If you’ve ever tasted Marry Me Chicken, you know exactly why it’s named that — it’s rich, creamy, and full of flavor that makes everyone fall in love at the first bite. This Marry Me Chicken Soup takes that same magic and turns it into a cozy, spoonable version you’ll crave all year long.
The first time I made this soup, it was a chilly Friday night, and I didn’t feel like making a full dinner. I had leftover chicken, sun-dried tomatoes, cream, and a few herbs — the same ingredients that make the original dish so special. Thirty minutes later, we were slurping a soup so good that my husband looked up and said, “You could marry someone with this.” That’s how this recipe got its name in our kitchen.
Now it sits proudly next to our Creamy Parmesan Pasta Soup and Chicken Mushroom Soup as one of our most-made comfort dishes.
Marry Me Chicken Soup
Ingredients
Equipment
Method
- In a large pot, heat butter and olive oil over medium heat. Add onion and cook until soft and translucent, about 4 minutes. Add minced garlic and stir for 30 seconds.
- Sprinkle in flour and whisk until it forms a paste. Slowly pour in chicken broth, whisking constantly until smooth and slightly thickened.
- Stir in shredded chicken, chopped sun-dried tomatoes, Italian seasoning, and crushed red pepper. Let the mixture simmer for about 10 minutes.
- Pour in milk and heavy cream. Stir well and simmer on low heat for 5 minutes. Turn off heat and slowly add Parmesan, stirring until melted.
- Season with salt and pepper. Ladle into bowls and top with Parmesan and chopped basil. Serve warm with bread.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Marry Me Chicken Soup
This recipe brings together tender chicken, sun-dried tomatoes, Parmesan cheese, garlic, and cream in one rich, savory pot. It tastes luxurious but comes together easily — a perfect balance between “fancy dinner” and “weeknight lifesaver.”
If you enjoy creamy, flavorful recipes like my Creamy Meatball Soup or Chicken Corn Chowder, this one deserves a spot in your rotation. It’s comforting, elegant, and downright delicious.
Ingredients You’ll Need
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons flour
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- ½ cup sun-dried tomatoes, chopped
- 1 cup milk
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
For Garnish:
- Extra Parmesan
- Fresh basil or parsley
If you’ve ever made my Slow Cooker Mexican Chicken, you already know how layering simple ingredients builds deep, irresistible flavor — this soup does the same thing in half the time.
How to Make Marry Me Chicken Soup
Step 1: Sauté the Aromatics
In a large pot, heat butter and olive oil over medium heat. Add onion and cook until soft and translucent, about 4 minutes. Add minced garlic and stir for 30 seconds.
Step 2: Build the Base
Sprinkle in flour and whisk until it forms a paste. Slowly pour in chicken broth, whisking constantly until smooth and slightly thickened.
Step 3: Add the Main Ingredients
Stir in shredded chicken, chopped sun-dried tomatoes, Italian seasoning, and crushed red pepper. Let the mixture simmer for about 10 minutes so the flavors combine.
Step 4: Make It Creamy
Pour in milk and heavy cream. Stir well and simmer on low heat for 5 minutes. Turn off the heat and slowly add Parmesan cheese, stirring until melted and silky.
Step 5: Taste and Serve
Season with salt and pepper. Ladle the soup into bowls and top with extra Parmesan and chopped basil. Serve warm with a slice of Christmas Bread Recipe or Garlic Herb Dinner Rolls.
Tips for Perfect Marry Me Chicken Soup
- Use real Parmesan: Freshly grated cheese melts smoother and adds nutty richness.
- Add spice carefully: Crushed red pepper adds just enough heat — a pinch goes a long way.
- Stir often: Prevents the cream from separating and keeps the texture silky.
- Make it heartier: Add a handful of spinach or cooked pasta for extra body.
The same creamy balance is what makes my Ham and Potato Chowder so comforting — simple ingredients, perfectly blended textures.
How to Store and Reheat
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Best frozen before adding cheese and cream. Stir those in fresh when reheating.
Reheating: Warm gently on the stovetop over low heat, stirring often. Add a splash of milk if needed.
If you like soups that get better after a day in the fridge, my Beef Lombardi Casserole has that same next-day magic.
Flavor Variations
- Pasta Twist: Stir in cooked penne or orzo for a heartier bowl.
- Spinach Version: Add a handful of spinach at the end for freshness.
- Extra Cheesy: Mix in a bit of mozzarella for stretch and creaminess.
- Spicy Cajun Style: Add ½ teaspoon Cajun seasoning for a Southern spin.
Like my Snow Day Soup, this recipe is flexible — it’s hard to mess up something this good.
Frequently Asked Questions
1. Can I use jarred sun-dried tomatoes in oil?
Yes, just drain the excess oil before chopping them.
2. Can I make this dairy-free?
Yes. Use coconut milk instead of cream and skip the cheese — it’ll still be flavorful.
3. Can I use rotisserie chicken?
Absolutely. It’s quick, flavorful, and perfect for this soup.
4. How can I thicken the soup more?
Whisk a teaspoon of cornstarch into the milk before adding it.
The Final Bite
This Marry Me Chicken Soup is creamy, savory, and full of love in every spoonful. It’s the kind of recipe that makes people smile after the first bite — warm, rich, and unforgettable. Whether you’re cooking for family, friends, or maybe someone special, this soup just might make them fall for you a little faster.
Serve it with a side of No-Knead Dutch Oven Bread or Christmas Bread Recipe and you’ve got a meal that feels like a love letter in a bowl.