A rich and creamy chicken soup infused with savory sun-dried tomatoes, Parmesan, and warm spices. Perfectly cozy and comforting, this dish might just make you fall in love with every spoonful!

Why You’ll Love This Recipe

Rich and comforting – Creamy, cheesy, and packed with flavor.
One-pot meal – Easy cleanup with minimal effort.
Perfect for cold days – A cozy and satisfying bowl of warmth.
Customizable – Adjust spice levels and add your favorite veggies.
Great for meal prep – Tastes even better the next day!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil
Onion, diced
Garlic, minced
Chicken broth
Heavy cream
Sun-dried tomatoes, chopped
Red pepper flakes (optional)
Dried basil
Dried oregano
Salt and pepper
Spinach, chopped
Grated Parmesan cheese

Directions

1. Cook the Chicken

Heat olive oil in a large pot over medium heat.
Add the chicken breasts and cook for 6-8 minutes per side until fully cooked.
Remove from the pot and let cool.

2. Sauté the Aromatics

In the same pot, add the diced onion and garlic.
Sauté for 2-3 minutes until fragrant and softened.

3. Build the Soup Base

Pour in the chicken broth.
Add the sun-dried tomatoes, red pepper flakes, basil, oregano, salt, and pepper.
Stir well and bring to a simmer.

4. Shred the Chicken & Add Creaminess

Shred the cooked chicken and return it to the pot.
Stir in the heavy cream and chopped spinach, cooking until the spinach wilts.

5. Finish & Serve

Mix in the Parmesan cheese and adjust seasoning as needed.
Serve hot and enjoy this creamy, flavorful soup!

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 380 kcal per serving

Variations

Low-Carb Version: Replace heavy cream with coconut milk and skip the Parmesan.
Extra Protein: Add white beans or shredded rotisserie chicken for more heartiness.
Spicy Kick: Increase red pepper flakes or add a dash of hot sauce.
Vegetable Boost: Stir in mushrooms, zucchini, or bell peppers for extra nutrients.
Pasta Addition: Stir in cooked tortellini or orzo for a more filling dish.

Storage/Reheating

Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Freeze for up to 2 months. Thaw in the fridge before reheating.
Reheating: Warm on the stovetop over low heat, stirring occasionally.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs add even more richness.

2. Can I make this soup dairy-free?

Yes! Use coconut milk instead of heavy cream and a dairy-free Parmesan alternative.

3. How do I thicken the soup?

Add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) or let it simmer longer.

4. What can I serve with this soup?

Crusty bread, garlic bread, or a simple side salad pairs well.

5. Can I make this in a slow cooker?

Yes! Cook on LOW for 4-6 hours or HIGH for 2-3 hours, then add the cream and Parmesan at the end.

6. Is this soup gluten-free?

Yes, as long as you use gluten-free broth and seasonings.

7. Can I add pasta to this soup?

Absolutely! Stir in cooked pasta just before serving.

8. Can I use fresh tomatoes instead of sun-dried tomatoes?

Yes, but sun-dried tomatoes add a more concentrated flavor.

9. How do I prevent the cream from curdling?

Make sure to add it after lowering the heat and stir gently.

10. Can I meal prep this soup?

Yes! It reheats well and is perfect for making ahead.

Conclusion

Marry Me Chicken Soup is a creamy, flavorful, and comforting dish that’s easy to make and perfect for any occasion. Whether you’re meal prepping or serving a cozy dinner, this rich and savory soup will quickly become a favorite. Try it today and enjoy every warm, delicious spoonful!