Marry Me Chicken Soup brings those famous viral flavors into a warm, comforting bowl that’s perfect for chilly evenings. This creamy chicken soup captures everything we love about the original dish – rich parmesan, tangy sun-dried tomatoes, and plenty of garlic – transformed into the kind of soup that makes you want to curl up on the couch with a big bowlful.
I’ll never forget the first time I tried making this soup in my kitchen. It was one of those gray November afternoons when all you want is something warm and satisfying. I’d been seeing the Marry Me Chicken trend everywhere, and I thought, why not turn those beautiful flavors into a soup? The aroma that filled my kitchen as the garlic and sun-dried tomatoes sizzled in butter reminded me so much of my grandma’s farmhouse, where something delicious was always simmering on the stove. My husband walked in from the garage, took one whiff, and said, “Whatever that is, I’m ready to propose to it all over again.” That’s when I knew this recipe was a keeper. The creamy broth, the tender chicken, those pops of flavor from the sun-dried tomatoes – it’s the kind of soup that makes an ordinary Tuesday feel special. Time to get your pot ready!
What Makes This Marry Me Chicken Soup So Special
When I first started developing this recipe, I wanted to capture all those proposal-worthy flavors from the viral dish while creating something even cozier for those nights when only soup will do. After several batches and plenty of taste-testing from my family, I’ve landed on a version that checks every box.
This Marry Me Chicken Soup stands out for several practical reasons:
- Transforms viral flavors into comfort food – All the sun-dried tomato, garlic, and parmesan goodness you love, now in a spoonable form
- Uses rotisserie chicken for speed – Ready in just 45 minutes on busy weeknights when you need dinner fast
- Creates restaurant-quality depth at home – The caramelized onions and white wine build layers of rich flavor
- Delivers creamy texture without being heavy – The perfect balance of indulgent and satisfying
- Works beautifully for meal prep – Makes wonderful leftovers that taste even better the next day
- Requires mostly pantry staples – You likely have most ingredients on hand already
My family requests this soup at least twice a month now, especially when the weather turns cool. It’s become our go-to for casual Sunday dinners and those evenings when we just want something that feels like a warm hug in a bowl.
Ingredient Spotlight
Understanding what each ingredient brings to this Marry Me Chicken Soup helps you make the best version possible.
Butter forms the flavorful base where we’ll caramelize our onions, creating those sweet, rich notes that make this soup so irresistible. I always use unsalted butter so I can control the salt level in the final dish.
Onions get caramelized slowly until they’re translucent and golden, which develops natural sweetness that balances the tangy sun-dried tomatoes. In my kitchen, I prefer yellow onions for their reliable flavor and the way they melt into the soup.
Garlic delivers that signature punch we expect from Marry Me Chicken, and seven cloves might seem like a lot, but trust me – it’s just right. I’ve learned that mincing the garlic finely prevents any harsh bites and distributes the flavor evenly.
Sun-dried tomatoes bring concentrated tomato flavor and a slight tang that makes this soup memorable. You can use oil-packed or dry varieties; I always choose oil-packed for convenience, though I pat them dry to control the oil content. These add the same Mediterranean brightness you’ll find in dishes like Sun-Dried Tomato Chicken Orzo.
White wine adds acidity and depth while helping to scrape up all those flavorful browned bits from the bottom of the pot. When I’m cooking for family gatherings, I use a Sauvignon Blanc or Pinot Grigio, but chicken broth works perfectly as a substitute.
Chicken provides hearty protein and makes this soup satisfying enough for dinner. Rotisserie chicken is my weeknight secret – it’s already seasoned and saves significant time.
Italian seasoning combines herbs like oregano, basil, and thyme that complement the Mediterranean-inspired flavors beautifully. Betty’s tip: If you make your own blend, it adds an extra special touch.
Heavy cream creates that luxurious, velvety texture we’re after without making the soup overly thick. I’ve found that adding it off the heat prevents any risk of curdling.
Parmesan cheese melts into the broth, adding nutty, salty richness that ties everything together. Freshly grated parmesan makes a noticeable difference – the pre-grated kind doesn’t melt as smoothly. If you love parmesan-forward dishes, you’ll also enjoy my Creamy Garlic Beef Pasta.
Spinach adds color, nutrition, and a subtle earthy note that balances the richness. I prefer finely chopping it so every spoonful has a bit of green without overwhelming bites of leafy texture.
How to Make Marry Me Chicken Soup
Creating this soup involves building layers of flavor, and taking your time with the early steps pays off beautifully.
Step 1. I always start by melting the butter over medium-low heat in my Dutch oven, then adding the finely chopped onion to cook slowly for about 10 minutes, stirring occasionally. This patience pays off – you want them translucent and beginning to brown, which creates the sweet foundation for your Marry Me Chicken Soup.
Step 2. Add your minced garlic and chopped sun-dried tomatoes to the caramelized onions and sauté for 3-4 minutes, stirring frequently. Betty’s tip: Watch the garlic carefully during this step because burnt garlic turns bitter quickly.
Step 3. Increase the heat to medium and pour in the white wine, using your spatula to scrape up every bit stuck to the bottom of the pot – those browned bits are liquid gold for flavor. Let the wine simmer for about 1 minute to cook off the alcohol.
Step 4. Toss in your shredded chicken along with the Italian seasoning, garlic powder, onion powder, garlic salt, and paprika, stirring to coat everything in those aromatics. Through years of making this, I’ve learned that distributing the seasonings at this stage ensures every bite is well-flavored.
