Ever have one of those crazy-long days where you wish for something—anything—warm and genuinely comforting? Marry Me Chicken Soup Recipe is my reliable answer when life’s throwing curveballs and you need a pick-me-up that’s basically edible affection. This soup puts regular chicken soup to shame. Like, it’s that creamy and dreamy and, honestly, might just make you want to marry your own dinner. Plus, if you’re obsessed with chicken breast ideas, peek at my favorites from oven-baked chicken breast recipes (tender every time!) or snag a speedy dinner with this 10-minute air fryer chicken sausage + veggies beginner recipe for those nights you can’t even remember your own name. 
Why You’ll Fall in Love With This Marry Me Chicken Soup
Let me be real—I’ve made too many bland chicken soups before. They all left me wishing for more. The Marry Me Chicken Soup, though? It’s pure magic. First off, the creaminess is out of this world. I mean, every spoonful feels like a hug on a cold day. The flavors hit this beautiful balance: garlicky, a little sweet from those sun-dried tomatoes, and unbelievably rich without being too heavy. I served this to my pickiest friends and even Aunt Sally (she’s not even a soup fan) and they all raved. If you need “wow” but don’t feel like spending half your day in the kitchen, I promise this is right up your alley. Where has this soup been all our lives? 
| Ingredient | Amount | Substitutes |
|---|---|---|
| Cooked Chicken Breast | 2 cups | Rotisserie chicken, canned chicken |
| Olive Oil or Butter | 3 tbsp | Canola oil, vegetable oil |
| Onion | 1 medium | Shallot, leeks |
| Garlic Cloves | 3 cloves | Garlic powder (1 tsp) |
| Carrots | 2 large | Parsnips, sweet potatoes |
| Chicken Broth | 4 cups | Vegetable broth, water with bouillon |
| Heavy Cream | 1 cup | Half-and-half, evaporated milk, coconut cream |
| Sun-Dried Tomatoes | ½ cup | Roasted red peppers, fresh tomatoes |
| Baby Spinach | 1 cup | Kale, Swiss chard |
Ingredients for Marry Me Chicken Soup
You’re not gonna need anything weird or fancy here. Just the good stuff you can actually find (duh, the better the chicken, the better the soup):
- 2 cups cooked chicken breast, shredded or chopped (leftovers work, yes please)
- 3 tablespoons olive oil or butter
- 1 medium onion, diced up
- 3 garlic cloves, minced
- 2 large carrots, peeled and chopped small
- 2 celery stalks, chopped
- Salt and black pepper, as needed
- 1 teaspoon dried thyme (or Italian seasoning if you feel spicy)
- 4 cups chicken broth (homemade is stellar, box is just fine)
- 1 cup heavy cream or half-and-half (I use whichever I have, truth)
- ½ cup sun-dried tomatoes, chopped (not the dry ones, go for the kind in oil)
- 1 cup baby spinach
- Optional: red pepper flakes, fresh basil for serving
- Parmesan, for topping (skip at your peril)
How to Make Marry Me Chicken Soup (Step-by-Step)
Honestly? The hardest part here is waiting for it to finish! I get impatient, so I have to keep myself busy with cleanup while the magic happens.
- Warm the olive oil or butter in a big pot. Toss your onions, give ‘em a minute to get soft and a little golden.
- Add carrots, celery, garlic. Keep stirring for, oh, about three minutes. Don’t let that garlic burn, though!
- Sprinkle in thyme, salt, pepper. Mix.
- Pour in the chicken broth. Scrape up anything sticking to the bottom (that’s flavor!).
- Stir in heavy cream and chopped sun-dried tomatoes. Simmer for 8-10 minutes, just till carrots are tender.
- Add chicken and spinach. Let spinach wilt down and chicken warm through.
- Taste. Does it need more salt, a little squeeze of lemon, a dash of red pepper flakes? Do you. Ladle it up, sprinkle with parmesan and basil if you want, and try not to devour the whole pot at once.
Tips for the Creamiest, Dreamiest Texture
Okay, look. I’m big on shortcuts, but this soup begs for a few “pro” moves. If you want Marry Me Chicken Soup to really rock your world, try this. Go for heavy cream over milk if you can, that’s the ticket for richness. Don’t skip those sun-dried tomatoes—they give everything a next-level punch. Want it even thicker? Toss in a tiny scoop of cream cheese (seriously, don’t knock it till you try it). And whatever you do, heat the soup slowly when you add any dairy. Quick boiling = weird separated stuff. Nobody wants that. Trust me, following these makes all the difference; I learned the hard way from like, three failed soups in a row. 
