Go Back
Close-up of Marry Me Chicken Soup with potatoes garnished with parsley.
Lucy

Marry Me Chicken Soup with Potatoes: A Comforting Twist

Take the classic Marry Me Chicken Soup to the next level with the hearty addition of potatoes. This creamy and comforting dish features tender chicken, velvety potatoes, sun-dried tomatoes, and Parmesan in a flavorful broth. Perfect for family dinners, date nights, or cozy evenings, this one-pot recipe is sure to win hearts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken thighs or breasts
  • 4 cups chicken broth low-sodium
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes chopped
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 3 medium Yukon Gold or red potatoes diced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • Optional: 2 cups fresh spinach red pepper flakes for garnish

Method
 

Prepare the Chicken and Vegetables:
  1. Season the chicken with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.
  3. While the chicken cools, dice the potatoes into bite-sized cubes.
Build the Soup Base:
  1. In the same pot, sauté the onion and garlic until fragrant, about 2–3 minutes.
  2. Deglaze the pot by adding a splash of chicken broth, scraping up any browned bits.
  3. Stir in the sun-dried tomatoes and return the seared chicken to the pot.
Add the Potatoes and Broth:
  1. Add the diced potatoes and pour in the remaining chicken broth. Stir to combine.
  2. Cover and let the soup simmer over medium heat for 20–25 minutes, or until the potatoes are tender and the chicken is cooked through.
Shred the Chicken:
  1. Remove the chicken from the pot, shred it with two forks, and return it to the soup.
Finish with Cream and Cheese:
  1. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese, mixing until melted and well incorporated.
  2. Taste and adjust seasoning with additional salt, pepper, or Italian seasoning if needed.
Optional Garnishes:
  1. Stir in fresh spinach during the last 5 minutes for added color and nutrients.
  2. Serve hot, garnished with extra Parmesan, fresh parsley, or red pepper flakes for a touch of heat.

Notes

  • Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave.
  • Freezing Instructions: Freeze portions for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
  • Pairing Suggestions: Serve with garlic bread, a crisp green salad, or a glass of Sauvignon Blanc.
Variations:
  • Add lemon juice for a brighter flavor.
  • Substitute sweet potatoes for Yukon Gold for a different twist.
  • Use a Parmesan rind while simmering for extra depth.