PERFECT MARRY ME CHICKEN SOUP

Imagine a bowl brimming with tender chicken, sun-dried tomatoes, and a creamy, parmesan-infused broth that wraps you in a warm embrace. This isn’t just any chicken soup; it’s Marry Me Chicken Soup, a flavor explosion so irresistible, it might just inspire a proposal (or at least a second bowl!). Get ready to experience soup perfection, because I’m about to share my absolute favorite version of this recipe with you, promising a taste sensation you won’t soon forget.

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Soup:

• 1 tbsp olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 4 cups chicken broth
• 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 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1 lb pasta (such as egg noodles, rotini, or penne), cooked according to package directions

Step-by-Step Instructions

Get Started: Prepare the Chicken

1. In a medium bowl, toss the chicken pieces with olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated.

Sauté the Chicken

2. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
3. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside. Don’t worry about cooking it perfectly, it will continue cooking in the soup later.

Build the Flavor Base

3. Add another tablespoon of olive oil to the pot. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
5. Stir in the chopped sun-dried tomatoes and cook for another minute.

Simmer the Soup

4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
5. Bring to a simmer.

Creamy Dreamy

5. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth and creamy.
6. Season with salt and pepper to taste.

Combine and Conquer

6. Add the cooked chicken back to the pot.
7. Gently stir in the cooked pasta.
8. Heat through for a minute or two until everything is warmed through.

Serve and Enjoy!

7. Garnish with fresh basil and extra Parmesan cheese.
8. Serve immediately and prepare for rave reviews!

The Secret to the BEST Marry Me Chicken Soup

Okay, so what really sets this Marry Me Chicken Soup apart from the crowd? It’s all in the details! First, don’t skimp on the sun-dried tomatoes. They’re the powerhouse of flavor. Make sure to use the oil-packed ones and drain them well; the oil adds an extra layer of richness to the soup. Secondly, use good quality Parmesan cheese. Freshly grated is always best! Finally, don’t be afraid to adjust the seasonings to your liking. If you want a little more heat, add a pinch more red pepper flakes. If you prefer a milder flavor, omit them altogether. The beauty of cooking is that you can customize it to your own taste!

Tips and Tricks for Soup Success

Chicken Cooking Confidence

Worried about the chicken being dry? A common issue with Chicken Noodle Soup is dry chicken. Remember to cut the chicken into bite-sized pieces before cooking. This helps it cook quickly and evenly, preventing it from drying out. Also, don’t overcook it in the first step! You just want to brown it and get some color. It will finish cooking in the soup, so it will stay nice and tender. If you’re really concerned, you can even use chicken thighs instead of breasts, as they tend to be more forgiving.

Pasta Perfection

Nobody likes mushy pasta! To avoid overcooked pasta, I recommend cooking it separately and adding it to the soup right before serving. This way, it won’t soak up too much liquid and become soggy. If you have leftovers, the pasta will continue to absorb liquid, so be prepared to add a splash of chicken broth when reheating.

Making it Ahead

Want to get a head start on dinner? You can absolutely make this Marry Me Chicken Soup ahead of time! Prepare the soup up to the point of adding the pasta. Store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the soup and add the cooked pasta. This is also a great option for meal prepping!

Variations to Make it Your Own

Spice it Up!

If you’re a fan of spicy food, add a pinch of cayenne pepper along with the red pepper flakes. Or, for a smoky flavor, add a dash of smoked paprika. You could even use a spicy Italian sausage instead of chicken for a completely different twist!

Veggie Power

Want to add more vegetables? Feel free to toss in some chopped spinach, kale, or zucchini during the last few minutes of cooking. These will add extra nutrients and flavor to your soup. For a heartier soup, add some diced carrots and celery along with the onion.

No Cream, No Problem!

