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Marry Me Chicken Soup With Rich Creamy Chicken Flavor

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 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 servings
Author: Eleanor

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

  1. Heat olive oil in a large pot over medium heat. Sauté the diced onion for about 3-4 minutes, until translucent.
  2. Add garlic and cook for another 30 seconds, just until fragrant.
  3. Add chicken thighs, oregano, salt, pepper, and red pepper flakes. Cook for 6–8 minutes until the chicken is no longer pink.
  4. Stir in sun-dried tomatoes and chicken broth. Bring to a simmer and let cook for 15 minutes.
  5. Reduce heat to low. Stir in heavy cream and parmesan until melted and smooth.
  6. Add chopped spinach and simmer for another 2–3 minutes, just until wilted.
  7. Taste and adjust seasonings if needed, then serve hot with crusty bread.

Notes

You can use rotisserie chicken to cut down on prep time. Or swap heavy cream for half-and-half if you prefer it lighter.