This chicken cream soup feels like a warm hug in a bowl. I still remember the first time I made it—rain tapping the kitchen window, the smell of garlic and herbs filling the air. The creamy texture, the bold flavor of sun-dried tomatoes, and that gentle heat from red pepper flakes had everyone at the table asking for seconds. We all need a go-to soup recipe that feels indulgent without being complicated, and this is it. Whether you’re dealing with chilly weather or just need a big bowl of comfort, this one’s for you. I make mine in under an hour, and the leftovers are even better the next day. This is one of those cream soup recipes that walks the line between rustic and romantic. Think chicken tomato soup meets creamy chicken soup—with a little nod to chicken noodle soup (sans noodles). If you’ve got a craving for something cozy and flavorful, this one delivers. Trust me, your spoon won’t hit the bottom of the bowl without a little happy sigh.
Table of Contents
- 1) Key Takeaways
- 2) Easy Marry Me Chicken Soup Recipe
- 3) Ingredients for Marry Me Chicken Soup
- 4) How to Make Marry Me Chicken Soup
- 5) Tips for Making Marry Me Chicken Soup
- 6) Making Marry Me Chicken Soup Ahead of Time
- 7) Storing Leftover Marry Me Chicken Soup
- 8) Try these soup recipes next!
- 9) Marry Me Chicken Soup
- 10) Nutrition
1) Key Takeaways
- What makes chicken cream soup so comforting?
- Can you make this soup ahead of time?
- What goes best with a rich, creamy soup?
- How do you store leftover chicken soup?
2) Easy Marry Me Chicken Soup Recipe
Let’s be honest. Some days, we just need a pot of something warm, creamy, and downright cozy. That’s where my chicken cream soup comes in. The first time I made it, I had one of those days—messy hair, emails unanswered, and not an ounce of desire to cook anything complicated. I reached for chicken thighs, garlic, a splash of cream, and hoped for the best.
It didn’t just work—it was dreamy. Creamy chicken soup isn’t new, but this version with sun-dried tomatoes and parmesan hits a little different. It’s bold, it’s savory, and it has just enough heat to make things interesting. You could call it soup, but it’s practically a hug in a bowl.
We all need one recipe that checks every box: simple ingredients, quick steps, and flavor that sticks with you. This is mine. Make it once and you’ll be hooked. My husband literally asked if I could make this every Sunday. Not mad about it.
3) Ingredients for Marry Me Chicken Soup
Olive Oil: Adds a subtle richness and gets the onions going with a little shimmer. You’ll need just enough to coat the bottom of your pot without going overboard.
Yellow Onion: Diced and softened, this builds a mellow base of sweetness that sets the tone for the rest of the soup.
Garlic: Four cloves, minced, because garlic never whispers—it speaks up. Adds aroma and depth you don’t want to skip.
Boneless Chicken Thighs: Juicy and flavorful, they hold up better than breasts in a simmer. Chop ’em up for faster cooking.
Dried Oregano: Earthy and dependable, it gives the soup a familiar warmth. No need to get fancy here.
Salt and Pepper: Season early, taste later. You can always add more, but once it’s in, it’s in.
Crushed Red Pepper Flakes: For a little heat that sneaks up on you. Totally optional, but I love the kick.
Sun-Dried Tomatoes: Chopped and vibrant, they bring acidity and richness that breaks up the creaminess.
Chicken Broth: The liquid gold that pulls everything together. Use low sodium if you like to control your salt.
Heavy Cream: Thick and indulgent, it transforms the broth into something lush and velvety.
Parmesan Cheese: Grated and stirred in until it melts—don’t skip this step. It brings a salty, umami pop.
Spinach: Roughly chopped. Toss it in at the end so it wilts just enough without going soggy.
4) How to Make Marry Me Chicken Soup
Step 1: Warm the olive oil in a big pot over medium heat. Add the onion and let it soften for about four minutes. It should look glossy and smell sweet.
Step 2: Stir in the garlic and let it cook for 30 seconds. Don’t walk away—it burns fast and that bitterness lingers.
Step 3: Add the chopped chicken thighs along with oregano, salt, pepper, and red pepper flakes. Cook until no longer pink, around 7 minutes.
Step 4: Stir in the sun-dried tomatoes and pour in the chicken broth. Bring it to a gentle simmer and let it go for 15 minutes uncovered.
Step 5: Turn down the heat. Slowly stir in the heavy cream and parmesan cheese. Let it melt down into the broth and get smooth.
Step 6: Add in your chopped spinach. It takes just a couple of minutes to wilt, so don’t overdo it. It should stay green and fresh-looking.
Step 7: Taste, adjust seasoning, and ladle into bowls. A crack of black pepper on top, maybe a little more cheese, and dinner’s done.
5) Tips for Making Marry Me Chicken Soup
Use a heavy-bottomed pot so nothing sticks. Stir often, especially once the cream goes in, to avoid scorching. Let it simmer, not boil, after adding dairy. It keeps the cream from curdling.
If your soup feels thin, let it simmer uncovered for a bit longer before adding the spinach. It thickens as it cooks. Or throw in a tablespoon of flour when you sauté the onions if you like it even heartier.
Parmesan helps the broth turn silky. Use real cheese, not the powdered kind. Trust me on this—your chicken cream soup deserves better.
6) Making Marry Me Chicken Soup Ahead of Time
Chicken cream soup actually tastes better the next day. The flavors mellow and deepen in the fridge overnight. If I’m planning ahead, I let the soup cool completely, then refrigerate it in a sealed container.
Reheat it slowly on the stove over medium-low heat. Stir now and then so the cream stays smooth. If it thickens too much, splash in a little broth or even water to bring it back to life.
Want to meal prep for the week? Double the recipe and portion it out. This freezes okay too, but the cream might separate a bit. It’s still tasty—just stir it well when you reheat.
7) Storing Leftover Marry Me Chicken Soup
Store leftovers in an airtight container in the fridge for up to four days. I use mason jars or those snap-top glass containers—makes it easy to grab and reheat.
Warm it on the stove or microwave it in short bursts, stirring in between. That keeps the cream from getting weird. If it thickens too much, a splash of broth helps loosen things up.
Not planning to eat it soon? Freeze it for up to two months. It’ll still taste good, but stir it well after thawing to get the texture back on track.
8) Try these soup recipes next!
9) Marry Me Chicken Soup
Marry Me Chicken Soup With Rich Creamy Chicken Flavor
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 lb boneless, skinless chicken thighs, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp crushed red pepper flakes
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 1/2 cups spinach, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion for about 3-4 minutes, until translucent.
- Add garlic and cook for another 30 seconds, just until fragrant.
- Add chicken thighs, oregano, salt, pepper, and red pepper flakes. Cook for 6–8 minutes until the chicken is no longer pink.
- Stir in sun-dried tomatoes and chicken broth. Bring to a simmer and let cook for 15 minutes.
- Reduce heat to low. Stir in heavy cream and parmesan until melted and smooth.
- Add chopped spinach and simmer for another 2–3 minutes, just until wilted.
- Taste and adjust seasonings if needed, then serve hot with crusty bread.
10) Nutrition
Serving Size: 1/4 of the soup | Calories: 475 | Sugar: 4g | Sodium: 810mg | Fat: 32g | Saturated Fat: 12g | Carbohydrates: 12g | Fiber: 2g | Protein: 31g | Cholesterol: 110mg
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