Go Back
Marry Me Chicken Soup featured image showcases a creamy, delicious bowl of the popular comfort food.

Perfect Marry Me Chicken Soup

This Marry Me Chicken Soup is an ultimate, comforting rendition of the popular dish. With seared chicken, sun-dried tomatoes, and a creamy Parmesan broth infused with balsamic vinegar, it's designed to elicit gasps of delight and maybe even a proposal!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth low sodium
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh oregano
  • 1 tsp red pepper flakes or to taste
  • 1 tbsp balsamic vinegar
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 cup chopped spinach or kale optional

Equipment

  • Large Dutch oven or soup pot
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • whisk
  • Spoon

Method
 

  1. Sear the Chicken: Season the chicken pieces generously with salt and pepper. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Sear the chicken in batches, being careful not to overcrowd the pot, until browned on all sides. Remove the chicken and set aside.
  2. Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Create the Roux: Sprinkle the flour over the onion and garlic and cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the soup.
  4. Add Liquids and Tomatoes: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Add the sun-dried tomatoes, red pepper flakes, basil, and oregano.
  5. Simmer: Bring the soup to a simmer, then return the chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
  6. Finish the Soup: Stir in the heavy cream, Parmesan cheese, and balsamic vinegar. Season with salt and pepper to taste. If using, add spinach or kale and cook until wilted, about 2 minutes.
  7. Serve: Serve hot, garnished with extra Parmesan cheese and fresh basil.

Notes

For a richer flavor, use homemade chicken broth. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can adjust the amount of red pepper flakes to control the spiciness. Serve with crusty bread for dipping.