This Marry Me Chicken Soup is a quick, comforting bowl that tastes like you spent hours coaxing flavor from the stove. I first created this version on an exhausted weeknight when I had leftover sun-dried tomatoes and a craving for something rich but simple. The result was a soup that balances bright tomato bite with creamy, cheesy warmth and tender shredded chicken — a combination that made everyone at the table pause, smile, and ask for more. It’s the kind of recipe that feels indulgent yet effortless: a little browning, a quick simmer, then a finish of cream and Parmesan that ties everything together. What makes this bowl special is how quickly deep flavor builds. Browning the chicken adds caramelized notes; sun-dried tomatoes and garlic provide a concentrated, savory backbone; and a splash of heavy cream softens the acidity into something silky. This soup has become my go-to when friends drop by unannounced or when I want something that feels like a hug in a bowl without hours of fuss. The texture is important: tender shredded chicken suspended in a gently thickened, flavorful broth, with just enough heat from red pepper flakes to keep each spoonful lively.

Ingredients

• Boneless, skinless chicken breasts: Use two medium breasts (about 1 pound total). Choose fresh, not frozen, if possible; browning frozen meat releases extra water and prevents a good caramelized crust.
• Olive oil: One tablespoon of a good extra-virgin olive oil gives flavor and prevents sticking when browning. I often use Colavita or California-grown oils for their mild fruitiness.
• Sun-dried tomatoes: Half a cup, chopped. Tomatoes packed in oil give extra richness — drain slightly and reserve a teaspoon of oil in the pan for an aromatic boost.
• Garlic: Three cloves, minced. Fresh garlic provides the clean pungency this soup needs; press or mince finely so it melts into the broth.
• Heavy cream: One cup for a silky finish. For a lighter version, substitute half-and-half or a mixture of milk and a tablespoon of butter per cup.
• Parmesan cheese: Half a cup, freshly grated. Use Parmigiano-Reggiano for the best nutty, salty finish; pre-grated will work but lacks the same melt and depth.
• Dried basil and oregano: One teaspoon each. These dried herbs add classic Italian backbone; if using fresh, use three times the amount for bright herbal notes.
• Red pepper flakes: Half a teaspoon for a gentle kick; increase to taste if you like more heat.
• Chicken broth: Four cups. Low-sodium broth gives you control over seasoning; if using regular broth, taste before adding salt.
• Salt and black pepper: To taste. I add a half teaspoon kosher salt early and adjust at the end.

Instructions

Heat and brown the chicken: Warm 1 tablespoon olive oil in a large pot or Dutch oven over medium heat until shimmering. Pat the chicken breasts dry, season with a pinch of salt and pepper, and add to the pot. Brown 5–6 minutes per side until golden — you want a nice crust to build flavor, not to fully cook through. Transfer the breasts to a plate and let rest 5 minutes, then shred with two forks into bite-sized pieces. Sauté aromatics and tomatoes: In the same pot, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute over medium heat until the garlic is fragrant and the tomatoes loosen. If the pan is dry, add a splash (about 1 teaspoon) of the oil from the sun-dried tomatoes jar for extra flavor. Add broth and simmer: Pour in 4 cups chicken broth and raise the heat to bring it to a gentle simmer. Scrape any browned bits from the bottom of the pot — these are concentrated flavor. Let the broth simmer for 3–4 minutes to marry the tomato and garlic notes. Finish with cream and cheese: Lower the heat to medium-low and stir in 1 cup heavy cream, 1/2 cup grated Parmesan, 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1/2 teaspoon red pepper flakes. Whisk gently to incorporate; the cheese will melt and slightly thicken the liquid. Avoid boiling after adding cream to prevent curdling. Return chicken and simmer: Add the shredded chicken back to the pot and simmer gently for 8–10 minutes to allow flavors to meld and the chicken to heat through. Taste and adjust seasoning with salt and pepper. Serve hot with extra grated Parmesan and a drizzle of olive oil if desired.

Storage Tips

Cool the soup to room temperature within an hour and transfer to airtight containers. Refrigerate up to 3 days; label with the date. For longer storage, divide into individual freezer-safe containers and freeze for up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup has thickened. Avoid high heat to prevent the cream from separating. When reheating from frozen, thaw overnight in the refrigerator and reheat slowly to maintain a smooth texture.

Ingredient Substitutions

If you prefer lighter fare, substitute 1 cup half-and-half for the heavy cream or use 3/4 cup unsweetened almond milk plus 2 tablespoons butter for richness. Swap chicken breasts for an equal weight of thighs for juicier, more forgiving meat. If you’re dairy-free, omit the Parmesan and finish with a puree of white beans for creaminess, or use a dairy-free cream alternative — just know the flavor will shift. For herb variations, fresh basil or thyme (about 1/4 cup chopped) added at the end brightens the bowl.

Serving Suggestions

Serve this soup with torn focaccia, garlic bread, or a crisp green salad dressed simply with lemon and olive oil. For an elevated touch, finish each bowl with freshly chopped basil, a sprinkle of extra Parmesan, and a drizzle of chili oil if you want more heat. Pair with a light white wine like Pinot Grigio or a citrusy Sauvignon Blanc. For weekend brunch, set out grated cheese, lemon wedges, and crusty bread so guests can personalize their bowls.

Cultural Background

While not a traditional historic dish, this bowl draws on Italian-American flavors — sun-dried tomatoes, garlic, basil, and Parmesan — combined with an American love of creamy, comforting one-pot meals. It’s a modern, playful riff on classic Italian chicken dishes, adapted for speed and ease. The name results from the original