If you love Marry Me Chicken, you are going to fall head over heels for this Marry Me Chicken Soup! It takes all the flavors of the classic creamy chicken dish and turns them into a cozy, comforting bowl of soup that is perfect for chilly nights, busy weeknights, or whenever you need a little comfort food. Made with tender chicken, sun-dried tomatoes, fresh spinach, Parmesan cheese, and small pasta shells in a rich, creamy broth, this soup is one you will want to make again and again.
The best part? Everything comes together in one pot, which means less cleanup and more time to enjoy dinner with your family. Serve it with a loaf of crusty bread, garlic bread, or a simple side salad for a complete meal. Trust me, this is one soup recipe you will want to keep in your regular dinner rotation!
Why You’ll Love This Marry Me Chicken Soup
- All the flavors of Marry Me Chicken: Sun-dried tomatoes, garlic, Italian seasoning, Parmesan, and cream create that signature flavor in every spoonful.
- A complete meal in one pot: With protein, vegetables, and pasta, you have everything you need for a satisfying dinner.
- Perfect comfort food: The creamy broth and tender chicken make this soup especially delicious on cold fall and winter evenings.
- Easy to customize: Use chicken breasts or thighs, swap the pasta, or add extra vegetables to make it your own.
- Great for busy weeknights: This recipe uses simple ingredients and comes together in one pot without a lot of fuss.
Ingredients You’ll Need
- Olive Oil– Used to brown the chicken and help build the first layer of flavor. You can substitute another neutral cooking oil if needed.
- Chicken– Boneless, skinless chicken breasts or thighs both work well. I used 1 ½ pounds of chicken, diced into bite-sized pieces. Chicken breasts are lean, while thighs offer a little extra richness and tenderness.
- Italian Seasoning– This blend of herbs adds classic Italian-inspired flavor to the chicken and broth. Dividing the seasoning between the chicken and the soup helps distribute the flavor throughout.
- Salt and Pepper– Essential for seasoning the chicken and bringing out the flavors of the other ingredients. Adjust to taste, especially depending on how salty your chicken broth is.
- Carrots, Celery, and Onion- This combination creates a flavorful vegetable base for the soup. Dicing them into small, uniform pieces helps them cook evenly.
- Sun-Dried Tomatoes– These are one of the key ingredients in Marry Me Chicken recipes. They add a concentrated, slightly sweet, tangy flavor that makes this soup stand out. I recommend using the oil-packed variety, drained and diced.
- Garlic– Fresh minced garlic adds savory flavor and pairs beautifully with the sun-dried tomatoes and Parmesan.
- All-Purpose Flour-Flour helps thicken the broth, giving the soup its creamy consistency. Add it gradually and stir well to avoid lumps.
- Tomato Paste– Tomato paste adds depth, richness, and a little extra tomato flavor. You can leave it out if you prefer a milder, creamier broth.
- Chicken Broth– This forms the base of the soup. Start with 6 cups and add more as needed to reach your preferred consistency. I recommend using low-sodium broth so you can control the salt.
- Small Pasta Shells– I used Italian small shells because they hold the creamy broth in their little pockets. Ditalini, orzo, and other small pasta shapes also work well.
- Heavy Whipping Cream– This gives the soup its rich, velvety texture. For the signature Marry Me Chicken flavor, I recommend using heavy cream rather than milk.
- Parmesan Reggiano– Freshly grated Parmesan adds a salty, nutty flavor and helps create a deliciously creamy broth. Freshly grated cheese melts more smoothly than many pre-shredded varieties.
- Fresh Spinach– Spinach adds color, freshness, and a little extra goodness to the soup. It wilts quickly when stirred into the hot broth, so it goes in near the end.
How to Make Marry Me Chicken Soup
This recipe is simple to make, and everything comes together in one pot. Here is how to do it!
Step 1: Brown the Chicken
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, and salt and pepper to taste.
Cook for about 4–5 minutes, stirring occasionally, until the chicken is browned on the outside. It does not need to be fully cooked through yet because it will continue cooking in the soup. Remove any excess liquid if needed, but leave the flavorful browned bits in the bottom of the pot.
Step 2: Cook the Vegetables
Add the diced onion, carrots, celery, sun-dried tomatoes, and minced garlic to the same pot.
