Creamy Dreamy Marry Me Chicken Soup
If you’re looking for a soup that’s creamy, comforting, and absolutely irresistible, Creamy Dreamy Marry Me Chicken Soup is the one. This dish combines tender chicken, a rich, flavorful broth, and just the right touch of herbs and spices to create a bowl of pure magic. It’s the kind of soup that warms your heart as much as it does your belly—perfect for cozy nights, family dinners, or impressing someone special. Once you try it, you’ll see why it’s called “Marry Me” soup—it’s just that good!
INGREDIENTS YOU’LL NEED:
- 2 Tbsp Butter: Adds richness and flavor to sauté the aromatics.
- 1 Onion (finely chopped): Provides a sweet, savory base for the soup.
- 7 Cloves Garlic (finely minced): Infuses the soup with a bold, aromatic flavor.
- 3 ounces Sun-Dried Tomatoes (chopped): Brings a tangy, slightly sweet depth to the broth.
- ¾ Cup Dry White Wine: Enhances the flavors and adds a touch of acidity; optional but recommended.
- 3 Chicken Thighs (boneless/skinless, cubed): Tender, juicy pieces of chicken for a hearty protein boost.
- 1 Tsp Italian Seasoning: A flavorful blend of herbs that ties the dish together.
- 1 Tsp Garlic Powder: Adds an extra layer of garlic flavor to the soup.
- 1 Tsp Onion Powder: Enhances the savory taste of the broth.
- ½ Tsp Paprika: Adds a hint of smokiness and mild warmth.
- 32 ounces Chicken Broth: Forms the flavorful base of the soup; use low-sodium if preferred.
- 1 Cup Water: Helps adjust the soup’s consistency while maintaining its flavor.
- 2 Cups Cheese Tortellini (or 1 cup of any small pasta): A filling, delicious addition for texture and heartiness.
- ½ Cup Heavy Cream: Makes the soup luxuriously creamy and smooth.
- ½ Cup Parmesan Cheese: Adds a salty, nutty richness to the dish.
- 2 Cups Fresh Spinach (chopped): Brings a fresh, vibrant touch and added nutrients.
WHAT MAKES MARRY ME CHICKEN SOUP SO POPULAR?
- It’s incredibly comforting: There’s something about the creamy broth, tender chicken, and flavorful herbs that makes every spoonful feel like a warm hug. It’s my go-to when I want a cozy meal that feels like home.
- It’s easy to make and so versatile: I love that it comes together quickly with simple ingredients, and I can tweak it to fit what I have on hand. Plus, the flavors are so rich that it tastes like I spent hours cooking!
- It’s perfect for any occasion: Whether it’s a family dinner, a meal for guests, or just something special for myself, this soup always hits the mark. It’s hearty, delicious, and leaves everyone asking for seconds!
HOW DO YOU PREPARE CREAMY MARRY ME CHICKEN SOUP?
Time needed: 1 hour
- Sauté the Aromatics:
In a large pot, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Cook the Chicken and Season:
Add the cubed chicken thighs to the pot and sprinkle with Italian seasoning, garlic powder, onion powder, and paprika. Stir well to coat the chicken in the spices and cook for 5–7 minutes, until lightly browned but not fully cooked through. - Add the Sun-Dried Tomatoes and Wine:
Stir in the chopped sun-dried tomatoes and cook for 2 minutes. Pour in the ¾ cup of dry white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce the wine slightly. - Add Broth and Simmer:
Pour in the chicken broth and water, stirring to combine. Bring the soup to a gentle boil, then reduce the heat to low and simmer for 15 minutes. - Cook the Pasta:
Stir in the tortellini (or small pasta) and cook according to package instructions, usually about 7–10 minutes. - Finish with Cream, Cheese, and Spinach:
Lower the heat to a gentle simmer and stir in the heavy cream and Parmesan cheese until the cheese melts into the soup. Add the chopped spinach and cook for 2–3 minutes, just until wilted. - Taste and Serve:
Taste the soup and adjust seasoning with salt and pepper, if needed. Serve hot with crusty bread or a side salad for a complete meal!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, shredded rotisserie chicken or leftover chicken can be added in the last 10 minutes of cooking.
Small pasta shapes like ditalini, orzo, or elbow macaroni work perfectly.
Use coconut milk or a non-dairy creamer for a creamy consistency without dairy.
Yes! Prepare the soup without the pasta, cream, and spinach. Add them in while reheating for the freshest taste.
ALTERNATIVE COOKING METHODS FOR CREAMY CHICKEN SOUP:
When I use the Crockpot (slow cooker) I start by sautéing the onions, garlic, and chicken on the stovetop to build flavor. After that, I transfer everything to the Crockpot, including the broth, seasonings, and tortellini, but leave out the cream and spinach. I cook it on low for 6-8 hours or high for 3-4 hours. Once the cooking time is done, I add the tortellini and let it simmer for an additional 10 minutes until the pasta is tender. After that, I stir in the cream and spinach, letting it cook for another 10-15 minutes for everything to come together.
For the pressure cooker (like an Instant Pot), I sauté the onions, garlic, and chicken in the pot, then add the broth, seasonings, and tortellini. I cook it on high pressure for 10 minutes and allow the pressure to naturally release for about 10 minutes. Once the pressure is released, I stir in the tortellini and let it simmer for an additional 10 minutes until the pasta is cooked. Finally, I add the cream and spinach, stirring until everything is well combined and creamy.
