Marry Me Chicken Soup is everything you want in a bowl on a chilly day—creamy, comforting, and packed with tender chicken pieces. It’s a cozy mix of savory broth, soft noodles, and just enough herbs to make every spoonful feel like a warm hug. The chicken is juicy and full of flavor, making this soup a true crowd-pleaser.
I love making this soup on weekends when I have a bit more time to cook something special. The best part is that it’s simple but feels fancy enough to impress without any fuss. I always add a little extra garlic and a sprinkle of fresh parsley on top to brighten it up. It’s like the soup knows how to cheer you up without trying too hard.
My favorite way to enjoy Marry Me Chicken Soup is with a thick slice of crusty bread or a warm grilled cheese on the side. It turns any ordinary day into a memorable meal. Trust me, once you try it, you’ll find yourself reaching for the bowl again and again—perfect for when you need something that feels like a little comfort and a lot of love.
Key Ingredients & Substitutions
Chicken breasts: Use boneless skinless for tenderness and easy shredding. You can swap with thighs for richer flavor or a rotisserie chicken to save time.
Baby potatoes: They add creaminess and texture. If unavailable, use diced Yukon gold or red potatoes.
Garlic cloves: Whole garlic softens as it cooks, adding gentle flavor. Feel free to mince if you prefer stronger garlic taste.
Spinach or kale: Both work well; spinach cooks faster and is softer, while kale adds earthiness and a bit more chew.
Heavy cream: Adds richness. Substitute coconut milk or half-and-half for lighter or dairy-free versions.
How Do I Get Tender, Shredded Chicken in My Soup?
The key is cooking the chicken just until done, so it stays juicy and easy to shred. Here’s what I do:
- Simmer the chicken breasts gently in the broth with potatoes; avoid boiling hard to keep them moist.
- After 20-25 minutes, check if the chicken is cooked through (no pink inside).
- Remove the chicken and shred it with two forks while warm – it pulls apart easily this way.
- Return shredded chicken to the pot and let it soak in the flavors while the soup simmers a little more.
This method keeps the chicken tender and well-flavored, making each spoonful satisfying.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it lets you cook everything in one pot and easy to stir.
- Wooden spoon or spatula – perfect for sautéing veggies and stirring the soup without scratching the pot.
- Measuring spoons and cups – to keep everything precise and balanced.
- Big spoon or ladle – for serving hot bowls of soup easily and nicely.
Flavor Variations & Add-Ins
- Use cooked rotisserie chicken instead of raw for quick prep and extra flavor.
- Add a splash of cream cheese or a dollop of sour cream at the end for a creamier, tangy twist.
- Spice it up with a dash of paprika, cumin, or a squeeze of lemon for bright flavor variations.
Marry Me Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 4 cloves garlic, whole peeled
- 1 medium onion, diced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups chicken broth
- 1 lb boneless skinless chicken breasts
- 12-15 baby potatoes, halved or whole if small
- 3 cups fresh spinach or kale, chopped
- ½ cup heavy cream
- Fresh parsley, chopped (for garnish)
- Freshly ground black pepper (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook, making a total of roughly 40 minutes. It’s a wonderful option for a cozy meal that doesn’t keep you waiting too long!
Step-by-Step Instructions:
1. Sauté Garlic and Veggies:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the whole peeled garlic cloves and cook until they smell amazing and turn lightly golden, about 2-3 minutes. Then add the diced onion, chopped carrots, and celery. Cook everything together until the veggies start to soften, about 5 minutes.
2. Add Spices and Liquids:
Stir in the thyme, oregano, red pepper flakes, salt, and pepper. Let the spices cook for about a minute to release their flavors. Then, pour in the diced tomatoes with their juice and the chicken broth. Give it a good stir to mix everything.
3. Cook Chicken and Potatoes:
Put the chicken breasts and baby potatoes into the pot. Bring the soup to a boil, then reduce the heat so it simmers gently. Cover the pot and let it cook until the chicken is cooked through and potatoes are tender, about 20-25 minutes.
4. Shred Chicken and Add Greens:
Carefully take out the chicken breasts and shred them using two forks. Place the shredded chicken back into the soup. Next, add the chopped spinach or kale and cook for about 5 minutes until the greens are wilted and soft.
5. Finish With Cream and Serve:
Turn down the heat and slowly stir in the heavy cream to give your soup a smooth and rich texture. Taste and adjust with salt and pepper if needed. Serve the soup in bowls, garnished with fresh parsley and a pinch of black pepper. This soup is lovely with some crusty bread on the side!
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to thaw it completely in the fridge overnight before cooking. This helps the chicken cook evenly and shred easily.
Can I Make Marry Me Chicken Soup Ahead of Time?
Absolutely! Prepare the soup up to step 7, then cool and refrigerate for up to 3 days. When ready, heat gently on the stove and stir in the cream just before serving.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat on the stove over low heat, stirring occasionally, and add a splash of broth or cream if it thickens too much.
Can I Substitute the Heavy Cream?
Yes, you can use half-and-half or full-fat coconut milk for a dairy-free option. Just add it at the end to keep that creamy texture.
