Marry Me Chicken Soup is a cozy, comforting bowl of goodness that features tender chicken, plenty of veggies, and a rich broth that feels like a warm hug. It’s a twist on a classic soup but with extra flavors that make it special, like sun-dried tomatoes and creamy cheese. This soup just fills the kitchen with a wonderful aroma that makes you want to dig in right away.
I love making this soup when I want something heartwarming and a bit fancy without too much fuss. The combination of juicy chicken and the slight tang from the sun-dried tomatoes makes every spoonful exciting but still so soothing. I always find myself sneaking a few extra bites before it even hits the table!
One of my favorite ways to enjoy Marry Me Chicken Soup is with a big slice of crusty bread to soak up all the delicious broth. It’s perfect for a chilly day when you want something simple but full of flavor. Honestly, anyone who tries this soup ends up asking for the recipe—guess it lives up to that romantic name!
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken adds great texture and protein. Rotisserie chicken works perfectly for speed. If you prefer, poach chicken breasts or thighs to keep it tender.
Sun-Dried Tomatoes: These bring a nice tang and depth of flavor. Use oil-packed for richer taste, or dry-packed rehydrated in warm water if needed. Cherry tomatoes can be a fresh alternative but less intense.
Heavy Cream: Cream makes the soup rich and smooth. For a lighter option, swap with half-and-half or coconut milk for a dairy-free twist.
Baby Potatoes: Baby potatoes hold shape well and add body. You can substitute with diced Yukon gold or red potatoes, just cut into even pieces for even cooking.
Greens: Baby spinach wilts quickly and adds color. Kale is heartier and gives more texture but needs a bit more cooking time.
How Do You Get Tender Potatoes Without Overcooking the Soup?
Potatoes are key for heartiness but can turn mushy if not timed right. Follow these tips:
- Cut potatoes into similar-sized pieces for even cooking.
- Add potatoes after the broth is boiling and simmer until just fork-tender, about 15 minutes.
- Keep the heat low enough to maintain a gentle simmer; boiling too hard breaks down the potatoes.
- If the soup will sit for a while before serving, cook potatoes slightly firmer than usual to avoid mushiness.
This way, potatoes stay soft but still hold their shape, making every spoonful just right.
Equipment You’ll Need
- Large soup pot – I like using a big pot so everything cooks evenly and you have plenty of room for all the ingredients.
- Sharp knife – makes chopping onions, garlic, and sun-dried tomatoes quick and easy.
- Cutting board – keeps my workspace tidy and safe while prepping.
- Measuring spoons and cups – for accuracy when adding spices and liquids.
- Wooden spoon or ladle – perfect for stirring the soup without scratching the pot.
- Optional blender – if you prefer a creamier, slightly puréed texture, I use this to blend part of the soup.
Flavor Variations & Add-Ins
- Protein swap: Use cooked shrimp or sauteed sausage to switch up the flavor and protein source.
- Cheese options: Stir in feta or a bit of shredded mozzarella for extra cheesy richness.
- Veggie boost: Add chopped bell peppers or mushrooms for more texture and nutrients.
- Spice it up: Mix in a pinch of cayenne or smoked paprika for a smoky, spicy kick.
Marry Me Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 cup sun-dried tomatoes, chopped
- 6 cups chicken broth
- 4 cups cooked shredded chicken (rotisserie or poached chicken breasts)
- 2 cups baby potatoes, halved or quartered
- 1 cup heavy cream
- 1 cup baby spinach or kale, chopped
- 1/2 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese
- Greek yogurt or sour cream, for garnish (optional)
How Much Time Will You Need?
This hearty chicken soup takes about 10 minutes to prepare and another 30 minutes to cook, making it a great option for a cozy lunch or dinner. You’ll spend a few minutes chopping and stirring, then just let the soup simmer to develop all those rich flavors.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Heat the olive oil in a large soup pot over medium heat. Add the finely chopped onion and cook until soft and translucent, about 4-5 minutes. Then add the minced garlic, dried oregano, and crushed red pepper flakes, stirring and cooking for another 1-2 minutes until you can smell their wonderful aroma.
2. Add Sun-Dried Tomatoes and Broth:
Stir in the chopped sun-dried tomatoes and cook for 2 minutes to bring out their flavor. Pour in the chicken broth and bring everything to a boil. Once boiling, reduce the heat and let it simmer gently for 10 minutes so the flavors blend.
3. Cook the Potatoes:
Add the halved or quartered baby potatoes to the pot. Let the soup simmer for another 15 minutes, until the potatoes are tender and easily pierced with a fork.
4. Finish with Chicken, Cream, and Greens:
Stir in the shredded cooked chicken, heavy cream, and chopped spinach or kale. Heat the soup through for about 5 minutes, until the greens wilt and everything is hot.
5. Add Finishing Touches:
Remove the pot from heat. Mix in the fresh parsley and grated Parmesan cheese, then season with salt and pepper to taste.
6. Serve and Enjoy:
Ladle the soup into bowls and, if you like, add a dollop of Greek yogurt or sour cream on top to add a creamy tang. This soup pairs wonderfully with crusty bread for dipping—perfect for warming you up on a chilly day!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use the cold water method for quicker thawing. This helps the chicken heat evenly in the soup.
Can I Make Marry Me Chicken Soup Ahead of Time?
Absolutely! The flavors actually deepen if you refrigerate the soup overnight. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. For longer storage, freeze the soup in portioned containers for up to 2 months. Thaw in the fridge before reheating.
Can I Substitute the Potatoes?
Yes, you can use other hearty vegetables like diced carrots, parsnips, or sweet potatoes. Just adjust the cooking time depending on the vegetable’s texture to ensure they get tender but don’t overcook.
