Packed with tender chicken, sun-dried tomatoes, fresh spinach, a touch of parmesan cheese, and some sneaky veggies to make it creamy, this Marry Me Chicken Soup is a dish the whole family will love. Whether you’re serving it on a cozy night or saving leftovers for the next day, this flavorful soup is sure to become a new favorite.

If you are new here, hi…my name is Nancylynn and I love using Cauliflower to make everything creamier without using actual cream. Whether it’s my Chicken and Dumpling Soup, Cheeseburger Soup, or Healthy Hamburger Helper, adding cauliflower not only adds fiber and nutrients, it makes the perfect bowl of comfort that even your pickiest family member will enjoy.
And when I saw Marry Me Chicken Soup trending all over my insta feed, I knew it would be the perfect recipe to recreate using my cauliflower hack!

Why You’ll Love This Recipe
- A Cauliflower-Powered Creamy Broth: Skip the heavy cream! Blending cauliflower into the broth creates a silky, luxurious base without dairy—though you can add parmesan cheese for extra richness.
- Lighter, but Just as Comforting: This recipe is a twist on the popular viral dish, perfect for when you’re craving indulgent flavors without feeling weighed down.
- Make-Ahead and Freezer-Friendly: Perfect for meal prep, this soup stores beautifully in an airtight container for 3-4 days or freezes well in a freezer-safe container for up to 3 months.
Ingredients

- Chicken: Use raw boneless chicken thighs or tenderloins for tender, flavorful bites.
- Cauliflower: A whole head of cauliflower creates the creamy base for the soup—no heavy cream needed!
- Aromatics: Diced onion, minced garlic, and sun-dried tomatoes for a rich, savory flavor.
- Broth: Low-sodium chicken broth or chicken stock to create the perfect soup base.
- Baby Spinach: Fresh chopped spinach adds a pop of color and nutrients.
- Seasonings: Salt, garlic powder, dried basil, and oregano for a Tuscan-inspired flavor.
- Optional Add-Ins: Pasta (like ditalini pasta or gluten-free options) and grated Parmesan cheese for extra comfort.
- Garnishes: Extra Parmesan, fresh basil, and black pepper to finish the dish with flair.
- Oil: Olive oil or oil from the jar of sun-dried tomatoes for sautéing.
Instructions

Sear: Season boneless skinless chicken thighs with salt and garlic powder. Heat olive oil (or oil from sun-dried tomatoes) in a large Dutch oven over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown. Add diced yellow onion, minced garlic, and chopped sun-dried tomatoes. Stir in dried basil and oregano, cooking for 1-2 minutes until fragrant.

Blend and Shred: Remove the cauliflower and blend it with a few ladles of the soup broth until smooth and creamy. Shred the chicken and stir it back into the pot along with the cauliflower puree, fresh spinach, and parmesan cheese. If using pasta, cook it in the soup during the final 3-4 minutes of simmering.

Tips for Best Results
- Want It Extra Creamy? Even though the cauliflower creates a creamy broth, you can add a splash of heavy cream or cream cheese for a richer texture.
- Freezer-Friendly Option: Cool the soup completely before transferring it to a freezer-safe container. Thaw overnight in the fridge and reheat over medium heat. Add a splash of additional broth if needed.
- Customize It: Swap spinach for kale, add red pepper flakes or chili crunch for a kick, or skip the pasta for a lower-carb version.
Recipe FAQs
Store leftover soup in an airtight container for 3-4 days.
Absolutely! Skip searing the chicken and add shredded rotisserie chicken during the final steps.
Yes! The cauliflower puree makes the soup creamy without the need for heavy cream or cheese. For a dairy-free version, omit the parmesan and adjust the seasoning. You could also use nutritional yeast.
It’s really filling on it’s own, but feel free to make a simple side salad or serve this with crusty gluten free garlic bread.
Don’t forget to tag us on social media when you make it—we love seeing your creations!

Marry Me Chicken Soup
Ingredients
- 1 tablespoon olive oil or oil from sun-dried tomatoes
- 1 lb boneless chicken thighs or chicken tenderloins
- salt + garlic powder
- 1 small onion diced
- ½ cup sun-dried tomatoes chopped
- 4 cloves garlic minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 7 cups low-sodium chicken broth or stock
- 1 small head of cauliflower washed and stem cut (bottom leaves intact)
- optional: 1 ½ cups uncooked pasta gluten-free if necessary—I like Banza
- 2 cups chopped spinach
- ⅓ cup Parmesan cheese optional
Instructions
- Season both sides of the chicken thighs with salt and garlic powder. In a large pot or Dutch oven, heat the oil over medium-high heat, then add the chicken thighs. Cook for 2-3 minutes on each side, or until nicely browned.
- Add the diced onion and cook for 2-3 minutes until fragrant and translucent. Stir in the sun-dried tomatoes, garlic, ¼ teaspoon of salt, and dried herbs. Cook for 1 minute.
- Pour in 6 cups of chicken broth and add the head of cauliflower. Increase the temperature to high to bring to a boil, then reduce to a simmer and cover.
- Once the cauliflower is tender (about 20 minutes), remove it from the pot and place it in a large blender. Add a few spoons of the soup broth and the additional cup of broth. Blend until smooth.
- Remove the chicken from the pot to shred. If using pasta, add it now; it should cook in just a few minutes from the residual heat.
- Stir in the cauliflower puree, shredded chicken, spinach, and Parmesan cheese (if using). Taste and adjust salt and seasonings as needed.
Notes
-
- To Store: Store leftover soup in an airtight container for 3-4 days.
- To Freeze: Cool the soup completely before transferring it to a freezer-safe container. Thaw overnight in the fridge and reheat over medium heat. Add a splash of additional broth if needed.
Nicole says
Can’t wait to make this!