Pin it
I whipped up this Marry Me Chicken Soup after tons of kitchen testing and trust me, it's totally worth the effort. The real magic is when those sun dried tomatoes dissolve into the rich, creamy broth with that perfect mix of garlic and parmesan—it's like a warm hug in a bowl. I've taken all the good stuff from the original dish and turned it into something even more amazing. Whenever I make this for friends, they always want more and beg me for the cooking instructions.
Why This Dish Stands Out
There's just something incredible about the way those flavors blend—the garlic, sun dried tomatoes, and parmesan melt together in that smooth, velvety broth. I love whipping this up when I've got company or when I need something warm and cozy after a long day. What's great is how flexible it is—you can swap ingredients based on what's in your pantry and it'll still turn out fantastic every single time.
Your Shopping List
- Butter: Go with salted or unsalted depending on what you like for that extra richness.
- Vegetables: You'll need onion, garlic, sun-dried tomatoes, and some fresh spinach for flavor and body.
- Chicken: Save time with pre-cooked or store-bought rotisserie chicken, torn into pieces.
- White Wine: A dry variety adds depth, but chicken broth works perfectly if you don't want alcohol.
- Spices: Grab garlic powder, onion powder, Italian seasoning, paprika, black pepper, and salt for that perfect flavor profile.
- Broth: Don't skimp here—get good chicken broth or make your own for the best taste.
- Heavy Cream & Parmesan: These two are key for that rich, cheesy finish that makes the soup so special.
Step-By-Step Instructions
- Cook Those Veggies
- Start by melting butter in a Dutch oven over medium-low heat. Toss in your onions and let them cook about 10 minutes until they're clear and slightly golden. Then add your garlic and sun-dried tomatoes and cook another 3-4 minutes.
- Clear The Brown Bits
- Turn up the heat to medium and pour in your white wine. Use a spoon to scrape up all those tasty brown bits from the bottom, or just use chicken stock if you don't want wine.
- Mix In Chicken and Liquid
- Now stir in your shredded chicken, all those spices, and the broth. Let everything bubble away uncovered for 10 minutes on medium-high heat.
- Add The Final Touches
- Take the pot off the heat and pour in your heavy cream, parmesan, and drop in that spinach. Stir until the spinach gets soft and wilted. Give it a taste and add more seasoning if needed.
- Dish It Up
- Ladle it hot into bowls with some extra parmesan, red pepper flakes, or fresh herbs on top. Serve with some good bread or a side salad to make it a complete meal.
Storage Tips
I always make a big batch because it keeps so well. Just let it cool down completely and put it in sealed containers. It'll stay good in your fridge for 3 to 4 days. You can freeze it too—just leave some space at the top for the soup to expand. When you want to eat it again, warm it up slowly on the stove or in short microwave bursts. If it's frozen, let it thaw in the fridge overnight first.
FAQs From My Readers
What kind of chicken should I use? Any type works fine—chicken cutlets, boneless thighs, or even leftover rotisserie chicken. Can I use a different protein? Sure thing! Italian sausage goes really well with these flavors. Is this soup low carb? Yep, it's naturally low carb, works for keto diets, and doesn't have any gluten. Check out the full nutrition info below.
Fancy Finishing Touches
I love serving this soup with lots of fresh parmesan on top and a sprinkle of red pepper flakes for a bit of kick. Sometimes I'll throw on fresh herbs from my garden like basil or parsley. Don't forget to get some crusty bread for soaking up every last drop, or pair it with a simple wedge salad. There's something perfect about having the creamy soup alongside a crisp, fresh salad.
Tasty Swaps
My veggie friends really enjoy this soup with chickpeas or mushrooms instead of chicken. For folks who can't do dairy, coconut cream works great, and nutritional yeast makes a good stand-in for the parmesan. Sometimes I switch it up with Italian sausage or ground turkey. However you tweak it, the heart of this comforting soup stays intact.
Pin it
Frequently Asked Questions
- → Where did the name Creamy Chicken Soup come from?
This soup takes inspiration from the popular Marry Me Chicken dish, known for its bold and creamy flavors. The mix of sun-dried tomatoes, parmesan, and garlic creates a unique, unforgettable taste.
- → Can I prepare this soup in advance?
Absolutely, it keeps well in the fridge for up to 4 days. The flavors improve with time. Just warm it gently on the stove, adding some cream if it looks too thick.
- → What’s a good alternative for heavy cream?
You can use half-and-half or full-fat milk for a lighter touch. If you'd prefer dairy-free, try coconut cream. Just note the flavor will shift slightly. Avoid low-fat options since they won’t give the same thick texture.
- → What type of wine works here?
A dry white wine like Pinot Grigio or Sauvignon Blanc pairs nicely without overpowering the dish. If you'd rather skip, use extra chicken broth to keep the flavor balanced.
- → Is frozen spinach an option instead of fresh?
Yes, frozen spinach works fine. Defrost it first and squeeze out any water. About 1/2 cup thawed will replace 2 cups of fresh spinach perfectly.