Dinner

Marry Me Chicken Soup: Creamy, Irresistible Comfort Food Recipe

ByJack Voss February 18, 2026February 18, 2026

Introduction

Marry Me Chicken Soup is a creamy and comforting dish that combines tender chicken with sun-dried tomatoes and fresh spinach in a rich, cheesy broth. It’s a perfect meal for cozy nights when you want something both satisfying and a little special.

A white bowl filled with a creamy yellow soup that has a smooth texture and visible herbs sprinkled on top. Inside the soup, there are pieces of white chicken, bright orange carrot slices, and dark green spinach leaves, all floating evenly in the broth. The soup looks warm and comforting with a light seasoning of black pepper and finely chopped herbs on the surface. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Boneless, skinless chicken breasts or thighs
Sun-dried tomatoes (oil-packed)
Heavy cream
Fresh garlic
Yellow onion
Chicken broth (low-sodium)
Freshly grated Parmesan cheese
All-purpose flour
Italian seasoning
Fresh spinach
Olive oil or butter
Salt
Black pepper
Red pepper flakes (optional)

Instructions

Step 1: Season the chicken with a pinch of salt and black pepper. Heat 1 tablespoon of olive oil or butter in a large pot over medium-high heat. Sear the chicken for 3-4 minutes per side until golden. Remove and let cool, then shred or dice into bite-sized pieces.
Step 2: Lower heat to medium. Add more oil or butter if needed and cook the chopped onion until soft and translucent, about 5-7 minutes. Add minced garlic and chopped, drained sun-dried tomatoes; sauté for 2 minutes until fragrant.
Step 3: Sprinkle flour over the vegetables and stir for 1-2 minutes to cook out the raw taste.
Step 4: Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer as the soup thickens slightly.
Step 5: Add the shredded chicken back to the pot along with Italian seasoning and red pepper flakes if using. Season with salt and pepper to taste. Simmer gently for 10-15 minutes.
Step 6: Reduce heat to low and stir in the heavy cream until fully combined. Add the Parmesan cheese, stirring until melted and smooth.
Step 7: Stir in fresh spinach and cook just until wilted.
Step 8: Taste and adjust seasoning if needed. Serve the soup hot in bowls for a comforting meal.

Tips & Variations

Use chicken thighs for richer flavor and extra tenderness.
Substitute baby kale or Swiss chard for spinach if preferred.
Add mushrooms or bell peppers during the sautéing step for more veggies.
Use part cream and part milk for a lighter version of the soup.
Top with extra Parmesan and a sprinkle of fresh herbs like basil or parsley for garnish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a creamy soup that has a light yellow color, containing large pieces of white chicken, bright orange carrot slices, and dark green spinach leaves, all sprinkled with small green herbs on top, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, pre-cooked chicken can be added directly to the soup in step 5. Just adjust the simmer time so the chicken heats through without overcooking.

Is there a dairy-free option for the cream and cheese?

You can substitute coconut cream or a non-dairy creamer for the heavy cream, and use a dairy-free cheese alternative or omit the Parmesan altogether to keep the soup creamy and flavorful.