Creamy Marry Me Chicken Soup
Marry Me Chicken Soup is a creamy, flavorful chicken soup loaded with tender chicken, hearty vegetables, and a hint of Parmesan, all seasoned to perfection.
The soup is based on the popular “Marry Me Chicken” recipe, which is known for being so irresistibly delicious that, as the name humorously suggests, anyone who makes it could receive a marriage proposal! This dish gained its playful name from its comforting and savory flavors, which can make you feel like you’re wrapped in a warm embrace.
The original Marry Me Chicken recipe features chicken in a creamy, sun-dried tomato sauce, a profile that inspired this soup version. Like the original dish, Marry Me Chicken Soup is indulgent and satisfying, perfect for impressing loved ones, sparking romance, or just enjoying as a cozy meal. Whether the name leads to any actual proposals or not, it’s a charming take on a dish that’s sure to be a hit with anyone who tries it!
Ingredients
Detailed quantities are on the recipe card at the bottom of this post.
- Chicken breast
- Chicken broth
- Potatoes
- Carrots
- Onions
- Celery
- Handful baby spinach / fresh coriander
- Thick cream or heavy whipping cream
- Parmesan cheese
- Garlic
- Sun dried tomato paste
- Seasoning (paprika, Cajun seasoning, oregano, ground black pepper, salt and red pepper flakes for garnish and a bit of a spicy kick)
How to make a Creamy Marry Me Chicken Soup
- Prepare the Ingredients:
- Season the Chicken: Measure out 1 tablespoon of olive oil and pour it into a large pot, but don’t turn on the heat just yet. Lightly sprinkle 1/2 teaspoon of each seasoning (such as salt, pepper, and any other spices you’re using) onto the chicken breast, covering both sides.
- Cook the Chicken:
- Place the pot on the stove over medium heat and let the oil warm up for about 1 minute.
- Add the seasoned chicken breast to the pot and sear one side for about 3-5 minutes, until it turns a light brown color. Flip the chicken and cook the other side for another 3-5 minutes.
- Once both sides are golden brown, use tongs to remove the chicken from the pot and place it on a plate. Set it aside for later.
- Sauté the Onions and Garlic:
- Chop the onions into small pieces.
- In the same pot (don’t wash it; the flavor left in the pot will add to the dish!), add the chopped onions and sauté for 3 minutes. If the pot seems dry, add another tablespoon of olive oil.
- After 3 minutes, add the minced garlic and continue to cook for 2 more minutes, stirring occasionally to prevent burning.
- Add Vegetables and Seasoning:
- Add the rest of your seasonings to the pot (use the remaining amounts of the same seasonings you put on the chicken).
- Add the sun-dried tomato paste to the pot and mix it in well.
- Peel and chop the potatoes, carrots, and celery into bite-sized pieces, and add them to the pot.
- Stir everything together and cook for about 2 minutes to slightly toast the vegetables and help them absorb the flavors.
- Return the Chicken and Add Broth:
- Take the cooked chicken breast and shred or slice it into small pieces.
- Return the shredded or sliced chicken to the pot.
- Pour in the chicken broth and add a handful of fresh spinach or herbs like parsley, if using. Stir everything gently to combine.
- Simmer the Soup:
- Turn up the heat slightly to bring the broth to a gentle boil, then lower it to a simmer.
- Let the soup cook for 10-15 minutes or until the potatoes, carrots, and celery are tender when pierced with a fork.
- Add Cream and Parmesan (Final Step):
- Pour in the heavy cream and sprinkle in the grated Parmesan cheese.
- Stir well to let the dairy melt into the soup, giving it a creamy texture.
- Serve and Garnish:
- Ladle the soup into bowls and sprinkle a small pinch of red pepper flakes on top for a touch of heat, if you like.
- Enjoy your hearty, homemade soup!
Tips and mistakes to avoid as a beginner cook
- Avoid using single or light cream, as it won’t provide enough thickness for the sauce.
- I suggest getting a block of Parmesan cheese and grating it yourself, as pre-grated store-bought Parmesan often lacks flavor and doesn’t melt smoothly into sauces.
- If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
- Is the soup too thick for your liking? Gradually add water or broth and stirring until you reach your desired consistency.
More delicious chicken soup recipes to add to your rotation
Got leftovers? How to store and reheat leftover marry me chicken soup
If you find yourself with leftovers of this creamy chicken soup (I doubt you will because it’s so delicious), here’s how to store and reheat it:
Cool Down: Allow the soup to cool to room temperature before refrigerating it. Hot soup can raise the temperature inside your fridge, affecting the food safety of other items. I am pretty sure you don’t want that.
Refrigerate: Once your chicken soup has cooled down, it’s time to transfer it into an airtight container then in the fridge it goes. It should stay fresh for up to 3-4 days.
Reheat: To reheat, gently warm the soup over low heat on the stovetop. Be sure to stir frequently to prevent sticking. Alternatively, you can use a microwave, but heat it in short intervals and stir in between to ensure even heating.
Marry Me Chicken Soup
Ingredients
- 2 lbs Chicken breast
- 2 cups Chicken broth
- 2 Potatoes medium
- 1 Carrots large
- 1 Onions medium
- 2 stalks Celery
- 1 handful Baby spinach / fresh coriander
- ½ cup Thick cream or heavy whipping cream
- 1 cup Parmesan cheese shredded
- 1 tbsp Garlic
- 2 tbsp Sun dried tomato paste
- 1 tsp Seasoning (paprika, Cajun seasoning, oregano, ground black pepper and salt)
- Red pepper flakes optional
Instructions
- In a large pot, heat up a tablespoon of olive oil and lightly season your chicken breast with half a teaspoon of each of the seasonings you will be using.
- Sear both sides of the chicken breast in the pot coated with olive oil. You can do 3 to 5 minutes each side or just until they turn brownish. Once do remove them from the pot and set them aside
- Chop the onions and saute them in the same pot for 3 minutes and add garlic then continue to saute for 2 more minutes. You may add another tablespoon of olive oil if needed.
- Add the rest of the seasoning in the pot including the sun dried tomato paste followed by the peeled and chopped potatoes, carrots and celery.
- Toast these for 2 minutes then shred or slice the chicken breast before bringing it back to the pot followed by the chicken broth and a handful of spinach or fresh herbs. Cook for 10 to 15 minutes or just until the vegetables are cooked.
- Next you can go in with the heavy cream and parm cheese just before serving, allow the dairy to melt and incorporate with the soup before you can saddle in bowls
- Serve and garnish with red pepper flakes. Enjoy