Name: Marry Me Chicken Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian-inspired
Ingredients: 2 tbsp olive oil; 1 lb boneless, skinless chicken breasts or thighs; 1 medium onion, chopped; 3 cloves garlic, minced; 1/2 cup sun‑dried tomatoes, chopped (in oil, drained); 4 cups chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 tsp Italian seasoning; 1/4 tsp crushed red pepper flakes (optional); Salt and black pepper, to taste; 1 cup small pasta (ditalini, orzo) or cooked rice; Fresh basil or parsley, chopped (for garnish)

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Marry Me Chicken Soup is a cozy, flavorful twist on the classic creamy chicken soup—full of rich sun-dried tomato flavor, herbs, and tender chicken. Inspired by the wildly popular “Marry Me Chicken” dish, this soup version takes all the creamy, garlicky, savory goodness and turns it into a comforting bowl I love to serve for dinner, date nights, or anytime I need a warm hug in a bowl.

Why You’ll Love This Recipe

I love this soup because it’s both comforting and surprisingly elegant. It has the same dreamy, creamy texture and bold flavor as the original dish, but in a more spoonable, slurpable form. The sun-dried tomatoes, parmesan, and Italian herbs create a rich broth that’s perfectly balanced with tender chicken and pasta or rice. It’s easy to make, ready in under an hour, and feels like something truly special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Boneless, skinless chicken breasts or thighs
Onion (chopped)
Garlic (minced)
Sun-dried tomatoes (chopped, in oil)
Chicken broth
Heavy cream
Parmesan cheese (grated)
Italian seasoning
Crushed red pepper flakes (optional)
Salt
Black pepper
Small pasta (like ditalini or orzo) or cooked rice
Fresh basil or parsley (for garnish)

Directions

I heat olive oil in a large pot and sauté the onion until soft.
I add the garlic and sun-dried tomatoes, cooking for another minute until fragrant.
I season the chicken with salt and pepper, then add it to the pot and sear it on both sides.
I pour in the chicken broth and bring everything to a simmer.
I cover and let it cook for 15–20 minutes, or until the chicken is tender.
I remove the chicken, shred it with two forks, then return it to the pot.
I stir in the cream, parmesan, and Italian seasoning, and let it simmer for another 10 minutes.
I add cooked pasta or rice at the end, and finish with chopped fresh basil or parsley.
I serve it hot with crusty bread or garlic toast on the side.

Servings and timing

This recipe makes about 4 to 6 servings. It takes me around 10 minutes to prep and 35–40 minutes to cook, so it’s ready in under an hour—a perfect weeknight meal or cozy weekend dinner.

Variations

Sometimes I use rotisserie chicken to save time, or swap the cream for coconut milk to make it dairy-free. I’ve also added spinach or kale for some greens, and occasionally I make it spicy with extra chili flakes or a spoonful of Calabrian chili paste. For a low-carb version, I skip the pasta and add more chicken and veggies.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave. If the soup thickens too much, I just add a splash of broth or water to loosen it. I usually keep the pasta or rice separate when storing so it doesn’t soak up all the liquid.

FAQs

Can I use pre-cooked chicken?

Yes, I often use shredded rotisserie chicken when I’m short on time. I just add it after the broth comes to a simmer.

What pasta works best in this soup?

I like small shapes like ditalini, orzo, or elbow macaroni. They cook quickly and fit perfectly on the spoon.

Can I freeze this soup?

Yes, but I freeze it without the pasta or rice to avoid it becoming mushy. I thaw it in the fridge overnight and add fresh pasta when reheating.

Does it have to be spicy?

Not at all. I skip the red pepper flakes if I want it milder, or adjust the amount to my taste.

Can I make it in a slow cooker?

Yes. I sauté the aromatics first, then add everything (except cream and cheese) to the slow cooker. I cook on low for 6–7 hours, then stir in the cream and cheese at the end.

Conclusion

Marry Me Chicken Soup is rich, creamy, and packed with irresistible flavor. It’s the kind of dish that feels like comfort food but tastes gourmet. Whether I’m making it for a loved one or just treating myself, this soup always delivers warmth, flavor, and a little bit of magic in every bite.