Can I Make Marry Me Chicken Soup Ahead of Time?

Yes! In fact, this soup tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days.

Can I Freeze Marry Me Chicken Soup?

Absolutely! Let the soup cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.

How Do I Reheat the Soup Without Curdling?

Reheat the soup over low to medium heat, stirring occasionally. Avoid boiling, as high heat can cause the cream to separate.

Can I Use Different Greens Instead of Spinach?

Yes, kale or Swiss chard are excellent substitutes. If using kale, remove the tough stems and chop it finely.

What Can I Use as a Dairy-Free Substitute?

For a dairy-free version, replace heavy cream with coconut milk or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor.

Marry Me Chicken Soup: A Heartwarming Bowl of Love

Ingredients

Scale

2 tablespoons olive oil or butter
1 small onion, diced
4 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
4 cups (960ml) low-sodium chicken broth
1 cup (240ml) heavy cream or half-and-half
½ cup (50g) grated Parmesan cheese
1 pound (450g) cooked, shredded chicken (rotisserie or poached)
½ cup (80g) sun-dried tomatoes, chopped
2 cups (60g) fresh spinach leaves
Salt and black pepper, to taste

Optional Add-Ins

1 tablespoon cornstarch mixed with 2 tablespoons cold water (for a thicker soup)
½ cup (120ml) white wine (for added depth)
1 teaspoon smoked paprika (for a smoky flavor)

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Instructions

Step 1: Sauté Aromatics

Heat olive oil or butter in a large pot over medium heat.
Add diced onion and sauté until softened (about 3–4 minutes).
Stir in garlic, Italian seasoning, and red pepper flakes (if using). Cook for 1 minute until fragrant.

Step 2: Build the Soup Base

Pour in chicken broth and bring to a simmer.
Stir in sun-dried tomatoes and cook for 5 minutes to release their flavor.

Step 3: Add Chicken & Cream

Add shredded chicken and let it simmer for 5 minutes.
Reduce heat to low and stir in heavy cream and Parmesan cheese.

Step 4: Finish & Serve

Stir in fresh spinach and let it wilt for 1–2 minutes.
Season with salt and pepper to taste. If desired, thicken the soup by stirring in the cornstarch mixture and simmering for 2 minutes.

Step 5: Garnish & Enjoy!

Serve hot, garnished with extra Parmesan, fresh basil, or parsley. Enjoy with crusty bread or garlic breadsticks.

Notes

Make it Dairy-Free: Use coconut milk instead of heavy cream and nutritional yeast instead of Parmesan.
Make it Low-Carb/Keto: Omit cornstarch and sun-dried tomatoes, and use a low-carb thickener if needed.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze for up to 3 months. Thaw overnight and reheat gently on the stovetop.

Author: Hind
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American, Mediterranean-inspired
Diet: Gluten Free

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 420 kcal
Sugar: 4g
Sodium: 720mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 32g
Cholesterol: 95mg