You know that moment when you take the first spoonful of something warm and creamy, and suddenly everything feels right? That’s exactly what creamy marry me chicken soup delivers. It takes everything we’ve obsessed over from the viral marry me chicken, those gorgeous sun-dried tomatoes, the silky Parmesan cream, the tender, perfectly seasoned chicken, and turns it into the kind of soup that makes you want to curl up on the couch with a blanket and pretend the world doesn’t exist for a while.
Here’s the beautiful part: this isn’t one of those recipes that sounds amazing but realistically takes two hours and dirties every pan in your kitchen. We’re talking 30 minutes, one pot, and ingredients you probably already have. It’s become my go-to on those evenings when dinner needs to feel special without actually being complicated, whether that’s a random Tuesday or when friends drop by unexpectedly.
The soup has this incredible depth of flavor that makes people think you’ve been cooking all day, but honestly? Most of that time is just letting everything simmer while you catch up on texts or set the table. And if you’re meal-prepping or feeding a crowd, it doubles beautifully and tastes even better the next day.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional, the aim is to educate, not just instruct.
Why People Keep Coming Back to This Bowl
❃ Crazy quick: Seriously, 30 minutes from start to finish, and that includes chopping
❃ One-pot magic: Everything happens in your Dutch oven, less cleanup means more time for the good stuff
❃ Freezer is your friend: Make extra and stash it for those nights when cooking feels impossible
❃ Everyone actually eats it: Even the pickiest eaters seem to love creamy, mild soups like this one
❃ Flexible and forgiving: Chicken breasts, thighs, even leftover rotisserie chicken all work beautifully
❃ Next-day delicious: Honestly tastes even better after the flavors have had time to get cozy together overnight
Grab These and You’re Good to Go
For the soup:
• 2 tablespoons olive oil. just enough to get everything started
• 1½ pounds boneless, skinless chicken breasts or thighs. cut into bite-sized pieces (thighs are juicier, but breasts are totally fine)
• 1 teaspoon Italian seasoning. this brings all those herbs you love without measuring five different jars
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper. season generously; underseasoned chicken is such a missed opportunity
• 3 cloves garlic, minced. fresh really does make a difference here
• ½ cup sun-dried tomatoes. get the oil-packed kind if you can; just drain them and chop into smaller pieces
• 4 cups low-sodium chicken broth. gives you control over the salt situation
• 1 cup heavy cream. this is what makes everything dreamy and luxurious
• ½ cup freshly grated Parmesan cheese. please grate it yourself; the pre-shredded stuff doesn’t melt as smoothly
• 2 cups fresh baby spinach. adds a pop of color and sneaks in some greens
• Fresh basil. for garnish; those bright, torn leaves on top make everything prettier
Quick swaps if you need them:
Rotisserie chicken is a total game-changer when you’re short on time, just shred it and add near the end
Swap spinach for kale if that’s what you have; just add it a bit earlier so it softens
For dairy-free, try coconut cream and nutritional yeast instead of heavy cream and Parmesan (different flavor, but still delicious)
No sun-dried tomatoes? Roasted red peppers give you a similar sweet-tangy thing going on
Here’s Exactly How to Bring It Together
1 Season your chicken like you mean it.
Cut the chicken into bite-sized pieces, think about an inch each so they cook evenly. Mix your Italian seasoning, garlic powder, onion powder, salt, and pepper in a small bowl, then toss the chicken pieces until they’re completely coated. This step matters more than you’d think; it’s what keeps every bite flavorful instead of just having a tasty broth.
2 Get that beautiful golden color.
Heat your olive oil in a large Dutch oven over medium-high heat. Once it’s shimmering (but not smoking), add your chicken in a single layer. Let it sit for 2–3 minutes without touching it, I know it’s tempting, but this is how you get that gorgeous golden crust. Flip and cook another 2 minutes. The chicken doesn’t need to be cooked through yet; it’ll finish in the soup. Move it to a plate for now.
3 Build your flavor base.
Here’s where it gets good. In that same pot with all those lovely browned bits, turn the heat down to medium and add your garlic and sun-dried tomatoes. Sauté for about a minute until your kitchen starts smelling amazing. Just watch the garlic, if it burns, it’ll make everything bitter, and we definitely don’t want that.
4 Bring in the broth.
Pour in your chicken broth and use a wooden spoon to scrape up all those caramelized bits from the bottom. This is called deglazing, and it’s basically free flavor that you’d otherwise miss out on. Let everything come to a gentle simmer.
5 Make it creamy and dreamy.
Turn the heat down to medium-low and stir in the heavy cream and Parmesan. Keep stirring until the cheese melts completely and everything comes together into this silky, gorgeous soup. Taste it now, this is your chance to adjust the salt and pepper before adding everything else back in.