Sun-Dried Tomato Chicken Soup RECIPE ADD-INS AND VARIATIONS:
- Swap chicken thighs for chicken breasts: I love using thighs for their juiciness, but breasts work just as well if that’s what I have on hand.
- Use coconut milk instead of heavy cream: For a dairy-free option, coconut milk adds a creamy texture with a subtle, delicious twist.
- Try roasted red peppers instead of sun-dried tomatoes: If I’m out of sun-dried tomatoes, roasted red peppers give a slightly sweet and smoky flavor.
- Make it gluten-free with alternative pasta: I switch out the tortellini for gluten-free pasta or omit it altogether for a lighter soup.
- Add extra vegetables: When I want to bulk it up, I toss in mushrooms, zucchini, or kale for more nutrients and texture.
- Spice it up: A pinch of red pepper flakes or a drizzle of hot sauce takes this soup to the next level when I’m craving a little heat.
WHAT IS COMMONLY SERVED WITH A CREAMY BOWL OF CHICKEN SOUP?
When I serve this creamy chicken soup, I love pairing it with a warm loaf of crusty bread or garlic knots for dipping—it’s perfect for soaking up every bit of that flavorful broth. A crisp side salad with a tangy vinaigrette balances the richness beautifully. For special occasions, I might add a charcuterie board or a simple antipasto platter to keep things casual yet elevated. As for drinks, a glass of dry white wine complements the soup’s creamy base, but sparkling water or herbal tea works just as well for a cozy night in. Whether it’s a family dinner, a comforting meal on a chilly day, or a dish to impress friends, this soup always shines with the right sides.
HOW DO YOU STORE AND REHEAT LEFTOVER MARRY ME CHICKEN SOUP?
I usually store any leftovers of this creamy chicken soup in an airtight container in the fridge for up to 3 days. To reheat it, I warm it up on the stovetop over low heat, stirring occasionally to ensure it heats evenly. Sometimes, I’ll add extra broth or water to bring it back to the right consistency since it can thicken in the fridge. If you’re in a rush, you can use the microwave, reheating in 1-minute intervals while stirring in between. Just be sure to taste and adjust seasoning if needed after reheating!
CAN LEFTOVER CHICKEN SOUP BE FROZEN FOR LATER CONSUMPTION?
To freeze leftovers of this creamy chicken soup, you can freeze it with the cream already added. Just let the soup cool completely before transferring it to an airtight container or freezer-safe bag. Leave some space at the top for expansion. When you’re ready to eat, thaw the soup in the fridge overnight. Then, gently reheat it on the stove over low heat, stirring occasionally to prevent the cream from separating. If it thickens too much, add a little broth or water to loosen it up.
LOOKING FOR MORE DELICIOUS SOUP RECIPES? TRY THESE!
Creamy Roasted Butternut and Red Pepper Soup: It’s got all the best fall flavors—sweet butternut squash, smoky roasted red peppers, and a little hint of spice to keep things interesting. It’s so easy to make and always feels like a special treat.
Rich and Creamy Roasted Tomato Garlic Soup: This soup is all about warm, roasted tomatoes blended with savory garlic into a velvety, smooth texture that’s perfect for chilly days.
Italian Wedding Soup: Whether you’re cozying up on a chilly evening or craving something warm and satisfying, this classic soup feels like a hug in a bowl.
Creamy, Dreamy Marry Me Chicken Soup
Ingredients
- 2 Tbsp Butter
- 1 Onion (finely chopped)
- 7 Cloves Garlic (finely minced)
- 3 ounces Sun-Dried Tomatoes (chopped)
- ¾ Cup Dry White Wine
- 3 Chicken Thighs (boneless/skinless)(cubed)
- 1 Tsp Italian Seasoning
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- ½ Tsp Paprika
- 32 ounces Chicken Broth
- 1 Cup Water
- 2 Cups Cheese Tortellini (or 1 cup of any small pasta)
- ½ Cup Heavy Cream
- ½ Cup Parmesan Cheese
- 2 Cups Fresh Spinach (fresh, chopped)
Instructions
- Sauté the Aromatics: In a large pot, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the Sun-Dried Tomatoes and Wine: Stir in the chopped sun-dried tomatoes and cook for 2 minutes. Pour in the ¾ cup of dry white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce the wine slightly.
- Cook the Chicken and Season: Add the cubed chicken thighs to the pot and sprinkle with Italian seasoning, garlic powder, onion powder, and paprika. Stir well to coat the chicken in the spices and cook for 5–7 minutes, until lightly browned but not fully cooked through.
- Add Broth and Simmer: Pour in the chicken broth and water, stirring to combine. Bring the soup to a gentle boil, then reduce the heat to low and simmer for 15 minutes.
- Cook the Pasta: Stir in the tortellini (or small pasta) and cook according to package instructions, usually about 7–10 minutes.
- Finish with Cream, Cheese, and Spinach: Lower the heat to a gentle simmer and stir in the heavy cream and Parmesan cheese until the cheese melts into the soup. Add the chopped spinach and cook for 2–3 minutes, just until wilted.
- Taste and Serve: Taste the soup and adjust seasoning with salt and pepper, if needed. Serve hot with crusty bread or a side salad for a complete meal!