Marry Me Chicken Soup

You’ve probably heard of Marry Me Chicken—that creamy, dreamy dish so good it could inspire a proposal. But what if I told you it gets even better… in soup form? Yes, we’re talking about Marry Me Chicken Soup—a cozy, comforting spin on the viral recipe that keeps all the flavor you love and turns it into a soul-warming bowl you’ll crave on repeat.

Think tender shredded chicken, a rich and creamy broth, garlic, herbs, sun-dried tomatoes, and just the right kick from red pepper flakes. This soup is hearty without being heavy, indulgent without feeling over-the-top. It’s the kind of dish you make for someone you love—or just when you want to seriously treat yourself. Pair it with crusty bread or even over some pasta or rice if you’re feeling extra.

What I love most is how easily this recipe comes together. It feels fancy, but it’s totally doable on a weeknight. Whether you’re using leftover rotisserie chicken or cooking it fresh, the results are always restaurant-worthy. And the flavor? Bold, savory, and just a little flirty, like it knows exactly how good it is.

This soup has quickly become a go-to in my kitchen, especially on chilly days or when I want something satisfying but not too complicated. It’s perfect for serving to guests, meal prepping for the week, or bringing to someone who could use a little edible love. Once you try it, you’ll see why it earns its name—because one spoonful, and you’ll be hooked.

Why You’ll Love It

• All the Flavor of the Original Dish, in Cozy Soup Form: This soup captures the creamy, garlicky, slightly spicy magic of Marry Me Chicken, but adds the comfort factor of a warm bowl you can wrap your hands around.
• Quick and Weeknight-Friendly: With simple ingredients and minimal prep, this recipe comes together in about 30 minutes—perfect for those busy nights when you want something comforting without a big fuss.
• Versatile and Customizable: Add pasta, rice, or gnocchi to make it heartier, toss in spinach or kale for extra greens, or adjust the spice level to your taste—it’s easy to make it your own.
• Great for Meal Prep: It stores and reheats beautifully, so you can make a big batch and enjoy leftovers for lunch or dinner throughout the week.
• Delivers Serious “Wow” Factor: Despite how easy it is, this soup tastes like you spent hours on it. It’s impressive enough for guests but comforting enough for a solo night in.

Ingredient List

For the Soup

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 cups cooked shredded chicken (rotisserie works great)
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish (optional)

Optional Add-Ins

• 1 cup cooked pasta, rice, or gnocchi
• 1–2 cups fresh spinach or chopped kale

Ingredient Notes

• Sun-dried tomatoes: I always go for the oil-packed ones—they’re softer, more flavorful, and blend perfectly into the soup.
• Parmesan cheese: Freshly grated makes a huge difference! Pre-shredded can be waxy and won’t melt as smoothly.
• Red pepper flakes: Don’t skip the spice—it adds a subtle kick that balances out the creamy richness.
• Chicken: Rotisserie chicken is my go-to for ease, but feel free to cook and shred your own.
• Heavy cream: This gives the soup its signature velvety texture. Half-and-half works in a pinch, but the result will be slightly less rich.

Kitchen Equipment Needed

• Large Soup Pot or Dutch Oven: For sautéing and simmering everything in one cozy pot—Dutch ovens retain heat beautifully. I love using my enameled cast iron one!
• Wooden Spoon or Silicone Spatula: Ideal for stirring aromatics and scraping up those flavorful bits from the bottom of the pot.
• Sharp Knife & Cutting Board: For chopping onions, garlic, and sun-dried tomatoes with ease.
• Measuring Cups & Spoons: To get the right balance of creaminess and spice.
• Ladle: For serving up generous, steamy bowls—especially if you’re topping it off with fresh herbs or cheese.

Instructions

Step 1: Sauté the Aromatics

• Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat.
• Add the diced onion and cook for about 3–4 minutes, until it softens and becomes translucent.
• Stir in the minced garlic, red pepper flakes, dried thyme, and oregano. Cook for another 1–2 minutes, stirring constantly so the garlic doesn’t burn.

Pro Tip: Let the spices cook for a minute—this “blooms” them and brings out their full flavor!

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Step 2: Add the Sun-Dried Tomatoes

• Stir in the chopped sun-dried tomatoes and cook for 1–2 minutes to soften and release their flavor into the base.
• If they start sticking, you can splash in a bit of broth to deglaze the pot.

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Step 3: Pour in the Broth and Simmer

• Add 4 cups of chicken broth to the pot.
• Stir to combine, then bring everything to a gentle boil.
• Once boiling, reduce the heat to low and let it simmer for 10–12 minutes. This helps the flavors deepen.

