Let's Chat About This Marry Me Chicken Soup
Look, before we go any further, I swear this Marry Me Chicken Soup has nothing (well, maybe a little) to do with wedding proposals—unless you count that time my cousin declared after a second bowl she’d marry whoever made it next. Not kidding. The thing is, I started making this soup on lazy Sunday afternoons when rain is hammering the windows and you just want something cozy and fancy-ish but not fussy. Oh—and one time I accidentally dropped a bay leaf in twice, and honestly, no one noticed; they just asked for seconds. So if you're after a soup that basically gives you a hug, this is that recipe.
Why You’ll Love This (Or At Least Like It a Lot)
I make this when everyone’s grumpy and hungry (me included). My family goes bonkers for this because it’s creamy, savory, feels a touch special, and—this is the best bit—it uses stuff I usually have lying around. Once, my youngest tried to eat it with tortilla chips, and who am I to judge? Also, it’s the only Chicken soup my mate Rachel will eat without giving me the stink eye because I didn’t use her “magic” spice blend. (I just stick some red pepper flakes in, call it a day.)
Ingredients (Plus My Usual Swaps and Shortcuts)
- 2 large chicken breasts (Honestly, thighs are juicier. If I’m in a rush, I’ll shred rotisserie chicken – saves loads of time. My Nana swears by organic, but plain supermarket works just fine)
- 1 tablespoon olive oil (Or, okay, butter if you want it super rich. Sometimes I half-and-half it)
- 1 onion, chopped (Red, white, or shallots if you’re feeling posh)
- 3-4 cloves garlic, minced (I go wild with garlic. Jarred minced is fine if you absolutely need to.)
- 2 carrots, diced (No carrots? Bell peppers add a pop! Or, um, sweet potato, but only if you like sweet things in soup)
- 2 celery stalks, diced (Full disclosure, sometimes I skip this and no one’s ever complained)
- 4 cups chicken broth (I make my own maybe once a year, usually it’s the boxed stuff; honestly, flavor cubes work in a pinch)
- 1 cup heavy cream (You can swap for half-and-half or even a can of coconut milk—surprisingly good, but not very Italian!)
- ½ cup sun-dried tomatoes, chopped (Oil-packed or dry, both work. I sometimes use fire-roasted tomatoes, though that’s a bit of a different flavor)
- ½ cup grated parmesan (plus more for serving) (If you only have the green can, don’t stress. Grate your own if you wanna impress.)
- Big handful fresh basil, chopped (Dried is okay, but cut the amount by half. I once forgot it completely, still tasted fab!)
- Salt, black pepper, red pepper flakes to taste
- 1 teaspoon Italian seasoning (If you don’t have this just toss in a bit of oregano or thyme)
How I Actually Make It (Give or Take a Step)
- Heat the olive oil in your trusty big pot (or Dutch oven—that’s what I use, and it’s got this ding I love because it reminds me not to be precious about nice things). Toss in the onion, carrots, and celery, heat & stir until they properly soften up—about 6–8 minutes. Don’t panic if they brown a tad, it just adds flavor. Garlic goes in last; cook it one minute, tops.
- Push all the veggies to the side, lay the chicken breasts in. Sear each side just until they get a bit of colour (don’t have to cook through—promise). Sometimes I skip this and just poach the chicken directly, but it’s less tasty. Oh, and add a sprinkle of salt and pepper here.
- Pour in the chicken broth, add the sun-dried tomatoes and Italian seasoning. Bring it up to a gentle boil, then down to a lazy simmer. Cover and let it bubble along for about 18–20 minutes until the chicken’s cooked right through (this is where I usually forget to set a timer and just check by poking with a fork).
- Pull the chicken out, let it cool just enough so you don’t burn your hands (or do what I do and yelp a bit). Shred or chop it.
- Now dump it back in the pot, along with the cream and parmesan. Give it a good stir; taste and see if it needs more salt or a) whack more cheese b) black pepper c) both, which is normally the case at my house. Toss in half the basil and a pinch of chili flakes if you like heat.
- Simmer it just another 5 mins—don’t boil hard, or the cream may separate (though honestly if it does, it still tastes grand).
