There’s something magical about a bowl of soup that feels like a warm embrace, and that’s exactly what my Marry Me Chicken Soup – A Hug in a Bowl delivers every single time. I first made this creamy, dreamy concoction on a chilly winter night when my best friend was going through a rough breakup. One spoonful and she looked up with teary eyes saying, “This tastes like love.” Now it’s my go-to comfort dish for sick days, celebrations, and everything in between. The rich broth, tender chicken, and that little kick of red pepper flakes create a symphony of flavors that somehow makes everything feel right with the world. Trust me, this isn’t just soup—it’s edible comfort.

Why You’ll Love This Marry Me Chicken Soup

This soup isn’t just dinner—it’s a big, warm hug in a bowl. One taste, and you’ll understand why it’s called Marry Me Chicken Soup. Here’s what makes it so special:

Comfort in every spoonful: Creamy, rich broth with tender chicken and sun-dried tomatoes—it’s the kind of meal that instantly lifts your mood.
Effortless to make: No fancy techniques here. Just simple steps that come together in under 40 minutes, perfect for busy weeknights.
Flavor that wows: Garlic, herbs, and a hint of spice create layers of taste that feel restaurant-quality (but way cozier).
Totally adaptable: Swap in thighs for breasts, adjust the heat, or add spinach—it’s forgiving and flexible.

Seriously, this soup has saved my sanity on hectic days and impressed dinner guests more times than I can count. It’s love at first bite.

Ingredients for Marry Me Chicken Soup

Gathering the right ingredients is the first step to creating that magical Marry Me Chicken Soup experience. Here’s what you’ll need—and trust me, every single one plays a crucial role in making this soup unforgettable:

2 boneless, skinless chicken breasts (about 1 pound total – they’ll get so tender!)
1 tbsp olive oil (the good stuff for sautéing)
1 medium onion, diced (yellow or white, whatever you’ve got)
3 garlic cloves, minced (yes, really three—they mellow out while cooking)
4 cups chicken broth (homemade if you’re fancy, but store-bought works great too)
1 cup heavy cream (this is what makes it luxuriously creamy)
1/2 cup sun-dried tomatoes, chopped (the ones packed in oil add extra flavor)
1 tsp dried oregano (rub it between your fingers to wake up the flavor)
1 tsp dried basil (or fresh if it’s summer and you’re feeling fancy)
1/2 tsp red pepper flakes (adjust to taste—this is your heat dial)
Salt and pepper to taste (don’t skip seasoning at every step!)
1/2 cup grated parmesan cheese (the real stuff, not the green can)
Fresh parsley for garnish (those green flecks make it pretty)

See? Nothing too crazy—just simple ingredients that transform into something extraordinary. I always double-check I’ve got everything prepped before I start cooking—it makes the whole process so much smoother.

How to Make Marry Me Chicken Soup

Alright, let’s dive into the magic—transforming simple ingredients into that soul-warming Marry Me Chicken Soup. Follow these steps carefully, and you’ll end up with a bowl of pure comfort that’ll have everyone asking for seconds.

Step 1: Sauté the Aromatics

First, grab your favorite soup pot—something heavy-bottomed if you’ve got it—and heat that olive oil over medium heat. You want it shimmering but not smoking. Toss in your diced onions and stir them around until they turn translucent, about 5 minutes. This is where patience pays off! Don’t rush it—you want them soft and sweet, not browned.

Now, add the minced garlic. Oh, that smell! Stir constantly for just about a minute until it’s fragrant. Any longer, and garlic can turn bitter (trust me, I’ve learned this the hard way). This aromatic base is what’ll give your soup that deep, savory flavor foundation.

Step 2: Cook the Chicken

Next up: the chicken breasts. Nestle them right into that onion-garlic goodness. Sear them for 2-3 minutes per side—just until they get a light golden color. Don’t worry about cooking them through yet; we’re just building flavor here.

Flip them gently with tongs (no splattering oil burns today, please!). You’ll know it’s time when they release easily from the pot. This quick sear locks in juices and adds another layer of deliciousness to your Marry Me Chicken Soup.

