Marry Me Chicken Soup made as a cozy, dependable bowl with balanced seasoning and practical prep.
Slow-Simmered ‘Marry Me’ Chicken Soup for Cozy Nights
A hands-off slow cooker soup that turns simple chicken thighs, tomatoes and a splash of cream into a silky, deeply flavored weeknight winner.
This is the kind of soup that shows up when you want something comforting without hovering over the stove. Boneless, skinless chicken thighs give the broth body and a tender, shreddable texture after a few hours in the slow cooker. Meanwhile, carrots, celery and onion soften into sweet, savory background notes—so the bowl tastes like effort even when most of the work is set-it-and-forget-it.
The flavor comes from layering: quickly sauté the aromatics and minced garlic to wake up their sweetness, then add crushed tomatoes and a handful of chopped sun-dried tomatoes for a bright, concentrated tomato note. Italian seasoning and a pinch of red pepper flakes keep the soup balanced—warm but not overpowering. When the chicken shreds, a splash of heavy cream and a grating of Parmesan round everything into a silky, slightly tangy finish that makes the spoon sing.
Practical details matter here. Browning the veggies first boosts the base; cook on Low for about 4–5 hours until the thighs fall apart. The soup holds and even improves in the fridge (it thickens overnight—thin with extra broth when reheating), so it’s excellent for making ahead or sending along with friends. It feeds a crowd of six comfortably and freezes well in portions.
Serve with crusty bread or a simple green salad and extra grated Parmesan on the table. Adjust the red pepper flakes to suit your heat tolerance, and don’t be shy with the cream at the end if you want a richer, more velvety bowl. This soup is dependable, cozy, and the kind of dinner that quietly convinces everyone to come back for seconds.
Ingredients
How to Make Marry Me Chicken Soup
- Roughly chop the onion, carrots, celery and sun-dried tomatoes; mince the garlic.
- Heat the olive oil in a medium skillet over medium heat and sauté the onion, carrots and celery until softened, about 4–5 minutes; add the garlic and sun-dried tomatoes and cook 1 minute more to bloom the flavors.
- Transfer the sautéed vegetables to the slow cooker and add the chicken thighs, crushed tomatoes, chicken broth, Italian seasoning, red pepper flakes, kosher salt and black pepper.
- Cover and cook on Low for 4–5 hours (or High for 2.5–3 hours) until the chicken is tender and easily shreds with a fork.
- Remove the chicken to a cutting board, shred with two forks, and return the shredded chicken to the slow cooker.
- Stir in the heavy cream and grated Parmesan until the cheese melts and the soup is creamy; taste and adjust seasoning with more salt or pepper if needed.
- If you prefer a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, stir into the soup, and cook uncovered on High 10–15 minutes until slightly thickened.
- Stir in the chopped fresh basil just before serving to preserve its bright flavor.
- Ladle into bowls and garnish with extra Parmesan or basil if desired; serve hot with crusty bread or over rice for a heartier meal.
Recipe Card
Marry Me Chicken Soup
Marry Me Chicken Soup made as a cozy, dependable bowl with balanced seasoning and practical prep.
- Prep
- 20 min
- Cook
- 5 hr
- Servings
- 6
Ingredients
Instructions
- Roughly chop the onion, carrots, celery and sun-dried tomatoes; mince the garlic.
- Heat the olive oil in a medium skillet over medium heat and sauté the onion, carrots and celery until softened, about 4–5 minutes; add the garlic and sun-dried tomatoes and cook 1 minute more to bloom the flavors.
- Transfer the sautéed vegetables to the slow cooker and add the chicken thighs, crushed tomatoes, chicken broth, Italian seasoning, red pepper flakes, kosher salt and black pepper.
- Cover and cook on Low for 4–5 hours (or High for 2.5–3 hours) until the chicken is tender and easily shreds with a fork.
- Remove the chicken to a cutting board, shred with two forks, and return the shredded chicken to the slow cooker.
- Stir in the heavy cream and grated Parmesan until the cheese melts and the soup is creamy; taste and adjust seasoning with more salt or pepper if needed.
- If you prefer a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, stir into the soup, and cook uncovered on High 10–15 minutes until slightly thickened.
- Stir in the chopped fresh basil just before serving to preserve its bright flavor.
- Ladle into bowls and garnish with extra Parmesan or basil if desired; serve hot with crusty bread or over rice for a heartier meal.
Nutrition
- Carbohydrates
- 11
- Saturated Fat
- 11
- Sodium
- 1100
- Fiber
- 2.5
- Unsaturated Fat
- 20
- Protein
- 43
- Fat
- 31
- Cholesterol
- 170
- Trans Fat
- 0
- Calories
- 500
- Sugar
- 2.5