Marry Me Chicken Soup: The Ultimate Comfort Food Recipe

Marry Me Chicken Soup: The name alone promises a dish so irresistible, so comforting, that it could inspire a proposal! But beyond the romantic notion, this creamy, flavorful soup is a culinary hug in a bowl, perfect for chilly evenings or when you simply need a little extra love. Have you ever tasted something so delicious that you instantly wanted to share it with everyone you know? That’s exactly the feeling this soup evokes.

While the exact origins of “Marry Me Chicken” (the soup’s predecessor) are debated, its popularity exploded in the early 2000s, quickly becoming a viral sensation. The original recipe, featuring sun-dried tomatoes, cream, and parmesan cheese, was already a winner. This soup version takes those beloved flavors and transforms them into a comforting, slurpable masterpiece. It’s a modern comfort food classic!

People adore Marry Me Chicken Soup for its rich, creamy texture and the delightful combination of savory chicken, tangy sun-dried tomatoes, and fragrant herbs. It’s incredibly easy to make, requiring minimal effort for maximum flavor payoff. Plus, it’s a one-pot wonder, making cleanup a breeze. Whether you’re looking to impress a loved one, warm up on a cold day, or simply treat yourself to something delicious, this soup is guaranteed to become a new favorite. Get ready to fall in love with every spoonful!

this Recipe

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• For the Soup Base:
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 1/4 cup grated Parmesan cheese, plus more for garnish
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon fresh basil, chopped, plus more for garnish
• Salt and pepper to taste
• Optional Add-ins:
• Cooked pasta (rotini, penne, or your favorite shape)
• Crusty bread, for serving

Preparing the Chicken:

1. First, let’s get the chicken ready. In a large bowl, toss the cubed chicken with 1 tablespoon of olive oil. Make sure each piece is nicely coated.
2. Now, season the chicken generously. Add the salt, pepper, garlic powder, onion powder, oregano, and red pepper flakes (if you’re using them). Mix everything together until the chicken is evenly coated with the spices. I like to use my hands to really get the spices in there, but a spoon works just fine too!
3. Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. You want the pot to be nice and hot before adding the chicken.
4. Add the seasoned chicken to the hot pot in a single layer. Don’t overcrowd the pot, or the chicken will steam instead of sear. If necessary, cook the chicken in batches.
5. Cook the chicken for about 5-7 minutes, or until it’s browned on all sides and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the pot and set it aside. We’ll add it back in later.

Building the Soup Base:

1. Now, let’s build the flavor base for our soup. In the same pot (don’t wash it!), add the remaining 1 tablespoon of olive oil.
2. Add the chopped onion and cook over medium heat until softened, about 5-7 minutes. Stir occasionally to prevent burning. You want the onions to be translucent and slightly golden.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Add the sliced mushrooms and cook until they’re softened and browned, about 8-10 minutes. Stir occasionally. The mushrooms will release their moisture, so let it evaporate as they cook.
5. Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits (fond). This adds a ton of flavor to the soup!
6. Add the diced tomatoes (undrained) and bring the soup to a simmer.
7. Reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes to allow the flavors to meld together. This is where the magic happens!

Finishing the Soup:

1. Stir in the heavy cream, sun-dried tomatoes, and Parmesan cheese. The cream will make the soup rich and decadent, and the sun-dried tomatoes and Parmesan cheese will add a burst of savory flavor.
2. Add the cooked chicken back to the pot.
3. Stir in the fresh spinach and basil. The spinach will wilt quickly in the hot soup.
4. Season with salt and pepper to taste. Remember that the chicken broth and Parmesan cheese are already salty, so start with a small amount and add more as needed.
5. Simmer for another 5 minutes to allow the flavors to combine.

Serving Suggestions:

1. Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh basil.
2. If you’re adding pasta, cook it separately according to package directions and add it to the bowls before ladling in the soup. This prevents the pasta from becoming mushy.
3. Serve with crusty bread for dipping. The bread is perfect for soaking up all that delicious broth!

