I created a dish with tender chicken thighs and vibrant vegetables like carrots, celery and onions tossed in olive oil. The inclusion of sun-dried tomatoes, aromatic garlic and a splash of heavy cream is simply brilliant. A member of my Creamy Soup Recipes collection, this delight has captured my heart.

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I recently stumbled upon this Marry Me Tuscan Chicken Soup recipe and I knew I had to share it. I started by sautéing 1 lb chicken thighs, dusted with salt and pepper, in 2 tbsp olive oil until they turned golden.

Soon after, I tossed in a chopped medium onion and 3 minced garlic cloves, letting their amazing aromas fill my kitchen. I then added a hearty mix of 2 diced carrots and 2 diced celery stalks along with 8 cups chicken broth.

After incorporating a 14.5 oz can of diced tomatoes and 1/2 cup chopped sun dried tomatoes, I seasoned it with dried oregano and basil. I finished it off by stirring in 1 cup heavy cream and letting a couple of cups of baby spinach wilt away.

This isn’t your regular chicken soup recipe, its flavors are bold, rich and wonderfully chunky. I promise you, every spoonful is a delightful surprise that makes me smile every time I make it.

Why I Like this Recipe

I love this recipe because it makes me feel so warm and cozy, kind of like getting a big hug in a bowl. First, the tender chicken and creamy tomato sauce mix together in such a comforting way that it really reminds me of home-cooked meals from my childhood. Second, I really appreciate that the veggies add both crunch and flavor, making every bite interesting even though it seems simple. Third, I like how easy it is to follow the steps yet still end up with something that tastes fancy enough to impress my friends. Lastly, there’s something special about the way the spices and sun dried tomatoes bring a little kick to the soup that makes me look forward to every spoonful.

Ingredients

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Chicken thighs: High in protein; offers rich, savory flavor and satisfying chew.
Onion: Provides fiber and natural sweetness that enhances overall soup depth.
Garlic: Delivers bold, aromatic notes and essential health benefits.
Carrots: Add vibrant color, vitamins, and gentle sweetness to balance flavors.
Celery: Provides crunch, fiber, and subtle herbal flavor to the broth.
Diced tomatoes: Offer tangy acidity and vitamins for a refreshing soup kick.
Sun-dried tomatoes: Intensely flavorful, they boost umami and contribute rich, tangy notes.
Baby spinach: Loaded with nutrients, brightening the dish with a mild, earthy taste.
Heavy cream: Creamy addition that enriches the soup with luxurious, silky smoothness.

Ingredient Quantities

1 lb boneless, skinless chicken thighs (cut into bite size pieces)

Salt and pepper to taste

2 tbsp olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

8 cups chicken broth

1 (14.5 oz) can diced tomatoes with their juice

1/2 cup chopped sun dried tomatoes

1 tsp dried oregano

1 tsp dried basil

1/2 tsp red pepper flakes (optional)

2 cups baby spinach

1 cup heavy cream

2 tbsp fresh parsley, chopped (for garnish)

How to Make this

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1. Season the chicken pieces with salt and pepper.

2. Heat the olive oil in a large pot over medium-high heat, then add the chicken and brown them on all sides. Remove the chicken and set aside.

3. In the same pot, add the chopped onion and cook until its soft, about 3 minutes.

4. Add the minced garlic, diced carrots, and celery, and stir then cook for another minute.

5. Pour in the chicken broth, then add the diced tomatoes (with their juice) and the half cup of sun dried tomatoes. Stir in the oregano, basil, and if you like a little heat, the red pepper flakes.

6. Return the chicken to the pot and bring the mixture to a simmer. Let it cook for about 15 to 20 minutes until the chicken is cooked through and the vegetables are tender.

7. Stir in the baby spinach and let it wilt, then lower the heat and slowly mix in the heavy cream.

8. Taste and add more salt or pepper if needed, then let everything heat through for another couple of minutes.

9. Serve hot, garnished with the fresh parsley, and enjoy your cozy Marry Me Tuscan Chicken Soup!

Equipment Needed

1. A large heavy-bottomed pot for browning the chicken and simmering the soup which helps in spreading heat evenly
2. A cutting board to chop the onions, garlic, carrots, celery and tomatoes properly
3. A sharp chef’s knife to cut through vegetables and chicken pieces safely
4. A wooden spoon to stir the ingredients without damaging your pot
5. Measuring spoons for adding salt, pepper, oregano, basil and red pepper flakes accurately
6. A measuring cup to portion out the chicken broth and heavy cream exactly
7. A can opener to open the can of diced tomatoes
8. A slotted spoon if needed to easily remove the chicken pieces from the pot while keeping the juices in place

FAQ

Q: What makes Marry Me Chicken Soup so special?

