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Marry Me Chicken Soup – The Coziest Chicken Cream Soup

Let’s talk about this chicken cream soup. It’s the kind of thing I make when I want something creamy and comforting, but still feel like I did more than just heat up a can of soup. With rich tomato flavor, tender chicken, and a broth that hugs your spoon, it’s not just good—it’s love in a bowl. I’ve made a lot of soup in my day, but this one? This one has that thing. A little heat, a little sweetness from the sun-dried tomatoes, and the creaminess that wraps it all together. You know those soups that make you want to cancel dinner plans and stay home with a blanket and your favorite rerun? This is that soup. If you’ve never had chicken tomato soup with a creamy twist, this recipe might just change how you think about soup recipes forever. Whether you're looking for your new favorite creamy chicken soup or want something cozier than your last attempt at chicken noodle soup, this one hits all the right notes.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keywords: Chicken Cream Soup, chicken noodle soup, Chicken Tomato Soup, Cream Soup Recipe, Cream soup recipes, Creamy Chicken Soup, Soup Recipes
Servings: 4 bowls
Author: Eleanor

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
  • 1/3 cup grated parmesan cheese
  • 2 cups cooked shredded chicken
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Chopped fresh basil or parsley, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. Add garlic, tomato paste, thyme, oregano, and red pepper flakes. Cook for another 2–3 minutes until fragrant.
  3. Pour in the chicken broth and bring to a simmer.
  4. Add heavy cream, sun-dried tomatoes, parmesan, and shredded chicken. Stir to combine.
  5. Let simmer for 10–15 minutes, stirring occasionally, until soup is warmed through and flavors meld.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh basil or parsley if desired.

Notes

If you want to bulk it up, stir in some cooked pasta or rice at the end. And don’t skip the sun-dried tomatoes—they’re small, but mighty.