The beloved Marry Me Chicken recipe is famous for its irresistibly rich, savory, and velvety sauce. Now, we’re transforming that irresistible flavor profile into the ultimate cold-weather comfort food: Marry Me Chicken Soup. This is not your average chicken noodle soup—it’s an elegant, hearty, and unbelievably creamy dinner loaded with tender chicken, sun-dried tomatoes, fragrant garlic, and a generous swirl of Parmesan.
This soup achieves a perfect balance: it’s deeply satisfying like a classic chowder, yet brightened by Italian herbs and the tang of sun-dried tomatoes. We’ll start by building a flavorful base (a quick soffritto) before introducing the key ingredients that give this soup its viral appeal. It’s an easy, one-pot recipe that comes together in under an hour, making it perfect for a weeknight, but impressive enough to serve guests.
If you’re looking for a guaranteed crowd-pleaser that delivers comfort and flavor in every spoonful, this Creamy Marry Me Chicken Soup is it.
Why This Soup is So Irresistible (The Flavor Science)
The magic of Marry Me Chicken Soup lies in its sophisticated layering of flavor, which elevates it far beyond a simple cream of chicken soup.
- The Foundation of Flavor (Soffritto): We begin by sautéing butter, garlic, and onions. Unlike other soups, we then bloom the dried herbs and red pepper flakes in the fat. This process releases the full aromatic oils of the spices, ensuring the entire soup base is fragrant and deep.
- The Umami Bomb: The sun-dried tomatoes (especially oil-packed ones) provide an intense, chewy umami flavor that is the signature of this dish. This savory depth cuts through the richness of the cream.
- The Orzo/Pasta Starch: If you choose to cook pasta directly in the soup (or reserve pasta water, as suggested), the released starch thickens the final broth naturally. This gives the soup a velvety body without making it feel heavy or floury.
- The Cream and Parmesan Finish: Like any great Italian-inspired dish, the soup is finished off-heat with heavy cream and fresh Parmesan. The Parmesan melts beautifully into the hot broth, adding salt, texture, and a nutty sharpness that completes the classic “Marry Me” taste.
Ingredients
This recipe uses simple ingredients, but high-quality Parmesan and sun-dried tomatoes make all the difference.
For the Soup Base
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, finely diced
- 6 cloves garlic, minced
- 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon black pepper (plus more to taste)
- 4 cups chicken broth (low sodium)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
For the Chicken and Add-Ins
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes (or use shredded rotisserie chicken)
- 1 cup frozen spinach (or 3 cups fresh spinach)
- 1/2 cup orzo or small pasta (or use cooked rice/quinoa)
- Fresh basil or parsley, chopped, for garnish
Step-by-Step Instructions: Build the Broth, Finish with Cream
The key to this creamy soup is building a concentrated flavor base before adding the cream and thickening agents.
Part 1: Building the Flavor Base (15 Minutes)
- Sauté Aromatics: In a large Dutch oven or pot, melt the butter and olive oil over medium heat. Add the diced onion and sauté for 5–7 minutes until soft and translucent.
- Add Garlic and Tomatoes: Stir in the minced garlic and chopped sun-dried tomatoes. Sauté for 2 minutes until the garlic is fragrant.
- Bloom Spices: Add the red pepper flakes, Italian seasoning, thyme, salt, and pepper. Stir constantly for 1 minute to “bloom” the spices, releasing their full flavor into the fat.
- Add Chicken and Broth: Add the cubed chicken breast (or rotisserie chicken) and pour in the 4 cups of chicken broth. Bring the mixture to a slow simmer.
Part 2: Simmering and Cooking the Pasta (20 Minutes)
- Cook Chicken: If using raw cubed chicken, simmer the soup gently, uncovered, for 10–12 minutes, or until the chicken pieces are fully cooked through (165∘F internal temperature).
- Add Orzo: Stir in the 1/2 cup of orzo (or small pasta). Continue to simmer for 8–10 minutes, stirring occasionally, until the pasta is al dente (cooked but firm).
- Note: If using cooked pasta, skip this step and add it in Part 3.
- Add Spinach: Stir in the frozen spinach. It will wilt and cook through in 1–2 minutes.
Part 3: Creamy Finish (5 Minutes)
- Remove from Heat: Once the chicken is cooked and the pasta is tender, remove the pot from the heat. This is crucial for preventing the cream and cheese from curdling.
- Add Cream and Cheese: Stir in the 1 cup of heavy cream and the 1/2 cup of grated Parmesan cheese. Stir constantly until the cheese is completely melted and the soup is uniformly creamy and smooth.
- Final Adjustments: Taste the soup and add extra salt or pepper as needed. If the soup is too thick, thin it with a splash of extra chicken broth or water.
- Serve: Ladle into bowls, top generously with fresh chopped basil or parsley, and serve immediately.
Pro Tips for a Velvety, No-Fail Soup
The secret to making this soup restaurant-quality lies in the final finishing steps, particularly preventing the dairy from splitting.
- Preventing Curdling: Always remove the soup from the heat before adding the heavy cream and Parmesan cheese. Gentle heat and constant stirring ensure the emulsion stays stable and the soup remains silky smooth, not grainy.
