Dish Snapshot
Imagine a pot of Marry Me Chicken Soup Keto simmering on the stove: the steam curls up with a whisper of garlic and sun-dried tomato, the cream lends a silky sheen to the broth, and shredded chicken thighs sink into every spoonful like warm, savory comfort. The first spoonful hits with lush creaminess, a nutty Parmesan finish, and an herbaceous lift from fresh basil. Texturally it’s rich and velvety, yet light enough that each bite feels balanced rather than heavy.
This version is keto-friendly without sacrificing the sultry, romantic feel that gave the original its name—perfect for date-night dinners, cozy weekday meals when you want something fast and special, or for serving at a small gathering where you want to impress without fuss. If you love comforting soups and hearty chicken dishes, also try this classic twist on a comforting favorite: Chicken Noodle Soup for another take on homey chicken comfort.
Dish Snapshot
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Difficulty Level: Easy–Moderate
Nutrition Highlights
Estimated nutrition per serving (serves 6). Values are approximate and calculated using USDA FoodData Central ingredient data; sodium will vary widely depending on the broth and Parmesan you use. For general guidance about balanced nutrient intake consult resources such as the Mayo Clinic.
- Calories: ~460 kcal
- Protein: ~26 g
- Total Fat: ~35 g
- Saturated Fat: ~16 g
- Total Carbohydrates: ~6–7 g
- Dietary Fiber: ~1–2 g
- Net Carbs: ~5–6 g
- Sodium: ~900–1,100 mg (varies greatly with broth and cheese)
Notes on the numbers: the heavy cream, Parmesan, and skinless chicken thighs contribute most of the fat and protein; sun-dried tomatoes and garlic add the small carbohydrate amount. If you reduce or swap the broth/cheese for low-sodium versions, sodium per serving will drop noticeably.
Why You’ll Love It
- Sensory delight: rich aroma from sautéed garlic and sun-dried tomatoes, luxurious mouthfeel from cream and Parmesan, and fresh brightness from basil.
- Practical comfort: ready in under an hour, making it an accessible option for busy weeknights or a relaxed weekend supper.
- Keto-friendly satisfaction: high fat and moderate protein with low net carbs—designed to keep you full without knocking you out of ketosis.
- Crowd-pleasing character: feels indulgent (the kind of dish guests ask for seconds of) but is straightforward to make and easy to scale.
How to Make Marry Me Chicken Soup Keto
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1.5 pounds boneless skinless chicken thighs
- 4 cups chicken broth
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.33 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh basil, chopped
Optional ingredients and substitutions
- Swap chicken thighs for boneless skinless chicken breasts for a leaner dish (increase cooking time slightly to ensure doneness).
- Use half-and-half (not keto-ideal) or coconut cream for a dairy-free alternative (yields different flavor).
- Replace sun-dried tomatoes with roasted red peppers for fewer carbs and a milder flavor.
- Use low-sodium chicken broth to control salt; add salt to taste at the end.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add 4 cloves minced garlic and sauté for about 1 minute until fragrant—do not let it brown.
- Add 1.5 pounds boneless skinless chicken thighs to the pot and sear on both sides until lightly browned (about 3–4 minutes per side).
- Pour in 4 cups chicken broth, bring to a simmer, cover the pot, and simmer for 20 minutes or until the chicken is fully cooked (internal temp 165°F / 74°C).
- Remove the chicken from the pot and shred with two forks; return shredded chicken to the pot.
- Add 0.33 cup chopped sun-dried tomatoes, 1 teaspoon Italian seasoning, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Stir well to combine.
- Lower the heat and stir in 1 cup heavy cream and 0.5 cup grated Parmesan cheese. Let the soup simmer gently for 10–15 minutes to thicken—stir occasionally to prevent sticking.
- Turn off the heat and stir in 0.25 cup chopped fresh basil before serving.
Practical tips
- Avoid overheating after adding cream—keep the simmer gentle to prevent curdling.
- Use a thermometer for the chicken (165°F / 74°C) to ensure safe doneness without dryness.
- If your broth is salty, reduce added salt until the end and taste before adjusting.
- For a silkier soup, blend a small portion of solids with an immersion blender and then return to the pot.
Best Pairings
- Simple greens: a peppery arugula salad dressed with lemon and olive oil balances the richness.
- Low-carb sides: roasted asparagus or garlic green beans make light vegetable companions.
- Bread alternative: serve with toasted keto-friendly almond flour bread or parmesan crisps for scooping.
- Breakfast/Leftover pairing: this soup also makes a comforting morning option—serve with a soft-boiled egg on top.
- For a hearty sandwich pairing try a warm, melty option like a chicken avocado melt — it complements the soup’s creaminess beautifully: Chicken Avocado Melt Sandwich.
Storage Instructions
- Room temperature: Do not leave the soup at room temperature for more than 2 hours to avoid bacterial growth.
