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Marry Me Chicken Soup featured image displays the creamy, comforting dish, inviting readers to try the recipe.

Marry Me Chicken Soup Ultimate

This Marry Me Chicken Soup recipe transforms the beloved flavors of Marry Me Chicken into a comforting and flavorful soup. It's an easy-to-make, slurp-worthy dish guaranteed to steal your heart (or at least your appetite!).
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 4 cups chicken broth
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1 tsp dried Italian seasoning
  • 1/2 tsp red pepper flakes optional
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • 2 cups fresh spinach, roughly chopped
  • Fresh basil leaves, for garnish
  • 1 cup cooked pasta optional
  • 1 cup shredded carrots optional
  • 1 cup chopped celery optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Mixing bowl
  • Ladle

Method
 

  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
  2. In a bowl, toss the cubed chicken with salt, pepper, garlic powder, and paprika.
  3. Add the chicken to the hot pot and sear on all sides until golden brown. Don't overcrowd the pot; you may need to work in batches.
  4. Remove the chicken from the pot and set aside.
  5. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and red bell pepper and cook until softened, about 5-7 minutes.
  6. Add the minced garlic and cook for another minute until fragrant.
  7. Pour in the chicken broth and diced tomatoes (undrained). Add the sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using).
  8. Bring the mixture to a simmer and scrape up any browned bits from the bottom of the pot.
  9. Return the seared chicken to the pot.
  10. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
  11. Stir in the heavy cream and Parmesan cheese until well combined and the soup is creamy.
  12. Add the fresh spinach and cook until wilted, about 2-3 minutes.
  13. If using, stir in cooked pasta, carrots or celery and heat through.
  14. Ladle the Marry Me Chicken Soup into bowls.
  15. Garnish with fresh basil leaves and extra Parmesan cheese.
  16. Serve hot and enjoy!

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. Adjust the amount of red pepper flakes to your liking. For an even richer soup, use half-and-half instead of heavy cream. Cook pasta separately to prevent it from becoming mushy. This soup is even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. You can freeze Marry Me Chicken Soup for up to 2 months. Allow it to cool completely before transferring it to freezer-safe containers.