There’s something about the first crisp breeze of fall that makes me crave soup—not just any soup, but one that feels like a warm hug in a bowl. I remember the first time I stumbled upon this creamy Marry Me Chicken Soup recipe. It was a chilly evening, and I had zero energy to cook anything complicated. Yet, within 30 minutes, my kitchen smelled like a cozy little café, and I was spooning out this silky, comforting soup that tasted like it came from a fancy restaurant. I’ve made this creamy Marry Me Chicken Soup recipe more times than I can count this season, and honestly? It’s become my secret weapon for easy comfort food that feels a little indulgent but isn’t a total time suck.
What makes this creamy Marry Me Chicken Soup so special? It’s rich, it’s velvety, and just the right balance of savory and subtly sweet with tender chicken that melts in your mouth. Plus, it’s ridiculously simple to pull together on a weeknight when you want something satisfying but don’t want to spend hours in the kitchen. If you’re hunting for an easy comfort soup for fall that hits all the right notes, you’re in the right place.
Why You’ll Love This Recipe
Okay, full disclosure: this creamy Marry Me Chicken Soup has officially spoiled all other soups for me. Here’s why it’s been on repeat in my house lately.
- Ready in under 40 minutes — Seriously, from chopping to ladling, this soup is a weeknight hero. I’ve made it even when my toddler was throwing a mini tantrum in the background.
- Rich and creamy without heavy cream — The secret? A combo of chicken broth and cream cheese that makes it silky but not overwhelmingly rich.
- Flexible ingredients — Got leftover rotisserie chicken? Perfect. No cream cheese? Greek yogurt works in a pinch. You can tweak it without losing the magic.
- Fall flavor vibes — Garlic, herbs, and a hint of white wine (optional but recommended) give it that cozy, warming feel that screams sweater weather.
- Perfect for leftovers — The soup thickens up beautifully when refrigerated and tastes even better the next day. Bonus points for making lunches easy.
This soup is the kind of dish that makes you feel like you’ve got your life together, even if you’re just throwing something together between Zoom calls. It’s simple, comforting, and just fancy enough to impress guests without any stress.
What Ingredients You’ll Need
Here’s what’s great about this creamy Marry Me Chicken Soup recipe: you probably have most of the ingredients hiding in your fridge or pantry right now. I like to think of the ingredients as playing specific roles in the soup’s flavor symphony.
- Boneless, skinless chicken breasts (2 medium) — I prefer breasts for tenderness, but thighs can work if you like a richer flavor. If you want to make this even easier, leftover cooked chicken or rotisserie works too.
- Olive oil (2 tablespoons) — For that initial sauté; extra virgin if you have it, but regular olive oil works just fine.
- Yellow onion
- Garlic cloves (3 minced) — Fresh is best here. Garlic powder just won’t cut it for this recipe’s flavor punch.
- Chicken broth (4 cups / 960 ml) — Homemade if you can swing it, but store-bought is totally fine. I like low-sodium so I can control salt levels.
- Dry white wine (½ cup / 120 ml, optional) — Adds a subtle tang and depth. I usually use a Sauvignon Blanc or Pinot Grigio. If you skip this, replace it with an equal amount of broth.
- Cream cheese (4 ounces / 115g, softened) — The silky base that makes this soup creamy without cream. I always bring it to room temp first so it blends smoothly.
- Heavy cream (½ cup / 120 ml) — Optional but adds richness. You can swap for half-and-half or even whole milk if you want it lighter.
- Italian seasoning (1 teaspoon) — A blend of basil, oregano, thyme, and rosemary. If you don’t have this, use fresh herbs or your favorite dried combo.
- Red pepper flakes (¼ teaspoon) — Just a pinch for a little warmth. Feel free to skip if you’re sensitive to spice.
- Salt and freshly ground black pepper — To taste. I always season gradually and taste as I go.
- Fresh parsley (2 tablespoons chopped) — For garnish and a pop of color. I like to add this at the very end.