- Refrigerator: Cool to room temperature (within 2 hours), then store in airtight containers for 3–4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and gently reheat on the stove; cream may separate slightly—re-whisk while reheating to recombine.
- Reheating tip: Warm gently over low heat and stir frequently; if the soup becomes too thick after refrigeration, add a splash of broth or water when reheating.
Chef’s Advice
- Best cut: Chicken thighs stay moist and flavorful; use breasts only if you prefer leaner meat.
- Cheese choice: Freshly grated Parmesan melts better and gives a cleaner finish than pre-grated varieties.
- Texture key: Do not boil aggressively after adding the cream; a low simmer preserves a silky texture.
- Broth quality: A good-quality chicken broth (or homemade) elevates the soup more than any other single ingredient—use low-sodium if you want control over salt.
Recipe Variations
- Sun-Dried Tomato & Basil Light: Reduce heavy cream to 1/2 cup and add 1 cup unsweetened almond milk to cut calories while keeping creaminess. Increase sun-dried tomatoes for a brighter tomato note.
- Spicy Cajun Twist: Add 1–2 teaspoons Cajun seasoning or a pinch of cayenne when adding Italian seasoning, and toss in sliced andouille sausage with the chicken for a Southern-style kick.
- Dairy-Free / Keto Coconut: Replace heavy cream with 1 cup full-fat coconut cream and swap Parmesan for 2 tablespoons nutritional yeast (adds cheesy umami). Use caution if tracking strict dairy-free due to Parmesan residue in the pot—clean between uses or use new cookware.
- Slow-Cooker Version: Sear chicken and garlic in a skillet, then transfer everything to a slow cooker with broth and sun-dried tomatoes. Cook on low for 4–5 hours, shred, then add cream and Parmesan in the last 20–30 minutes.
Frequently Asked Questions
Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. Slow cooker: sear first, then cook on low 4–5 hours, shred, and add dairy at the end. Instant Pot: use the poultry setting (10–12 minutes high pressure), quick-release, shred, then add cream and cheese.
Q: How can I lower the calories or fat?
A: Use boneless chicken breast instead of thighs, substitute half the heavy cream with unsweetened almond milk, and reduce Parmesan by half; this will reduce calories and saturated fat but alter texture.
Q: Will the cream separate if I freeze it?
A: Full-fat dairy can separate after freezing; it’s still safe to eat but may be less creamy—reheat slowly and whisk, or add a splash of fresh cream after reheating.
Q: Is this recipe keto-safe?
A: Yes—per serving net carbs are approximately 5–6g, making it suitable for most keto meal plans. Adjust sun-dried tomato amount if you need lower carbs.
Q: How do I fix a soup that tastes too salty?
A: Add unsalted broth, a small peeled potato (cook and remove), or a splash of cream to mellow salt; best to dilute with low-sodium broth to preserve flavor balance.
Conclusion
If you’re after a bowl that feels indulgent yet fits a low-carb lifestyle, this Marry Me Chicken Soup Keto delivers—silky, aromatic, and deeply satisfying. Try it for a cozy dinner, a special date-night at home, or when you want to serve a comforting, low-carb crowd-pleaser. For inspiration from the original Marry Me Chicken concept and other takes on the dish, explore this beloved classic from MaeBells and another creative version from WholeFoodFor7: Best Marry Me Chicken Soup Recipe and Marry Me Chicken Soup – WholeFoodFor7.
If you make it, please share your photos and any tweaks—I love hearing how readers make recipes their own.
Print
Marry Me Chicken Soup Keto
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Keto
Description
A creamy, keto-friendly chicken soup with sun-dried tomatoes and fresh basil, perfect for cozy dinners or impressing guests.
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1.5 pounds boneless skinless chicken thighs
- 4 cups chicken broth
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.33 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh basil, chopped
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add 4 cloves minced garlic and sauté for about 1 minute until fragrant—do not let it brown.
- Add 1.5 pounds boneless skinless chicken thighs to the pot and sear on both sides until lightly browned (about 3–4 minutes per side).
- Pour in 4 cups chicken broth, bring to a simmer, cover the pot, and simmer for 20 minutes or until the chicken is fully cooked (internal temp 165°F / 74°C).
- Remove the chicken from the pot and shred with two forks; return shredded chicken to the pot.
- Add 0.33 cup chopped sun-dried tomatoes, 1 teaspoon Italian seasoning, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Stir well to combine.
- Lower the heat and stir in 1 cup heavy cream and 0.5 cup grated Parmesan cheese. Let the soup simmer gently for 10–15 minutes to thicken—stir occasionally to prevent sticking.
- Turn off the heat and stir in 0.25 cup chopped fresh basil before serving.
Notes
For a dairy-free alternative, use coconut cream. Adjust sodium with low-sodium broth if preferred.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 1000mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 130mg
