Marry Me Chicken Soup

This Marry Me Chicken Soup is a beautiful blend of tender chicken, sweet carrots, and a creamy finish that brings warmth and comfort in every spoonful. The subtle layers of sun-dried tomato and Parmesan enrich a classic chicken broth, creating a dish perfect for cozy dinners or special occasions. The gentle splash of white wine lifts the flavors, making this soup feel elegant without any fuss.

I first made this during a chilly weekend, and it quickly became a family favorite. The combination of flavors is comforting yet sophisticated enough to impress guests.

Ingredients

• Four boneless skinless chicken breasts, cubed: lean and juicy protein essential for the soup
• One large onion, diced: builds a sweet, savory foundation
• Two carrots, thinly sliced: add gentle sweetness and color
• Two celery stalks, diced: provides aromatic depth and texture
• Six cups low-sodium chicken broth: the heart of the soup, choose a quality brand or homemade for best flavor
• Half a cup dry white wine: brightens and lifts the broth, opt for something you enjoy drinking
• Two cloves garlic, minced: aromatic punch without overwhelming
• One tablespoon sun-dried tomato paste: adds subtle richness and umami, look for one with good color and few additives
• Three quarters cup heavy cream: smooths and enriches the broth
• Half a cup grated Parmesan cheese: imparts tangy umami, fresh-grated gives best flavor
• Two teaspoons fresh thyme leaves: adds an earthy herbal note
• Fresh parsley, chopped for garnish: freshness and color
• Two tablespoons olive oil: for searing and sautéing, choose a fruity extra virgin
• Salt and freshly ground black pepper to taste: seasoning layers build the soup’s depth

Step-by-Step Instructions

Preparing the Ingredients:

Start by patting the chicken cubes dry with paper towels to achieve a golden sear later. Toss the chicken with salt, pepper, and half of the olive oil so it’s evenly seasoned. Dice the onion, slice the carrots thin, and chop celery so everything is ready to add once the pan heats up.

Searing the Chicken:

Heat a large Dutch oven over medium-high for about two minutes until hot but not smoking. Add the remaining olive oil and swirl to coat the bottom. Place the chicken pieces in a single layer and let them cook undisturbed for three to four minutes until a deep golden crust forms. Carefully turn and brown the other sides. This step locks in juices and adds flavor through browning. Remove chicken and set aside on a plate—they will finish cooking in the soup.

Building the Soup Base:

Reduce heat to medium and add onions, carrots, and celery to the same pot. Stir occasionally and cook for five to six minutes until vegetables soften and onion is translucent. Stir in minced garlic and sun-dried tomato paste, cooking just 30 seconds to release aromas without burning the garlic. Pour in the white wine while scraping up browned bits from the pot bottom. Let the wine reduce by half over two to three minutes. Add chicken broth and nestle the browned chicken back into the pot. Bring to a gentle boil then lower heat to simmer. Cover partially and let it cook for 15 to 20 minutes until the chicken is cooked through and vegetables tender.

Finishing the Soup:

Turn off heat and stir in the heavy cream, grated Parmesan, and fresh thyme leaves. The sauce will thicken and coat the ingredients with a silky finish. Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.

Bookmark

My favorite ingredient has to be the sun-dried tomato paste. It adds a deep savory note that transforms a simple chicken soup into something truly special. One family memory that stands out is serving this on a chilly evening when my partner proposed. The soup definitely helped set the mood.

Storage Tips

Once cooled, keep leftovers in airtight containers in the fridge for three to four days. You can freeze portions in tightly sealed bags for up to three months. When reheating, warm gently on the stovetop over low heat and add a splash of broth or water if the soup is too thick. Stir occasionally for even heating.

Ingredient Substitutions

Swap chicken breasts with turkey breast or firm tofu if you want a vegetarian option. For a dairy-free version, replace heavy cream with coconut cream and Parmesan with nutritional yeast. Use cornstarch slurry instead of flour to thicken if you need gluten-free. You can also add smoked paprika during the sautéing stage for a smoky hint.

Serving Suggestions

Pair with crusty sourdough bread or a simple green salad dressed lightly with lemon vinaigrette. A dollop of fresh pesto on top adds bright herbal flavor while toasted pine nuts bring a satisfying crunch. Garlic rice is another comforting side that balances the creamy soup nicely.

Cultural Context

This soup draws on classic European chicken broth traditions combined with touches of Italian flavors from Parmesan and sun-dried tomato. The name “Marry Me Chicken” suggests a dish so irresistible it inspires romance, reflecting how food often brings people closer together.

Pro Tips

• Always pat chicken dry before searing to avoid steaming
• Use a heavy-bottomed Dutch oven to prevent scorching and maintain even heat
• Adjust salt gradually throughout cooking to build complexity without over-salting

This soup is a lovely way to show care, whether for a quiet night in or a special occasion. I learned to toast the garlic carefully and not rush the wine reduction—it makes all the difference. Once you master this base, feel free to tweak herbs and add your personal touch. Either way, you’ll serve up warmth and satisfaction in every bowl.

Common Recipe Questions

→ Can I prepare the soup ahead of time?

Yes, the soup can be made in advance and refrigerated for 3-4 days. Reheat gently on the stovetop, adding a splash of broth if needed to restore consistency.

→ What can I use instead of chicken breasts?

Boneless chicken thighs work well for a juicier texture. Turkey breast is also a great alternative. For a vegetarian option, firm tofu can be used.

→ How can I thicken the soup without flour?

Try simmering the soup uncovered to naturally reduce the broth, or add a small amount of cornstarch slurry for a gluten-free thickener.

→ What herbs complement this soup best?

Fresh thyme during cooking, finished with chopped parsley, adds depth and brightness. You can also experiment with rosemary or basil depending on your taste preferences.

→ Any tips to prevent the cream from curdling?

Remove the soup from heat before stirring in the cream and cheese, and avoid boiling after adding dairy to maintain a silky texture.