Just Me, My Ladle, and a Soup That Wins Hearts

Let’s get right into it — I was never the type to buy a million fancy ingredients just to end up with a kitchen tornado and, honestly, a soup no one wants to eat (been there; got the t-shirt). But Marry Me Chicken Soup? Oh buddy, this is the one. I first made it thinking it was just another cozy recipe to sneak in on a rainy Thursday, and now… it’s the soup everyone requests, even the picky eaters. True story: My cousin called it “hug-in-a-bowl” and, not to get sappy, but she’s not usually the emotional sort.

Sometimes I make a double batch just so there are leftovers for lunch, but here’s the joke — it never survives the night. If you can relate to food disappearing faster than you can say ‘dinner’s ready,’ you’re in the right place.

Why Do I Keep Coming Back to This Soup?

I make this when I’m after something that tastes like home, or on those days when the grey clouds kind of seep in, you know? My family goes totally bonkers for it because it’s creamy but not heavy (I do cheat a little and add extra cream sometimes, which might explain a few things). Oh, and if you’ve ever found Chicken soup kind of bland or just, I dunno, too… chickeny, this one’s different. It’s got sun-dried tomatoes that wake everything up. I couldn’t tell you how many variations I’ve made, and honestly, even the epic fail batch (too spicy one time, don’t ask) got devoured with crusty bread and laughter.

Quick note — if your patience is as thin as last week’s broth, don’t worry. This is pretty forgiving. Even if you fudge a step or three, it’s still soul-soothing.

What You’ll Need (But Don’t Stress, I Swap Stuff A Lot)

2 big chicken breasts (or thighs if you’re feeling it—sometimes I use rotisserie chicken in a pinch. No shame.)
1 tbsp olive oil (Grandma always insisted on fancy extra-virgin, but whatever’s in the cupboard is fine… vegetable oil works in a jam.)
4 cloves garlic, chopped (I once used garlic powder when I ran out, it works)
1 small onion, diced
4 cups chicken broth (boxed, homemade, bouillon cube? Use what you’ve got!)
1/2 cup sun-dried tomatoes, sliced (the jarred kind in oil is my favourite, but dried work with a bit of soaking)
1 tsp dried thyme (fresh if you have it, or, hey, skip it)
1 tsp Italian seasoning (or just a smidge of oregano and basil)
1/4 tsp crushed red pepper flakes (optional—sometimes I forget and don’t notice)
1 cup heavy cream (whole milk in a pinch, or a splash of coconut milk for a twist!)
1/2 cup grated parmesan (real deal or the green can, don’t stress)
Salt and pepper, to taste
A handful of fresh basil or spinach for serving (I toss in kale if it’s looking at me funny from the crisper)

How I Make It (Sometimes Differently Each Time)

Brown your chicken: Heat the olive oil in a big pot or Dutch oven (that’s my go-to because it looks cheffy, but a stockpot is fine too). Salt and pepper your chicken, then toss it in. Over medium heat, get some color on both sides—about 4-5 mins each. Don’t worry if some bits stick, that’s flavor for later.
Sauté the stuff that smells amazing: Chicken out, onions in. Toss in a bit more oil if needed. Cook for 2-3 mins, then add garlic. (Some say not to burn the garlic — been there, done that. Slightly golden is delicious; charcoal, not so much.)
Layer in the flavor: Stir in the sun-dried tomatoes, thyme, Italian seasoning, and those pepper flakes if you’re feeling spicy. Let it all mingle for a minute.
Drown it in broth: Add the chicken back in and pour over the broth. Scrape up the goodness from the bottom with your spoon (I always do a little taste here, just to check it’s heading in the right direction — sometimes needs more salt now, sometimes later).
Simmer: Lid on, heat down a smidge, and let it bubble for 20 minutes. Chicken should be cooked through and probably making your kitchen smell, frankly, unfairly delicious.
Shred and cream it up: Fish out the chicken, shred it with a couple forks (or fingers, just don’t burn yourself!). Back in it goes. Add cream and parmesan, stir until creamy and slightly thicker. Toss in the greens if using — they wilt down fast (don’t panic if it looks weird here, it all comes good).
Finish and taste: Let it hang out for a few more mins. Taste, throw in more salt or pepper if you feel like it. Ladle into bowls, and — I swear — just breathe it in for a sec before diving in.

Things I’ve Learned the Hard Way (aka Notes)

If you use rotisserie chicken, just toss it in at the cream step so it doesn’t turn into fluff.
Soup too thick? A splash of water or broth will loosen it; too thin? Let it bubble a bit more.
If you forget the parmesan, no tragedy — but add a squeeze of lemon for a little zing.
Actually, a bit of lemon almost always makes this brighter.

Tinkering & Variations

Swapped the cream for coconut milk once — good, but a bit too tropical for my crowd.
Added mushrooms (about a cup, sautéed with the onions) and it vanished in record time.
Tried with turkey after Thanksgiving — honestly, it was pretty decent!
On second thought, don’t do the anchovy paste thing I saw online. Tried it, felt regret. Just saying.
For a low-carb friend, I once skipped the bread side and added extra spinach; she loved it.

What If You Don’t Have All the Tools?

Honestly, a big pot and a wooden spoon are 90% of the battle. No Dutch oven? Just use your largest saucepan. No garlic press? Smash that clove under your knife, works like a charm (watch your fingers though; I’ve learned the hard way). If you want to invest in tools, these Dutch oven reviews cracked me up and they’re helpful, too.

Keeping It Fresh (But, Real Talk: It Disappears Fast)

You can keep it in an airtight container in the fridge for 2-3 days, reheat gently, but honestly? In my house it rarely makes it past midnight (maybe I need to hide it better). Also, the flavor gets richer overnight — science probably agrees, but I just trust my tastebuds.

How Do We Serve It? Depends On the Night…

I usually just go with fat slices of sourdough or a hunk of baguette to do the dunking. Sometimes, if the fridge looks sad, I’ll toss in cooked pasta or rice at the end for a soup-stew situation. My gran used to serve it with a side of sharp cheddar and crackers, which sounds odd but is actually brilliant.

“Next Time, I’ll Remember…” (Pro Tips from the Slightly Distracted Cook)

I once tried to rush the browning step and skipped it — soup tasted flat. Take the extra 7ish minutes; it really matters.
Don’t boil the cream — it’ll split and look a bit sad (still edible, just not pretty).
I sometimes add spinach too early and it disappears into nothing. Wait till the end, trust me.

Wait, Does This Work If…? (FAQ From My Inbox and Dinner Table)

Can I make this dairy free? Sure thing, sub the cream for coconut milk and skip or sub the cheese. Still lovely!
Is it spicy? Only if you want — the red pepper’s easy to skip. My nephew hates even a hint of heat and he eats bowls of this.
Can I freeze it? Technically yes, but sometimes the cream gets a bit weird. Stir it well when you reheat and it’s fine (or just eat it up first, ha!). Here’s a nice guide on freezing soup if you want all the details.
I don’t have sun-dried tomatoes, what now? It won’t be exactly the same, but diced fresh tomatoes work, or even a splash of tomato paste. Get creative—no soup police here.

If you try this and something wild happens (good or bad), let me know. Not that I’m starting a support group for soup disasters, but, you never know.

Marry Me Chicken Soup