Marry Me Chicken Soup: the name alone promises a dish so irresistible, so comforting, it could inspire a proposal! But beyond the charming moniker lies a truly exceptional soup, a creamy, flavorful concoction that’s quickly becoming a modern classic. Forget complicated recipes and hours in the kitchen; this version of Marry Me Chicken Soup is surprisingly simple to make, perfect for a cozy weeknight dinner or a heartwarming weekend lunch.
While the exact origins of “Marry Me Chicken” are debated, its roots are firmly planted in the realm of Italian-American cuisine. The original baked chicken dish, known for its rich, sun-dried tomato and cream sauce, gained viral fame for its supposed ability to win hearts. This soup adaptation captures all the deliciousness of the original, transforming it into a comforting and easy-to-eat format.
What makes this Marry Me Chicken Soup so beloved? It’s the perfect balance of creamy richness, savory chicken, and bright, tangy sun-dried tomatoes. The tender chicken and perfectly cooked pasta create a satisfying texture, while the aromatic herbs and spices add depth and complexity. Plus, it’s incredibly versatile! You can easily customize it with your favorite vegetables or pasta shapes. So, are you ready to experience the magic? Let’s get cooking!
Ingredients:
- For the Chicken:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- For the Soup Base:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/4 cup chopped fresh basil, plus more for garnish
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- Salt and pepper to taste
- Optional Add-ins:
- 1 cup cooked pasta (such as ditalini, small shells, or rotini)
- 1 cup chopped spinach or kale
- Lemon wedges, for serving
Preparing the Chicken
Okay, let’s get started with the chicken! This is where we build the foundation of that incredible flavor. Don’t skip these steps; they’re crucial!
- Cube the Chicken: First, take your chicken breasts and cut them into bite-sized cubes, about 1-inch each. This helps them cook evenly and absorb all those delicious flavors.
- Season the Chicken: In a large bowl, toss the cubed chicken with 1 tablespoon of olive oil. Then, add the salt, pepper, garlic powder, onion powder, oregano, and red pepper flakes (if you’re using them). Make sure the chicken is evenly coated with all the spices. I like to use my hands to really get in there and make sure every piece is covered.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer (you might need to do this in batches to avoid overcrowding the pot). Sear the chicken on all sides until it’s lightly browned, about 5-7 minutes total. Don’t worry about cooking it all the way through at this point; we just want to get a nice sear on the outside. Remove the chicken from the pot and set it aside.
Building the Soup Base
Now for the heart of the soup! This is where all the aromatic vegetables come together to create a rich and flavorful base. Patience is key here; let those veggies soften and release their goodness.
- Sauté the Aromatics: Add another tablespoon of olive oil to the same pot (no need to clean it!). Add the chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 8-10 minutes. You want them to be tender and slightly translucent.
- Add the Garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Deglaze the Pot (Optional): If there are any browned bits stuck to the bottom of the pot (and there probably will be after searing the chicken), you can deglaze it by adding a splash of chicken broth and scraping the bottom of the pot with a wooden spoon. This will release all that flavorful goodness and add it to the soup.
- Add the Liquids and Tomatoes: Pour in the chicken broth and add the diced tomatoes (undrained). Bring the mixture to a simmer.
- Simmer the Soup: Return the seared chicken to the pot. Reduce the heat to low, cover the pot, and simmer for at least 15-20 minutes, or until the chicken is cooked through and tender. This simmering time allows all the flavors to meld together beautifully.
Finishing Touches and Serving
Almost there! This is where we add the creamy, cheesy goodness that makes this soup so irresistible. And don’t forget those fresh herbs for a burst of flavor!
- Stir in the Cream and Cheese: Stir in the heavy cream and Parmesan cheese. Continue to simmer over low heat until the cheese is melted and the soup is heated through, about 5 minutes. Be careful not to boil the soup after adding the cream, as it can curdle.
