Can I Make Marry Me Chicken Soup in Advance?

Yes! This soup actually tastes even better the next day as the flavors continue to meld together. You can prepare it in advance and store it in the fridge for up to 3 days.

Are the "Marry Me Chicken" Stories True?

While the stories about someone proposing after eating the dish are likely a bit of culinary myth, the idea behind it is rooted in the dish's deliciousness. People have found the recipe to be so irresistible that they jokingly refer to it as a "proposal-worthy" meal. Whether or not it leads to marriage, it’s definitely a dish that will win over anyone’s heart with its flavor!

What is the Secret Ingredient in Marry Me Chicken Soup?

The "secret" ingredient in Marry Me Chicken Soup is typically the combination of heavy cream and the blend of fresh herbs like thyme and rosemary. These ingredients, when simmered together, create a rich, flavorful base that adds depth to the soup. The chicken’s natural juices also contribute to the savory richness, making every bite a comforting and irresistible experience.

Why is my marry me chicken sauce not thickening?

If the sauce for your Marry Me Chicken (or soup) isn’t thickening, it’s likely because there isn’t enough cream or the liquid hasn’t reduced enough. You can fix this by simmering the sauce longer to allow it to reduce, or you can add a thickening agent like cornstarch mixed with water. Another option is to stir in a little more cream or even some cream cheese to achieve that luscious, creamy texture.

Marry Me Chicken Soup: A Creamy, Comfort Food Recipe

Ingredients

Scale

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts (cubed)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon red pepper flakes (optional, for heat)
3 cloves garlic, minced
1 small onion, diced
4 cups chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
½ cup sun-dried tomatoes, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon thyme
½ cup grated Parmesan cheese
1 cup spinach or kale (optional, for added greens)
1 cup small pasta (like orzo or ditalini)
Fresh basil or parsley for garnish

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Instructions

Sauté the Chicken:
- In a large pot, heat the olive oil over medium heat.
- Add cubed chicken, season with salt, pepper, and garlic powder. Cook for 4-5 minutes until lightly golden. Remove and set aside.
Cook the Aromatics:
- In the same pot, add a bit more oil if needed.
- Sauté the onion for 2-3 minutes until soft, then add the garlic and cook for another 30 seconds until fragrant.
Build the Soup Base:
- Pour in the chicken broth, scraping the bottom of the pot to deglaze.
- Stir in sun-dried tomatoes, basil, oregano, thyme, and red pepper flakes.
Simmer & Cook the Pasta:
- Bring the broth to a simmer, then add the pasta. Cook according to the package instructions until tender.
Finish with Cream & Cheese:
- Reduce heat to low and stir in the heavy cream and Parmesan cheese until melted and smooth.
- Add the cooked chicken back to the pot, along with spinach or kale (if using). Simmer for 5 more minutes.

Notes

Make it dairy-free: Swap heavy cream for coconut milk and use dairy-free Parmesan.
Thicker consistency: Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken the soup.
Low-carb option: Skip the pasta and add cauliflower rice or zucchini noodles.

Author: Soukaina
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup, Main Course
Method: Stovetop
Cuisine: Italian-American
Diet: Gluten Free

Nutrition

Serving Size: 1 bowl (~1.5 cups)
Calories: ~450 kcal
Sugar: 3g
Sodium: ~750mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg