Marry Me Soup Recipe: My Cosy, Irresistible Version

Let Me Tell You About This Soup (Pull Up a Chair!)

Honestly, the first time I made Marry Me Soup, I was just looking for something quick and comforting after a hectic week (school runs, lost keys, the usual circus). I wasn’t expecting it to turn into a family legend—my sister-in-law legit asked me for the recipe before she finished her first bowl. Gotta admit, I still forget an ingredient now and then (don’t tell anyone, but once I left out the garlic and pretended it was on purpose… no one noticed). If you like cozy evenings and maybe just a little bit of drama coming from your soup pot, you’re going to want to stick around for this one.

Why I Think You’ll Love This (My Family Flips!)

I make this Marry Me Soup when I need something that warms everyone up from the inside out—it’s especially good after long walks in the cold when no one can feel their toes (happens more often than you’d think around here!). My partner always hovers in the kitchen, pretending to help just to sneak extra spoonfuls. Sometimes I wish I could just lock the lid for five minutes. The best part? It’s one of those recipes that looks like you tried way harder than you did (don’t you love those?). I have tried cutting corners, like using pre-chopped onions or store-bought rotisserie chicken when I’m feeling lazy, and it still turns out pretty dreamy.

What You’ll Need (And What I Actually Use)

• 2 tbsp olive oil (sometimes I throw in a knob of butter for extra flavor—why not?)
• 1 small onion, diced (red onions have made their way in by accident, and honestly, it was grand)
• 3 cloves garlic, minced (or a big spoonful of garlic paste when I’m in a rush)
• 1 lb chicken breast or thighs, chopped (leftover roast chicken is fine—my gran swore by M&S rotisserie)
• 4 cups chicken broth (cube or carton, I’m not picky; sometimes stock paste if that’s all I’ve got)
• 1/2 cup sun-dried tomatoes, chopped (oil-packed or dry and rehydrated with hot water if you’re fancy)
• 1 cup double cream (I’ve used half and half, but cream is better—come on, it’s soup mood food)
• 1/2 cup grated Parmesan (I ignore the fancy block stuff and use whatever’s in the fridge)
• A big handful of baby spinach (kale if it’s languishing in the back of the fridge… or skip if your crowd objects to green things)
• 1 tsp Italian seasoning (mostly, but I’ve winged it with oregano and thyme if that’s what I find first)
• Salt and black pepper (taste as you go—my uncle once overdid the black pepper and we were all coughing!)
• Crushed red pepper flakes (optional, but sometimes you need a little heat)

How I Actually Make It (Don’t Stress at the Weird Stages!)

1. Heat the olive oil (or your butter/olive mix) in a big saucepan over medium heat. Toss in the onions.
   
   Stir until soft but not browned—I always get distracted here, so if they go a bit golden it’s fine. Adds “flavour” (and character).
2. Add garlic and chicken.
   
   Give everything a good stir. Let the chicken get a bit of colour, but don’t panic if it sticks a smidge. That’s where the magic will come from (or so I tell myself every single time).
3. Add the sun-dried tomatoes, Italian seasoning, a slug more oil if it looks dry.
   
   Don’t worry if the tomatoes look like a mess at this point—they sort themselves out. Stir and inhale! (Best bit.)
4. Pour in the chicken broth. Scrape the bottom of the pan if anything stuck—and yes, use your wooden spoon, not the silicone spatula you spent too much on. Bring it to a simmer.
5. Turn down the heat, add cream and parmesan. Stir, but don’t stress about lumps—they melt eventually. This is where I always sneak a spoonful to test saltiness, and, uh, just to check if it’s working.
6. Let it gently bubble for about 8-10 minutes, stirring so nothing catches. If it looks too thick, splash in more broth or even water (don’t be precious).
7. Throw in the spinach right at the end. Push it down until wilted—sometimes it fights you, but be a hero. Taste, add salt/pepper, and, if you’re like me, more cheese.