- Optional add-ins: sliced mushrooms, baby spinach, or cooked pasta for extra heartiness.
Fun fact: I once forgot the cream cheese and tried substituting sour cream instead. It worked okay, but the texture wasn’t nearly as dreamy. Also, don’t skimp on the garlic. It’s the backbone of this soup’s comforting flavor.
Equipment Needed
You don’t need a fancy kitchen to make this creamy Marry Me Chicken Soup. I’ve whipped it up in everything from my old nonstick pot to a heavy-duty Dutch oven.
- Large heavy-bottomed pot or Dutch oven — Something that holds at least 6 quarts. I use my trusty 6-quart enamel-coated Dutch oven for even heat distribution.
- Wooden spoon or silicone spatula — For stirring. I’m partial to a wooden spoon because it feels sturdy and doesn’t scratch my pots.
- Chef’s knife and cutting board — For prepping onions, garlic, and parsley.
- Measuring cups and spoons — Baking is a science, but soup is more forgiving. Still, I like to be accurate with wine and cream.
- Ladle — For serving, obviously.
- Optional: Immersion blender — If you want a smoother soup texture, but honestly, I like it chunky.
Pro tip: I always keep a small bowl nearby to toss veggie scraps and chicken bits while prepping. Keeps the workspace tidy and speeds up cleanup.
How to Make It: Step-by-Step
Alright, let’s get cooking! I’m walking you through how I make my creamy Marry Me Chicken Soup, including all the little tips to keep it smooth and flavorful.
- Heat the oil and sauté the aromatics (8 minutes)
Warm 2 tablespoons olive oil over medium heat in your pot. Add the chopped onion and cook until translucent and soft, about 5-6 minutes. Toss in the minced garlic and cook for another 1-2 minutes until fragrant. Don’t let the garlic burn or it’ll taste bitter. - Cook the chicken (10 minutes)
Season the chicken breasts with salt and pepper, then nestle them into the pot with the onions and garlic. Brown on both sides for about 3 minutes per side. They don’t have to be fully cooked here; they’ll finish cooking in the soup. - Deglaze with wine (3 minutes)
Pour in the ½ cup white wine (or broth if skipping), scraping up all those tasty browned bits from the bottom. This adds depth and a little brightness. Let it simmer until the liquid reduces by about half. - Add broth and seasonings, then simmer (15 minutes)
Pour in the chicken broth and add Italian seasoning, red pepper flakes, and a pinch more salt and pepper. Bring to a gentle boil, then reduce heat and simmer, covered, for 15 minutes or until the chicken is cooked through. - Shred the chicken and add cream cheese (5 minutes)
Remove the chicken breasts and shred them with two forks. Turn the heat to low and whisk in the softened cream cheese until smooth and creamy. This might take a minute — be patient! Stir the shredded chicken back into the soup. - Finish with cream and adjust seasoning (2-3 minutes)
Stir in the heavy cream, warming gently. Taste and adjust salt, pepper, and if you want, more red pepper flakes. The soup should be rich, comforting, and just a little bit tangy from the cream cheese and wine. - Garnish and serve
Ladle into bowls and sprinkle chopped fresh parsley on top. Serve with crusty bread or your favorite fall side.
Quick note: If your soup feels too thick, add a splash more broth or water to loosen it up. If it’s too thin, let it simmer uncovered for a few minutes to reduce. The texture is flexible but I like mine creamy and spoon-coating.
My Best Tips & Techniques
Okay, here’s where I share everything I’ve learned from making this creamy Marry Me Chicken Soup way too many times…
- Don’t skip softening the cream cheese — Cold cream cheese clumps and makes the soup lumpy. Leaving it out for 30 minutes before you start makes all the difference.
- Use freshly minced garlic — Garlic powder just can’t replicate the fresh punch that lifts this soup.
- Be patient with the wine reduction — It might seem like an extra step, but letting it reduce intensifies the flavor and cuts any sharp alcohol taste.