Tips and Variations:

• Make it spicier: Add more red pepper flakes or a dash of hot sauce to the soup.
• Add more vegetables: Feel free to add other vegetables like carrots, celery, or zucchini.
• Use different types of mushrooms: Experiment with different types of mushrooms like shiitake or oyster mushrooms.
• Make it dairy-free: Substitute the heavy cream with coconut milk or cashew cream.
• Use bone-in chicken: You can use bone-in chicken thighs or drumsticks for a richer flavor. Just be sure to remove the bones and shred the chicken before adding it back to the soup.
• Slow Cooker Option: You can easily adapt this recipe for the slow cooker. Brown the chicken and sauté the vegetables as directed, then transfer everything to the slow cooker. Add the remaining ingredients (except the cream, spinach, and basil) and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream, spinach, and basil during the last 30 minutes of cooking.
• Freezer-Friendly: This soup freezes well. Let it cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop.

Why is it called “Marry Me Chicken Soup?”

The name “Marry Me Chicken Soup” comes from the idea that it’s so delicious, it will convince anyone to marry you! While I can’t guarantee a proposal, I can promise that this soup is incredibly flavorful and comforting. It’s the perfect dish to make for a special someone or to enjoy on a cozy night in.

Nutritional Information (approximate, per serving):

• Calories: 450-550
• Protein: 35-45g
• Fat: 25-35g
• Carbohydrates: 15-25g

Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.

Enjoy!

I hope you enjoy this “Marry Me Chicken Soup” recipe as much as I do! It’s a guaranteed crowd-pleaser and a delicious way to warm up on a chilly day. Don’t forget to share your creations with me!

Conclusion:

This isn’t just another chicken soup recipe; it’s a bowlful of comfort, flavor, and potential romance! Seriously though, this Marry Me Chicken Soup is a must-try because it takes all the best parts of the original “Marry Me Chicken” – that creamy, sun-dried tomato deliciousness – and transforms it into a soul-warming soup perfect for any occasion. The richness of the broth, the tender chicken, and that unmistakable sun-dried tomato and parmesan flavor combination create an experience that’s both familiar and excitingly new. It’s a guaranteed crowd-pleaser, whether you’re serving it to your family on a chilly evening or hoping to impress that special someone.

But the best part? It’s incredibly versatile! While I’ve shared my favorite version, feel free to get creative and make it your own. For a heartier meal, consider adding some cooked pasta, like ditalini or small shells, directly to the soup during the last few minutes of cooking. This will transform it into a truly substantial and satisfying dish. If you’re looking to add a bit of heat, a pinch of red pepper flakes or a dash of your favorite hot sauce will do the trick. For a vegetarian option, you can easily substitute the chicken with cannellini beans or chickpeas for a protein-packed and equally delicious alternative. You could even add some chopped spinach or kale for an extra boost of nutrients and vibrant color.

Serving suggestions are endless! A crusty loaf of bread, perfect for dipping into that creamy broth, is always a welcome addition. A simple side salad with a light vinaigrette will provide a refreshing contrast to the richness of the soup. And for a truly indulgent experience, top each bowl with a dollop of mascarpone cheese or a sprinkle of fresh basil. Don’t be afraid to experiment and find your own perfect pairing!

I truly believe this Marry Me Chicken Soup will become a staple in your kitchen. It’s easy to make, packed with flavor, and endlessly adaptable to your own preferences. It’s the kind of recipe that you’ll find yourself reaching for again and again, whether you’re craving comfort food or looking to impress.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a truly unforgettable soup. I’m confident that you’ll love it as much as I do. And more importantly, I’m eager to hear about your experience! Did you make any variations? What did you serve it with? Did it, perhaps, lead to any proposals? (Okay, maybe not, but you never know!).

Please, don’t hesitate to leave a comment below and share your thoughts, tips, and photos. I can’t wait to see your culinary creations and hear your stories. Happy cooking, and may your soup be filled with love and deliciousness! Let me know if you think this recipe is a must-try!