I just nailed the Easy Marry Me Chicken Soup Recipe and I’m warning you now: the creamy broth with tender chicken turns a boring weeknight into an irresistible dinner you won’t stop thinking about.

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I’m obsessed with this Best Marry Me Chicken Soup Recipe because it tastes like someone actually cared about the broth. I adore the way sun dried tomatoes punch through the creaminess, and the heavy cream makes every spoonful unapologetically rich.

I don’t want fairy-tale descriptions, just food that hits. This feels like a weekend dinner that still works on a weekday when I’m tired and hungry.

It’s one of those Really Good Soup Recipes that gets requested again and again. Hearty, saucy, slightly tangy.

You’ll want seconds. No regrets.

Just full bowls and quiet satisfaction. I eat it often now.

Ingredients

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Olive oil: Adds silky fat and keeps things from sticking, it’s mellow and cozy.
Unsalted butter: Gives creamy richness and a little comfort, basically pantry gold.
Chicken breasts: The main protein, tender bite-sized pieces that make it filling.
Salt and pepper: Brings balance and brightness, you’ll tweak to taste.
Yellow onion: Sweet backbone, softens into almost jammy goodness.
Garlic: Punchy warmth, small but makes everything feel homemade.
Sun dried tomatoes: Tangy chew and concentrated tomato punch, a little oil helps.
Red pepper flakes: Adds heat and personality, sprinkle more if you like spice.
Dried oregano: Earthy herb note, simple Italian vibes without fuss.
Chicken broth: The flavorful base, watery comfort that ties it all.
Heavy cream: Luxurious silkiness, makes the soup feel like a hug.
Parmesan cheese: Salty umami boost, stirs in for savory depth.
Orzo or pasta: Optional heartiness, turns soup into a meal in bowl.
Spinach or kale: Fresh green lift and a little chew, keeps it bright.
Fresh basil or parsley: Herbaceous finish, adds pop and freshness.
Lemon juice: Brightens and wakes everything up, use just a splash.

Ingredient Quantities

2 tablespoons olive oil

2 tablespoons unsalted butter

1 1/2 to 2 pounds boneless skinless chicken breasts, cut into bite size pieces

Salt and freshly ground black pepper, to taste

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1/2 cup sun dried tomatoes, packed in oil, chopped (drain but keep a little oil)

1/2 teaspoon crushed red pepper flakes, or more if you like heat

1 teaspoon dried oregano or Italian seasoning

4 cups low sodium chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese, plus extra for serving

1 cup orzo or small pasta (optional, add if you want it heartier)

2 cups baby spinach or kale, roughly chopped

1/4 cup fresh basil or parsley, chopped

1 teaspoon lemon juice, optional to brighten flavors

How to Make this

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1. Pat the chicken pieces dry, season with salt and pepper, then heat the olive oil and butter in a large pot over medium high heat until butter foams; add the chicken in a single layer and brown for 3 to 4 minutes, stirring once or twice, then remove to a plate (don’t overcrowd or it will steam).

2. Lower heat to medium, add the chopped onion to the same pot and cook until soft and translucent about 5 minutes, scraping up the brown bits left from the chicken for extra flavor.

3. Stir in the garlic, chopped sun dried tomatoes (drain but leave a little of the oil for flavor), crushed red pepper flakes and oregano; cook 1 to 2 minutes until fragrant, be careful not to burn the garlic.

4. Pour in the chicken broth, scrape the bottom of the pot, return the browned chicken to the pot and bring to a gentle simmer; if using orzo or small pasta add it now and simmer until pasta is almost al dente, usually 7 to 10 minutes.

5. Reduce heat to low and pour in the heavy cream, stirring to combine; simmer gently for 3 to 5 minutes to let the soup thicken a touch.

6. Stir in the grated Parmesan cheese a little at a time so it melts smoothly into the broth; taste and adjust salt and pepper as needed.

7. Add the baby spinach or chopped kale and cook until wilted, about 1 to 2 minutes, then fold in the chopped fresh basil or parsley for brightness.

8. Finish with the optional teaspoon of lemon juice to brighten the flavors, and if you want more heat add a pinch more red pepper flakes.

9. Let the soup rest off the heat for a couple minutes so flavors settle; if it’s too thick thin with a splash of broth or cream, if too thin simmer a bit longer gently.

10. Serve hot with extra grated Parmesan and crusty bread or a simple salad; leftovers keep well refrigerated for 3 days and the pasta will soak up broth so add a little extra liquid when reheating.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Wooden spoon or silicone spatula
5. Tongs or slotted spoon
6. Measuring cups and spoons
7. Microplane or fine grater for the Parmesan
8. Ladle and/or slotted spoon for serving

FAQ

Can I use sun dried tomatoes that are not packed in oil? Yes, you can, but they will be drier and a bit tougher. Rehydrate them in hot water for 10 minutes, drain, chop, and add a little olive oil when cooking so you still get that rich flavor.