- The Best Chicken: For maximum efficiency, use pre-cooked rotisserie chicken. Add the shredded chicken along with the pasta/orzo in Part 2, as it only needs to be heated through. This shaves off 10 minutes of cooking time.
- Fresh Parmesan is Key: Avoid pre-shredded or shelf-stable grated Parmesan, as the anti-caking agents in these products prevent them from melting properly, often resulting in a grainy texture. Freshly grate a block of high-quality Parmesan.
- Manage Your Orzo: Orzo and small pastas continue to swell and absorb liquid even after the soup is done. If you plan on having leftovers, cook the orzo separately and add it to individual bowls just before serving. This prevents the leftovers from turning into a thick stew.
- Add a Pop of Acid: A splash of fresh lemon juice stirred in at the very end (after the cream) can dramatically brighten the flavor and cut through the richness of the cream, balancing the dish perfectly.
Serving Suggestions and Hearty Variations
This Marry Me Chicken Soup is rich enough to be a complete meal, but pairs beautifully with light, fresh sides.
Serving Ideas
- Crusty Bread: Serve with thick slices of rustic artisan bread, sourdough, or even simple Italian breadsticks for soaking up the creamy broth.
- Side Salad: A simple side salad with a light, acidic vinaigrette provides a refreshing contrast to the rich soup.
- Crostini Topping: Toast slices of baguette and top them with a little extra Parmesan cheese; float one on top of each bowl before serving.
Creative Variations
- Spicy Kick: Add 1/4 teaspoon of cayenne pepper or a full teaspoon of crushed red pepper flakes to the initial spice blend for a noticeable heat boost.
- Add Mushrooms: Sauté 1 cup of sliced cremini mushrooms with the onion and garlic. Cook them until all their moisture has been released and they are lightly browned before moving to the next step.
- Vegetable Boost: Stir in 1 cup of chopped carrots, celery, and zucchini along with the broth for added texture and nutrition. Note that the simmering time may need to be slightly extended until the vegetables are tender.
- Protein Swap: Replace the chicken with 1 pound of medium shrimp (add them during the last 3-4 minutes of cooking) or crumbled, browned Italian sausage (brown with the onions in Part 1).
- Ricotta Finish: For an extra layer of creaminess and flavor, stir in 1/4 cup of whole milk ricotta cheese along with the heavy cream and Parmesan.
Frequently Asked Questions
- Can I use any kind of pasta? Yes, you can. Small pasta shapes like orzo, acini de pepe, or ditalini are ideal because they cook quickly and don’t overwhelm the soup. Avoid large shapes like rotini or penne, as they absorb too much liquid. If using larger shapes, cook them separately and add them at the end.
- Is this soup freezer-friendly? No, it is not recommended for freezing. Cream-based soups, especially those with cheese and pasta, do not freeze well. The dairy tends to separate and become grainy, and the pasta swells and turns mushy upon thawing and reheating. If you need to freeze it, follow the recipe up until Part 3 (before adding the cream, cheese, and pasta). Thaw the base, reheat, then add the fresh cream, cheese, and freshly cooked pasta.
- How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, the soup will be very thick due to the pasta swelling. Reheat gently on the stovetop over low heat, adding 1/2 cup to 1 cup of extra chicken broth or water to restore the desired consistency. Do not boil.
- Can I make this soup gluten-free? Yes! Substitute the orzo or pasta with gluten-free orzo, gluten-free small shell pasta, or use cooked rice or quinoa instead. Ensure your chicken broth is certified gluten-free.
- Can I use dried onion instead of fresh? While fresh onion is best for texture and flavor, if you are pressed for time, you can substitute 1 tablespoon of dried minced onion, adding it with the garlic and sun-dried tomatoes. Make sure to rehydrate it slightly in the oil before adding the spices.
This Creamy Marry Me Chicken Soup is guaranteed to be a comforting and delicious winner in your kitchen!
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Marry Me Chicken Soup
Inspired by the viral ‘Marry Me Chicken’ recipe, this comforting soup version features tender chicken, sun-dried tomatoes, garlic, and creamy Parmesan broth for a rich, irresistible one-pot meal.
Equipment
- large soup pot
- wooden spoon
- measuring cups and spoons
- ladle
- cutting board and knife
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach leaves
- 1 tbsp all-purpose flour (optional, for thickening)
- to taste salt and black pepper
- for garnish fresh basil or parsley
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds more.
- Add sun-dried tomatoes, Italian seasoning, and red pepper flakes; cook for 1 minute to release flavor.
- Pour in chicken broth and bring to a simmer. Add shredded chicken and cook for 5–7 minutes to warm through.
- Reduce heat to low. Stir in heavy cream and Parmesan cheese until melted and smooth. If a thicker soup is desired, whisk flour with a few tablespoons of soup liquid, then stir it back into the pot.
- Stir in spinach and cook just until wilted, 1–2 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil or parsley and extra Parmesan if desired.
Notes
Use rotisserie chicken for a quick shortcut. If you prefer a thicker soup, simmer uncovered for a few extra minutes. Serve with crusty bread or garlic rolls to soak up the creamy broth. Leftovers can be refrigerated for up to 4 days and taste even better the next day.