🥣 Creamy “Marry Me” Chicken Soup
This soup takes the viral “Marry Me Chicken” flavors—garlic, Parmesan, sun-dried tomatoes, and cream—and turns them into a rich, cozy bowl of comfort food.
🧾 Ingredients
- 2 tbsp olive oil or butter
- 1 small onion, diced
- 4 cloves garlic, minced
- 500–700 g (1–1½ lb) chicken breast or thighs
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt & black pepper, to taste
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped (oil-packed preferred)
- 2 cups baby spinach
- 1 tbsp tomato paste (optional, for deeper flavor)
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
- Fresh basil or parsley (for garnish)
👩🍳 Instructions
1. Build the flavor base
Heat oil in a large pot over medium heat.
Sauté onion until soft, then add garlic and cook for 30 seconds.
2. Cook the chicken
Add chicken, Italian seasoning, paprika, salt, and pepper.
Pour in chicken broth and bring to a gentle simmer.
Cook for 15–20 minutes until chicken is fully cooked.
3. Shred the chicken
Remove chicken, shred it, then return it to the pot.
4. Make it creamy
Stir in:
- Heavy cream
- Parmesan cheese
- Sun-dried tomatoes
- Tomato paste (if using)
Let simmer 5–10 minutes until rich and slightly thickened.
5. Add greens
Stir in spinach and cook until just wilted.
6. Adjust texture (optional)
If you want a thicker soup, stir in cornstarch slurry and simmer 2–3 minutes.
🍽️ Serving Ideas
- Crusty garlic bread
- Over cooked pasta for a creamy “Marry Me Chicken pasta soup” hybrid
- With a squeeze of lemon for brightness
✨ Tips
- Sun-dried tomatoes are key—they give that signature sweet-tangy depth.
- Parmesan should be freshly grated for best melting.
- Don’t boil after adding cream—keep it at a gentle simmer.
It’s creamy, savory, slightly tangy, and seriously addictive—the kind of soup people go back for seconds (and usually ask for the recipe). If you want, I can make a spicy version or a low-carb keto adaptation.