Marry Me Chicken Soup

It’s the kind of soup you make when the day’s been long and the air feels a little heavy—like something needs softening. Marry Me Chicken Soup fills your kitchen with this heady, comforting scent… garlic and rosemary gently swirled in cream and broth. There’s richness, yes, but nothing overwhelming—it’s more like a hug than a feast. And there’s just something about it. Maybe it’s the silky feel of the broth or the way the chicken almost melts when you bite in. Maybe it’s the way people lean in for seconds without saying a word.

Why You’ll Crave It

• It’s cozy, creamy, and savory all at once—kind of like chicken soup got a little dressed up for dinner.
• The herbs (that whispered rosemary and thyme) add just enough interest without being loud or fussy.
• It’s easy, truly—mostly sautéing, stirring, and waiting while it simmers.
• Freezes like a dream, which is rare for creamy soups.
• It’s one of those recipes that make people pause mid-bite and go, “Wait, what’s in this?”

The first time I made this, my brother—who never says much about food—scraped the bowl so clean I didn’t bother washing it.

What You’ll Need

• Chicken breasts: about 1 pound, boneless and skinless, cut into chunks or left whole if you prefer shredding after cooking
• Olive oil: 2 tablespoons, for sautéing and bringing everything together without heaviness
• Garlic cloves, minced: 3 big ones (don’t skimp—this carries the base flavor)
• Chicken broth: 4 cups, preferably low sodium so you can control the salt
• Heavy cream: 1 cup, because richness is allowed sometimes
• Dried thyme: 1 teaspoon—gently earthy, not too much
• Dried rosemary: 1 teaspoon, crumbled between your fingers as you add it
• Salt: to taste (I start with a teaspoon and go from there)
• Black pepper: same—freshly cracked makes a difference here
• Parmesan cheese, grated: ½ cup, stirred in at the end for depth
• Fresh parsley, chopped: ¼ cup, for that bright little finish

Easy How-To

Brown the Chicken

Heat the olive oil in a large pot over medium-high heat. Season the chicken lightly with salt and pepper, and sear on both sides until golden—about 4 to 5 minutes each side. Don’t worry about fully cooking it now. Just let the color develop. Once the outside looks lovely and caramel-touched, take it out and set aside.

Bring on the Garlic

Lower the heat a bit and toss in the garlic. Let it sizzle for around 30 seconds—just until fragrant (nothing too crisp or burnt). That right there is the flavor center.

Pour and Simmer

Add the chicken broth, thyme, rosemary. Let it all come to a gentle boil, then lower the heat to a steady simmer. Slide the chicken back in carefully.

Let Time Do Its Thing

Cover and let the soup gently bubble away for about 25 to 30 minutes. Enough time to wash up, maybe set the table. The chicken will become fall-apart tender without drying out.

Shred and Stir

Take the chicken out—carefully—and shred it with two forks. It should pull apart easily. Return it to the pot, then stir in the heavy cream and parmesan. Taste. Add salt if it needs it. Give it a flick of cracked pepper.

Finish with Parsley

Off the heat, sprinkle in the parsley. Stir and watch the color pop—green against creamy gold. That’s when it’s done.

Good to Know

• If you let it simmer too long after adding the cream, the richness can dull—so finish right when you’re ready to serve.
• Reheating? Warm gently over low heat. No boiling or the cream will sulk and split.
• Got leftover roasted vegetables? Toss them in. I once added roasted sweet potato and it was lovely.

Serving Ideas

• Serve with a chunk of warm sourdough or toasted olive oil-slathered baguette. Something crusty.
• Pair it with a peppery arugula salad dressed in lemon—it cuts through the cream just right.
• Pour small ladles of it into mugs on a chilly night and sip slowly, maybe with a wool blanket over your knees.

Top Tricks

• If you grate your garlic instead of mincing, it dissolves right into the soup for even more flavor throughout.
• Don’t skip the parmesan at the end. It’s not just cheesy—it adds that umami keystone that ties everything together.
• Use freshly cracked pepper, not pre-ground. It’s astonishing what a difference it makes in such a simple dish.

Frequently Asked Questions

Can I use rotisserie or leftover chicken instead?

Absolutely. Just skip the browning step and stir it into the soup when you add the cream. Keep in mind it might break down a bit faster, so don’t cook it too long afterwards.

What can I use instead of heavy cream?

A good option is half-and-half or even whole milk with a tablespoon of butter stirred in. It won’t be quite as luxurious, but still very comforting.

Can I make this dairy-free?

Yes, though you’ll miss a bit of the depth. Try coconut cream—it gives a gentle sweetness that’s surprisingly lovely, especially with the rosemary and thyme.

Is this freezer-friendly?

Very. Let it cool completely, then freeze in airtight containers. When reheating, warm gently over low heat and stir well to bring everything back together.

Can I make it thicker?

Sure can. A quick slurry with 1 tbsp cornstarch and 2 tbsp water added in the last 5 minutes will do the job. Make it when the soup’s hot and stir, stir, stir.