Creamy, cozy, and brimming with sun-dried tomato flavor, Marry Me Chicken Soup tastes like a hug in a bowl. It comes together fast with simple pantry staples and fresh herbs for a weeknight dinner that still feels special.
Make a pot when you want comfort or when you need a guaranteed crowd-pleaser with minimal effort. The name says it all.
Marry Me Chicken Soup
Equipment
- 1 Large Pot
- 1 Whisk for smoothing in the broth
Ingredients
Soup
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 cup yellow onion finely chopped
- 1 cup carrots finely chopped
- 1 cup celery finely chopped
- 4 cloves garlic minced
- 0.5 tsp red pepper flakes to taste
- 1 tsp Italian seasoning
- 0.5 cup sun-dried tomatoes in oil drained and chopped
- 2 tbsp all-purpose flour for a light roux
- 6 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts or thighs diced (or use shredded rotisserie chicken)
- 0.75 cup heavy cream or half-and-half or evaporated milk
- 0.5 cup Parmesan cheese grated, plus extra for serving
- 4 cups baby spinach or chopped kale
- 0.25 cup fresh basil torn, for garnish
- 1 tbsp lemon juice or a splash of white wine vinegar or white grape juice
- kosher salt to taste
- black pepper to taste
Optional add-in
- 0.75 cup orzo or small pasta dry
Instructions
Make the soup
- Warm olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook until softened, 5 to 6 minutes. Stir in garlic, red pepper flakes, and Italian seasoning for 30 seconds.
- Stir in the chopped sun-dried tomatoes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute to remove the raw flavor.
- Slowly whisk in chicken broth until smooth. Add the chicken pieces. Bring to a gentle simmer and cook until the chicken is just cooked through, 8 to 10 minutes. (If using rotisserie chicken, add it later in step 5.)
- If adding orzo, stir it in now and simmer until tender, 8 to 10 minutes, stirring occasionally so it does not stick.
- Lower the heat. Stir in heavy cream and Parmesan until melted and silky. If using rotisserie chicken, fold it in now and warm through.
- Add spinach and let it wilt, 1 to 2 minutes. Stir in lemon juice or a small splash of white wine vinegar or grape juice. Season with salt and black pepper to taste.
- Ladle into bowls and top with torn fresh basil and extra Parmesan. Serve hot.
Notes
Why You’ll Love This Marry Me Chicken Soup
- Big flavor, little effort. Pantry staples plus fresh basil and Parmesan create a restaurant-worthy bowl in about 35 minutes.
- Silky and comforting. A touch of cream and a light roux make the broth luxuriously creamy without feeling heavy.
- Flexible. Use rotisserie chicken, add orzo, or keep it low-carb with extra veggies.
- One pot. Fewer dishes, more cozy time at the table.
Marry Me Chicken Soup Ingredients & Substitutions
- Olive oil and unsalted butter
- Yellow onion, carrots, and celery, finely chopped
- Garlic, minced
- Red pepper flakes, to taste
- Italian seasoning
- Sun-dried tomatoes in oil, drained and chopped
- All-purpose flour, for a light roux
- Low-sodium chicken broth
- Heavy cream, or use half-and-half or evaporated milk
- Grated Parmesan cheese, plus extra for serving
- Boneless, skinless chicken breasts or thighs, diced, or use shredded rotisserie chicken
- Baby spinach or chopped kale
- Fresh basil
- Lemon juice or a splash of white wine vinegar or grape juice for brightness
- Kosher salt and black pepper
- Optional add-in: orzo or small pasta
Notes:
- No sun-dried tomatoes on hand. Swap with a few halved cherry tomatoes and an extra spoon of tomato paste for depth.
- Dairy-free path. Use a creamy oat or coconut milk and skip the Parmesan. The soup will be lighter but still rich.
- Gluten-free option. Thicken with a cornstarch slurry instead of flour.
Step-by-Step Instructions to Make Marry Me Chicken Soup
1. Sauté the aromatics
Warm olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook until softened, 5 to 6 minutes. Stir in garlic, red pepper flakes, and Italian seasoning for 30 seconds.
2. Bloom the tomatoes and build the base
Stir in the chopped sun-dried tomatoes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute to remove the raw flavor.
3. Add broth and simmer
Slowly whisk in chicken broth until smooth. Add the chicken pieces. Bring to a gentle simmer and cook until the chicken is just cooked through, 8 to 10 minutes. If using rotisserie chicken, add it later in step 5.
4. Optional pasta
If adding orzo, stir it in now and simmer until tender, 8 to 10 minutes, stirring occasionally so it does not stick.
5. Make it creamy
Lower the heat. Stir in heavy cream and Parmesan until melted and silky. If using rotisserie chicken, fold it in now and warm through.
6. Finish with greens and brightness
Add spinach and let it wilt, 1 to 2 minutes. Stir in lemon juice or a small splash of white wine vinegar or grape juice. Season with salt and black pepper to taste.
7. Garnish and serve
Ladle into bowls and top with torn fresh basil and extra Parmesan. Serve hot.
Tips for Success
- Control the simmer. Keep the heat gentle once the dairy goes in to prevent curdling.
- Grate cheese fresh. It melts smoothly and adds better flavor than pre-shredded.
- Adjust thickness. If it is too thick, add a splash of warm broth. If too thin, simmer a few more minutes.
- Season at the end. The Parmesan is salty, so taste after adding it before adjusting salt.
Variations of Marry Me Chicken Soup
- Gnocchi twist. Replace orzo with shelf-stable gnocchi for pillowy bites.
- Mushroom moment. Add sliced cremini with the aromatics for earthy depth.
- Herb swap. Try thyme or rosemary in place of Italian seasoning.
- Veggie boost. Stir in peas or roasted red peppers near the end.
Serving Suggestions: What to Pair with Marry Me Chicken Soup
- Warm crusty bread or garlic bread
- Simple green salad with balsamic vinaigrette
- Roasted asparagus or green beans
- Buttered rice or quinoa to make it extra hearty
Storage & Reheating Instructions
- Fridge. Store in an airtight container for 3 to 4 days. Pasta will continue to absorb broth, so keep extra broth on hand.
- Freezer. For best texture, freeze without the dairy and pasta for up to 3 months. Add cream and any pasta after reheating.
- Reheat. Warm gently on the stovetop over low heat, adding splashes of broth to loosen as needed. Microwave in 30-second bursts, stirring between intervals.
Memories Made Around the Table
Every time I make this soup, someone wanders into the kitchen to ask what smells so good. It is the kind of bowl that brings people closer, spoons clinking, stories flowing.
FAQs
Can I use rotisserie chicken? Yes. Stir in shredded rotisserie chicken during step 5 and simmer just until warmed through.
How can I make it lighter? Use half-and-half and add a bit less Parmesan. You can also skip the roux and thicken with a small cornstarch slurry.
What if my soup is too thick? Add warm chicken broth a splash at a time until it reaches your desired consistency.
Can I make it in a slow cooker? Sauté aromatics and flour on the stovetop, then transfer to the slow cooker with broth and chicken. Cook on low 4 to 6 hours. Finish with cream, Parmesan, spinach, and basil at the end.
Final Thoughts
Marry Me Chicken Soup proves that a few smart ingredients can create something unforgettable. Keep this one close for busy nights, cozy weekends, and every sweet moment in between.