sodium chicken broth
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6 oz small pasta
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1 cup heavy cream
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1/2-1 cup grated Parmesan cheese
Instructions
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Step 1
Season diced chicken with 1 tsp Italian seasoning, salt, and pepper. Dice carrots, celery, onion, sun-dried tomatoes, and mince garlic. Measure out remaining ingredients. -
Step 2
Heat 1 tsp olive oil in a Dutch oven over medium-high heat. Sear chicken until golden (4-6 min per side), then cook through to 165°F. Remove, rest for 5-10 min, then shred. Set aside. -
Step 3
In the same pot, sauté diced onion until translucent. Add minced garlic, diced carrots, celery, sun-dried tomatoes, and remaining 1 tsp Italian seasoning. Cook for 5-7 minutes until vegetables soften. Optionally, stir in tomato paste. -
Step 4
Whisk 1/4 cup flour with 1/2 cup chicken broth to form a slurry. Add remaining chicken broth to the pot and bring to a simmer. Whisk in the slurry and simmer for 5-10 minutes until thickened. Reduce heat to low, stir in 1 cup heavy cream and 1/2-1 cup grated Parmesan cheese until melted and smooth. Season to taste. -
Step 5
Add shredded chicken back to the pot. If including pasta, cook 6 oz small pasta separately according to package directions, then add to individual serving bowls. Ladle hot soup over pasta (if using) and garnish with extra Parmesan. Serve immediately.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