- Add the Sun-Dried Tomatoes and Basil: Stir in the chopped sun-dried tomatoes and fresh basil. These add a wonderful depth of flavor and freshness to the soup.
- Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed. Remember that the Parmesan cheese is already salty, so you might not need to add much salt.
- Add Optional Ingredients (if using): If you’re using cooked pasta or spinach/kale, stir them into the soup during the last few minutes of cooking. The pasta will absorb some of the broth, so you might need to add a little extra chicken broth if the soup becomes too thick. The spinach/kale will wilt quickly, so just cook it until it’s tender.
- Serve and Garnish: Ladle the soup into bowls and garnish with extra grated Parmesan cheese and fresh basil. A squeeze of lemon juice can also brighten up the flavors. Serve hot and enjoy!
Tips and Variations
Want to customize this soup to your liking? Here are a few ideas:
- Make it Spicy: Add more red pepper flakes or a dash of hot sauce for extra heat.
- Add More Vegetables: Feel free to add other vegetables like mushrooms, zucchini, or bell peppers.
- Use Different Cheese: Try using a different type of cheese, such as mozzarella, provolone, or Asiago.
- Make it Lighter: Use half-and-half or milk instead of heavy cream to reduce the fat content.
- Use a Slow Cooker: You can also make this soup in a slow cooker. Sear the chicken as directed, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream, cheese, basil, and sun-dried tomatoes during the last 30 minutes of cooking.
- Make it Gluten-Free: Ensure your chicken broth is gluten-free and use gluten-free pasta, or omit the pasta altogether.
Storage Instructions
Leftover Marry Me Chicken Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The soup may thicken as it sits, so you might need to add a little extra chicken broth when reheating.
Freezing Instructions
This soup freezes well, but the texture of the cream may change slightly after thawing. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Nutritional Information (Approximate, per serving)
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.
- Calories: 450-550
- Protein: 35-45g
- Fat: 25-35g
- Carbohydrates: 15-25g
Enjoy this incredibly delicious and comforting Marry Me Chicken Soup! I hope it brings you as much joy as it brings me.
Conclusion:
So there you have it! This Marry Me Chicken Soup isn’t just another soup recipe; it’s a bowlful of comfort, flavor, and potential romance (or at least a very happy stomach!). I truly believe this is a must-try recipe for anyone looking for a quick, easy, and incredibly satisfying meal. The creamy broth, the tender chicken, the sun-dried tomatoes – it all comes together in perfect harmony to create a soup that’s both comforting and exciting.
Why is this Marry Me Chicken Soup a must-try? Because it’s ridiculously easy to make, uses ingredients you probably already have in your pantry, and delivers a flavor explosion that will have you craving it again and again. It’s the perfect weeknight dinner, a comforting lunch on a chilly day, or even a thoughtful meal to share with someone you care about. Plus, it’s endlessly customizable!
Want to take it to the next level? Consider serving it with a crusty loaf of bread for dipping into that luscious broth. A sprinkle of fresh parsley or basil adds a pop of freshness. For a spicier kick, add a pinch of red pepper flakes. And if you’re feeling extra indulgent, a dollop of mascarpone cheese on top will elevate this soup to gourmet status.
Serving Suggestions and Variations:
* Bread: Serve with crusty bread, garlic bread, or even grilled cheese sandwiches for dipping.
* Greens: Stir in some fresh spinach or kale during the last few minutes of cooking for added nutrients and flavor.
* Pasta: Add cooked pasta (like ditalini or small shells) for a heartier meal.
* Vegetables: Include other vegetables like carrots, celery, or zucchini for extra texture and flavor.
* Cheese: Top with grated Parmesan cheese, mozzarella, or a dollop of ricotta cheese.
* Spice: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
* Herbs: Garnish with fresh parsley, basil, or thyme.
* Dairy-Free: Use coconut milk or cashew cream instead of heavy cream for a dairy-free version.