Can I Make It in a Slow Cooker or Instant Pot?
Totally. Let’s be real, sometimes you want a no-fuss dinner bubbling away by itself. If you have a slow cooker, just dump in the veggies, seasoning, broth, and chicken (raw or cooked works). Let it go low for 5-6 hours or high for about 3. Add the cream and sun-dried tomatoes in the last 30 minutes so nothing curdles. For Instant Pot fans, sauté your veggies right in the pot, pour in everything but the cream and spinach, pressure cook it all for 8 minutes, then quick release, add the rest, stir, and you’re done! Works like a charm. Tastes just as comforting—maybe even more, since you barely have to think about it.
Best Substitutes for Sun-Dried Tomatoes or Heavy Cream
Food swaps are my jam. Not into sun-dried tomatoes? Try roasted red peppers for that robust flavor, or toss in some chopped fresh tomatoes if you want lighter vibes. No heavy cream in the fridge? Use half-and-half, evaporated milk, or even plain old milk with a chunk of cream cheese, as I said above. Dairy-free? Coconut cream makes it oddly fantastic, with this faint tropical twist. Honestly, Marry Me Chicken Soup gives you plenty of room to play.
Storage and Reheating Tips
So, here’s a weird thing: the soup gets even better after a day in the fridge. The flavors deepen, and you’ll swear someone snuck in and made it fancier overnight. Store leftovers in a tight container for up to four days—if it lasts that long. Reheat gently on the stove or microwave in small bursts, stirring every so often. That stops it turning grainy. If it thickens a bit after the fridge, just splash in a little extra broth or water before heating and you’re golden. I freeze mine in those single-serve containers, too; let ‘em thaw overnight in the fridge and reheat nice ‘n slow.
What to Serve With Marry Me Chicken Soup
Not to sound bossy, but this soup deserves sidekicks. Here’s my regular crew:
- Garlic bread for dunking—super important
- A bright cucumber salad for crunch (and yeah, this best cucumber recipes summer salads + snacks list is my go-to)
- Extra parmesan or fresh basil on top
- If you want more chicken fun, check my 7 easy chicken breast recipes for busy weeknights. Bold flavors ahead!
Reader FAQs About Marry Me Chicken Soup
People ask me wild things about this recipe. First, can you use rotisserie chicken? Absolutely! It’s the lazy genius move. Wondering if it freezes well? Like a dream. Someone emailed and asked if you could sneak in mushrooms—yes, toss them in with the carrots for extra earthy flavor. Folks who don’t like creamy soups use extra broth and skip the cream, and say it’s still a hit. Kids picky? Mine stopped picking out the veggies after the second try, cross my heart.
Final Thoughts: The Ultimate Cozy Bowl
If you want soup that’ll make everyone in your house hit pause and actually talk to each other for a hot second, Marry Me Chicken Soup Recipe is it. Honestly, this is the kind of comfort food I crave when nothing else sounds quite right. Once you try it, you’ll get why I’m slightly obsessed. If you’re itching for more cozy chicken ideas, definitely peek at some classics like my best baked chicken breast recipes (simple, juicy) or juicy boneless skinless chicken breast recipes for quick weekday winners. And hey, for other spins on this dreamy dish (and some wild ingredient tweaks), check out these versions: Marry Me Chicken Soup, Marry Me Chicken Soup (Creamy 30-Minute Dinner!) – Real Food …, and Marry Me Chicken Soup Recipe (So Creamy) | The Kitchn for even more inspiration. No joke, I could probably eat this soup every day in winter. Try it, and let me know if you do too. 
Marry Me Chicken Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A creamy and dreamy chicken soup that’s comforting and flavorful, perfect for cozy days.
Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- 3 tablespoons olive oil or butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- Salt and black pepper, as needed
- 1 teaspoon dried thyme
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes, chopped
- 1 cup baby spinach
- Optional: red pepper flakes, fresh basil, Parmesan for topping
Instructions
- Warm the olive oil or butter in a large pot and sauté onions until soft.
- Add carrots, celery, and garlic. Stir for about three minutes.
- Sprinkle in thyme, salt, and pepper; mix well.
- Pour in the chicken broth and scrape up any bits sticking to the bottom.
- Stir in heavy cream and chopped sun-dried tomatoes. Simmer for 8-10 minutes until carrots are tender.
- Add chicken and spinach, allowing spinach to wilt and chicken to warm through.
- Taste and adjust seasoning, then ladle into bowls and top with Parmesan and basil if desired.
Notes
For extra creaminess, use heavy cream and don’t skip the sun-dried tomatoes. Store leftovers in airtight containers for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg