Go Back
Creamy keto chicken soup with mushrooms, spinach, sun-dried tomatoes, and crispy bacon in a rustic bowl.

Marry Me Chicken Soup (Keto Comfort Bowl)

Creamy Marry Me Chicken Soup is a rich, cozy keto soup with tender shredded chicken, garlic, parmesan, and sun-dried tomatoes in a silky broth. It has a Tuscan-style flavor profile that feels restaurant-worthy while staying low carb.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Cuisine: Italian-American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1½ lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • ½ onion, finely chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon tomato paste
  • 4 oz cream cheese, softened
  • ¾ cup heavy cream
  • ¾ cup grated parmesan cheese
  • ½ cup chopped sun-dried tomatoes
  • 2 cups baby spinach
  • ½ teaspoon red pepper flakes
  • 2 tablespoons chopped fresh basil or parsley

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
  2. Pour in chicken broth. Add Italian seasoning, paprika, salt, pepper, and tomato paste (if using). Stir well.
  3. Add chicken breasts to the pot. Bring to a gentle simmer, cover, and cook 15–18 minutes until cooked through.
  4. Remove chicken, shred with two forks, then return to the pot.
  5. Lower heat to low. Whisk in softened cream cheese until smooth, then stir in heavy cream, parmesan, and sun-dried tomatoes.
  6. Stir in spinach and cook 1–2 minutes until wilted. Taste and adjust seasoning. Serve hot with fresh herbs if desired.

Notes

  • For extra richness, use chicken thighs instead of breasts.
  • Add dairy after cooking (especially for Instant Pot/slow cooker) to keep the soup smooth.
  • To thicken more, simmer uncovered for 10 minutes or add more parmesan/cream cheese.
  • Swap spinach for kale, or add mushrooms/zucchini for extra veggies.
  • Store airtight in the fridge up to 4 days; reheat gently to avoid separating.
  • Freezes best if you freeze before adding spinach, then add fresh greens when reheating.