A warm bowl of creamy soup has a special way of making everything feel right, and this Marry Me Chicken Soup does exactly that—only better. Rich, velvety, and packed with flavor, this recipe takes the beloved Marry Me Chicken concept and transforms it into a cozy, spoon-worthy experience you’ll want on repeat. One taste of the garlic-infused cream broth and it’s easy to see why this dish earns its name.

Marry Me Chicken Soup – Creamy Keto Chicken Soup Recipe

Designed as a satisfying Keto Soup, this recipe proves that comfort food and healthy eating can live happily in the same bowl. Tender shredded chicken simmers alongside sun-dried tomatoes and fresh spinach, creating layers of savory goodness without piling on carbs. It’s a standout Keto Chicken Soup that feels indulgent while still fitting perfectly into a Low Carb Keto lifestyle.

What makes this soup shine is its versatility. It works beautifully as a quick Keto Recipes Dinner after a long day, but it’s also elegant enough to serve when you want to impress without stress. Fans of classic Chicken Soup Recipes will love the creamy upgrade, while those craving Easy Comfort Food will appreciate how warming and filling it is.

This isn’t just another Chicken Soup—it’s a modern twist on traditional Soups And Stews, made lighter and more nourishing. With its rich texture and bold flavors, it easily earns a place among your favorite Low Carb Soup options. Ideal for meal prep, gluten-free menus, or simply cozy nights at home, this Marry Me Chicken Soup delivers comfort, flavor, and balance in every spoonful.

Once it’s simmering on your stove, don’t be surprised if it becomes a regular request—this is the kind of soup that turns simple dinners into something memorable.

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Marry Me Chicken Soup – Creamy Keto Chicken Soup Recipe

⭐ 4.8 rating (17 reviews) · Creamy low-carb comfort soup

Ingredients

2 tablespoons olive oil
1 small yellow onion, finely diced
3 garlic cloves, minced
½ teaspoon red pepper flakes
½ cup sun-dried tomatoes, chopped
1 teaspoon dried Italian seasoning
4 cups chicken broth
1 cup heavy cream
3 cups cooked chicken, shredded
2 cups fresh spinach, roughly chopped
½ cup grated Parmesan cheese
Salt and black pepper, to taste

Instructions

Warm the olive oil in a Dutch oven or large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
Stir in the garlic and red pepper flakes and cook for 1 minute until fragrant.
Add the chopped sun-dried tomatoes and dried Italian seasoning. Cook for 2 minutes to release their flavor.
Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
Add the shredded chicken and simmer for another 5 minutes.
Lower the heat and stir in the heavy cream and Parmesan cheese until smooth and creamy.
Add the spinach and cook for 2 to 3 minutes until wilted. Season with salt and pepper to taste.
Serve hot with extra Parmesan or crushed red pepper if desired.

Notes

Let the soup rest briefly before serving for deeper flavor. Spinach can be swapped with kale or arugula. Rotisserie chicken works well for added convenience and flavor.