When you hear the phrase Marry Me Chicken, chances are you imagine a creamy, garlicky skillet chicken dish so delicious it could prompt a marriage proposal. But what if you could bring all that indulgent flavor into a spoonable, low-carb bowl of comfort? Enter Keto Marry Me Chicken Soup with Zucchini Noodles—a creamy chicken soup that captures the spirit of the viral marry me chicken recipe but transforms it into one of the coziest fall soup recipes you'll ever make. Perfect for chilly evenings, weeknight dinners, or anytime you're craving something rich, satisfying, and secretly healthy, this soup is the ultimate cozy meal that still fits your keto lifestyle. And with spiralized zucchini noodles in place of pasta, it’s hearty without being heavy.
Keto Marry Me Chicken Soup with Zucchini Noodles
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American
Large soup pot or Dutch oven A heavy-bottomed pot ensures even heat distribution.
Spiralizer To make zucchini noodles (zoodles). If you don’t have one, use a julienne peeler or buy pre-spiralized zucchini.
Wooden spoon or silicone spatula For stirring without damaging your cookware.
Ladle For serving that beautiful, creamy soup into bowls.
Immersion blender (optional) If you like a thicker broth, you can blend a small portion of the soup before adding the chicken and zucchini.
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon crushed red pepper flakes optional, for a kick
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- Salt to taste
- 1/2 cup sun-dried tomatoes in oil drained and chopped
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 4 oz cream cheese softened and cubed
- 1 1/2 cups cooked shredded chicken breast meat is best, but rotisserie chicken works great too
- 1/3 cup freshly grated Parmesan cheese
- 2 medium zucchini spiralized into noodles
- Fresh basil leaves for garnish
Sauté the Aromatics
In a large soup pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion and sauté until soft and translucent, about 4–5 minutes. Stir in the garlic, red pepper flakes (if using), Italian seasoning, paprika, pepper, and a pinch of salt. Cook for 1–2 minutes until fragrant.
Build the Flavor Base
Add the chopped sun-dried tomatoes and stir them into the aromatics. Let them cook for another 2–3 minutes to soften and deepen in flavor.
Add Broth and Cream
Pour in the chicken broth and bring the mixture to a gentle simmer. Lower the heat and add the heavy cream and cream cheese. Stir until the cream cheese melts into the soup, creating a luscious, creamy base.
Introduce the Chicken
Add your cooked shredded chicken to the pot. If you're using leftover rotisserie chicken, this is where it shines. Stir to combine and allow the soup to simmer for 5–7 minutes so the flavors meld and the chicken absorbs some of that creamy goodness.
Stir in Parmesan
Add the grated Parmesan cheese and stir until melted. This not only boosts the flavor but also thickens the soup slightly for that velvety texture that defines a creamy chicken soup.
Add the Zucchini Noodles
Gently add the spiralized zucchini to the pot and let them cook for just 3–4 minutes. You want them tender but still with a bit of bite—they’ll continue to soften in the hot broth. Overcooking can make them mushy, so watch closely.
Serve It Up
Ladle the soup into bowls and top with fresh basil leaves. Serve hot and enjoy every creamy, comforting spoonful.
Pairings
This keto marry me chicken soup is hearty enough to stand alone, but a few smart pairings can round out the meal:
- Keto Garlic Bread or Cheese Crisps: For dipping and soaking up that luscious broth.
- Simple Arugula Salad: A fresh, peppery salad with lemon vinaigrette balances the creaminess of the soup.
- Chilled White Wine: A crisp sauvignon blanc or unoaked chardonnay pairs beautifully with the creamy, garlicky notes.
If you're not strict keto, a crusty piece of sourdough bread on the side can be a comforting addition.
FAQs
1. What type of chicken is best for this soup?
Chicken breast is ideal for this creamy chicken soup because it’s lean and shreds beautifully. However, you can absolutely use boneless chicken thighs if you prefer richer flavor. Leftover rotisserie chicken is a time-saving, flavorful option for quick chicken soup recipes like this one.
2. How do I cook chicken to shred for soups?
To make tender shredded chicken, simmer boneless skinless chicken breasts in salted water or broth for about 15–20 minutes until cooked through. Let them rest for a few minutes, then shred using two forks or a hand mixer. You can also bake or pressure cook the chicken depending on your preference.
3. Can I make this ahead of time?
Yes! This soup stores beautifully. Make the base ahead and store it without the zucchini noodles to prevent them from getting soggy. Add fresh zucchini when reheating. It keeps well in the fridge for up to 4 days and freezes well without the zucchini.
4. Is this soup suitable for other diets besides keto?
This soup is naturally gluten-free and low-carb, making it great for keto and paleo diets. To make it dairy-free, try using coconut cream instead of heavy cream and skip the cheese, though it will change the flavor profile.
5. Can I use other vegetables instead of zucchini noodles?
Absolutely. If you're not a fan of zoodles, try thinly sliced mushrooms, spinach, or riced cauliflower. Each option keeps the soup low-carb while adding different textures and flavors.
