Marry Me Chicken Soup: A Simple, Hearty Bowl for Dinner

Why This Soup

At its core, Marry Me Chicken Soup is about comfort and simplicity. The original “Marry Me Chicken” dish got its name because it’s loaded with flavor—herbs, cream, and sun-dried tomatoes make it stand out. The soup version keeps those flavors but turns them into a meal you can eat with a spoon. This isn’t a quick-fix recipe, but it doesn’t take all day, either. It’s a solid weekday dinner that feels a little special, without being fussy.

The ingredients are easy to find. Onion, garlic, bell pepper, chicken, tomatoes, broth, cream, spinach. Most are staples, and you probably have half of them at home right now. You can swap things as you go. The recipe is forgiving. If you miss an ingredient or want to add something, nobody will notice. Soup is like that.

The Ingredients (With Why They Matter)

• Olive oil: For cooking the vegetables. Any mild oil works, but olive oil adds a bit of flavor.
• Onion: The base of most soups. It adds sweetness and depth.
• Garlic: For fragrance and a little bite. Fresh is best, but pre-chopped works in a pinch.
• Bell pepper: Adds color and a subtle sweetness. Use any color you have.
• Chicken: Thighs are juicier and harder to overcook. Breasts are leaner. Both work.
• Sun-dried tomatoes: These are key. They’re chewy, sweet, and savory. If you only have a few, that’s fine.
• Diced tomatoes: Canned is easiest, but fresh works if you increase the broth.
• Chicken broth: Store-bought is fine, but homemade is better if you have it.
• Oregano, thyme, paprika: Basic dried herbs. They add warmth and earthiness.
• Salt and pepper: For seasoning. Adjust as you go.
• Heavy cream: Makes the soup rich and creamy. Use less if you want it lighter.
• Spinach: For color and a bit of green. Kale or chard works too.
• Parmesan: Optional, but a little on top adds saltiness and richness.

Step-by-Step, With Notes

Prep First: Chop the onion, garlic, bell pepper, and sun-dried tomatoes. Measure out the herbs. Have everything ready before you start cooking. It’s easier that way.

Cook the Veggies: Heat the oil in a big pot. Add onion and garlic. Cook on medium heat until soft—about 5 minutes. Stir a few times so they don’t stick.
Add the bell pepper. Cook for another 3 minutes. The goal is to soften them, not brown them.

Brown the Chicken: Add the chicken to the pot. Don’t crowd the pan—you can do this in batches if the pot is small. Let the chicken cook for about 3 minutes per side. It doesn’t have to be done all the way through. The browning adds flavor.

Add Tomatoes and Broth: Dump in the sun-dried tomatoes, diced tomatoes, and chicken broth. Sprinkle in the oregano, thyme, and paprika. Stir. Bring it to a boil, then lower the heat. Cover and simmer for 20 minutes. Stir once or twice.

Shred the Chicken: Take the chicken out with tongs. Let it cool enough to handle, then shred with two forks. The meat should be tender. Put the shredded chicken back in the pot.

Finish the Soup: Add the cream and spinach. Season with salt and pepper. Stir and let it cook for another 3-4 minutes, until the spinach wilts. Taste. Add more salt or pepper if it needs it.

Serve: Ladle into bowls. Add a little Parmesan on top if you want. Serve with bread, crackers, or rice.

Variations and Substitutions

You don’t have to stick to the recipe. Here are some ways to make it your own:

• Chicken: Leftover rotisserie chicken works. Just skip the browning step and add it at the end.
• Vegetables: Try zucchini, mushrooms, carrots, or celery. Add them with the bell pepper.
• Greens: Swap spinach for kale, chard, or even frozen peas.
• Cream: Use half-and-half or whole milk if you don’t have heavy cream. The soup will be less rich.
• Herbs: Fresh thyme or oregano is better if you have it. Use about three times as much as dried.
• Cheese: Feta or shredded mozzarella can stand in for Parmesan.
• Heat: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.
• Broth: Vegetable broth works if you want a vegetarian version. Skip the chicken, or add chickpeas for protein.

Recipe Troubleshooting

Soup is forgiving, but sometimes things go wrong. Here’s how to fix common issues:

• Soup is too thick: Add more broth or water.
• Soup is too thin: Simmer uncovered for 5-10 minutes. The liquid will reduce.
• Too salty: Add a peeled potato to the pot and simmer for 10 minutes. Remove the potato before serving. Or add more broth.
• Not enough flavor: Add a splash of vinegar or lemon juice. More herbs or a pinch of red pepper flakes can help.
• Chicken is dry: Next time, use thighs. If it happens, add a little more broth or cream.
• Vegetables are crunchy: Cook the soup a little longer until they’re tender.

Serving Tips

• Bread: Fresh, crusty bread is perfect. If you don’t have that, crackers, garlic bread, or toast work.
• Rice or Noodles: Add cooked rice, orzo, or small pasta for a heartier meal.
• Salad: A simple green salad with a lemon vinaigrette is a good side.
• Garnish: Fresh herbs, more Parmesan, or a swirl of olive oil on top make it look nice.
• Leftovers: The soup tastes even better the next day. Store it in the fridge for up to 3 days. Reheat on the stove or in the microwave.

