If you’ve been searching for a soup that feels like a warm hug in a bowl, look no further than the Creamy Marry Me Chicken Soup: So Good, He’ll Propose! Recipe. This luscious, velvety soup boasts tender chicken, tangy sun-dried tomatoes, and a hint of spice that comes together in a way that truly makes this dish unforgettable. It’s the kind of comfort food you’ll want to share with loved ones again and again, and trust me, it’s so good it might just inspire some heartfelt promises around your dinner table.
Ingredients You’ll Need
The magic behind this soup lies in its simplicity: every ingredient plays a vital role, contributing richness, depth, and fresh flavors that turn this meal into something special. From the creamy Parmesan to the gently spicy red pepper flakes, here’s what you’ll gather to make this cozy masterpiece.
- Boneless, skinless chicken thighs or breasts: Choose thighs for juicier meat or breasts for leaner protein; both work beautifully here.
- Sun-Dried Tomatoes (oil-packed preferred): They add an intense, tangy sweetness that elevates the soup’s flavor complexity.
- Onion: Provides a natural sweetness and foundational aroma once sautéed.
- Garlic: A must for that savory, mouthwatering boost.
- Chicken Broth (high-quality, low-sodium recommended): The base that ties everything together, adding warmth and depth.
- Heavy Cream: Makes the soup decadently creamy and smooth.
- Freshly grated Parmesan Cheese: Adds nutty richness and a subtle salty punch.
- Dried Italian seasoning: Gives the soup a beautiful herbal aroma.
- Red pepper flakes: Just enough heat to awaken your taste buds without overwhelming.
- Fresh basil or parsley (for garnish): Adds a fresh, colorful finish to the dish.
- All-purpose flour: For thickening the soup and achieving that perfect creamy texture.
- Optional: Fresh spinach or finely chopped kale: For an extra pop of color and a healthy twist.
How to Make Creamy Marry Me Chicken Soup: So Good, He’ll Propose! Recipe
Step 1: Sear the Chicken
Start by patting your chicken dry—this helps it brown beautifully. Season generously with salt and pepper. Heat olive oil in a large Dutch oven or pot over medium-high heat, then sear the chicken for about 3-4 minutes each side until golden. Remember, you don’t need to cook it all the way here; just get a gorgeous crust. Set it aside while you build the flavor base.
Step 2: Sauté the Aromatics
Lower the heat to medium and add a little more olive oil if your pot looks dry. Toss in the chopped onion and cook until it’s soft and translucent, about 5-7 minutes. Add the garlic and the chopped sun-dried tomatoes with some of their oil for extra richness. Cook for another 1-2 minutes until you can smell that heavenly garlic aroma stirring your appetite.
Step 3: Create the Roux
Sprinkle the all-purpose flour evenly over your onion, garlic, and tomato mixture. Stir constantly for about a minute to cook out the raw flour taste and start forming the thickening base for your soup. This roux is the secret to that creamy, velvety texture you’ll love.
Step 4: Build the Broth
Slowly pour in your chicken broth while whisking continuously to prevent lumps. Stir in the dried Italian seasoning and red pepper flakes at this point. Bring everything to a gentle simmer, letting the flavors marry beautifully while the soup thickens slightly.
Step 5: Simmer the Chicken
Gently nestle the seared chicken back into the pot, making sure it’s mostly covered by the broth. Cover with a lid, lower the heat to simmer, and let it cook for 15-20 minutes until the chicken is fully cooked and tender enough to shred effortlessly.
Step 6: Shred the Chicken
Remove the chicken from the pot and place it on a clean cutting board. Use two forks to shred the meat into bite-sized pieces—this step makes the soup incredibly satisfying with tender, shreddy bites.
Step 7: Make It Creamy
Turn the heat back up to a gentle simmer. Slowly whisk in the heavy cream and a generous handful of freshly grated Parmesan cheese. Watch as your soup transforms into a luscious, creamy delight. Taste and adjust the seasoning with salt and pepper. If you’re adding spinach or kale, stir it in now and allow it to wilt, adding a vibrant touch and a bit of nutrition.
Step 8: Final Touch and Serve
Return the shredded chicken to the pot, stir everything together, and let it warm through for a minute or two. Ladle the Creamy Marry Me Chicken Soup: So Good, He’ll Propose! Recipe into bowls and finish with extra Parmesan and fresh herbs. Serve hot and savor every spoonful!
How to Serve Creamy Marry Me Chicken Soup: So Good, He’ll Propose! Recipe
Garnishes
A sprinkle of fresh basil or parsley adds a burst of freshness and color that brightens every spoonful. Don’t forget the extra Parmesan cheese on top for that irresistible cheesy finish.
Side Dishes
This soup loves company, so serve it with a crusty baguette or warm garlic bread to sop up the creamy goodness. A simple mixed green salad with lemon vinaigrette also pairs beautifully to balance the richness.
Creative Ways to Present
For an eye-catching presentation, ladle the soup into rustic bowls and add a drizzle of high-quality olive oil or a dollop of pesto. You can even serve it in hollowed-out sourdough bread bowls for an extra cozy vibe that’ll have everyone impressed.