- Shred the chicken finely — This helps the chicken blend into the creamy broth and gives you comforting bites instead of big chunks.
- Don’t overcook once the cream cheese is added — Keep the heat low; too much simmering after adding cream cheese and cream can cause it to separate.
- Make it ahead and reheat gently — Leftovers taste even better the next day, but reheat slowly on the stove to keep the texture silky.
- Feel free to add veggies — Mushrooms, spinach, or even shredded carrots work well and sneak in some nutrition.
Real talk: I once overcooked the chicken and ended up with dry bits floating in an otherwise perfect soup. Don’t be like me. Check the chicken at 15 minutes, and if it flakes easily, you’re good to go.
Ways to Mix It Up
Once you’ve nailed the basic creamy Marry Me Chicken Soup recipe, here’s how to switch things up without losing that cozy comfort.
- Mushroom Lover’s Edition: Add 1 cup sliced cremini or button mushrooms with the onions. Sauté until golden before adding garlic. It adds earthiness and extra umami.
- Green Boost: Stir in 2 cups fresh baby spinach or kale at the very end, letting it wilt just before serving. It’s a sneaky way to add greens and color.
- Spicy Twist: Double the red pepper flakes and add a dash of smoked paprika for a smoky heat that wakes up the flavors.
- Pasta Addition: Toss in 1 cup cooked small pasta shapes like orzo or ditalini just before serving for a heartier meal. Great for leftover soup too.
- Dairy-Free Swap: Use coconut cream instead of heavy cream and dairy-free cream cheese alternatives. I haven’t tried this myself, but readers have had success with it.
- Herb Swap: Fresh thyme and rosemary work beautifully instead of Italian seasoning. Just use about 1 tablespoon fresh herbs finely chopped.
I love trying different add-ins depending on what’s in my fridge and what mood I’m in. The base recipe is forgiving enough to handle these tweaks with ease.
Serving Ideas & Storage
This creamy Marry Me Chicken Soup is as versatile as it is delicious.
- How to Serve: I like mine just as it is, with a sprinkle of fresh parsley and a slice of crusty sourdough. But it also pairs wonderfully with a simple green salad or roasted veggies for a full meal.
- For a cozier touch: Top with a dollop of crème fraîche or a sprinkle of shredded Parmesan cheese. Totally optional, but adds a lovely richness.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making day two even better.
- Freezing: This soup freezes well! Freeze in individual portions so you can thaw just what you need. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if it’s too thick.
- Reheating tip: Microwave or stovetop works fine, but heat slowly and stir often to keep it smooth and creamy.
Pro tip: If you notice the soup thickening too much in storage, just stir in a little hot broth or water before reheating. It comes back to life in no time.
Nutritional Info & Health Benefits
I’m not a nutritionist, but I can tell you why I feel good about digging into this creamy Marry Me Chicken Soup as fall rolls in.
| Nutrient | Per Serving (1.5 cups) |
|---|---|
| Calories | 320 |
| Protein | 30g |
| Carbohydrates | 8g |
| Fat | 18g |
| Fiber | 1g |
Why it feels good: This soup packs a serious protein punch thanks to the chicken and cream cheese, making it filling and perfect for cooler days. It’s lower in carbs than many cream-based soups, and the garlic and herbs bring antioxidants and flavor without extra calories.
It does contain dairy and gluten-free options require tweaks, but for a comforting fall soup, it strikes a nice balance between indulgence and nourishment. Plus, homemade beats takeout every time.
Final Thoughts
So that’s my creamy Marry Me Chicken Soup—my easy comfort soup for fall that’s creamy, flavorful, and just downright satisfying. I know I’ve gushed a bit, but when you find a recipe that’s this good and this simple, you want to shout it from the rooftops.
This soup has become my go-to for chilly nights, busy weeknights, and anytime I want a bowl of pure cozy. It’s forgiving, flexible, and honestly, it tastes like you put way more effort into it than you actually did.
