There’s a good reason the internet can’t stop raving about Marry Me Chicken Soup – and no, it’s not just the creamy texture or dreamy flavours (though those definitely help). This viral sensation is inspired by the original Marry Me Chicken dish – rumoured to be so delicious it could prompt a marriage proposal on the spot. While we can’t promise you’ll get a ring, we can promise it’s one of the most comforting and crave-worthy soups to come out of a home kitchen.
The original “Marry Me Chicken” gained momentum in the US, thanks to its luscious blend of garlic, Parmesan, cream, and sun-dried tomatoes. TikTok and Pinterest did the rest – home cooks from all walks of life fell in love with its simplicity and romantic name. Naturally, someone turned it into a soup. And from there, it exploded.
This soup version takes everything people adore about the original – creamy Tuscan flavours, juicy chicken, and a hint of indulgence – and turns it into a one-pot winter warmer that’s ready in under 45 minutes. It’s been adapted countless ways: some use pasta, others add spinach or use leftover roast chook. But the heart of the recipe remains the same: deep, savoury flavour with minimal fuss.
Here at Stay at Home Mum, we’ve Aussie-fied this dish for our kitchens – using juicy chicken thighs, local ingredients, and no unnecessary steps. It’s weeknight-friendly, freezable, and sure to impress your partner, your kids, or even your picky mother-in-law. Whether you’re cooking for one or feeding the family, this is the kind of recipe that makes people fall in love – with you and your cooking.
Marry Me Chicken Soup
A creamy, flavour-packed soup with chicken thighs, sun-dried tomatoes, and Parmesan – so good, it might just win hearts.
4
servings10
minutes30
minutes520
kcal40
minutesKeep the screen of your device on
Ingredients
1 tbsp olive oil
600 g boneless, skinless chicken thighs, diced
1 small brown onion, finely chopped
3 garlic cloves, minced
1 tsp dried Italian herbs
½ tsp chilli flakes (optional)
100 g sun-dried tomatoes in oil, drained and chopped
750 ml salt-reduced chicken stock
250 ml thickened cream
40 g grated Parmesan cheese
2 cups baby spinach leaves
Salt and pepper, to taste
Directions
- Heat olive oil in a large saucepan over medium heat.
- Add diced chicken thighs and cook for 5–6 minutes until browned. Remove and set aside.
- In the same pan, sauté onion for 2–3 minutes until soft. Add garlic, Italian herbs, and chilli flakes (if using). Cook for 1 minute.
- Stir in sun-dried tomatoes and cook for 1 more minute.
- Return chicken to the pan. Pour in chicken stock and bring to a gentle boil. Simmer uncovered for 10 minutes.
- Reduce heat to low, stir in thickened cream and Parmesan. Simmer for another 5–7 minutes until slightly thickened.
- Add baby spinach and stir until wilted. Season with salt and pepper to taste.
- Serve hot with crusty bread or cooked pasta if desired.
Notes
- Swap chicken thighs for shredded rotisserie chicken to save time.
- For a gluten-free option, ensure the stock and cheese are GF certified.
- Add 100g cooked pasta or risoni for a heartier version.
- Freeze leftovers in airtight containers for up to 3 months.
- If you prefer a thicker soup, stir through 1 tbsp cornflour mixed with 2 tbsp water during step 6.
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