A: Its blend of tender chicken, tomatoes and a hint of spice make it a comfort food dish that feels both hearty and a little romantic, just perfect for a chilly day.

Q: Can I substitute chicken breasts for thighs?

A: You can, but chicken thighs usually give the soup a richer flavor. If you use breasts, just be mindful it might be a bit drier.

Q: Is there any alternative for heavy cream?

A: Yes, you can swap heavy cream for half and half if you prefer, though the soup might not be as creamy as the original recipe.

Q: How spicy is this soup?

A: The soup is only mildly spicy due the red pepper flakes, but you can always add a bit more if you're a fan of extra heat.

Q: Can I prep this soup ahead of time?

A: Absolutely, you can make it a day ahead and reheat it later. The flavors get even better once they've had time to meld together.

Marry Me Chicken Soup Recipe Substitutions and Variations

Instead of chicken thighs, you could use chicken breasts. They cook a bit differently so keep an eye on them.
If you dont have heavy cream, try half and half or even coconut milk. Coconut milk does change the flavor a bit but it still works.
For chicken broth, you can use vegetable broth if you like a lighter version of the soup.
If youre out of sun dried tomatoes, roasted red peppers can be a good alternative for a similar burst of flavor.
Need a swap for olive oil? You can use canola or vegetable oil, though they dont add the same depth of flavor.

Pro Tips

1. Make sure you brown the chicken real good before addin the veggies cuz that caramelized bits add a lot of flavor to the broth
2. When stirrin in the heavy cream, lowering the heat helps so it doesn’t curdle or split, which can ruin the dish
3. Chop the sun dried tomatoes into smaller pieces to really spread out their tangy taste and mix better with the broth
4. If you have fresh basil on hand, toss some in at the end along with the parsley for an extra punch of flavour that quick-dried herbs might not give you every time

Marry Me Chicken Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. A large heavy-bottomed pot for browning the chicken and simmering the soup which helps in spreading heat evenly
2. A cutting board to chop the onions, garlic, carrots, celery and tomatoes properly
3. A sharp chef’s knife to cut through vegetables and chicken pieces safely
4. A wooden spoon to stir the ingredients without damaging your pot
5. Measuring spoons for adding salt, pepper, oregano, basil and red pepper flakes accurately
6. A measuring cup to portion out the chicken broth and heavy cream exactly
7. A can opener to open the can of diced tomatoes
8. A slotted spoon if needed to easily remove the chicken pieces from the pot while keeping the juices in place

Ingredients

1 lb boneless, skinless chicken thighs (cut into bite size pieces)
Salt and pepper to taste
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
8 cups chicken broth
1 (14.5 oz) can diced tomatoes with their juice
1/2 cup chopped sun dried tomatoes
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
2 cups baby spinach
1 cup heavy cream
2 tbsp fresh parsley, chopped (for garnish)

Directions

Season the chicken pieces with salt and pepper.
Heat the olive oil in a large pot over medium-high heat, then add the chicken and brown them on all sides. Remove the chicken and set aside.
In the same pot, add the chopped onion and cook until its soft, about 3 minutes.
Add the minced garlic, diced carrots, and celery, and stir then cook for another minute.
Pour in the chicken broth, then add the diced tomatoes (with their juice) and the half cup of sun dried tomatoes. Stir in the oregano, basil, and if you like a little heat, the red pepper flakes.
Return the chicken to the pot and bring the mixture to a simmer. Let it cook for about 15 to 20 minutes until the chicken is cooked through and the vegetables are tender.
Stir in the baby spinach and let it wilt, then lower the heat and slowly mix in the heavy cream.
Taste and add more salt or pepper if needed, then let everything heat through for another couple of minutes.
Serve hot, garnished with the fresh parsley, and enjoy your cozy Marry Me Tuscan Chicken Soup!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.