Step 3: Combine and Simmer

Time for the fun part! Pour in that chicken broth—it’ll sizzle gloriously—then add the sun-dried tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Give it all a good stir to combine.

Bring everything to a boil, then immediately reduce the heat to a gentle simmer. Let it bubble away happily for 15 minutes. This simmering time is crucial—it infuses the broth with flavor and cooks the chicken perfectly. You’ll know it’s done when the chicken shreds easily with forks.

Step 4: Finish with Cream and Cheese

Remove the chicken to shred it (two forks work wonders here), then return it to the pot. Now, the grand finale! Reduce the heat to low and stir in the heavy cream and parmesan cheese gradually. This is where your soup transforms into creamy heaven.

Important warning: Don’t let it boil after adding the dairy! High heat can cause separation, and we want silky smooth soup. Just warm it through for about 5 minutes—until everything is beautifully blended and begging to be eaten.

And there you have it—the perfect pot of Marry Me Chicken Soup, ready to warm hearts and bellies alike.

Tips for the Best Marry Me Chicken Soup

After making this Marry Me Chicken Soup more times than I can count, I’ve picked up some tricks that take it from good to “where have you been all my life” status. Here are my can’t-live-without tips:

Sun-dried tomato secret: Always use the ones packed in oil—they’re softer and infuse the soup with extra richness. I drain them (mostly) but keep a bit of that flavorful oil for sautéing the onions.
Chicken timing hack: If your breasts are super thick, butterfly them first so they cook evenly. Nothing worse than shredding chicken only to find a pink center!
Spice control: That 1/2 tsp red pepper flakes is my sweet spot, but taste as you go. Add a pinch at a time if you’re nervous—you can always add more heat but can’t take it out.
Cream caution: Pour the heavy cream in slowly while stirring constantly. If your soup’s too hot, take it off the heat for a minute first to prevent curdling.
Cheese move: Grate your own parmesan if possible—it melts so much better than pre-shredded. And save some extra for sprinkling on top right before serving.
Leftover magic: The flavors deepen overnight! If possible, make it a day ahead—just reheat gently on the stove with a splash of broth to loosen it up.

One last thing—don’t skip the fresh parsley at the end! Those bright green flecks aren’t just pretty, they add a pop of freshness that cuts through the richness. Trust me, it makes all the difference.

Serving Suggestions for Marry Me Chicken Soup

This Marry Me Chicken Soup is practically a meal on its own, but I love rounding it out with a few simple sides that make it feel extra special. Here’s what I serve when I really want to impress (or just treat myself right):

Crusty bread is a must: A warm, toasty baguette or some garlic bread for dipping takes this soup to the next level. I sometimes rub the bread with garlic while it’s still hot—pure heaven when you soak up that creamy broth.
Simple green salad: Something crisp and light like arugula with lemon vinaigrette balances the soup’s richness perfectly. My trick? Toss the greens right before serving so they stay perky.
Roasted veggies on the side: When it’s chilly out, I’ll roast some carrots or Brussels sprouts with olive oil and thyme. They add great texture contrast to the creamy soup.
For fancy nights: A glass of crisp white wine like Pinot Grigio cuts through the creaminess beautifully. Or for non-alcoholic, sparkling water with lemon makes everything feel festive.

Honestly though? Some nights I just grab a big spoon and dive right in—no sides needed. This soup stands tall all on its own. But if you’re serving guests or want to make it a proper meal, these pairings never disappoint!

Storing and Reheating Marry Me Chicken Soup

Let’s talk leftovers—because let’s be honest, this Marry Me Chicken Soup tastes even better the next day once the flavors have gotten to know each other. Here’s how to keep it tasting fresh and fabulous:

Storing it right: First, let the soup cool completely (but don’t leave it out longer than 2 hours—food safety first!). Transfer it to an airtight container—I like glass because it doesn’t absorb odors. The soup keeps beautifully in the fridge for up to 3 days. You’ll notice the cream thickens as it chills; that’s totally normal!

Freezer tips: While you can freeze it, I’ll be honest—the texture changes a bit since cream-based soups sometimes separate. If you must freeze, leave out the parmesan and add it fresh when reheating. Freeze for up to 1 month in freezer-safe containers, leaving some headspace for expansion.

