Recipe

Marry Me Chicken Soup

Creamy, garlicky chicken soup with sun-dried tomatoes, Parmesan, and Italian herbs. It tastes like the famous skillet dish, but in cozy spoon form.

By Matt Campbell

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4.8 (312)

A steaming bowl of creamy chicken soup with shredded chicken, sun-dried tomatoes, spinach, and Parmesan on top, set on a simple wooden kitchen table with a spoon and crusty bread nearby

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If “Marry Me Chicken” is all about a creamy, punchy sauce that makes you do a little kitchen dance, this soup version is the cozier sibling that shows up in sweatpants with garlic bread. It has the same greatest hits: sun-dried tomatoes for sweet tang, Parmesan for salty depth, Italian herbs for that restaurant vibe, and tender chicken in a broth that turns silky without getting heavy.

I kept the ingredients standard grocery-store, and the method is one pot with a few smart moves. You will sauté the aromatics, toast the tomato paste and herbs, simmer the chicken, then finish with cream, cheese, and greens. The result is spoonable comfort with bright edges, not a bland beige situation.

Sun-dried tomatoes, minced garlic, grated Parmesan, and Italian seasoning arranged on a cutting board on a clean kitchen counter

Why It Works

Big flavor, one pot: Tomato paste and Italian seasoning get a quick toast in the pot so the soup tastes simmered-all-day, even if it is a weeknight.
Silky, not gloppy: A little flour helps the broth carry the cream and Parmesan and can reduce the chance of splitting if the soup gets too hot.
Bright balance: Sun-dried tomatoes plus a small hit of lemon at the end keeps the richness in check.
Flexible carbs: Add pasta or rice, or keep it low-key and dunk bread like it is your job.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat: Warm gently on the stove over medium-low, stirring often. If it thickens (it will), loosen with a splash of broth or water.

Freeze (best method): If you plan to freeze, do it before adding cream and Parmesan for the smoothest texture. Freeze up to 3 months for best quality. Thaw overnight in the fridge, reheat, then stir in cream and cheese at the end.

If you already added dairy: You can still freeze it, but reheat low and slow and expect the texture to be a little less silky.

Two glass storage containers filled with creamy chicken soup with sun-dried tomatoes and spinach on a clean kitchen counter with lids nearby

Common Questions

Is Marry Me Chicken Soup spicy?

Not by default. The red pepper flakes are optional and you can keep them out completely. If you want a gentle warmth, start with 1/8 teaspoon and build from there.

Can I use rotisserie chicken?

Yes, and it makes this even faster. Use about 3 to 4 cups shredded chicken and add it after the broth simmers. Let it warm through before finishing with cream, Parmesan, and spinach.

What kind of sun-dried tomatoes should I buy?

Oil-packed are easiest and most flavorful here. Drain them well, then chop. If they are extra oily, give them a quick blot with a paper towel. If you have dry-packed, rehydrate in hot water for 10 minutes, then chop.

How do I keep the cream from curdling?

Keep the soup at a gentle simmer, not a rolling boil, when adding cream and Parmesan. Also, use heavy cream for the most stable result.

Can I add pasta or rice?

Absolutely. Small pasta like ditalini or orzo works great. Cook it separately and add to bowls, or cook it in the soup and plan to add extra broth because pasta drinks liquid like it is paid to do it.

What if my soup tastes a little flat?

Add a pinch of salt, a squeeze of lemon, or a little extra grated Parmesan. One of those usually fixes it in 10 seconds.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom soup pot (5 to 7 quarts)
Cutting board and chef’s knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Tongs (for chicken)
Whisk (helpful for smoothing the roux)
Box grater or Microplane (for Parmesan)

I love a dish that tastes like you tried harder than you did. The original “marry me” chicken is basically a magic trick: creamy, tangy, garlicky, and a little dramatic in the best way. Turning it into soup happened the night I wanted that sauce energy but also wanted to eat with a spoon and stare out the window like a main character. Now it is my cold-weather fallback when I need comfort that still has some edge and brightness. Also, I fully support dunking bread until the bowl is suspiciously clean.