Give it a try, tweak it to your taste, and make it your own. And hey, if you make it, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram—I get so excited seeing your kitchen wins.
Happy soup season, friends. May your bowls be full and your sweaters be cozy.
FAQs
Q: Can I use leftover cooked chicken or rotisserie chicken?
A: Absolutely! I often use rotisserie chicken when I’m short on time. Just shred it and add it after the broth is simmering. It cuts down cook time and still tastes amazing.
Q: What can I substitute for cream cheese if I don’t have any?
A: I’ve tried plain Greek yogurt as a substitute, and it works okay, but it changes the texture a bit. Sour cream can also work, but I wouldn’t recommend skipping it entirely because it really makes the soup creamy.
Q: Is the white wine necessary?
A: Not at all! The white wine adds depth and a bit of brightness, but you can replace it with extra chicken broth without losing much. I usually keep some wine on hand just for this recipe.
Q: How do I know when the chicken is cooked through?
A: When the chicken flakes easily with a fork and is no longer pink inside, it’s done. Usually about 15 minutes simmering in the broth after searing. If you’re unsure, a quick cut into the thickest part should show no pinkness.
Q: Can I make this soup ahead of time?
A: Yes! It actually tastes better the next day. Store it in the fridge for up to 4 days or freeze in portions for up to 3 months. Reheat gently to keep it creamy and delicious.
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Creamy Marry Me Chicken Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A rich, velvety, and comforting chicken soup perfect for fall, made creamy without heavy cream using cream cheese, and ready in under 40 minutes.
Ingredients
- 2 medium boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 4 cups chicken broth (960 ml)
- 1/2 cup dry white wine (120 ml), optional
- 4 ounces cream cheese, softened (115 g)
- 1/2 cup heavy cream (120 ml), optional
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Optional add-ins: sliced mushrooms, baby spinach, cooked pasta
Instructions
- Heat 2 tablespoons olive oil over medium heat in a large heavy-bottomed pot or Dutch oven. Add the chopped onion and cook until translucent and soft, about 5-6 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Season the chicken breasts with salt and pepper. Nestle them into the pot with the onions and garlic and brown on both sides for about 3 minutes per side. The chicken does not need to be fully cooked at this stage.
- Pour in 1/2 cup white wine (or chicken broth if skipping wine), scraping up browned bits from the bottom of the pot. Let simmer until the liquid reduces by about half, approximately 3 minutes.
- Add 4 cups chicken broth, Italian seasoning, red pepper flakes, and additional salt and pepper to taste. Bring to a gentle boil, then reduce heat and simmer covered for 15 minutes or until the chicken is cooked through.
- Remove chicken breasts and shred them with two forks. Turn heat to low and whisk in softened cream cheese until smooth and creamy. Stir shredded chicken back into the soup.
- Stir in heavy cream and warm gently. Taste and adjust seasoning with salt, pepper, and more red pepper flakes if desired.
- Ladle soup into bowls and garnish with chopped fresh parsley. Serve with crusty bread or your favorite fall side.
Notes
[‘Soften cream cheese before adding to avoid lumps.’, ‘Use fresh minced garlic for best flavor; garlic powder is not recommended.’, ‘Allow wine to reduce to intensify flavor and remove alcohol sharpness.’, ‘Shred chicken finely for better texture.’, ‘Avoid overcooking after adding cream cheese and cream to prevent separation.’, ‘Reheat leftovers gently to maintain creamy texture.’, ‘Add optional veggies like mushrooms or spinach for extra nutrition.’, ‘If soup is too thick, add broth or water to loosen; if too thin, simmer uncovered to reduce.’]
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Fat: 18
- Carbohydrates: 8
- Fiber: 1
- Protein: 30
Keywords: chicken soup, creamy chicken soup, comfort food, fall soup, easy soup recipe, weeknight dinner, creamy marry me chicken soup
