To be honest, chicken soup is already the best comfort food in a bowl. What if I told you that there is a version that is so incredibly delicious and ridiculously good that it could literally make someone drop to their knees after just one spoonful? This is Marry Me Chicken Soup, the warm, creamy, garlicky, sun-dried tomato-filled offspring of the well-known Marry Me Chicken and traditional chicken noodle soup.
This isn’t merely soup. This letter is a love letter to food. After just one bite, people tend to sigh and close their eyes. The type that elevates a typical Tuesday night meal into a romantic candlelit meal, even if you’re just sitting on the couch in your sweatpants.
Why Is This Called ‘Marry Me Chicken Soup’?
A delightful urban legend gave this hearty soup its endearing name: a woman reportedly prepared it for her boyfriend, who was so impressed that he immediately proposed. Marriage proposals don’t seem out of the question, but we can assure you that this combination of tender chicken, creamy broth, and sun-dried tomatoes makes for an irresistible umami bomb.
Since then, the dish has gone viral on social media, and home cooks all over the world have fallen in love with its flawless harmony of flavors that are both sophisticated and comforting. Because of its remarkable flavor and surprisingly easy preparation, it has become a favorite recipe for meal prep, family get-togethers, and date nights alike.
What You’ll Need
Base Ingredients:
- 2 pounds bone-in chicken thighs
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 cup sun-dried tomatoes, julienned
- 6 cups chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Seasonings:
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- Fresh basil leaves for garnish
Budget-Friendly Tip: Swap heavy cream for half-and-half, or use spinach instead of fresh basil. While sun-dried tomatoes might seem pricey, their intense flavor means a little goes a long way.
Step-by-Step Instructions
- Start by patting the chicken thighs dry and seasoning generously with salt, pepper, and Italian seasoning.
- Heat olive oil in a large Dutch oven over medium-high heat. Add chicken thighs skin-side down and sear until golden brown, about 5-7 minutes per side. Remove and set aside.
- In the same pot, reduce heat to medium and add minced garlic. Sauté until fragrant, about 1 minute, being careful not to burn it.
- Add sun-dried tomatoes and red pepper flakes, stirring to combine. Cook for 2-3 minutes until the tomatoes start to release their oils.
- Pour in chicken broth, scraping the bottom of the pot to release any flavorful browned bits. Return chicken to the pot and bring to a gentle simmer.
- Cover and cook for 15-20 minutes, or until chicken is cooked through.
- Remove chicken and shred it using two forks, discarding the bones.
- Reduce heat to low and slowly stir in heavy cream. Return shredded chicken to the pot.
- Add Parmesan cheese and stir until melted. Taste and adjust seasonings.
- Let the soup rest for 10 minutes before serving – this allows the flavors to meld perfectly.
Secrets for the Best Marry Me Chicken Soup
- Using bone-in chicken thighs isn’t just budget-friendly – it creates a richer, more flavorful broth than breast meat.
- Don’t rush the searing process. Those golden-brown bits on the bottom of the pot are pure flavor gold.
- For extra depth, deglaze the pot with 1/4 cup of white wine before adding the broth.
- When adding cream, keep the heat low and stir continuously to prevent curdling.
- The 10-minute rest before serving isn’t optional – it’s when the magic happens!
Serving Suggestions
This soup pairs beautifully with crusty garlic bread or homemade focaccia. For a complete meal, serve alongside a light Caesar salad or peppery arugula dressed with lemon and olive oil. If you’re planning a date night, open a bottle of crisp Chardonnay or Pinot Grigio – their acidity perfectly balances the soup’s richness.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, portion the soup into freezer bags, leaving out the cream. When reheating, thaw completely and warm gently on the stovetop, adding fresh cream at the end.
Dietary Modifications
Making this soup your own is easy! For a dairy-free version, substitute the cream with full-fat coconut milk and use nutritional yeast instead of Parmesan. Going low-carb? Serve over zucchini noodles or cauliflower rice.
Pressed for time? Use a store-bought rotisserie chicken and skip the searing step – your soup will still be delicious, just ready even faster.
Whether you’re cooking to impress a date or just treating yourself, this Marry Me Chicken Soup recipe is guaranteed to steal hearts.
FAQs (Because You Know You Have Questions)
Can I use chicken breasts instead of thighs?
Sure, but thighs are more flavorful and tender. If you use breasts, just don’t overcook them—dry chicken is a crime.
Can I make this in a slow cooker?
Absolutely! Sear the chicken first, then dump everything (except cream and spinach) into the slow cooker. Cook on low for 6 hours or high for 3-4 hours. Stir in the cream and spinach at the end.
How do I store leftovers?
This soup keeps well in the fridge for 3-4 days. The cream might separate a bit when reheating, but a quick stir fixes it.
Final Thoughts: Will This Soup Actually Get You Proposed To?
Look, I can’t guarantee that this soup will lead to a marriage proposal… but I also can’t not guarantee it. All I know is that one bite of this rich, creamy, garlicky goodness, and whoever you serve it to will be putty in your hands.
So, whether you’re cooking for a date, your family, or just your glorious self, this Marry Me Chicken Soup is a winner. Now go forth, make it, and report back—I need to know if it works. 😉
Happy cooking!
