Marry Me Chicken Soup – A Hug in a Bowl

They call the original “Marry Me Chicken” dish a proposal in a pan, and we’ve transformed that same soul-warming, deeply flavorful magic into a comforting soup. This isn’t just any chicken soup; this is “Marry Me Chicken Soup.” It’s the culinary equivalent of a warm, reassuring embrace on a chilly day. Imagine tender chunks of chicken, sweet and tangy sun-dried tomatoes, and nutritious spinach, all swimming in a luxuriously creamy, herb-infused broth. One spoonful, and you’ll understand the name. It’s a bowlful of comfort that promises to soothe the soul and delight the senses.

The Story Behind the Soup

Inspired by the viral sensation, this soup captures the essence of what makes the original so irresistible. The combination of savory, creamy, and slightly sweet flavors creates a complex profile that feels both indulgent and homely. It’s the perfect dish to impress dinner guests, comfort a loved one, or simply treat yourself to a restaurant-quality meal at home.

Detailed Ingredients List

Gathering high-quality ingredients is the first step to creating this masterpiece. Here’s what you’ll need:

For the Chicken and Broth:

• 1.5 lbs (680g) Boneless, Skinless Chicken Thighs – Thighs are recommended for their superior flavor and juiciness, but chicken breasts can be used for a leaner option.
• 2 tbsp Olive Oil
• 1 large Yellow Onion, finely diced
• 4 cloves Garlic, minced
• 1/2 cup (about 75g) Sun-Dried Tomatoes in Oil, drained and roughly chopped (Reserve 1 tablespoon of the oil for sautéing)
• 1/3 cup (40g) All-Purpose Flour – for thickening the soup.
• 6 cups (1.4 L) Low-Sodium Chicken Broth – using low-sodium allows you to control the salt level.
• 1 cup (240ml) Heavy Cream – or half-and-half for a slightly lighter version.
• 1 tsp Dried Oregano
• 1/2 tsp Crushed Red Pepper Flakes – adjust to your preferred level of heat.
• 1 large bunch Fresh Spinach (about 5 oz or 140g), roughly chopped

For the Flavor Finish:

• 1/2 cup (50g) freshly grated Parmesan Cheese
• 2 tbsp Fresh Basil, thinly sliced
• 1 tbsp Fresh Parsley, chopped
• Salt and Freshly Ground Black Pepper to taste

Step-by-Step Cooking Instructions

Total Time: Approximately 45-50 minutes
Active Time: 20 minutes
Servings: 6

1. Prepare and Sear the Chicken

   Pat the chicken thighs dry with a paper towel and season both sides generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, being careful not to overcrowd the pot (you may need to do this in two batches). Sear for 4-5 minutes per side, until a beautiful golden-brown crust forms. The chicken does not need to be cooked through at this stage. Remove the chicken from the pot and set it aside on a plate.

   

   Cooking Tip: Don’t skip the searing step! The browned bits (fond) left on the bottom of the pot are packed with flavor and will form the foundation of your soup.

   

2. Sauté the Aromatics

   Reduce the heat to medium. In the same pot, add the reserved tablespoon of sun-dried tomato oil. Add the diced onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and chopped sun-dried tomatoes and cook for another minute until fragrant.

3. Create the Roux and Broth Base

   Sprinkle the flour over the onion and tomato mixture. Stir constantly for about 1-2 minutes to cook out the raw flour taste. This mixture is called a “roux” and it will thicken your soup beautifully. Slowly pour in the chicken broth, about a cup at a time, whisking continuously to prevent any lumps from forming. Once all the broth is incorporated, add the dried oregano and red pepper flakes.

   

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   Marry Me Chicken Soup – A Hug in a Bowl

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   • Total Time: 50 mins
   • Yield: 1 servings

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   Description

   A comforting and creamy soup inspired by the famous ‘Marry Me Chicken’ dish. Packed with tender chicken, sun-dried tomatoes, and fresh spinach in a rich, flavorful broth, it’s a warm, hearty hug in a bowl.

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   Ingredients

   • 1.5 lbs (680g) Boneless, Skinless Chicken Thighs – Thighs are recommended for their superior flavor and juiciness, but chicken breasts can be used for a leaner option.
   • 2 tbsp Olive Oil
   • 1 large Yellow Onion, finely diced
   • 4 cloves Garlic, minced
   • 1/2 cup (about 75g) Sun-Dried Tomatoes in Oil, drained and roughly chopped (Reserve 1 tablespoon of the oil for sautéing)
   • 1/3 cup (40g) All-Purpose Flour – for thickening the soup.
   • 6 cups (1.4 L) Low-Sodium Chicken Broth – using low-sodium allows you to control the salt level.
   • 1 cup (240ml) Heavy Cream – or half-and-half for a slightly lighter version.
   • 1 tsp Dried Oregano
   • 1/2 tsp Crushed Red Pepper Flakes – adjust to your preferred level of heat.
   • 1 large bunch Fresh Spinach (about 5 oz or 140g), roughly chopped

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   Instructions

   1. Prepare and Sear the Chicken

      Pat the chicken thighs dry with a paper towel and season both sides generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, being careful not to overcrowd the pot (you may need to do this in two batches). Sear for 4-5 minutes per side, until a beautiful golden-brown crust forms. The chicken does not need to be cooked through at this stage. Remove the chicken from the pot and set it aside on a plate. Cooking Tip: Don’t skip the searing step! The browned bits (fond) left on the bottom of the pot are packed with flavor and will form the foundation of your soup.

