Marry Me Chicken Soup is a cozy and comforting dish that features tender chunks of chicken, fresh vegetables, and a flavorful broth that feels like a warm hug in a bowl. It’s packed with hearty ingredients that come together to create a simple yet satisfying meal perfect for any day when you need a little extra comfort.
I love making this soup whenever I want something that feels both special and easy at the same time. The way the chicken stays juicy and the veggies soften just right makes it a favorite around my table. Plus, it’s one of those recipes you can easily tweak with whatever you have on hand, so it never gets boring. I always add a pinch of my favorite herbs for a fresh touch.
One of my favorite ways to serve this soup is with some crusty bread on the side to soak up all the tasty broth. It’s great as a lunch or a cozy dinner, especially on cooler days when you need something warm and satisfying. Whenever I make Marry Me Chicken Soup, it feels like I’m sharing a little moment of care with everyone I serve it to.
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless chicken breasts makes the soup tender and easy to shred. You can swap for thighs if you prefer juicier meat with more flavor.
Heavy Cream: This adds a rich, creamy texture. For a lighter version, try half-and-half or coconut milk to keep it creamy but less heavy.
Spinach: Fresh spinach brings a nice pop of color and nutrients. You can use kale or Swiss chard if you want a heartier leafy green.
Parmesan Cheese: Parmesan melts smoothly and adds a salty depth. Pecorino Romano or Asiago can be good alternatives.
Diced Tomatoes: They give a subtle tang and color. If fresh tomatoes are available, chop and use about a cup instead.
How Do You Keep Chicken Tender and Flavorful in the Soup?
Cooking the chicken properly is key. Start by simmering whole breasts in the broth rather than boiling fast. This gentle heat keeps the meat tender.
- Simmer on low-medium heat, not a rolling boil, to avoid tough chicken.
- Check for doneness at 15 minutes — it should be just cooked through.
- Let the chicken rest briefly before shredding with forks to keep it juicy and easy to pull apart.
Returning shredded chicken to warm soup helps the flavors blend without overcooking the meat again.
Equipment You’ll Need
- Large soup pot – I like it because it’s big enough to hold all the ingredients and makes stirring easy.
- Chef’s knife – helps you chop the onion, spinach, and garlic quickly and safely.
- Cutting board – keeps your workspace tidy while prepping ingredients.
- Forks – for shredding the cooked chicken easily.
- Measuring spoons and cups – for precise seasoning and liquids.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or shredded leftover rotisserie chicken for different flavors.
- Use different greens like kale or Swiss chard to add texture and nutrients.
- Stir in a splash of lemon juice or a pinch of red pepper flakes for extra zing.
- Add cooked pasta or rice to make it more filling.
How to Make Marry Me Chicken Soup?
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 can (14.5 ounces) diced tomatoes, drained
- 6 cups chicken broth
- 2 large chicken breasts
- 1 cup heavy cream
- 3 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil, chopped for garnish (optional)
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and around 25 minutes of cooking, so in total, expect about 35 minutes to have this creamy, flavorful soup ready to serve.
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook until it’s soft and translucent, about 4 to 5 minutes. Then add the minced garlic, red pepper flakes, dried oregano, salt, and black pepper. Cook everything together for another 1 to 2 minutes until fragrant.
2. Add Tomatoes and Broth:
Stir in the drained diced tomatoes and let them cook for about 3 minutes to bring out their flavor. Then pour in the chicken broth and bring the soup to a gentle boil.
3. Cook and Shred the Chicken:
Add the whole chicken breasts to the pot, reduce the heat to low, and let it simmer until the chicken is fully cooked, about 15 to 20 minutes. Once done, carefully remove the chicken from the pot and shred it using two forks.
4. Finish the Soup:
Return the shredded chicken to the pot and stir in the heavy cream. Toss in the fresh chopped spinach and cook just until it wilts, about 2 to 3 minutes. Finally, stir in the grated Parmesan cheese until melted and combined. Taste the soup and adjust the seasoning with salt, pepper, or more red pepper flakes if you like a bit more heat.
5. Serve and Enjoy:
Ladle the soup into bowls, sprinkle with fresh parsley or basil if you’d like, and serve hot. It’s wonderful with crusty bread or a simple side salad.
Can I Use Frozen Chicken Breasts in This Soup?
Yes! Just make sure to thaw the chicken fully before cooking. You can thaw it overnight in the fridge or use the quick thaw method by placing the sealed chicken in cold water for about an hour. This helps the chicken cook evenly and stay tender.
Can I Make Marry Me Chicken Soup Ahead of Time?
Absolutely! This soup actually tastes great the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove to avoid curdling the cream, stirring occasionally.
What Can I Substitute for Heavy Cream?
You can use half-and-half for a lighter option, or coconut milk if you want a dairy-free version. Just keep in mind that coconut milk will add a subtle coconut flavor to the soup.
How Should I Store Leftovers?
Keep leftover soup in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.
