Marry Me Chicken Soup

This Marry Me Chicken Soup has become my cozy go-to whenever I crave something comforting yet surprisingly elegant. It combines familiar ingredients into a dish that feels like a warm hug in a bowl, perfect for winding down after a long day.

I discovered this recipe when I wanted to impress friends without spending hours in the kitchen. It quickly turned into a family favorite that I make often with little fuss.

Ingredients

• Olive oil: adds richness and is the healthy fat base that helps brown the chicken for flavor
• Boneless skinless chicken thighs: stay juicy and tender during cooking much better than breasts
• Large onion: lends sweetness and depth when cooked until translucent
• Garlic: infuses the broth with aromatics and enhances savoriness
• Sliced mushrooms: contribute earthiness and a meaty texture
• Dried thyme and rosemary: create a herbaceous fragrant foundation for the soup
• Red pepper flakes: provide a gentle heat to brighten the flavor without overpowering
• Chicken broth: is the liquid base that carries all flavors
• Heavy cream: brings a smooth velvety mouthfeel to the soup
• Baby spinach: adds freshness and vibrant color at the end
• Sun-dried tomatoes: offer a concentrated, slightly tart note that lifts the dish
• Salt and pepper: to highlight and balance all ingredients
• Fresh basil leaves: brighten the final dish with a sweet herbaceous note
• Grated parmesan cheese: lends a savory umami finish when served

Instructions

Build The Base:

Heat the olive oil over medium heat until shimmering and add the bite-sized chicken thighs. Cook them without stirring too much so they get a nice golden crust on all sides. This caramelization adds rich, savory flavor that makes the soup special. Once browned, remove the chicken and set it aside for later.

Sauté Aromatics:

In the same pot, toss in the chopped onion and minced garlic. Cook over medium heat until the onion becomes translucent and soft. This step is key to developing the sweetness and depth of the broth. Stir frequently but gently to avoid burning the garlic which can turn bitter.

Cook Mushrooms:

Add the sliced mushrooms to the pot and let them cook until they release their moisture and begin to brown. This intensifies their flavor and contributes a meaty quality to the soup. Stir occasionally to ensure even cooking.

Add Herbs and Spice:

Sprinkle the dried thyme, rosemary, and red pepper flakes into the pot. Stir for about a minute until you can smell their fragrance blooming. Toasting these spices briefly unlocks their flavors so do not skip this step.

Simmer Chicken and Broth:

Return the browned chicken pieces to the pot and pour in the chicken broth. Bring the whole mixture to a simmer over medium heat. This allows the ingredients to meld and the chicken to continue cooking through gently.

Incorporate Cream:

Reduce heat to low and slowly stir in the heavy cream. Let the soup cook gently for about 10 minutes. The cream softens the broth and creates a luscious texture without boiling which could cause curdling.

Add Greens and Tomatoes:

Stir in the baby spinach and chopped sun-dried tomatoes. Continue simmering until the spinach wilts and the tomatoes soften slightly, adding fresh and tangy notes to balance the creamy broth.

Season and Finish:

Taste and season with salt and pepper according to preference. Remove the pot from heat and stir in the fresh chopped basil for a burst of aromatic brightness. Serve hot with a generous sprinkle of grated parmesan cheese on top.

One of my favorite ingredients here is the sun-dried tomato because it adds a surprising twist to the classic creamy chicken soup. It reminds me of family dinners where the recipe felt fancy enough to share with guests but cozy enough for weeknight meals.

Storage Tips

This soup stores very well in the refrigerator for up to 4 days. Make sure it cools to room temperature before transferring to an airtight container to preserve freshness. Reheat over low heat stirring occasionally to prevent the cream from separating.

Ingredient Swaps

You can swap chicken thighs for breasts if you prefer leaner meat though thighs retain more moisture and flavor. Heavy cream can be replaced with coconut cream for a dairy-free version but it will add a subtle coconut note. If sun-dried tomatoes are not available, roasted red peppers work well to maintain that sweet tang.

Serving Ideas

Serve with crusty bread or garlic toast to soak up the creamy broth. A simple side salad adds freshness and crunch that complements the richness of the soup. A light drizzle of good quality olive oil or extra parmesan on the top takes it to the next level.

Enjoy the layers of flavor and the comforting warmth this soup brings to your table.

Frequently Asked Recipe Questions

→ What type of chicken works best for this dish?

Boneless, skinless chicken thighs are preferred for their tenderness and flavor, though chicken breasts can also be used if desired.

→ Can I substitute fresh herbs for dried ones?

Fresh thyme and rosemary can be used but add them later in cooking to maintain their bright aroma.

→ How do the sun-dried tomatoes affect the flavor?

They add a sweet and tangy depth that complements the earthiness of the mushrooms and richness of the broth.

→ Is it possible to make the dish less creamy?

You can reduce the amount of heavy cream or replace it with a lighter alternative like half-and-half, adjusting to taste.

→ What is the best way to serve this soup?

Serve hot, garnished with freshly grated parmesan and chopped basil to enhance the flavors and add texture.