* Vegan: Substitute the chicken with chickpeas or white beans and use vegetable broth for a vegan option.
I’m so excited for you to try this recipe! I poured my heart into perfecting it, and I truly believe you’ll love it as much as I do. Don’t be afraid to experiment with different variations and make it your own. The beauty of soup is that it’s so forgiving and adaptable.
So, what are you waiting for? Head to your kitchen, gather your ingredients, and get ready to experience the magic of Marry Me Chicken Soup. I promise you won’t be disappointed.
And most importantly, I want to hear about your experience! Did you try the recipe? What variations did you make? Did it live up to the hype? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking! I hope this soup brings you as much joy and comfort as it brings me. Let me know if it works its magic!
Marry Me Chicken Soup: The Ultimate Comfort Food Recipe
Creamy and comforting Marry Me Chicken Soup, packed with tender chicken, aromatic vegetables, sun-dried tomatoes, and fresh basil in a rich Parmesan broth.
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/4 cup chopped fresh basil, plus more for garnish
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- Salt and pepper to taste
- 1 cup cooked pasta (such as ditalini, small shells, or rotini)
- 1 cup chopped spinach or kale
- Lemon wedges, for serving
Instructions
- Cube the Chicken: Cut chicken breasts into 1-inch cubes.
- Season the Chicken: In a large bowl, toss the cubed chicken with 1 tablespoon of olive oil, salt, pepper, garlic powder, onion powder, oregano, and red pepper flakes (if using). Ensure chicken is evenly coated.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer (in batches if needed). Sear on all sides until lightly browned, about 5-7 minutes total. Remove from pot and set aside.
- Sauté the Aromatics: Add another tablespoon of olive oil to the same pot. Add the chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, until vegetables are softened, about 8-10 minutes.
- Add the Garlic: Add the minced garlic and cook for another minute, until fragrant.
- Deglaze the Pot (Optional): If there are browned bits stuck to the bottom of the pot, deglaze it by adding a splash of chicken broth and scraping the bottom of the pot with a wooden spoon.
- Add the Liquids and Tomatoes: Pour in the chicken broth and add the diced tomatoes (undrained). Bring the mixture to a simmer.
- Simmer the Soup: Return the seared chicken to the pot. Reduce the heat to low, cover the pot, and simmer for at least 15-20 minutes, or until the chicken is cooked through and tender.
- Stir in the Cream and Cheese: Stir in the heavy cream and Parmesan cheese. Continue to simmer over low heat until the cheese is melted and the soup is heated through, about 5 minutes. Be careful not to boil the soup after adding the cream, as it can curdle.
- Add the Sun-Dried Tomatoes and Basil: Stir in the chopped sun-dried tomatoes and fresh basil.
- Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed.
- Add Optional Ingredients (if using): If using cooked pasta or spinach/kale, stir them into the soup during the last few minutes of cooking.
- Serve and Garnish: Ladle the soup into bowls and garnish with extra grated Parmesan cheese and fresh basil. A squeeze of lemon juice can also brighten up the flavors. Serve hot.
Notes
- Make it Spicy: Add more red pepper flakes or a dash of hot sauce for extra heat.
- Add More Vegetables: Feel free to add other vegetables like mushrooms, zucchini, or bell peppers.
- Use Different Cheese: Try using a different type of cheese, such as mozzarella, provolone, or Asiago.
- Make it Lighter: Use half-and-half or milk instead of heavy cream to reduce the fat content.
- Use a Slow Cooker: Sear the chicken as directed, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream, cheese, basil, and sun-dried tomatoes during the last 30 minutes of cooking.
- Make it Gluten-Free: Ensure your chicken broth is gluten-free and use gluten-free pasta, or omit the pasta altogether.
- Storage Instructions: Leftover Marry Me Chicken Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The soup may thicken as it sits, so you might need to add a little extra chicken broth when reheating.
- Freezing Instructions: This soup freezes well, but the texture of the cream may change slightly after thawing. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
