Creamy Marry Me Soup Everyone Falls in Love With

There’s something undeniably cozy and romantic about a rich, creamy soup simmering on the stove—and Marry Me Soup takes comfort to the next level. Inspired by the flavors of the beloved Marry Me Chicken, this soup delivers all the creamy, garlicky, sun-dried tomato goodness in a spoonable form that’s perfect for chilly nights, cozy gatherings, or date-night dinners at home.

This is the kind of soup that gets people talking—the kind that makes them go back for seconds and ask for the recipe before dessert is even served. With tender chunks of chicken, a velvety parmesan cream base, and bright bursts of sun-dried tomato, it’s hearty yet elegant. Serve it with crusty bread or a crisp salad and you’ve got a meal that’s guaranteed to win hearts and tummies.

Ingredients Overview

This soup leans on a few powerful ingredients to create its signature comforting richness and craveable flavor.

Chicken breast or thighs:
Lean and tender, diced chicken breast works well, but boneless thighs bring added richness. Cooked and shredded rotisserie chicken is also a time-saving option.

Sun-dried tomatoes:
The star flavor—tangy, slightly sweet, and packed with umami. Use the oil-packed variety and chop finely for even flavor throughout.

Garlic:
Lots of it—minced garlic brings warmth and depth to every bite.

Onion:
A mellow base for building flavor. Yellow onion is best, but shallots work for a slightly sweeter touch.

Chicken broth:
Gives the soup body and savory balance. Use low-sodium if you prefer to control salt levels.

Heavy cream:
For silky richness. If you want a lighter version, use half-and-half or a dairy-free alternative like cashew cream.

Parmesan cheese:
Freshly grated parmesan thickens the soup and adds salty, nutty flavor. Don’t use pre-shredded—it won’t melt properly.

Italian seasoning:
A blend of oregano, basil, thyme, and rosemary brings a familiar herbal flavor.

Red pepper flakes:
Optional, but a pinch adds just the right amount of heat to balance the cream.

Olive oil & butter:
For sautéing aromatics and adding richness.

Spinach (optional):
Fresh baby spinach adds a pop of green and a nutritional boost at the end.

Step-by-Step Instructions

1. Prep the chicken:
   Dice 1 lb of boneless, skinless chicken breast or thighs into bite-sized pieces. Season with salt and pepper.

2. Sauté the aromatics:
   In a large pot or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add 1 diced onion and cook for 5 minutes, until soft. Stir in 3–4 minced garlic cloves and cook for 1 minute more.

3. Cook the chicken:
   Add the seasoned chicken to the pot and sauté until lightly golden and just cooked through, about 5–6 minutes. If using pre-cooked chicken, skip this step and add it later with the broth.

4. Add sun-dried tomatoes and seasoning:
   Stir in 1/3 cup chopped sun-dried tomatoes (drained), 1 teaspoon Italian seasoning, and a pinch of red pepper flakes (optional). Cook for another minute to release flavor.

5. Pour in the broth:
   Add 4 cups chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes to meld flavors.

6. Creamy finish:
   Stir in 1 cup heavy cream and 1/2 cup freshly grated parmesan. Simmer on low for another 5 minutes, stirring until the cheese melts and the soup thickens slightly.

7. Add greens (optional):
   Stir in 2 cups fresh baby spinach. Cook until just wilted, about 1–2 minutes.

8. Serve:
   Ladle into bowls and top with extra parmesan, fresh basil, or cracked black pepper. Serve with warm bread.

Tips, Variations & Substitutions

Tips:

• Don’t let the soup boil after adding cream or cheese—simmer gently to prevent curdling.

• Chop sun-dried tomatoes finely to distribute flavor evenly throughout.

• Use freshly grated parmesan for smooth melting.

Variations:

• Pasta version: Add cooked tortellini or small pasta for a hearty twist.

• Meat-free: Use white beans or chickpeas in place of chicken for a vegetarian version.

• Extra veggie boost: Add mushrooms, zucchini, or roasted red peppers.

Substitutions:

• Swap heavy cream with half-and-half, coconut milk, or cashew cream for a lighter or dairy-free option.

• Use kale instead of spinach for a more robust green.

• Replace chicken with tofu or tempeh for a plant-based alternative.

Serving Ideas & Occasions

Marry Me Soup is perfect for cozy nights in, romantic dinners, or when you want to impress guests with minimal effort. Serve it with warm, crusty bread for dipping or a slice of garlic toast on the side. A simple side salad with lemon vinaigrette adds a refreshing balance.

It’s also an excellent meal-prep option—reheat easily throughout the week, and it’s just as delicious the next day. Whether you’re making it for a date night, family dinner, or cold-weather comfort, this soup always delivers.

Nutritional & Health Notes

This soup is protein-rich from the chicken and has healthy fats from olive oil and cream. Sun-dried tomatoes offer antioxidants, and optional spinach adds vitamins A and C.

To lighten it up, use a lower-fat dairy or a plant-based cream, and swap in more vegetables or legumes. It’s naturally gluten-free, depending on the broth and cheese used. Portion sizes can easily be adjusted to meet dietary goals.

FAQs

1. Can I make Marry Me Soup ahead of time?
Yes! It stores beautifully. Let it cool, then refrigerate for up to 4 days. Reheat gently over low heat and stir well to re-incorporate the cream.

2. Is this soup freezer-friendly?
Cream-based soups can separate after freezing, but this one holds up well if cooled fully and frozen in airtight containers. Stir well when reheating.

3. Can I use rotisserie chicken?
Absolutely. Shred 2 cups of cooked rotisserie chicken and add it after the broth has simmered to heat through before adding the cream.

4. What can I use instead of heavy cream?
Half-and-half works well, as does coconut cream or blended cashews for a dairy-free version. Full-fat options will give the best texture.

5. How can I make it spicier?
Add more red pepper flakes or a splash of hot sauce. You can also sauté a diced chili with the onion for extra heat.

6. Can I add pasta or rice?
Yes! Add cooked orzo, rice, or small pasta shapes like ditalini or tortellini near the end for a heartier dish.

7. What’s the best way to serve this?
Serve with warm sourdough, garlic bread, or a crisp green salad. Top with extra cheese, basil, or chili flakes for a beautiful finish.

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