6 Bring it all together.
Add your chicken back to the pot with any juices that collected on the plate (flavor!). Let it all simmer together for 5–7 minutes until the chicken is cooked through. Stir in your spinach and let it wilt for just a minute or so. The heat from the soup does all the work here.
7 Make it beautiful.
Ladle your soup into bowls and top each one with some torn basil leaves and maybe an extra sprinkle of Parmesan if you’re feeling it. Serve with crusty bread for dipping, or honestly just grab a spoon and go for it.
If You Want It Even Better, Do This
❃ Mix chicken breasts and thighs if you want the best of both worlds, breasts keep things lighter, thighs add richness and stay tender even if you accidentally overcook them a bit.
That searing step really matters. Yes, you can skip it if you’re in a massive hurry, but you’ll miss out on so much flavor. Those golden bits are where the magic happens.
❃ Add a splash of white wine after the garlic and tomatoes (before the broth goes in) if you want to take it up a notch. Let it bubble for a minute to cook off the alcohol, and you’ll get this beautiful depth.
❃ Want it thicker? Whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir it into your simmering soup, and let it cook for 2 minutes. Perfect for when you want something more stew-like.
❃ Leftover storage trick: This soup thickens up in the fridge, which is totally normal. Just add a splash of broth or cream when you reheat it, and warm it gently over medium-low heat while stirring occasionally.
The Nutrition Snapshot (per serving)
• Serves 6
• Calories: 380
• Carbohydrates: 8g
• Protein: 32g
• Fat: 24g
• Fiber: 1g
• Sugar: 4g
• Sodium: 620mg
❃ Nutrition info is estimated and may vary based on specific ingredients and portion sizes.
Before You DM Me, Check These Answers
➲ Can I freeze this soup?
Absolutely! Just freeze it before adding the spinach and basil since greens get weird in the freezer. Let it cool completely, pour into airtight containers, and freeze for up to 3 months. Thaw it overnight in the fridge, reheat gently, then stir in fresh spinach and basil right before serving.
➲ What should I serve with it?
Honestly, a good crusty sourdough or some garlic bread is all you need.
If you want to make it more substantial, serve it over pasta, rice, or even mashed potatoes.
A simple side salad balances everything out nicely too.
➲ Can I use my slow cooker?
Yes! Sear your chicken and sauté the garlic and tomatoes in a skillet first, then transfer everything except the cream, Parmesan, and spinach to your slow cooker with the broth.
Cook on low for 4–5 hours or high for 2–3 hours.
Stir in the cream, Parmesan, and spinach during the last 15 minutes.
➲ Help! My soup is way too thick.
No worries, this happens, especially with leftovers.
Just thin it out with some extra chicken broth or a splash of cream.
Stir it well and reheat gently. Creamy soups naturally thicken as they sit, so this is totally normal.
Alright, Here’s Where We Leave It
This creamy marry me chicken soup is one of those recipes that just works. It’s comforting without being heavy, impressive without being complicated, and honestly? It’s the kind of meal that makes weeknights feel a little more special. The combination of tender chicken, those gorgeous sun-dried tomatoes, and that silky Parmesan cream is just… chef’s kiss.
You may also want to try my:
❃ Roasted Winter Vegetable Soup That’ll Warm Your Soul (So Easy!)
❃ Easy Hearty Beef Barley Soup (One-Pot Wonder!)
❃ The Best Crockpot Chicken Corn Chowder for Busy Weeknights
❃ Easy Cheesy Potato Soup (7 steps!): Creamy, Quick & Cozy
I’d be so happy to hear how this turns out for you! Leave a comment below and let me know if you made any fun tweaks, I always love hearing your ideas. And if cozy, doable weeknight recipes are your thing, be sure to subscribe so you never miss a new dish coming your way.
Did this recipe work for you? Give it a rating below and tell me all about it!
And don’t forget to save it to Pinterest so you can find it again anytime.
Creamy Marry Me Chicken Soup (Better Than the Original!)
Ingredients
- 2 tablespoons olive oil
- 1½ pounds boneless skinless chicken breasts or thighs cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes oil-packed and chopped
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- Fresh basil for garnish
Instructions
- Season chicken pieces with Italian seasoning, garlic powder, onion powder, salt, and pepper until evenly coated.
- Heat olive oil in a large Dutch oven over medium-high heat. Add chicken and sear for 2-3 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the pot. Sauté for 1 minute until fragrant.
- Pour in chicken broth, scraping up browned bits from the bottom. Bring to a gentle simmer.
- Lower heat to medium-low. Stir in heavy cream and Parmesan cheese until smooth and melted. Taste and adjust seasoning.
- Return chicken to pot with any juices. Simmer for 5-7 minutes until chicken is cooked through. Stir in spinach and let wilt for 1 minute.
- Ladle into bowls and garnish with fresh basil and extra Parmesan. Serve with crusty bread.