Cook for 3–4 minutes, stirring frequently, until the onion begins to soften and the garlic becomes fragrant. Scrape up some of the browned bits from the bottom of the pot as you stir. These add so much flavor to the broth!
Step 3: Add the Flour and Tomato Paste
Sprinkle the flour over the chicken and vegetables, adding it gradually while stirring to coat everything evenly. Cook for about a minute to help eliminate the raw flour taste.
If using tomato paste, stir it in at this stage and allow it to cook briefly with the vegetables.
Step 4: Add the Chicken Broth
Slowly pour in the chicken broth, whisking or stirring continuously to prevent lumps from forming. Start with 6 cups of broth and scrape the bottom of the pot to release any remaining browned bits.
Bring the mixture to a rolling boil, stirring occasionally to ensure the flour is incorporated smoothly.
Step 5: Add the Pasta
Stir in the pasta shells and the remaining 1 teaspoon of Italian seasoning. Season with additional salt and pepper as needed.
Reduce the heat to low, cover the pot, and simmer for about 10–15 minutes, or until the pasta is al dente and the chicken is cooked through to an internal temperature of 165°F.
Note: Pasta cooking times can vary by shape and brand, so check the package directions. If you prefer your pasta firmer or plan to have leftovers, cook the pasta separately and add it to individual bowls before serving.
Step 6: Make It Creamy
Stir in the heavy whipping cream, freshly grated Parmesan cheese, and fresh spinach.
Let the soup simmer gently for another 3–5 minutes, stirring until the spinach wilts and the Parmesan melts into the broth. Avoid boiling the soup vigorously after adding the cream.
Taste and adjust the seasoning as needed. If the soup is thicker than you like, add more chicken broth until you reach your preferred consistency.
Step 7: Serve and Enjoy!
Ladle the soup into bowls and top with additional freshly grated Parmesan and cracked black pepper if desired. Serve warm with crusty bread or garlic bread for dipping.
Enjoy every creamy, flavorful bite!
Tips for the Best Marry Me Chicken Soup
Start with less broth. I recommend beginning with 6 cups of chicken broth. The pasta absorbs liquid as it cooks, and you can always add more broth if you prefer a thinner soup.
Grate your Parmesan fresh. Freshly grated Parmesan melts more easily and gives the soup a smoother texture. Pre-shredded cheese can sometimes make creamy soups slightly grainy.
Don’t skip the sun-dried tomatoes. They bring the signature sweet, tangy flavor that makes this soup taste like Marry Me Chicken. Oil-packed sun-dried tomatoes are especially flavorful.
Avoid overcooking the pasta. Pasta continues to absorb broth as it sits. Cook it just until al dente, particularly if you plan to serve the soup over several days.
Add the cream at the end. Stirring in the cream and Parmesan after the pasta has cooked helps create a smooth, rich broth.
Season as you go. Chicken broth, Parmesan, and sun-dried tomatoes can all contribute saltiness. Taste the soup before adding too much extra salt.
Variations and Substitutions
One of my favorite things about homemade soup is how easy it is to customize. Here are a few ways to change up this recipe.
- Use chicken thighs: Boneless, skinless chicken thighs are a great substitute for chicken breasts and add a little extra richness.
- Try a different pasta: Small shells are my favorite, but ditalini, elbow macaroni, or orzo would all work well.
- Add tortellini: For an extra hearty soup, use cheese tortellini instead of the small shells. Adjust the cooking time according to the package directions. Add it at the appropriate point so it doesn’t overcook.
- Make it extra cheesy: Add a little more Parmesan at the end or serve each bowl with extra cheese on top.
- Add more vegetables: Mushrooms, zucchini, or additional spinach would be delicious additions.
- Make it a little lighter: You can substitute half-and-half for the heavy cream, although the broth will be less rich. Avoid boiling the soup after adding it.
- Leave out the tomato paste: The tomato paste is optional. The sun-dried tomatoes still provide plenty of flavor if you prefer to skip it.
What to Serve With Marry Me Chicken Soup
This soup is hearty enough to be a meal on its own, but a few simple sides make it even better!
- Crusty bread: Perfect for soaking up every last bit of the creamy broth.
- Garlic bread: A classic pairing with the Italian-inspired flavors.
- Caesar salad: Crisp romaine, Parmesan, and creamy dressing balance the richness of the soup.
