If you love the viral Marry Me chicken, you’ll adore this Marry Me Soup—a creamy, cheesy, and comforting bowl that’s loaded with flavor. Rich heavy cream, Parmesan, sun-dried tomatoes, tender chicken and Yukon Gold potatoes combine to make a hearty soup that’s perfect for family dinners or serving a crowd.
If you enjoy soups, try other favorites like broccoli cheddar soup, loaded baked potato soup, or Cajun tortellini soup for more comforting meals.
What is Marry Me Chicken?
Marry Me Chicken is a popular dish of chicken breasts in a creamy, cheesy sauce with sun-dried tomatoes and bold spices. The recipe’s reputation comes from how irresistible it tastes, so much so that people jokingly say it can prompt a proposal. This soup adapts those same flavors into a warm, satisfying bowl.
Why everyone loves this recipe
- Creamy and comforting – The combination of heavy cream, Parmesan and sun-dried tomatoes creates a rich, velvety base that’s deeply satisfying.
- Great for a crowd – This recipe scales well and is family-friendly, pleasing both adventurous and picky eaters.
- Bold, layered flavor – Spices, basil, bacon (optional), and tangy sun-dried tomatoes give this soup a complex, craveable taste.
Ingredients You’ll Need for Marry Me Soup (full recipe below)
Chicken breasts – Boneless, skinless; sliced thin.
Sun-dried tomatoes – Use drained sun-dried tomatoes (if packed in oil, remove excess oil).
Onion – White or yellow, diced.
Garlic – Minced.
Heavy cream – A quart provides richness and body.
Chicken broth – Low sodium is best. If using bouillon, dilute per package directions.
Parmesan cheese – Freshly shredded melts best and gives superior flavor.
Flour – Used to make the roux to thicken the soup.
Butter – Unsalted preferred.
Spices – See ingredient list below for the full spice blend for both chicken and soup.
Basil – Chopped, added at the end for brightness.
Bacon (optional) – Adds depth and a savory topping if desired.
Tips for making the perfect Marry Me Soup
- Shred your Parmesan by hand – Freshly shredded cheese melts better and tastes fresher than pre-shredded varieties.
- Nail the roux – Use equal parts butter and flour, cook until golden and smooth, and thin with small amounts of broth if it gets too thick.
- Customize freely – This soup is versatile: add extra vegetables or swap proteins to suit your taste.
- Use bacon for more depth – If you eat pork, crisp bacon in the pot and use the fat to sear the chicken for extra flavor.
- Cook low and slow – Take your time building flavors; gentle simmering yields the best results.
FAQ for this Marry Me Soup
- Can I skip the bacon?
Yes. Sear the chicken in oil instead, then proceed with butter and flour to build the roux and follow the remaining steps. - What can substitute for sun-dried tomatoes?
Use 1 tablespoon tomato paste or one large diced tomato as an alternative. - How long does it take to cook the chicken?
Small sliced pieces typically take about 8–10 minutes until cooked through; adjust for thickness. - Can I use bone-in chicken?
Yes, but increase cooking time and ensure the internal temperature reaches 165°F (74°C). - Can I use a different protein?
Yes. Beef, pork, shrimp, tofu or seitan can substitute—adjust cooking times accordingly.
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Marry Me Soup
Ingredients
- 3 boneless skinless chicken breasts, sliced thin
- 1 quart heavy cream
- 3 cups chicken broth (low sodium if possible)
- 4 slices bacon (optional)
- 4 tbsp butter
- 1/2 cup flour
- 7 oz sun-dried tomatoes
- 1/2 onion, diced
- 8 cloves garlic, minced
- 1/2 cup basil, chopped
- 1 cup Parmesan cheese, shredded
- 2 lbs Yukon Gold potatoes, peeled and chopped into small pieces
Spices for the chicken
- 2 tsp paprika
- 1/2 tsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp all-purpose seasoning
- 1 tsp onion powder
- 1/2 tsp salt
Spices for the soup
- 2 tsp paprika
- 2 tsp salt
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp Cajun seasoning
Instructions
- In a large pot or Dutch oven, cook the bacon over medium-high heat until crispy. Remove bacon and drain on paper towels, leaving the bacon fat in the pot.
- Season the chicken with the chicken spices. Sear the chicken in the bacon fat until browned and cooked through. Remove and set aside.
- Add butter to the pot, then sauté onion and garlic until soft.
- Stir in the flour to form a roux, cooking and stirring until the mixture turns golden and smooth.
- Add sun-dried tomatoes and combine.
- Pour in chicken broth, heavy cream and the soup spices. Bring to a gentle simmer.
- Add diced Yukon Gold potatoes and simmer until the potatoes are tender and the soup has thickened.
- Stir in Parmesan cheese until melted and incorporated.
- Shred the cooked chicken and return it to the pot. Simmer briefly to meld flavors.
- Stir in chopped basil just before serving and garnish with crumbled bacon, if using.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.