Table of Contents
Introduction
Picture this: a velvety, golden broth swirling with tender chicken, sun-kissed sun-dried tomatoes, and a hint of garlic, all crowned with a creamy Parmesan finish. One bite, and you’ll understand why it’s called Marry Me Chicken Soup. Legend has it this dish earned its name after a smitten home cook whipped it up for their partner, who promptly blurted out, “This is so good, I’d marry you right now!” (Spoiler: It worked.)
Whether you’re wooing a date, warming up a weeknight, or just craving comfort, this soup delivers. Ready in 45 minutes, it’s faster than ordering takeout and twice as satisfying. Like its cousin, Creamy Chicken Tortilla Soup, it’s rich and cozy—but with a romantic twist that’ll have everyone begging for seconds. Even picky eaters won’t resist the combo of juicy chicken, aromatic herbs, and that luxurious creaminess. So grab your pot and let’s get cooking—your taste buds (and maybe your love life) will thank you!
What is Marry Me Chicken Soup?
Why Marry Me Chicken Soup? Did someone actually get a ring after serving this? Well, we can’t guarantee proposals, but we can promise a dish so delicious, it’ll make hearts skip a beat. The name plays on the classic saying, “The way to a man’s heart is through his stomach,” but let’s be real—this soup works on everyone. Imagine tender chicken simmered in a garlicky, tomato-infused broth, finished with cream and Parmesan. It’s like a cozy hug in a bowl, with a dash of drama.
Fun fact: The original “Marry Me Chicken” was a pasta dish, but we’ve souped it up (literally) for faster, spoonable bliss. Ready to make someone fall in love with your cooking? Let’s dive in!
Why You’ll Love This Marry Me Chicken Soup
- Creamy Dreaminess: Sun-dried tomatoes and Parmesan add umami depth, while cream delivers that swoon-worthy silkiness.
- Budget-Friendly: Skip the restaurant—this costs under $20 and serves 6! Compare that to takeout’s markup.
- Toppings Galore: Customize with crispy bacon, fresh basil, or a chili oil drizzle. (Psst: Try adding gnocchi or tortellini for a hearty twist!)
It’s like the lovechild of Chicken Tortilla Soup and a fancy bistro dish—but simpler. Craving more? Check out our Slow Cooker Creamy Chicken Soup for hands-off magic. Now, let’s get that pot bubbling!
How to Make Marry Me Chicken Soup
Quick Overview: Sauté, simmer, stir in cream. Done in 45 minutes!
Key Ingredients
- 1.5 lbs chicken breasts (or thighs for extra juiciness)
- 3 tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1/2 cup sun-dried tomatoes (oil-packed, chopped)
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 4 cups chicken broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1/2 cup grated Parmesan
- Salt, pepper, and red pepper flakes to taste
Optional add-ins: Baby spinach, gnocchi, or tortellini!
Step-by-Step Instructions
- Sear the Chicken: Heat 2 tbsp oil in a Dutch oven. Season chicken with salt/pepper, then sear 5 mins per side. Remove and shred.
- Build Flavor: Sauté onion, garlic, and sun-dried tomatoes in the same pot until fragrant (3 mins). Add thyme and paprika.
- Simmer: Pour in broth, scraping up browned bits. Return chicken; simmer 15 mins.
- Creamy Finish: Stir in cream and Parmesan. Heat gently (don’t boil!). Taste—add salt/pepper as needed.
- Serve: Ladle into bowls. Top with fresh basil, extra Parmesan, and crusty bread.
What to Serve With Marry Me Chicken Soup
- Sides: Garlic bread, Caesar salad, or roasted Brussels sprouts.
- Drinks: Crisp Chardonnay or sparkling lemonade.
- Upgrade It: Stir in gnocchi (boil separately first) or tortellini for a heartier meal.
Top Tips for Perfecting Marry Me Chicken Soup
- Dairy-Free? Use coconut milk and nutritional yeast instead of cream/Parmesan.
- Slow Cooker Hack: Skip searing; toss everything (except cream) into the pot. Cook on low 6 hours, then stir in cream.
- Avoid Curdling: Keep heat low when adding dairy.
Storing and Reheating Tips
- Fridge: Store in airtight containers for 3–4 days.
- Freezer: Portion into bags (sans cream) for up to 3 months. Thaw, reheat, then add cream.
- Reheat: Gently warm on the stove. Add a splash of broth if too thick.
FAQ: People Also Ask
Q: What gives chicken soup flavor?
A: Umami boosters like sun-dried tomatoes, Parmesan, and smoked paprika!
Q: Is it healthy?
A: Packed with protein and veggies—yes! Skip cream for a lighter version.
Q: Secret ingredient?
A: A dash of red pepper flakes for subtle heat.
Q: Can I eat it daily?
A: With balance, sure! Rotate proteins and veggies for variety.
Ready to Win Hearts?
Whether you’re cooking for one, a family, or a future fiancé, this soup is a guaranteed crowd-pleaser. Share your creations with #MarryMeSoup—we’d love to see your culinary love stories! 💍🥣
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Marry Me Chicken Soup
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 3 tbsp olive oil divided
- 1 medium onion diced
- 4 garlic cloves minced
- 1/2 cup oil-packed sun-dried tomatoes chopped
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 4 cups chicken broth
- 1 cup heavy cream or coconut milk for dairy-free
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes optional
- Optional Add-Ins:
- 1 cup baby spinach
- 1 cup cooked gnocchi or tortellini
- Crispy bacon fresh basil, or chili oil for topping
Instructions
- Cook the Chicken: Heat 2 tbsp olive oil in a Dutch oven over medium heat. Season chicken with salt and pepper, then sear 5 minutes per side. Remove, shred, and set aside.
- Sauté Aromatics: Add remaining 1 tbsp oil to the pot. Sauté onion, garlic, and sun-dried tomatoes for 3 minutes. Stir in thyme and smoked paprika.
- Simmer Soup: Pour in chicken broth, scraping browned bits from the pot. Return shredded chicken and simmer for 15 minutes.
- Add Cream and Cheese: Reduce heat to low. Stir in heavy cream and Parmesan until melted and smooth. Avoid boiling.
- Adjust Seasoning: Taste and add salt, pepper, or red pepper flakes as desired.
- Serve: Ladle into bowls. Top with fresh basil, extra Parmesan, or a drizzle of chili oil.
Notes
- Dairy-Free Option: Substitute heavy cream with coconut milk and Parmesan with nutritional yeast.
- Slow Cooker Method: Skip searing. Add all ingredients (except cream) to the slow cooker. Cook on low 6 hours, then stir in cream.
- Storage: Refrigerate for 3–4 days. Freeze without cream for up to 3 months. Reheat gently on the stove.
- Avoid Curdling: Keep heat low when adding dairy to prevent separation.