- This is where I sneak a taste, then add more parmesan. Top each bowl with more basil and a drizzle of olive oil if you’re feeling fancy.
Notes From My Recipe Catastrophe Drawer
- I’ve learned that if you use low-fat cream, the soup just isn’t as dreamy.
- Once tried making this dairy-free with oat milk—total flop. Coconut milk’s way better if you can’t do cream.
- You can prep the chicken the night before and it makes this dish come together so much faster.
- Sometimes I leave out celery altogether because it’s always hiding behind something mushy in the fridge. Never been a problem.
Variations I’ve Actually Tried (and One That Bombed)
- Added spinach in the last five minutes—no complaints except from the six-year-old, but he doesn’t like anything green.
- Threw in a handful of white beans once; it made it heartier if you need to make it stretch.
- I tried swapping chicken for turkey after Thanksgiving. Honestly, it was just okay. Sometimes good ideas should stay as ideas!
- Once added a teaspoon of smoked paprika, and it gave it a nice little twist. Worth a go if you love smoky stuff.
What If You Don’t Have the Right Equipment?
A heavy-bottomed pot is ideal, but use whatever you’ve got—even a nonstick wok in a pinch (yes, did that once when everything else was dirty). If you don’t have a decent knife, honestly kitchen scissors work for shredding chicken, too, messy as it is.
How to Store It (Not That Mine Ever Lasts)
Pop any leftover soup in a lidded container, then into the fridge. Good for up to 3 days, probably longer, but honestly, in my house it never lasts more than a day! You could freeze it, but dairy soups can get a bit weird texture-wise after thawing—though still delicious, just a bit grainy sometimes.
How We Serve Marry Me Chicken Soup at My Place
I know some folks pair soup with crusty bread, but I’m partial to a toasted cheese sandwich on the side (preferably eaten with hands—no shame). My dad always crumbles in a stack of saltines. My partner swears by a big ol’ squirt of lemon at the very end.
Pro Tips I Learned the Hard Way
- I once tried rushing the simmering time by cranking the heat high and the chicken was tough as old boots—take your time, let it bubble gently.
- Actually, I now pull the chicken as soon as it’s just cooked and let it rest before shredding—it’s way juicier.
- Add the cream right at the end; don’t boil once it’s in—learned the hard way: curdle city.
Real Questions I Get About Marry Me Chicken Soup
- Can I use pre-cooked chicken? – Oh, absolutely. Rotisserie works like a charm and takes the stress out. Just skip the poaching bit.
- Is this spicy? Not unless you make it that way. Red pepper flakes are totally optional. My kids run for the hills if I go heavy on the chili (so I add mine at the table...)
- Can it be made in a slow cooker? Yep, just chuck everything in (cream and cheese last, though!) and cook low 3 hours, high 1½—ish.
- What’s the best way to reheat? Low and slow on the stove is my go-to, but microwave works in a pinch. Stir halfway so it doesn’t get that weird hot-cold thing going on.
- Is it actually marriage proposal worthy? I mean...that is a high bar, but it’s soup that might convince someone to at least do the dishes after?
- Where can I find those sun-dried tomatoes? I just order the jarred ones from Bon Appetit’s recommendations or, failing that, check out this Serious Eats guide for more ideas.
And, if you do make it, please tell me—did you get proposed to, or at least some raving reviews? If anyone finds a way to make this vegan without coconut milk, do let me know, I’ve never quite nailed it. Anyway, cheers, and may your soup always be just the right side of creamy!
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried Italian herbs
- ½ teaspoon crushed red pepper flakes
- 2 cups baby spinach
- Salt and black pepper to taste
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced chicken breasts and cook until lightly browned, about 5-6 minutes.
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2Add chopped onion and minced garlic to the pot. Sauté for 3-4 minutes, until the onion is translucent and fragrant.
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3Stir in sun-dried tomatoes, Italian herbs, and red pepper flakes. Cook for 2 minutes.
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4Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat and simmer for 20 minutes, allowing the flavors to meld.
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5Stir in the heavy cream and baby spinach. Simmer for another 5 minutes, until the spinach is wilted. Season with salt and black pepper to taste.
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6Serve hot and enjoy a comforting bowl of Marry Me Chicken Soup.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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