MARRY ME CHICKEN SOUP!

Ever crave a soup so incredibly comforting, so deeply flavorful, that it feels like a warm hug from the inside out? Then prepare yourself because this Creamy Marry Me Chicken Soup – Irresistible & Comforting is about to become your new obsession. Imagine all the delectable flavors of the famous Marry Me Chicken, transformed into a rich and satisfying soup that will have everyone begging for seconds. Get ready to fall head-over-heels in love with your new favorite soup!

Gathering Your Heavenly Ingredients

Here is everything you’ll need to create this masterpiece. Don’t worry, it’s mostly pantry staples with a few fresh ingredients to really make it sing!

For the Chicken:

• 1.5 lbs Boneless, Skinless Chicken Breasts: Cut into bite-sized pieces for easy eating.
• 1 tbsp Olive Oil: For searing the chicken to golden-brown perfection.
• 1 tsp Italian Seasoning: The heart and soul of the Marry Me flavor.
• 1/2 tsp Garlic Powder: Because you can NEVER have too much garlic.
• 1/4 tsp Salt: To enhance all the flavors.
• 1/4 tsp Black Pepper: A touch of spice to balance the richness.

For the Soup Base:

• 1 tbsp Olive Oil: For sautéing the vegetables.
• 1 medium Yellow Onion: Diced, the aromatic foundation of our soup.
• 2 cloves Garlic: Minced, for that irresistible garlicky kick.
• 8 oz Cremini Mushrooms: Sliced, adding earthy depth and umami.
• 1/2 cup Sun-Dried Tomatoes: Oil-packed, drained and chopped – these are KEY!
• 4 cups Chicken Broth: Low sodium is best, so you can control the saltiness.
• 1 cup Heavy Cream: The secret to that luxuriously creamy texture.
• 1/2 cup Grated Parmesan Cheese: Freshly grated is always best for the most intense flavor.
• 1/4 cup Chopped Fresh Basil: For a burst of freshness and color.
• 1/4 cup Chopped Fresh Parsley: Adds a touch of brightness.
• Salt and Pepper: To taste, adjust as needed.
• Optional: Red Pepper Flakes: For a little heat, if you like!

Step-by-Step to Soup Bliss

Let’s get started! Don’t be intimidated; this recipe is surprisingly simple. We’ll break it down into easy-to-follow steps.

Preparing the Chicken:

1. In a medium bowl, toss the chicken pieces with 1 tbsp olive oil, Italian seasoning, garlic powder, salt, and pepper. Make sure each piece is nicely coated.
2. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
3. Add the chicken to the pot and sear until golden brown and cooked through. Don’t overcrowd the pot; you may need to do this in batches. Set the cooked chicken aside.

Building the Soup:

1. Add 1 tbsp olive oil to the pot. Add the diced onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Add the sliced mushrooms and cook until they’re softened and have released their moisture, about 8-10 minutes.
4. Stir in the chopped sun-dried tomatoes. Cook for another 2 minutes, allowing their flavors to meld.
5. Pour in the chicken broth and bring the mixture to a simmer.
6. Reduce the heat to low, stir in the heavy cream and Parmesan cheese. Stir until the cheese is melted and the soup is smooth and creamy.
7. Return the cooked chicken to the pot and simmer for another 5-10 minutes to allow the flavors to meld.
8. Stir in the chopped fresh basil and parsley.
9. Taste and adjust seasoning with salt and pepper as needed. If you like a little heat, add a pinch of red pepper flakes.

Serving:

1. Serve hot, garnished with extra Parmesan cheese and fresh basil or parsley, if desired.
2. Crusty bread for dipping is highly recommended!

The Secret Ingredient: Sun-Dried Tomatoes

Okay, let’s be honest. The sun-dried tomatoes are the unsung heroes of this soup. Don’t skimp on them! They add this incredible depth of flavor, a slightly tangy sweetness, and a chewy texture that’s just divine. Make sure you use oil-packed sun-dried tomatoes, drain them well, and chop them before adding them to the soup. I promise, you won’t regret it!

Creaminess Control: Avoiding a Curdled Catastrophe

Adding heavy cream to hot soup can sometimes be a little tricky. The key is to add it *slowly* and make sure the soup isn’t boiling rapidly. Reducing the heat to low before adding the cream and Parmesan cheese will help prevent curdling. Stir constantly while the cheese melts. If you’re worried, you can also temper the cream by whisking a little of the hot broth into the cream before adding it to the pot.

Flavor Booster: Don’t Underestimate the Power of Fresh Herbs

Fresh basil and parsley are essential for this soup! They add a vibrant freshness that cuts through the richness of the cream and cheese. Don’t substitute dried herbs unless you absolutely have to, and if you do, use about half the amount called for in the recipe. The difference in flavor is significant. Trust me on this one!