Looking for No Cream Soup Recipes? If you’re trying to cut back on calories or dairy, you can substitute the heavy cream with half-and-half or even evaporated milk. You could even use a cashew cream for a dairy-free option. The soup won’t be quite as rich and creamy, but it will still be delicious!

Fall Soup Instant Pot Recipes

As the weather cools down, there’s nothing quite like a warm bowl of soup to soothe the soul. This Marry Me Chicken Soup is the perfect embodiment of Fall Soup Instant Pot Recipes; you can adapt this recipe for the Instant Pot easily! Just sauté the chicken and vegetables using the “sauté” function, then add the remaining ingredients (except the cream, Parmesan, and pasta) and cook on high pressure for 8 minutes. Quick release the pressure, stir in the cream and Parmesan, and then add the cooked pasta. For more autumn inspiration, consider trying a Chicken Tortilla Soup or a hearty Chicken And Rice Soup.

Pairing Suggestions for the Perfect Meal

This Marry Me Chicken Soup is delicious on its own, but it’s even better when paired with a crusty loaf of bread for dipping. A simple side salad with a light vinaigrette would also be a great addition. And if you’re looking for a complete Fall Baked Dinner Recipes experience, try serving it alongside a roasted butternut squash or a baked sweet potato. For a lighter side, you might enjoy something like the Creamy Tuscan Chickpea Soup Ultimate. You can even get inspiration from the Marry Me Shrimp Pasta Irresistible recipe and serve with some garlic bread to capture that same flavor profile!

Other Comforting Chicken Soup Recipes

If you love this Marry Me Chicken Soup, you might also enjoy some other classic chicken soup recipes. Chicken Gnocchi Soup is another creamy and delicious option that’s perfect for a chilly day. And of course, no soup collection is complete without a classic Chicken Noodle Soup. These “Call Soups” are guaranteed to warm you up from the inside out!

So there you have it – my absolute favorite Marry Me Chicken Soup recipe. I hope you enjoy making it as much as I do. It’s a dish that’s sure to bring joy and comfort to everyone who tries it. Happy cooking!

Perfect Marry Me Chicken Soup

Amelia Chen-Morrison

This Marry Me Chicken Soup is a creamy, comforting, and flavorful dish featuring tender chicken, sun-dried tomatoes, and a parmesan-infused broth. It’s a flavor explosion so irresistible, it might just inspire a proposal! Serve with crusty bread and a side salad for a complete and satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian-American

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Medium bowl
• Measuring spoons
• Measuring cups
• Knife
• Cutting board
• Wooden spoon or spatula

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• ½ cup sun-dried tomatoes, oil-packed, drained and chopped
• 4 cups chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese, plus more for garnish
• ¼ cup chopped fresh basil, plus more for garnish
• ¼ tsp red pepper flakes optional
• Salt and pepper to taste
• 1 lb pasta such as egg noodles, rotini, or penne

Instructions

 

• In a medium bowl, toss the chicken pieces with 1 tablespoon olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated.
• Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
• Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
• Add another tablespoon of olive oil to the pot. Add the chopped 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.
• Stir in the chopped sun-dried tomatoes and cook for another minute.
• Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
• Bring to a simmer.
• Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth and creamy.
• Season with salt and pepper to taste.
• Add the cooked chicken back to the pot.
• Gently stir in the cooked pasta.
• Heat through for a minute or two until everything is warmed through.
• Garnish with fresh basil and extra Parmesan cheese.
• Serve immediately.

Notes

For best results, use oil-packed sun-dried tomatoes and freshly grated Parmesan cheese. To avoid mushy pasta, cook it separately and add it to the soup right before serving. You can make the soup ahead of time up to the point of adding the pasta. Store in the refrigerator for up to 3 days and reheat when ready to serve. For a spicier soup, add a pinch of cayenne pepper or smoked paprika. For a dairy-free option, substitute the heavy cream with half-and-half, evaporated milk, or cashew cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Add a splash of chicken broth when reheating if the pasta has absorbed too much liquid.