Reheating magic: This is crucial—go low and slow! Pour the soup into a pot and warm gently over medium-low heat, stirring frequently. If it seems too thick, add a splash of chicken broth to loosen it up. Whatever you do, don’t boil it—that high heat can make the cream separate and turn grainy. Microwave works too—just heat in 30-second bursts, stirring between each one.

Pro tip: The parmesan can make the soup thicken as it sits. When reheating, I often sprinkle a little extra fresh parm on top right before serving for that perfect melty texture. Leftovers never tasted so good!

Frequently Asked Questions

I get so many questions about this Marry Me Chicken Soup—it’s clearly stolen hearts just like it stole mine! Here are the answers to the ones that pop up most often:

Can I use chicken thighs instead of breasts?

Absolutely! I actually prefer thighs sometimes—they’re harder to overcook and add extra richness. Use boneless, skinless thighs (about 1.5 lbs since they’re smaller). Sear them the same way, but simmer for 20 minutes instead of 15 to ensure they’re fall-apart tender.

How can I make this dairy-free?

For my lactose-intolerant friends, you’ve got options! Swap the heavy cream for full-fat coconut milk (the canned kind) and use nutritional yeast instead of parmesan. It won’t be identical, but still deliciously creamy. Just avoid almond milk—it tends to separate and get grainy when heated.

My soup turned out too thick—what now?

No stress! Simply stir in more chicken broth a 1/4 cup at a time until it reaches your perfect consistency. This happens sometimes if the soup simmers too vigorously. Remember—you can always thin it out, but you can’t un-thin it!

Can I add other veggies to this?

Please do! Spinach (toss it in right at the end), mushrooms (sauté with the onions), or even roasted red peppers make fantastic additions. Just keep any extra veggies to about 1 cup total so you don’t overwhelm that perfect creamy broth.

Why “Marry Me” Chicken Soup?

Ha! It’s the reaction I kept getting—one taste and people would joke “Is this why you got proposed to?” The rich, comforting flavors just have that effect. Though full disclosure: my husband did ask for seconds on our third date when I made it. Coincidence? I think not.

Nutritional Information

I know we’re all about comfort with this Marry Me Chicken Soup, but it’s nice to know what you’re putting into your body too! Here’s the scoop per serving (about 1 generous bowl)—just remember these are estimates since ingredients can vary:

Calories:	380
Fat:	24g (12g saturated)
Carbohydrates:	14g (2g fiber, 6g sugar)
Protein:	28g
Sodium:	700mg
Cholesterol:	110mg

A quick heads up—these numbers can change based on your specific ingredients. Using low-sodium broth? That’ll cut the salt. Skimping on the parmesan? Saves some calories. My philosophy? Enjoy every creamy, comforting bite—this is soul food, not a math test!

Marry Me Chicken Soup: 3 Steps to Blissful Comfort

Author: iyma hernandes
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Lactose

Print Recipe

Description

Marry Me Chicken Soup is a comforting, flavorful dish that combines tender chicken, rich cream, and savory spices for a bowl that feels like a warm hug.

Ingredients

Scale

2 boneless, skinless chicken breasts
1 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
4 cups chicken broth
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
Salt and pepper to taste
1/2 cup grated parmesan cheese
Fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat.
Add diced onion and sauté until soft, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Place chicken breasts in the pot and sear for 2-3 minutes per side.
Pour in chicken broth, then add sun-dried tomatoes, oregano, basil, red pepper flakes, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 15 minutes until chicken is cooked through.
Remove chicken, shred it, and return to the pot.
Stir in heavy cream and parmesan cheese until well combined.
Simmer for another 5 minutes.
Garnish with fresh parsley before serving.

Notes

For extra flavor, use sun-dried tomatoes packed in oil.
Adjust the red pepper flakes for more or less heat.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently to avoid separation.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6g
Sodium: 700mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 28g
Cholesterol: 110mg

Keywords: Marry Me Chicken Soup, comforting soup, creamy chicken soup, easy dinner recipe