This soup is like a warm hug in a bowl. It’s rich, creamy, full of flavor, and tastes like something you’d order from a fancy restaurant—but it’s super easy to make at home. The name “Marry Me Chicken” comes from the idea that it’s so good, someone might propose after tasting it. I turned that classic dish into a cozy soup that’s perfect for fall evenings, rainy days, or when you just need something comforting fast. It’s become a favorite in our house, and I think you’ll fall in love with it too.
What You’ll Need
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes in oil, chopped
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ cup grated parmesan cheese
- 2 cups baby spinach
- 1 tablespoon fresh basil, chopped (optional for topping)
Why I Love This Recipe
The first time I made this, it was on a cold Sunday night. The house smelled amazing, and by the time we all sat down to eat, everyone was quiet—just slurping and smiling. That’s how you know it’s a hit.
- It tastes fancy but uses simple pantry ingredients
- The flavors are deep and rich thanks to sun-dried tomatoes and parmesan
- It’s one-pot and super easy to clean up
- Leftovers taste even better the next day
- You can freeze it for busy weeknights
Makes: 4 servings
Total time: 40 minutes
Macros (per serving):
Calories: 430
Protein: 33g
Carbs: 12g
Fat: 28g
Why This Recipe Works (Quick Science)
The magic comes from layering flavors. Searing the chicken first builds flavor right in the pot. Then adding flour helps thicken the broth, and the cream and parmesan melt into it to create a silky texture. The sun-dried tomatoes bring a sweet-savory tang, and spinach adds a pop of freshness.
Common Mistakes
- Not searing the chicken first: You’ll miss out on flavor
- Adding cream too early: It can curdle if the broth is too hot
- Not chopping sun-dried tomatoes: They need to be small to blend into the soup
- Skipping the flour: You won’t get that thick creamy texture
- Using too much salt if your broth isn’t low sodium: It can easily go from perfect to too salty
What to Serve With
- Crusty sourdough or garlic bread for dipping
- Simple green salad with lemon vinaigrette
- Roasted veggies like carrots or zucchini
- A glass of white wine if you’re feeling fancy
FAQ
Can I use rotisserie chicken?
Yes! Just shred and add after the broth simmers—skip the searing step.
Is it spicy?
Not really. The red pepper flakes add a mild kick, but you can leave them out.
Can I freeze this soup?
Yes! Let it cool completely, store in an airtight container, and freeze for up to 2 months.
Can I make it dairy-free?
You can try using coconut cream and skipping the parmesan, but the flavor will change.
Tools Required
- Large soup pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Ladle
Substitutions and Variations
- Use half-and-half instead of heavy cream for a lighter version
- Sub kale for spinach if you want more texture
- Add mushrooms for an earthy twist
- Use gluten-free flour to make it gluten-free
- Add cooked pasta like orzo or tortellini to bulk it up
Make Ahead Tips
- Chop your onions, garlic, and sun-dried tomatoes in advance
- Shred your chicken ahead of time if using pre-cooked
- Store all prepped ingredients in separate containers in the fridge
Instructions
1. Sear the Chicken
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large soup pot over medium-high heat. Season 1 pound chicken breasts with 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon garlic powder. Sear chicken 4–5 minutes on each side until golden. Remove and set aside.
2. Sauté the Aromatics
In the same pot, add 1 chopped yellow onion and cook 3 minutes until soft. Add 3 minced garlic cloves and cook 30 seconds until fragrant.
3. Add the Flour
Sprinkle 1 tablespoon of all-purpose flour over the onions and garlic. Stir and cook for 1 minute until paste-like.
4. Add the Broth and Cream
Pour in 4 cups chicken broth slowly while stirring. Bring to a simmer, then stir in 1 cup heavy cream.
5. Shred Chicken and Add Back
Shred the seared chicken and return it to the pot. Stir in ½ cup chopped sun-dried tomatoes, ½ teaspoon red pepper flakes (optional), ½ teaspoon oregano, and ½ teaspoon thyme.
6. Simmer the Soup
Let the soup simmer for 10–15 minutes until thickened and chicken is tender.
7. Finish with Cheese and Spinach
Stir in ½ cup grated parmesan and 2 cups baby spinach. Let spinach wilt and cheese melt, about 2 minutes.
8. Serve
Ladle soup into bowls and top with chopped fresh basil if using. Serve hot with bread.
Leftovers & Storage
Let the soup cool, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave. You can also freeze for up to 2 months—just thaw in the fridge overnight before reheating.
Pro Tips
- Sear the chicken until golden for max flavor—it builds a deeper soup base
- Chop the sun-dried tomatoes small so they melt into every bite
- Add the spinach at the end so it stays vibrant and fresh
- Stir constantly when adding flour to avoid clumps
- Use low-sodium broth to control saltiness, especially with parmesan
You Got This
I hope you fall in love with this Creamy Marry Me Chicken Soup just like we did. It’s the kind of meal that brings comfort, flavor, and a little wow factor to your table—without a lot of effort. If you make it, leave a comment and let me know how it turned out or ask any questions you have!