      

   2. Sauté the Aromatics

      Reduce the heat to medium. In the same pot, add the reserved tablespoon of sun-dried tomato oil. Add the diced onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and chopped sun-dried tomatoes and cook for another minute until fragrant.

   3. Create the Roux and Broth Base

      Sprinkle the flour over the onion and tomato mixture. Stir constantly for about 1-2 minutes to cook out the raw flour taste. This mixture is called a “roux” and it will thicken your soup beautifully. Slowly pour in the chicken broth, about a cup at a time, whisking continuously to prevent any lumps from forming. Once all the broth is incorporated, add the dried oregano and red pepper flakes.

      

      [tasty-recipe id="3981"]

   4. Simmer to Perfection

      Return the seared chicken thighs (and any accumulated juices) to the pot. Bring the soup to a gentle boil, then immediately reduce the heat to low, cover, and let it simmer for 20-25 minutes. This allows the chicken to become fork-tender and the flavors to meld together.

   5. Shred the Chicken and Add Cream

      After simmering, remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot. Stir in the heavy cream and the fresh Parmesan cheese until the cheese is melted and the soup is creamy and cohesive.

   6. Wilt the Spinach and Final Seasoning

      Add the chopped spinach to the pot and stir. It will wilt quickly in the hot soup within 1-2 minutes. Turn off the heat. Stir in the fresh basil and parsley. Now is the time to taste your soup and adjust the seasoning with more salt and pepper if needed. Practical Example: If the soup tastes a bit flat, it likely needs more salt. Add a pinch at a time, stirring and tasting after each addition, until the flavors truly pop.

   7. Serve and Enjoy Your Hug in a Bowl

      Ladle the hot soup into bowls. Garnish with an extra sprinkle of Parmesan cheese, a crack of black pepper, and a fresh basil leaf. Serve immediately.

   Notes

   For a thicker soup, create a slurry by mixing an additional 1-2 tablespoons of flour with a few tablespoons of cold broth and stir it in at the end. If using chicken breasts, reduce simmering time to 15-20 minutes to prevent dryness. The soup will thicken as it cools. Leftovers can be stored in the refrigerator for up to 3 days; the cream may separate slightly upon reheating, but the flavor will remain excellent.

   • Prep Time: 15 mins
   • Cook Time: 35 mins
   • Category: Main Course
   • Method: Baking
   • Cuisine: Italian

   Nutrition

   • Serving Size: 1 serving
   • Calories: 974
   • Sugar: 37
   • Sodium: 1461
   • Fat: 32
   • Saturated Fat: 10
   • Unsaturated Fat: 23
   • Trans Fat: 0
   • Carbohydrates: 122
   • Fiber: 12
   • Protein: 49
   • Cholesterol: 99

4. Simmer to Perfection

   Return the seared chicken thighs (and any accumulated juices) to the pot. Bring the soup to a gentle boil, then immediately reduce the heat to low, cover, and let it simmer for 20-25 minutes. This allows the chicken to become fork-tender and the flavors to meld together.

5. Shred the Chicken and Add Cream

   After simmering, remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot. Stir in the heavy cream and the fresh Parmesan cheese until the cheese is melted and the soup is creamy and cohesive.

6. Wilt the Spinach and Final Seasoning

   Add the chopped spinach to the pot and stir. It will wilt quickly in the hot soup within 1-2 minutes. Turn off the heat. Stir in the fresh basil and parsley. Now is the time to taste your soup and adjust the seasoning with more salt and pepper if needed.

   Practical Example: If the soup tastes a bit flat, it likely needs more salt. Add a pinch at a time, stirring and tasting after each addition, until the flavors truly pop.

7. Serve and Enjoy Your Hug in a Bowl

   Ladle the hot soup into bowls. Garnish with an extra sprinkle of Parmesan cheese, a crack of black pepper, and a fresh basil leaf. Serve immediately.

Cooking Tips and Expert Variations

Pro Tips for the Best Soup:

• Don’t Boil After Adding Cream: Once the cream and Parmesan are in, avoid bringing the soup to a boil, as this can cause the dairy to separate or curdle.
• Make it Ahead: This soup tastes even better the next day! Prepare it without the spinach and cream. Store in the refrigerator and add the cream and spinach when you reheat it gently on the stovetop.
• Gluten-Free Adaptation: To make this soup gluten-free, simply omit the flour. The soup will be slightly thinner, but still delicious. For a thicker consistency, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup before adding the cream.

Delicious Variations to Try:

• Add Grains: Stir in 1 cup of cooked orzo, small pasta shells, or wild rice at the end for a heartier meal.
• Vegetable Boost: Add 1 cup of sliced mushrooms or chopped roasted red peppers when sautéing the onions for extra depth and texture.
• Creamy Alternative: For a lighter version, substitute the heavy cream with full-fat coconut milk. It adds a subtle sweetness that pairs wonderfully with the sun-dried tomatoes.
• Spice it Up: Add a teaspoon of smoked paprika with the oregano for a smoky undertone.

Serving Suggestions

This Marry Me Chicken Soup is a complete meal in a bowl, but it pairs wonderfully with a few simple sides:

• A thick, crusty slice of garlic bread or a warm, buttery dinner roll for dipping.
• A simple green salad with a light vinaigrette to balance the richness of the soup.
• A glass of crisp Sauvignon Blanc or a light Chardonnay to complement the creamy, savory flavors.

There you have it—a recipe that’s more than just a list of ingredients and steps. It’s a promise of comfort, a gesture of care, and a bowl of soup so good it just might lead to a proposal. So, grab your pot and get ready to share a hug in a bowl with someone you love (or just keep it all for yourself—we won’t tell).