This creamy, bright Marry Me Chicken Soup is the kind of dish that shows up at our table when we want comfort without fuss. I first put this combination together on a rainy weeknight when I wanted the flavors of the popular skillet dish transformed into something warmer and easier to share. The result was so silken and flavorful—rich cream, tangy sun-dried tomatoes, and nutty Parmesan folded with shredded chicken—that my partner declared it a keeper and our friends have asked for the recipe ever since.

What makes this version special is the balance between indulgence and simplicity: the heavy cream and Parmesan create a velvet mouthfeel while sun-dried tomatoes deliver concentrated tomato sweetness that doesn’t need a long simmer. Garlic and Italian herbs round everything out, and a gentle kiss of red pepper flakes brings the heat without overpowering the aroma. It’s a single-pot, weeknight-friendly crowd-pleaser that still feels celebratory when served with a drizzle of olive oil and freshly cracked black pepper.

Ingredients

• Chicken: 2 boneless, skinless chicken breasts (about 6 ounces each). Choose fresh, evenly sized breasts for even cooking; if using frozen, thaw completely and pat dry to ensure a good sear.
• Olive oil: 1 tablespoon extra-virgin olive oil. A fruity EVOO gives the best aroma when browning the chicken—try California or Sicilian brands for a clean flavor.
• Sun-dried tomatoes: 1/2 cup, chopped. Use oil-packed for a softer, more intense tomato flavor; drain and reserve a teaspoon of the oil if you want extra richness.
• Garlic: 3 cloves, minced. Fresh garlic adds brightness—don’t substitute with powder here, the fresh aromatic oils matter.
• Heavy cream: 1 cup. This creates the silky body of the broth; for a lighter version, swap half the cream with whole milk (see substitutions).
• Parmesan cheese: 1/2 cup finely grated. Freshly grated Parm (Parmigiano-Reggiano when possible) melts smoothly and brings a savory umami edge.
• Herbs & spices: 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1/2 teaspoon red pepper flakes. Adjust the red pepper to taste for heat control.
• Chicken broth: 4 cups. Use low-sodium if you plan to salt at the end—this lets you control seasoning precisely.
• Salt & pepper: To taste. Finish with freshly cracked black pepper for the best aroma.

Instructions

Heat and brown: Place a medium-to-large heavy pot over medium heat and add 1 tablespoon of olive oil. When the oil shimmers, add the chicken breasts. Sear until a golden crust forms, about 5–6 minutes per side depending on thickness. The goal is color for flavor; chicken will finish cooking later in the broth. Remove breasts to a plate and tent with foil. Sauté aromatics and tomatoes: In the same pot, reduce heat slightly and add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until the garlic is fragrant—watch carefully so it doesn’t burn. The sun-dried tomatoes will release concentrated tomato oils that lift the base flavor of the soup. Add broth and simmer: Pour in 4 cups of chicken broth, using a wooden spoon to scrape any browned bits from the pot bottom. These browned bits (fond) carry deep flavor. Bring the broth to a gentle simmer and return the seared chicken breasts to the pot. Simmer for 8–10 minutes until chicken is fully cooked through (internal temperature should reach 165°F / 74°C). Shred and enrich: Remove cooked breasts to a cutting board and shred with two forks or chop finely. Stir the heavy cream, grated Parmesan, dried basil, dried oregano, and red pepper flakes into the simmering broth. Heat gently—do not boil hard after adding cream to prevent curdling and to keep the texture silky. Finish and serve: Add the shredded chicken back to the pot and let the flavors marry with a 10-minute gentle simmer. Taste and season with salt and pepper. Serve hot, garnished with an extra drizzle of olive oil, a grind of black pepper, and a sprinkle of grated Parmesan if desired.

Storage Tips

Store cooled soup in airtight containers in the refrigerator for up to 4 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months. When reheating, thaw overnight in the fridge, then warm slowly over low heat to avoid dairy separation—stirring gently and adding a splash of chicken broth will restore silky texture. Glass jars or BPA-free plastic containers work well; leave a little headspace in frozen containers to allow expansion. Label with date and contents for easy rotation.

Ingredient Substitutions

If you prefer a lighter version, substitute 1/2 cup of the heavy cream with whole milk (use 1/2 cup milk + 1/2 cup cream) or swap all for evaporated milk for a lighter but still creamy base. For dairy-free needs, replace cream with full-fat coconut milk and omit Parmesan (or use a dairy-free parmesan alternative) but expect a slight coconut undertone. Use roasted red peppers instead of sun-dried tomatoes for a milder, sweeter profile. For more herbaceous brightness, finish with a tablespoon of chopped fresh basil or parsley.

Serving Suggestions

Serve with crusty bread or garlic toasts to mop up the creamy broth, or ladle over cooked pasta for a heartier meal. A simple green salad with lemon vinaigrette cuts through the richness while roasted seasonal vegetables make this feel like a full dinner. Garnish with extra grated Parmesan, a drizzle of olive oil, or a few torn basil leaves for color and freshness. For entertaining, present in a warmed tureen and offer grated cheese and crushed red pepper at the table.

Cultural Background

The flavors here borrow from Italian-American comfort traditions—herbs like basil and oregano, Parmesan, and sun-dried tomatoes are staples of Mediterranean-influenced home cooking. While the classic "Marry Me Chicken" is a skillet entrée, adapting it into a soup preserves the core flavor profile while making it communal and warming—a natural evolution when sharing flavors in a bowl rather than on a plate.

Seasonal Adaptations

In winter, boost heartiness with chopped root vegetables like carrots and parsnips added with the broth. In summer, lighten the dish with tender spinach or arugula stirred in just before serving, and swap sun-dried tomatoes for cherry tomatoes roasted quickly to soften. For holiday tables, add a splash of white wine to the broth for subtle acidity and complexity.

Meal Prep Tips

Make a double batch and freeze single portions for quick lunches. If prepping ahead, cook and shred the chicken separately and store the broth base without cream; add cream and Parmesan when reheating for the freshest texture. Use shallow freezer-safe containers so portions thaw quickly. Reheat gently on the stovetop and finish with fresh herbs to revive brightness.

Whether you’re cooking for family, friends, or a solo night in, this Marry Me Chicken Soup delivers comfort, speed, and restaurant-worthy depth with minimal effort. Try it once, and it’ll likely become a favorite in your rotation—easy to adapt, easy to love.