Name: Creamy Marry Me Chicken Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts; 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 cups chicken stock; 1/2 cup dry white wine (or chicken stock); 1 cup sun-dried tomatoes, chopped; 4 cloves garlic, minced; 4 oz cream cheese or 1 cup heavy cream; Juice of 1 lemon; Fresh parsley, chopped, for garnish; Salt and pepper, to taste

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This Creamy Marry Me Chicken Soup is a warm, silky bowl of comfort that blends tender chicken, garlic, sun-dried tomatoes, and a rich creamy broth — perfect for crisp fall evenings. I first adapted it from a favorite skillet dish into a soup and loved how the flavors deepen when simmered slowly. For a slightly different take that inspired my version, I sometimes refer to a Tuscan-style version I tested last season.

Why Make This Recipe

Deep, balanced flavor from sautéed aromatics, sun-dried tomatoes, and a splash of white wine or lemon juice.
Comforting and satisfying texture thanks to cream and tender shredded chicken.
Versatile and freezer-friendly — makes weeknight dinners and meal prep easy.
Nutritionally balanced when served with whole grains or a green salad for fiber and vitamins.
Personal note: I love this recipe because the leftover soup tastes even better the next day as the spices meld.

Also see a similar creamy Tuscan take that highlights sun-dried tomatoes for extra depth.

Recipe Overview

Prep time: 15 minutes
Cook time: 35–45 minutes
Total time: 50–60 minutes
Servings: 6 (about 1.5 cups each)
Difficulty: Easy–Medium
Method: Sear, simmer, shred chicken, finish with cream or cream cheese for a velvety finish; braise in a heavy-bottomed pot or Dutch oven.

For an anti-inflammatory spin, consider ingredients used in this turmeric chicken soup variation.

My Experience Making This Recipe

While testing, I experimented with both diced and shredded chicken; shredding gave the best mouthfeel in a creamy broth. I also learned that adding cream off heat prevents small curdles and preserves silkiness.

How to Make Creamy Marry Me Chicken Soup

Start by seasoning and searing boneless chicken thighs (or breasts) in a hot Dutch oven until golden, about 3–4 minutes per side to develop flavor. Remove the chicken, then gently sweat onions, carrots, and celery over medium-low heat for 6–8 minutes to release sweetness without browning. Deglaze with 1/2 cup dry white wine or chicken stock, add sun-dried tomatoes, garlic, and 4 cups chicken stock, then return the chicken and simmer at a gentle 180–190°F (just below a simmer) for 20 minutes until cooked through. Remove chicken to shred, stir in 4 oz cream cheese or 1 cup heavy cream off the heat, warm through to 160–165°F, and finish with lemon juice and chopped parsley. If you want to build from the classic dish, the classic Marry Me Chicken base provides great inspiration for seasoning ratios.

Equipment tips: use a heavy-bottomed pot, an instant-read thermometer, and an immersion blender if you prefer a smoother texture.

Expert Tips for Success

Brown the chicken well: Searing at medium-high heat develops fond (browned bits) that add depth when deglazed.
Sweat, don’t brown, the aromatics: Cook veggies on medium-low to bring out sweetness without burning.
Temper dairy: Remove the pot from heat, then whisk in cream or cream cheese in small amounts to prevent curdling.
Use thighs for texture: Boneless, skinless thighs stay juicier and more forgiving than breasts when simmering.
Control thickness: For a thicker soup, whisk 1–2 tablespoons cornstarch with cold water and simmer 2–3 minutes; for a gluten-free thickener, use arrowroot.

If you want to compare technique notes, this original Marry Me Chicken recipe highlights ways to balance acidity and cream.

How to Serve Creamy Marry Me Chicken Soup

Ladle over cooked orzo, rice, or small pasta for a hearty one-bowl meal.
Serve with crusty sourdough or garlic bread and a simple green salad for a weeknight dinner.
Garnish with fresh basil or parsley and a drizzle of olive oil for color and freshness.
Bring it to holiday lunches or cozy weekend gatherings — it’s elegant but simple to scale.

Storage and Reheating Guide

Refrigerate soup in airtight containers within 2 hours of cooking; consume within 3–4 days. Freeze in freezer-safe containers or heavy-duty zip-top bags for up to 3 months; leave 1 inch headspace. Thaw overnight in the fridge, then reheat gently on the stovetop over low heat to 165°F, stirring often. If frozen with dairy, reheat slowly and add a splash of stock or cream to revive texture.

Recipe Variations

Gluten-free: Use cornstarch or arrowroot slurry instead of flour and serve with gluten-free pasta.
Dairy-free: Replace cream with canned full-fat coconut milk or cashew cream and omit cream cheese.
Lighter version: Use 2 cups milk plus 2 cups low-sodium chicken stock and 2 tablespoons cornstarch for a lower-fat finish.
Flavor twist: Add 1 teaspoon smoked paprika and swap sun-dried tomatoes for roasted red peppers for a smoky variant.

Nutritional Highlights

Good protein source from chicken; pair with whole grains for balanced meals.
Using lots of vegetables raises fiber and micronutrient content.
Allergen info: contains dairy (cream, cream cheese) and may contain wine-sulfites; use substitutions above to accommodate. Aim for 1.5–2 cup portions as a satisfying entrée serving.

Troubleshooting Common Issues

Soup tastes flat: Brighten with 1–2 teaspoons lemon juice or 1 tablespoon Dijon mustard and check salt.
Cream curdled: Reheat slowly and whisk in cream off heat, or add a tablespoon of starch slurry to stabilize.
Chicken tough: Simmer at a low gentle simmer (180–190°F) and avoid overcooking; thighs are more forgiving than breasts.

Frequently Asked Questions

Q1: Can I use rotisserie chicken instead of cooking from scratch?
A1: Yes — shred 3 cups rotisserie chicken and add it in the last 5–7 minutes of simmering to heat through. Reduce initial simmer time and still finish with cream off heat to preserve texture.

Q2: How can I thicken the soup without adding flour?
A2: Whisk 1–2 tablespoons cornstarch or arrowroot with cold water and stir into simmering soup for 2–3 minutes. Alternatively, blend 1 cup of the soup with a cup of cooked white beans or potatoes and return it to the pot for natural thickening.

Q3: Can I make this on the stovetop or in a slow cooker?
A3: Both work. On the stovetop follow the method above. For a slow cooker, sauté aromatics and sear chicken first, then combine in the slow cooker on low for 3–4 hours; add cream in the last 15 minutes off direct heat.

Q4: How do I prevent the soup from becoming too oily if I use skin-on chicken?
A4: If you use skin-on chicken, remove the skin after searing and skim excess fat after simmering using a large spoon or a fat separator. Refrigerating the soup overnight also firms fat for easy removal before reheating.