- Caprese salad: Fresh tomatoes, mozzarella, and basil complement the sun-dried tomatoes.
- Roasted vegetables: Roasted broccoli or green beans make an easy side dish.
How to Store and Reheat
Refrigerator: Allow the soup to cool slightly, then transfer it to an airtight container. Refrigerate within 2 hours of cooking and enjoy within 3–4 days.
Reheating: Reheat individual portions in the microwave or warm the soup in a saucepan over medium-low heat, stirring occasionally. Add a splash of chicken broth or water if the soup has thickened. Heat until it reaches 165°F.
Freezing: Cream-based soups can change texture when frozen and thawed, and pasta can become soft. For the best results, freeze the soup before adding the cream, Parmesan, spinach, and pasta. Thaw in the refrigerator, reheat thoroughly, and add freshly cooked pasta, cream, cheese, and spinach before serving.
Make-ahead tip: If you’re preparing this soup for meal prep, cook the pasta separately and store it apart from the soup. Add it to each bowl when serving to help prevent it from soaking up too much broth.
FAQs
Why is it called Marry Me Chicken Soup?
The name comes from Marry Me Chicken, a popular dish featuring chicken in a creamy sauce with sun-dried tomatoes, garlic, herbs, and Parmesan. The soup takes those same flavors and transforms them into a comforting one-pot meal.
Can I use rotisserie chicken?
Yes! Rotisserie chicken is a convenient shortcut. Skip the step of browning raw chicken and instead cook the vegetables as directed. Stir in shredded, cooked chicken with the broth and allow it to heat through. Since the chicken is already cooked, avoid simmering it longer than necessary.
Can I make Marry Me Chicken Soup without heavy cream?
Yes. Half-and-half can be used for a lighter broth, although the soup won’t be quite as rich. You can also use a suitable unsweetened cooking cream alternative, keeping in mind that the flavor and texture may vary.
How do I keep the soup from getting too thick?
Pasta absorbs liquid as it cooks and continues to absorb broth while stored. Start with 6 cups of broth, then add more as needed. If you’re making the soup ahead of time, cooking the pasta separately is the easiest way to maintain the consistency.
Can I make this soup gluten-free?
Yes! Substitute a gluten-free all-purpose flour blend and your favorite gluten-free pasta. Check the labels on your chicken broth and other packaged ingredients to ensure they are gluten-free. Gluten-free pasta may need to be cooked separately to prevent it from becoming too soft.
Can I make Marry Me Chicken Soup in a slow cooker?
Yes, with a few adjustments. Add the chicken, broth, vegetables, sun-dried tomatoes, garlic, and seasonings to the slow cooker. Cook on low for approximately 4–6 hours or high for 2–3 hours, until the chicken is cooked through. Shred or dice the chicken as desired.
Near the end, stir in the cooked pasta, cream, spinach, and Parmesan. For a thicker broth, make a slurry with flour and a little cold broth, then stir it in and allow the soup to cook until thickened. For the most consistent texture, cook the pasta separately.
Can I use tortellini instead of small shells?
Absolutely! Cheese tortellini makes this soup extra hearty and delicious. Use the package directions to determine when to add it, and be mindful that tortellini can cook more quickly than dried pasta. Add it toward the end so it doesn’t become mushy.
Marry Me Chicken Tortellini Soup
Ingredients
Method
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken and 1 teaspoon of Italian Seasoning, salt and pepper to taste, and cook until browned on all sides, about 4-5 minutes.
- In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic and cook until translucent, about 3-4 minutes. Sprinkle the flour throughout and stir well to combine.
- Add the flour in stages to avoid excess drying. If you plan to add tomato paste, add it here and stir. Gradually whisk in the chicken broth and stir repeatedly, ensuring there are no lumps. Deglaze the bottom of the pan using your spoon.
- Bring the mixture to a rolling boil and add in the pasta and 1 teaspoon of Italian seasoning, salt, and pepper to taste. Add in the tortellini and cover the pot with the lid and lower the heat to low to let the soup simmer for about 10-15 minutes or until the pasta is al dente. Alternatively, you can boil the pasta separately and add it at the end.
- Stir in the heavy cream, spinach, and grated Parmesan cheese, and let the soup simmer for an additional 5 minutes. Taste and adjust the seasoning with salt and spices if needed.