What if I want this dairy free? Swap the heavy cream with full fat coconut milk or a cashew cream, and use nutritional yeast or a dairy free grated cheese in place of Parmesan. The flavor will change a bit, but it still gets creamy and comforting.

Should I add the orzo, and when is the best time? If you add orzo for a heartier soup, stir it in after the broth simmers and cook for 8 to 10 minutes until tender. If you plan to store leftovers, cook the orzo separately and add to each bowl when serving so it doesn't soak up all the liquid.

Can I use thighs or rotisserie chicken instead of breasts? Yes, dark meat like thighs is great and stays juicy. Shredded rotisserie chicken is also an easy shortcut, just add it near the end to warm through so it doesn't overcook.

How do I make the soup thicker or thinner? For thicker soup, simmer a bit longer uncovered, or whisk a tablespoon of cornstarch with cold water and stir it in and simmer until thick. For thinner, add more chicken broth or a splash of water and heat through.

How long can I store leftovers and can I freeze it? Keep in the fridge for up to 3 days. You can freeze the soup for up to 3 months but leave out the cream and pasta if possible, or add them fresh when reheating for best texture. When reheating, warm gently over low heat so the cream doesn't break.

How To Make The Best Marry Me Chicken Soup Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs (juicier, more forgiving) or cubed turkey breast if thats what you have.
Heavy cream: use 1 cup half and half plus 2 tablespoons butter for richness, or for dairy free use full fat canned coconut milk (gives a slight coconut note).
Sun dried tomatoes packed in oil: substitute with roasted red peppers, chopped, or use dried sun dried tomatoes rehydrated in hot water if you dont have the oil-packed kind.
Parmesan cheese: grated Pecorino Romano works fine for a saltier sharper flavor, or use 3 tablespoons nutritional yeast for a dairy free option.

Pro Tips

– Pat the chicken extra dry and brown it in batches so it actually sears, not steams; if you overcrowd the pot you’ll get rubbery pieces and no fond to flavor the soup.

– Keep a little of the oil from the sun dried tomatoes and add it with the garlic, it gives big flavor, but don’t let the garlic burn or it will taste bitter.

– Add the orzo/pasta only when the broth is simmering and check it a minute or two before the package time, it will keep cooking in the hot soup and you dont want mushy pasta.

– When you add the cream and Parmesan, lower the heat and stir slowly so the cheese melts smooth; if it starts to separate, pull it off the heat for a minute and whisk in a splash more broth to bring it back together.

How To Make The Best Marry Me Chicken Soup Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

570

kcal

Equipment: 1. Large heavy pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Wooden spoon or silicone spatula
5. Tongs or slotted spoon
6. Measuring cups and spoons
7. Microplane or fine grater for the Parmesan
8. Ladle and/or slotted spoon for serving

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 to 2 pounds boneless skinless chicken breasts, cut into bite size pieces
Salt and freshly ground black pepper, to taste
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1/2 cup sun dried tomatoes, packed in oil, chopped (drain but keep a little oil)
1/2 teaspoon crushed red pepper flakes, or more if you like heat
1 teaspoon dried oregano or Italian seasoning
4 cups low sodium chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus extra for serving
1 cup orzo or small pasta (optional, add if you want it heartier)
2 cups baby spinach or kale, roughly chopped
1/4 cup fresh basil or parsley, chopped
1 teaspoon lemon juice, optional to brighten flavors

Directions

Pat the chicken pieces dry, season with salt and pepper, then heat the olive oil and butter in a large pot over medium high heat until butter foams; add the chicken in a single layer and brown for 3 to 4 minutes, stirring once or twice, then remove to a plate (don’t overcrowd or it will steam).
Lower heat to medium, add the chopped onion to the same pot and cook until soft and translucent about 5 minutes, scraping up the brown bits left from the chicken for extra flavor.
Stir in the garlic, chopped sun dried tomatoes (drain but leave a little of the oil for flavor), crushed red pepper flakes and oregano; cook 1 to 2 minutes until fragrant, be careful not to burn the garlic.
Pour in the chicken broth, scrape the bottom of the pot, return the browned chicken to the pot and bring to a gentle simmer; if using orzo or small pasta add it now and simmer until pasta is almost al dente, usually 7 to 10 minutes.
Reduce heat to low and pour in the heavy cream, stirring to combine; simmer gently for 3 to 5 minutes to let the soup thicken a touch.
Stir in the grated Parmesan cheese a little at a time so it melts smoothly into the broth; taste and adjust salt and pepper as needed.
Add the baby spinach or chopped kale and cook until wilted, about 1 to 2 minutes, then fold in the chopped fresh basil or parsley for brightness.
Finish with the optional teaspoon of lemon juice to brighten the flavors, and if you want more heat add a pinch more red pepper flakes.
Let the soup rest off the heat for a couple minutes so flavors settle; if it’s too thick thin with a splash of broth or cream, if too thin simmer a bit longer gently.
Serve hot with extra grated Parmesan and crusty bread or a simple salad; leftovers keep well refrigerated for 3 days and the pasta will soak up broth so add a little extra liquid when reheating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.