Marry Me Chicken Soup

Marry Me Chicken Soup is my go-to when I want to impress with minimal effort. This soup features the familiar flavors of sun-dried tomato, garlic, and Parmesan in a creamy, comforting bowl that tastes like you spent hours in the kitchen. I discovered this recipe while trying to recreate that famous marry me chicken dish for a dinner party, but in soup form so guests could serve themselves easily.

The first time I made this, I was nervous about whether the soup would have the same magic as the original skillet version. But when I tasted that first spoonful with its rich, creamy broth clinging to tender chicken and those tangy sun-dried tomatoes, I knew I’d nailed it. This Marry Me Chicken Soup transforms beloved flavors into soul-soothing comfort food that’s naturally low carb and keto-friendly. The slow-caramelized onions add depth, while fresh spinach wilts right into the creamy broth. It’s elegant enough for entertaining but easy enough for a regular weeknight.

Simple Ingredients for Maximum Flavor

I always use oil-packed sun-dried tomatoes for Marry Me Chicken Soup because they add so much more flavor than the dried variety. Pro tip: don’t skip the slow caramelization of onions in step one because it adds incredible depth to the entire soup.

• 2 tablespoons butter
• 1 cup onion, finely chopped
• 7 garlic cloves, finely minced
• 3 ounces sun-dried tomatoes, chopped
• ¾ cup dry white wine (or substitute chicken broth)
• 4 cups cooked, shredded chicken
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon garlic salt
• ½ teaspoon paprika
• 32 ounces chicken broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 2 cups finely chopped fresh spinach

Pro tip: Use leftover cooked chicken or rotisserie chicken for convenience. Any cut works beautifully in this creamy soup, from chicken cutlets to thighs.

How to Make This Impressive Soup

Step 1: Melt the butter in a Dutch oven or large pot over medium-low heat. When the butter has melted completely, add the finely chopped onion. Cook over medium-low heat for 10 minutes, stirring occasionally. This slow cooking allows the natural sugars in the onion to begin caramelizing, which results in a richer, deeper flavor base for your soup.

Step 2: When the onions are translucent and have begun to brown slightly around the edges, add the minced garlic and chopped sun-dried tomatoes. Stir occasionally and sauté for 3-4 minutes until the garlic becomes fragrant and golden. Your kitchen will smell absolutely incredible at this point.

Step 3: Increase the heat to medium and pour in the dry white wine. Use a spatula to scrape up any delicious bits stuck to the bottom of the pan as the wine sizzles. If you prefer not to use wine, you can substitute chicken stock here. Let the wine reduce slightly for about 2 minutes.

Step 4: Add the cooked, shredded chicken, Italian seasoning, garlic powder, onion powder, garlic salt, paprika, and chicken broth. Stir everything together well. Increase the temperature to medium-high heat and bring the soup to a simmer, uncovered, for 10 minutes. The soup will reduce slightly and the flavors will concentrate beautifully.

Step 5: Remove the soup from heat. This is important because adding cream and cheese to boiling liquid can cause them to curdle. Pour in the heavy cream, grated Parmesan cheese, and chopped spinach while the pot is off the heat.

Step 6: Stir the Marry Me Chicken Soup until the spinach wilts into the hot broth and the Parmesan melts smoothly. Do a quick taste test and add salt and pepper to taste, or adjust the heavy cream and Parmesan to fit your preferences. Some people like it extra creamy, others prefer a lighter touch.

Step 7: Serve right away in bowls with a garnish of extra Parmesan, red pepper flakes, fresh parsley, or basil. This soup is best enjoyed hot and fresh.

What to Serve with This Soup

Marry Me Chicken Soup pairs wonderfully with low-carb sides that complement the creamy, rich broth.

Keto Cheddar Garlic Biscuits: These cheesy, garlicky biscuits are perfect for dunking and add satisfying texture to the best sides for marry me chicken soup.

Simple Side Salad: A fresh green salad or classic wedge salad with blue cheese provides cooling contrast to the warm, rich soup.

Crusty Bread: If you’re not watching carbs, crusty Italian or French bread is perfect for soaking up every last drop of that amazing broth.

Additional Garnishes: Let everyone top their bowl with extra Parmesan cheese, red pepper flakes, fresh parsley, or basil for customized servings.

Other Marry Me Chicken Recipes to Enjoy

This keto-friendly soup keeps all the rich, creamy flavors of Marry Me Chicken while staying low-carb friendly. If you’re not following keto or want the original soup experience, our Amazing Marry Me Chicken Soup Recipe offers a heartier version that’s equally delicious and comforting.

Love these flavors but prefer pasta night? Switch things up with our Quick Marry Me Chicken Pasta that comes together in just 30 minutes, or indulge in the Best Marry Me Chicken Pasta Recipe featuring that signature sun-dried tomato cream sauce coating tender pasta. Both pasta versions can be adapted for keto by using low-carb pasta alternatives while maintaining all the flavor that makes Marry Me Chicken so irresistible.

Keeping Your Soup Fresh

Allow Marry Me Chicken Soup to cool completely before storing. Transfer to airtight containers or resealable plastic bags and label them with the date for reference. I recommend cooling the soup at room temperature for about 30 minutes before refrigerating.

Store in the refrigerator for 3-4 days. For frozen storage, use freezer-safe containers and leave some space for expansion. Label with the date and freeze for up to 3 months. Note that soups with cream or dairy may separate upon thawing, so stir well when reheating to bring everything back together.

Pro tip: reheat refrigerated soup in a saucepan over low heat, stirring occasionally for even heating. You can also use a microwave-safe bowl and heat in 30-second intervals, stirring between each, to ensure the soup heats evenly. For frozen soup, thaw in the refrigerator overnight or use the defrost setting on your microwave before following the same reheating instructions.

Common Soup Questions

Print