Variations: Make It Your Own!

This recipe is incredibly versatile, and you can easily adapt it to your own tastes. Here are a few ideas:

• Add Vegetables: Spinach, kale, or chopped bell peppers would be great additions.
• Spice It Up: Add more red pepper flakes or a dash of cayenne pepper for extra heat.
• Make It Lighter: Use half-and-half instead of heavy cream, but be aware that it won’t be quite as rich.
• Add Pasta or Rice: For a heartier meal, stir in cooked pasta or rice during the last few minutes of cooking.

Serving Suggestions: Beyond the Bowl

While this soup is delicious on its own, here are a few ideas to take it to the next level:

• With Crusty Bread: For dipping into that creamy broth, of course!
• As a Starter: Before a simple salad or grilled cheese sandwich.
• For a Potluck: This soup is always a crowd-pleaser.
• Meal Prep Magic: Make a big batch on Sunday and enjoy it for lunch throughout the week.

Soup Similarities, But Different Sensations

If you are looking for more soul-warming options, you might like GARLIC CHICKEN GNOCCHI SOUP for a comforting and hearty meal. Or, if you’re craving something with a bit of fall flair, try the BUTTERNUT CHICKEN SOUP. If you love the base recipe for this creamy soup, why not try the original MARRY ME CHICKEN? In the mood for more? You may also enjoy CHICKEN POT PIE SOUP or CREAMY CHICKEN SOUP, or even CAJUN CHICKEN SOUP.

Storage Secrets: Making It Last

Leftover Creamy 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. Be aware that the cream may separate slightly upon reheating, but it will still taste delicious. I don’t recommend freezing this soup, as the cream can become grainy and the texture may change.

Troubleshooting Tips: Common Mistakes and How to Avoid Them

• Soup Too Thick: Add more chicken broth to thin it out.
• Soup Too Thin: Simmer uncovered to allow some of the liquid to evaporate. You can also whisk in a slurry of cornstarch and water (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken it.
• Not Enough Flavor: Add more salt, pepper, Italian seasoning, or garlic powder. A squeeze of lemon juice can also brighten the flavors.

So, there you have it! Everything you need to make this incredibly delicious and comforting Creamy Marry Me Chicken Soup. I truly believe you’ll absolutely love it, and I can’t wait to hear what you think. Happy cooking, my friend!

Creamy Marry Me Chicken Soup

Amelia Chen-Morrison

This Creamy Marry Me Chicken Soup transforms the beloved flavors of Marry Me Chicken into a comforting and rich soup. Packed with sun-dried tomatoes, garlic, and herbs, simmered in a creamy Parmesan broth, it’s a guaranteed crowd-pleaser that’s surprisingly simple to make.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Medium bowl
• Measuring spoons
• Measuring cups
• Chef’s knife
• Cutting board
• Garlic press (optional)
• Wooden spoon or spatula

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil, divided
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• ½ cup oil-packed sun-dried tomatoes, drained and chopped
• 4 cups chicken broth, low sodium
• 1 cup heavy cream
• ½ cup grated Parmesan cheese, freshly grated
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh parsley
• Salt and pepper to taste
• Optional: Red pepper flakes to taste

Instructions

 

• In a medium bowl, toss the chicken pieces with 1 tbsp olive oil, Italian seasoning, garlic powder, salt, and pepper. Ensure each piece is nicely coated.
• Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
• Add the chicken to the pot and sear until golden brown and cooked through. Don’t overcrowd the pot; you may need to do this in batches. Set the cooked chicken aside.
• Add 1 tbsp olive oil to the pot. Add the diced onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
• Add the sliced mushrooms and cook until they’re softened and have released their moisture, about 8-10 minutes.
• Stir in the chopped sun-dried tomatoes. Cook for another 2 minutes, allowing their flavors to meld.
• Pour in the chicken broth and bring the mixture to a simmer.
• Reduce the heat to low, stir in the heavy cream and Parmesan cheese. Stir until the cheese is melted and the soup is smooth and creamy.
• Return the cooked chicken to the pot and simmer for another 5-10 minutes to allow the flavors to meld.
• Stir in the chopped fresh basil and parsley.
• Taste and adjust seasoning with salt and pepper as needed. If you like a little heat, add a pinch of red pepper flakes.
• Serve hot, garnished with extra Parmesan cheese and fresh basil or parsley, if desired.
• Serve with crusty bread for dipping.

Notes

For best results, use high-quality chicken broth and freshly grated Parmesan cheese. To prevent the cream from curdling, ensure the soup is not boiling rapidly when adding it. You can also temper the cream by whisking a small amount of the hot broth into the cream before adding it to the pot. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Freezing is not recommended due to potential texture changes in the cream.