Step 5. Pour in the chicken broth, increase the temperature to medium-high, and bring the soup to a gentle simmer. After testing this recipe many times, I’ve found that 10 minutes of uncovered simmering allows all the flavors to meld perfectly.
Step 6. Remove the pot completely from the burner before stirring in the heavy cream, grated parmesan, and chopped spinach. The residual heat will wilt the spinach in 1-2 minutes and melt the cheese into a creamy consistency without any risk of the dairy separating.
Step 7. Taste your soup and adjust the seasoning with salt and pepper as needed – this is where you make it perfect for your family’s preferences. I typically add a pinch more salt and a few cracks of black pepper, then serve it garnished with extra parmesan.
Keeping This Marry Me Chicken Soup Fresh
This soup makes fantastic leftovers, and knowing how to store it properly means you can enjoy it for several days.
For refrigerator storage, let the soup cool to room temperature (about 30-45 minutes) before transferring it to an airtight container. It will stay fresh for 3-4 days, and I’ve noticed the flavors actually deepen overnight as everything mingles together. My family often fights over the last bowl on day three because it tastes so good reheated. Just be sure to store it within two hours of cooking to keep it food-safe.
When it comes to freezing this soup, it’s certainly possible, though I should mention that cream-based soups sometimes separate during the freezing process. Betty’s method is to freeze it in portion-sized containers for up to 2 months, then thaw overnight in the refrigerator. Don’t worry if it looks a bit separated when thawed – vigorous stirring during reheating brings it right back together. For the best results, I recommend slightly undercooking the soup if you know you’ll be freezing it, as reheating will continue the cooking process.
For reheating, I prefer using the stovetop over medium-low heat, stirring frequently until it’s warmed through. This gentle approach prevents the cream from breaking and keeps the texture silky. If you’re reheating a single portion in the microwave, use 50% power and stir every minute to heat it evenly. After years of making soups like this, I’ve learned that low and slow reheating preserves that restaurant-quality texture we worked so hard to create.
Perfect Partners for Marry Me Chicken Soup
This rich, creamy soup pairs beautifully with sides that provide textural contrast and balance.
Crusty sourdough bread or garlic bread – Perfect for soaking up every drop of that creamy, parmesan-rich broth. The crunchy exterior and soft interior create the ideal textural contrast to the smooth soup.
Simple arugula salad with lemon vinaigrette – The peppery greens and bright citrus cut through the richness of the soup, refreshing your palate between spoonfuls. I like to add shaved parmesan and toasted pine nuts for extra flavor.
Roasted vegetables like asparagus or green beans – A side of crisp-tender vegetables adds color to your bowl and provides a lighter counterpoint to the creamy soup. Roasting them brings out natural sweetness that complements the sun-dried tomatoes. My Honey Glazed Carrots and Green Beans work wonderfully here.
Caesar salad – This classic pairing works because both dishes share Italian-inspired flavors and the crisp romaine provides a cooling crunch against the warm, rich soup.
Buttery dinner rolls – Soft, pillowy rolls are perfect for guests who prefer a gentler bread option, and they’re wonderful for wiping your bowl clean. My grandchildren always request these when I make this soup.
Simple pasta tossed with olive oil and herbs – If you want to make the meal more substantial, a small portion of pasta on the side turns this into a complete Italian-American feast. I often serve angel hair or orzo dressed simply so it doesn’t compete with the soup’s bold flavors.
If you’re looking for more comforting soup recipes, try my Chicken Pot Pie Soup or Potsticker Soup for equally satisfying options.
FAQs
I recommend using half-and-half as the closest substitute, though the soup will be slightly less rich. Avoid low-fat milk as it tends to curdle when added to hot soup, and the texture won’t be as luxurious.
Simply use an additional 3/4 cup of chicken broth in place of the wine – the soup will still be delicious. To preserve some of that brightness wine provides, I sometimes add a squeeze of lemon juice at the end.
Absolutely. Many home cooks find success making this soup a day ahead, as the flavors develop even more overnight. Just wait to add the spinach until you’re reheating, so it stays vibrant green.
Marry Me Chicken Soup
Ingredients
Equipment
Method
- Melt butter in Dutch oven or large pot over medium-low heat. Add finely chopped onion and cook for 10 minutes, stirring occasionally, until translucent and beginning to brown. This caramelization develops sweet, rich flavors.
- Add minced garlic and chopped sun-dried tomatoes to the caramelized onions. Sauté for 3-4 minutes, stirring frequently to prevent garlic from burning.
- Increase heat to medium and pour in white wine. Use spatula to scrape up any browned bits stuck to bottom of pan. These bits add tremendous flavor to the soup. Let wine simmer for about 1 minute.
- Add shredded chicken, Italian seasoning, garlic powder, onion powder, garlic salt, and paprika. Pour in chicken broth. Increase temperature to medium-high and bring soup to a simmer. Cook uncovered for 10 minutes to allow flavors to meld.
- Remove pot completely from burner. Stir in heavy cream, grated parmesan cheese, and chopped spinach. The residual heat will wilt the spinach in 1-2 minutes and melt the cheese into a creamy consistency. Taste and adjust seasoning with salt and pepper as needed.
- Serve garnished with extra parmesan, red pepper flakes, parsley, or fresh basil.