Pro Tip: If you like a thicker soup, simmer uncovered. For a thinner broth, cover the pot partially.

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Step 4: Stir in the Cream and Cheese

• Lower the heat to medium-low and pour in 1 cup of heavy cream, stirring as you go.
• Gradually add in the Parmesan cheese, stirring until completely melted and smooth.

Pro Tip: Add the cheese slowly and stir constantly—this keeps it from clumping and ensures a silky texture.

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Step 5: Add the Chicken and Optional Veggies

• Stir in the shredded chicken and let it warm through for 3–4 minutes.
• If you’re adding spinach or kale, toss it in now and cook until just wilted.
• Taste and adjust seasoning with salt and pepper.

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Step 6: Finish and Serve

• Ladle the soup into bowls and top with chopped fresh basil or parsley, if using.
• Serve hot with crusty bread, over cooked pasta, or enjoy it just as it is.

Pro Tip: Let the soup sit for 5–10 minutes off the heat before serving—this gives the flavors a chance to meld beautifully.

Tips and Tricks for Success

• Use rotisserie chicken for ease: It saves time and adds extra flavor since it’s already seasoned and juicy.
• Chop sun-dried tomatoes finely: This helps them melt into the broth and distribute evenly, so you get that tangy-sweet punch in every bite.
• Add the cream slowly and stir gently: This prevents curdling and keeps the soup beautifully smooth and creamy.
• Taste before serving: Parmesan and sun-dried tomatoes are naturally salty—so wait until the end before adding extra salt.
• Double the batch for leftovers: This soup tastes even better the next day after the flavors settle and deepen!

Ingredient Substitutions and Variations

• No heavy cream? Use half-and-half or whole milk with a tablespoon of butter for a lighter version.
• Swap the chicken: Try cooked turkey or even shredded rotisserie-style tofu for a vegetarian twist.
• Want it spicier? Add an extra pinch of red pepper flakes or a dash of hot sauce to kick it up.
• Add a carb: Stir in cooked orzo, rice, or small pasta like ditalini to make it even heartier.
• Make it dairy-free: Use coconut cream instead of heavy cream and a dairy-free parmesan-style cheese or nutritional yeast for that savory flavor.

Serving Suggestions

• With crusty garlic bread or a warm baguette: Perfect for dipping into the creamy broth and soaking up all that savory goodness.
• Over cooked orzo or rice: I love ladling this soup over a scoop of fluffy rice or tiny pasta—makes it feel like a full-on comfort meal.
• With a fresh green salad: A light side salad with lemon vinaigrette helps cut through the richness and keeps things balanced.
• Topped with extra Parmesan and fresh basil: A sprinkle of cheese and a few basil ribbons take the presentation (and flavor) up a notch.
• As a cozy lunch with crackers: On busy days, I’ll heat up a bowl and pair it with some buttery crackers—quick, satisfying, and so comforting.

Storage and Reheating Instructions

• To Store: Let the soup cool completely, then transfer to an airtight container and refrigerate for up to 4 days.
• To Freeze: Freeze in individual portions without any added pasta or rice (those get mushy). Use freezer-safe containers or bags for up to 2 months.
• To Reheat (Stovetop): Warm gently over medium-low heat, stirring occasionally. Add a splash of broth or cream if it has thickened too much.
• To Reheat (Microwave): Heat in 1-minute intervals, stirring in between, until hot throughout. Cover loosely to avoid splatters.
• Tip: If you’ve added greens or pasta, they may soften a bit more after storing, but the flavor will still be spot on!

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! In fact, the flavors deepen even more after a day in the fridge. Just store it in an airtight container and reheat when you’re ready to serve.

What’s the best way to shred the chicken?

I usually use two forks while it’s still warm—it pulls apart easily. You can also toss cooked chicken breasts into a stand mixer with the paddle attachment for a quick shred!

Is this soup spicy?

It has a gentle kick from the red pepper flakes, but nothing too fiery. You can always reduce or skip the flakes if you’re heat-sensitive—or crank it up if you love spice!

Can I use milk instead of cream?

Yes, you can use whole milk or even half-and-half. Just note that the soup will be a bit lighter and not quite as velvety rich.

What can I use instead of sun-dried tomatoes?

Roasted red peppers are a great alternative—they’ll still give a rich, slightly sweet flavor without the tanginess of sun-dried tomatoes.

How do I keep leftovers from separating?

Stir the soup well when reheating and reheat gently on low heat. Adding a splash of broth or cream can help bring everything back together smoothly.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!