Storing and Freezing

Let the soup cool before storing. Put it in a covered container in the fridge. It will keep for 3 days.
If it thickens in the fridge, add a little broth when reheating.

You can freeze it for up to 2 months. Use freezer-safe containers. Thaw in the fridge overnight, then reheat on the stove.

Why This Recipe Works

This soup tastes good because of the sun-dried tomatoes and cream. The tomatoes add a rich, concentrated flavor. The cream mellows everything out. The chicken soaks up the broth and seasonings.
The herbs add warmth and depth. The spinach gives it color and a little freshness.

It’s not a fancy restaurant soup, but it’s better than most canned versions. It’s the kind of thing you can make in about 45 minutes, and it fills you up without feeling heavy.

If you’re feeding kids, you can blend the spinach into the soup for a smoother texture. If you want it lighter, skip the cream and serve with lemon wedges.

Real Talk About Ingredients

Canned vs. Fresh Tomatoes: Canned diced tomatoes are fine. If you use fresh, peel and chop them, and add a little more broth.

Sun-dried Tomatoes: Don’t skip these. They’re the main flavor boost. Use the ones packed in oil for best results.

Heavy Cream: It makes the soup richer, but you can use less or none if you want. Milk or half-and-half are lighter options.

Chicken Thighs: They’re harder to overcook and have more flavor. Breasts are leaner but can get dry.

Leftovers: This soup is even better the next day, so don’t be afraid to make extra.

Final Thoughts

This soup is reliable. It’s easy to tweak, hard to mess up, and good for leftovers. The flavors are rich but not overwhelming, and it’s filling without being heavy.

You don’t need special skills or fancy gadgets. A big pot, a wooden spoon, and some basic ingredients are all you need.

If you’re new to cooking, this is a good recipe to try. If you cook a lot, it’s a quick, comforting dinner for busy nights.

The main thing is to make it your own. Adjust the heat, swap vegetables, add pasta, skip the cheese—whatever works for you.

Soup is about comfort, not perfection. This one delivers.

Marry Me Chicken Soup: A Simple, Hearty Bowl for Dinner

Course: Dinner, MainCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

350

kcal

Total time

45

minutes

A hearty, creamy chicken soup inspired by the popular “Marry Me Chicken” dish. Sun-dried tomatoes and herbs add depth, while spinach and cream make it rich and comforting. Easy to make, flexible with ingredients, and perfect for a filling weeknight dinner.

Ingredients

• 1 tablespoon olive oil

• 1 large onion, diced

• 3 garlic cloves, chopped

• 1 bell pepper (any color), chopped

• 1½ pounds boneless, skinless chicken thighs or breasts

• 1 cup sun-dried tomatoes, chopped (about 8–10 halves)

• 1 can (14 oz) diced tomatoes

• 8 cups (about 2 liters) chicken broth

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon paprika

• Salt and black pepper, to taste

• ½ cup heavy cream (about 120 ml)

• 1 cup spinach leaves, roughly chopped

• Grated Parmesan cheese, for serving (optional)

Directions

• Prep Ingredients: Chop onion, garlic, bell pepper, and sun-dried tomatoes. Measure out herbs and liquids.
• Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion and garlic. Cook, stirring, until soft—about 5 minutes. Add bell pepper. Cook another 3 minutes.
• Brown Chicken: Add chicken pieces. Cook 3 minutes per side until slightly browned, but not cooked through.
• Add Tomatoes and Broth: Stir in sun-dried tomatoes, diced tomatoes, chicken broth, oregano, thyme, and paprika. Bring to a boil. Reduce heat, cover, and simmer gently for 20 minutes.
• Shred Chicken: Remove chicken from the pot with tongs. Shred with two forks, then return to the pot.
• Finish the Soup: Add heavy cream and spinach. Season with salt and pepper. Stir well and cook for 3–4 minutes, until spinach is wilted. Taste and adjust seasoning.
• Serve: Ladle soup into bowls. Top with grated Parmesan if you like, and serve with crusty bread.

Notes

• Cooking Tips
  Chicken: Thighs add more flavor and stay moist, but breasts work if you prefer leaner meat.
  Vegetables: Swap bell pepper for zucchini or mushrooms. Add carrots or celery if you want.
  Cream: Use half-and-half or whole milk for a lighter soup.
  Spinach: Kale or chard can be used instead.
  Storing: Let cool before refrigerating. It keeps for up to 3 days. Freezes well for up to 2 months. Reheat gently on the stove, adding a splash of broth if needed.
  Serving: Good with crackers, rice, or a side salad if you want a fuller meal.
• Variations
  Gluten-Free: The recipe is naturally gluten-free.
  Dairy-Free: Skip the cream. Use coconut milk for richness if you want.
  Vegetarian: Use vegetable broth and chickpeas, or skip the chicken entirely (add extra beans or tofu for protein).
  Spicy: Add a pinch of red pepper flakes to the pot.