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Marry Me Chicken Soup is the star of this featured image, showcasing a creamy and comforting dish perfect for a cozy night in.
Lady Maria

Amazing Marry Me Chicken Soup

This Marry Me Chicken Soup takes the viral sensation to a whole new level of cozy, offering all the flavors you love in a satisfying and easy-to-make soup. It features a rich, creamy broth with chicken, sun-dried tomatoes, and herbs, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 1/4 cup fresh basil, chopped, plus more for garnish
  • 1/4 cup fresh parsley, chopped, plus more for garnish
  • 1/2 tsp red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 1 lb pasta of your choice rotini, penne, or farfalle work well

Equipment

  • large pot or Dutch oven
  • knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Bowl
  • Stirring spoons
  • Colander

Method
 

  1. In a bowl, toss the chicken cubes with 1 tbsp olive oil, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Make sure everything is evenly coated.
  2. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
  3. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Don't overcrowd the pot; cook in batches if necessary. Remove the chicken from the pot and set aside.
  4. Add another 1 tbsp of olive oil to the pot. Add the chopped onion and cook until softened, about 5 minutes.
  5. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.
  6. Stir in the chopped sun-dried tomatoes. Cook for 2-3 minutes, allowing their flavor to infuse the oil.
  7. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. This adds depth and richness to the soup.
  8. Bring the broth to a simmer.
  9. Stir in the heavy cream and Parmesan cheese. Reduce heat to low and simmer gently for 5-7 minutes, stirring occasionally, until the cheese is melted and the sauce is smooth and thickened.
  10. Add the chopped fresh basil, parsley, Italian seasoning, and red pepper flakes (if using). Season with salt and pepper to taste.
  11. Add the cooked chicken back to the pot.
  12. Cook the pasta according to package directions. Drain well.
  13. Add the cooked pasta to the soup. Stir to combine.
  14. Serve immediately, garnished with extra Parmesan cheese and fresh basil.

Notes

If the cream isn't thickening enough, whisk in a tablespoon or two of softened cream cheese. Be mindful when adding salt, as sun-dried tomatoes and Parmesan cheese can be quite salty. Adjust the amount of red pepper flakes to your liking or omit them altogether. You can add spinach, kale, or chopped mushrooms for extra veggies. For a dairy-free version, substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan cheese.