Make Ahead and Storage
Storing Leftovers
Once cooled, pour your leftover soup into airtight containers and refrigerate. It will stay fresh for up to 3 days, making for an easy, comforting meal anytime you need it.
Freezing
This soup freezes wonderfully! Just be sure to freeze without the fresh herbs garnish. Use freezer-safe containers and it should keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Warm leftover soup gently on the stove over medium heat, stirring occasionally. If it’s too thick, add a splash of chicken broth or cream to bring back that silky texture. Avoid boiling so the cream doesn’t separate.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Both work well. Thighs tend to stay juicier and more flavorful, but breasts are a leaner option and still great for shredding in this recipe.
Is there a dairy-free version of this soup?
Yes! Swap out the heavy cream for full-fat coconut milk and use a dairy-free Parmesan alternative or nutritional yeast for that cheesy flavor.
Can I make this soup in a slow cooker?
Definitely. Sear the chicken and sauté the aromatics first, then combine everything in your slow cooker. Cook on low for 4-6 hours or until the chicken is tender enough to shred.
What if I don’t have sun-dried tomatoes?
You can substitute with fire-roasted tomatoes or even toss in some cherry tomatoes for a burst of sweetness, though the flavor won’t be quite as concentrated.
How spicy is this soup?
The red pepper flakes add just a hint of heat that complements the creamy base nicely. Adjust the amount to your preference—less for milder, more if you love a kick.
Final Thoughts
There’s something truly special about the Creamy Marry Me Chicken Soup: So Good, He’ll Propose! Recipe that goes beyond its incredible flavor. It’s a hug in a bowl, a little bit fancy, and a whole lot comforting — perfect for family dinners, date nights, or whenever you want a dish that feels like a celebration. Give it a try and watch as it becomes an instant favorite in your recipe collection!
Print
Creamy Marry Me Chicken Soup: So Good, He’ll Propose! Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
Creamy Marry Me Chicken Soup is a rich, comforting dish featuring tender seared chicken simmered in a flavorful broth with sun-dried tomatoes, garlic, and Italian seasoning, finished with heavy cream and Parmesan cheese. This hearty soup offers a perfect balance of savory and creamy textures, garnished with fresh herbs for a touch of brightness. Ideal for a cozy dinner that feels both indulgent and satisfying.
Ingredients
Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
- Salt, to taste
- Black pepper, to taste
- 1–2 tablespoons olive oil, divided
Vegetables & Flavorings
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 tablespoon sun-dried tomato oil (from the jar), optional for extra flavor
Soup Base & Seasonings
- 3 tablespoons all-purpose flour
- 4 cups high-quality, low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (adjust to taste)
Finishing Ingredients
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- Fresh basil or parsley, chopped, for garnish
- Optional: 1 cup fresh spinach or finely chopped kale
Instructions
- Prepare and Sear Chicken: Pat the chicken dry with paper towels and season generously with salt and black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown but not fully cooked. Remove and set aside.
- Sauté Aromatics: Lower heat to medium. Add more olive oil if needed. Add chopped onion and cook for 5-7 minutes until softened and translucent. Stir in minced garlic and chopped sun-dried tomatoes along with a spoonful of their oil; cook for 1-2 minutes until garlic is fragrant, avoiding burning.
- Create Roux: Sprinkle all-purpose flour over the sautéed mixture and stir constantly for about 1 minute to cook out the raw flour taste, forming a roux that will thicken the soup.
- Add Broth and Seasonings: Gradually pour in chicken broth while whisking continuously to prevent lumps. Stir in dried Italian seasoning and red pepper flakes. Bring to a gentle simmer.
- Simmer Chicken: Return seared chicken to the pot ensuring it’s mostly submerged. Cover and reduce heat to low. Simmer for 15-20 minutes until chicken is cooked through and shreds easily.
- Shred Chicken: Remove chicken from the pot and place on a cutting board. Using two forks, shred into bite-sized pieces and set aside.
- Add Cream and Cheese: Increase heat to a gentle simmer. Slowly whisk in heavy cream and freshly grated Parmesan cheese until fully incorporated and creamy. Adjust salt and pepper to taste. If using spinach or kale, add now and allow to wilt for 1-2 minutes.
- Combine and Serve: Return shredded chicken to the soup and stir well. Heat through for 1-2 minutes. Ladle into bowls and garnish with additional Parmesan and chopped fresh basil or parsley. Serve hot for a comforting meal.
Notes
- Use chicken thighs for more tender, juicy meat, or chicken breasts for a leaner option.
- Oil-packed sun-dried tomatoes add extra flavor; do not discard the infused oil.
- Adjust red pepper flakes to control the heat level.
- Fresh spinach or kale is optional but adds color and nutrition.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- For creaminess without heavy cream, try using half-and-half or whole milk, but the soup will be less rich.
- Leftovers keep well in the refrigerator for 2-3 days and reheat gently on the stove.