Real Notes from a Serial Soup Maker

• The first time I made this, I put in way too much cheese and could practically stand a spoon up in it. If that happens, add more broth. Problem solved.
• This actually tastes better the next day, but you don’t need to tell anyone (unless you want to save some for yourself, ha!).
• If your soup splits (cream going a bit weird), it still tastes great. Give it a stir and don’t look too close.

Some Variations I’ve Tried (and One Fail!)

• Once swapped the chicken for chickpeas and it totally worked—pretty good even if you’re not veggie
• Threw in some orzo once, just to bulk it up. Makes it less soupy but more filling, for those days when you’re really hungry
• I did try adding broccoli one time—it didn’t quite gel with the whole vibe. Not recommended, unless you like living on the edge

About Equipment (Don’t Panic if You’re Missing Something)

I always reach for my big Dutch oven (I like the weighty feel). But honestly, any sizeable pot will do. One time, I even used a battered old soup pan and it still came out delicious. If you don’t have a garlic press, just smash the cloves and chop them fine.

Storing Leftovers (If You Actually Have Any)

Pop leftovers in a lidded container in the fridge. Should be fine for 2-3 days, though honestly, in my house it never lasts more than a day—someone always pinches a bowl when I’m not looking.

Serving Suggestions—My House Rules

Usually, I ladle it into mismatched bowls (who’s got a matching set anyway?). Goes perfectly with crusty bread for dunking or those big salad leaves with a squeeze of lemon, if you want to feel grown up. Oh and, my youngest always wants grated cheese on top—as if there isn’t enough in there already!

Pro Tips (From Someone Who’s Messed Up Enough)

• Once, I tried rushing through the simmering time, and the flavors just didn’t pull together. Now, I just breathe, maybe check my phone, and let it do its thing—it’s worth waiting, promise.
• Actually, don’t skip tasting before serving, even though you’ll want to. One time I totally under-salted and had to sheepishly pass the shaker at the table… classic me.

The Usual Questions—I Get These All the Time!

• Can I make this ahead of time?
  Oh definitely! I think it’s even better after a night in the fridge. Just heat gently (don’t let it boil or the cream gets cranky).
• Is it very spicy?
  Nope, unless you go wild with the pepper flakes. Though my cousin did once and nearly inhaled his tongue! So add to taste, as they say.
• Can I freeze Marry Me Soup?
  Mmm… kind of. Creamy soups can get a little funny after freezing, so it’s not my fave. But if you do, reheat slowly; give it a real good whisk.
• What if I’m vegetarian?
  Swap chicken with chickpeas or white beans, use veggie stock, and do a fist pump for the plants!
• Do I need fresh parmesan?
  I mean, if you have it—sure. If not, the green-topped shaker stuff honestly works fine, no judgment here.
• Oh, and do I HAVE to use sun-dried tomatoes?
  You can leave ‘em out, but they do add a lovely whack of flavor (my mum likes it plain; I think she’s missing out, but you know, each to their own).

And before I wander off on another tangent—try it and let me know how it goes. Or don’t. Just make it, slurp it, and pretend you’re the sort of person who always has homemade soup ready—you won’t regret it.

★★★★★ 4.10 from 24 ratings

Marry Me Soup

yield: 4 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

A creamy, savory soup featuring sun-dried tomatoes, chicken, garlic, and herbs—so delicious it might just inspire a marriage proposal! Perfect for a cozy dinner.

🖨️ Print Pin Recipe

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breast, diced
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 2 cups baby spinach

Instructions

1. 1
   Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned, about 5 minutes. Remove chicken and set aside.
2. 2
   In the same pot, add onion and cook until translucent, about 3 minutes. Stir in garlic and sun-dried tomatoes; sauté for 1 minute.
3. 3
   Pour in chicken broth and bring to a simmer. Add the cooked chicken back to the pot.
4. 4
   Reduce heat to low and stir in heavy cream, thyme, oregano, salt, and black pepper. Simmer for 10 minutes.
5. 5
   Add Parmesan cheese and baby spinach. Stir until spinach wilts and soup is creamy. Adjust seasoning to taste.
6. 6
   Serve hot, garnished with extra Parmesan and fresh herbs if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420cal

Protein: 31 gg

Fat: 27 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 15 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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