Marry Me Chicken Soup

Alright, so you’ve probably heard of Marry Me Chicken, right? Well, this is the cozy, creamy soup version—and honestly, it might be even better. Warm, rich, and packed with flavor in every spoonful.

I whipped this up one night when I needed comfort food fast. Took those same dreamy flavors—garlic, sun-dried tomatoes, cream—and turned them into a soup. It came out so good, my husband actually went back for thirds.

It’s creamy, a little cheesy, and full of tender chicken and herbs. Perfect with crusty bread or just a big spoon. And the best part? It all comes together in one pot.

If you want something easy, cozy, and totally crave-worthy—this soup’s a keeper. Let’s make it together—you’ll see what the hype’s about.

Why You’ll Love This Recipe

• Warm and Creamy: The soup has a soft, smooth texture thanks to heavy cream and parmesan. It’s not overly thick, but just rich enough to feel like comfort in a bowl.
• Flavor That Stands Out: Sun-dried tomatoes bring sweet and tangy notes. Tomato paste adds a rich base. Parmesan and garlic pull it all together with deep flavor.
• One-Pot Meal: With chicken, pasta, veggies, and greens all in one pot, it’s a full dinner without needing sides.
• Meal-Prep Friendly: This soup stores well and tastes even better the next day. Make a double batch and enjoy it all week.
• Flexible Ingredients: Easy swaps like using rotisserie chicken or frozen spinach make this recipe convenient for busy days.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
  Chop your vegetables, cut the chicken, and measure ingredients before turning on the heat. This makes the cooking process smoother and quicker.
• Cook Time: 45 minutes
  The soup builds flavor in stages—first by browning the chicken, then layering in aromatics, broth, and pasta.
• Total Time: About 1 hour and 5 minutes
  From first chop to last stir, it’s ready in just over an hour.

Servings:

This recipe makes enough for 6 large bowls or 8 smaller portions. It’s a complete dinner on its own. Great for a family or small group.

Difficulty:

Beginner-Friendly.
You’ll only need basic chopping and stirring skills. The steps are simple, and everything cooks in one pot. Just follow along, and you’ll get a flavorful soup every time.

Required Kitchen Tools

Make sure these tools are ready:

• Large Soup Pot or Dutch Oven: You’ll need a pot big enough to hold 10+ cups of liquid and ingredients.
• Cutting Board + Knife: To chop vegetables and chicken evenly.
• Ladle or Large Spoon: For stirring and serving.
• Measuring Cups and Spoons: For liquids, pasta, and seasonings.
• Cheese Grater: Use fresh Parmesan if possible; it melts better and tastes richer.

Optional but helpful:

• Small Bowl: For combining the cream with a bit of broth before adding (helps prevent curdling).
• Tongs or Slotted Spoon: For handling the chicken.

Ingredients (Detailed Overview)

Below is an overview of each ingredient and why it matters. Exact measurements will follow in the recipe card in Part 3.

Chicken

• Boneless, Skinless Chicken Breasts
  Cut into bite-sized pieces. You’ll sauté these first to get flavor started in the pot. Chicken thighs can also work for a richer taste.

Vegetables and Aromatics

• Carrot: Adds light sweetness and texture. Finely chopped to soften during simmering.
• Onion: Yellow or white onion adds savory depth and helps build the base flavor.
• Garlic: Fresh garlic (not powder) gives warmth and aroma.

Tomato Ingredients

• Tomato Paste: Concentrated tomato flavor that deepens the soup’s color and taste.
• Sun-Dried Tomatoes: Use oil-packed ones, drained and sliced thin. They add sweet tang and a chewy texture.

Liquid Base

• Low-Sodium Chicken Broth: Forms the main liquid base. Low-sodium gives you more control over salt levels.
• Heavy Cream or Half and Half: Stirred in near the end to create a silky, rich broth without overpowering the other flavors.

Seasonings

• Italian Seasoning: A blend of basil, oregano, thyme, and more—no need to measure separate herbs.
• Salt and Ground Black Pepper: Adjust to taste, keeping in mind that Parmesan adds saltiness too.
• Red Pepper Flakes: Optional for mild heat. Add more if you like spice.

Pasta

• Ditalini or Small-Shaped Pasta: Holds up well in soup without getting mushy. Orzo or elbow macaroni are fine substitutes.

Add-Ins

• Parmesan Cheese: Grated fresh from the block melts better and gives bold, nutty flavor.
• Baby Spinach: Stirred in right before serving so it wilts gently without turning soggy.
• Olive Oil or Neutral Cooking Oil: Used for sautéing.

Garnish (Optional)

• Fresh Basil or Parsley: Adds color and a fresh finish just before serving.

How to Make Marry Me Chicken Soup: Step-by-Step Instructions

Step 1: Prep All Your Ingredients

Before you turn on the stove, cut the chicken into bite-sized pieces. Chop the carrot and onion finely so they cook evenly. Mince the garlic, slice the sun-dried tomatoes, and measure out your pasta, broth, and seasonings. This helps the cooking move smoothly.

Step 2: Sauté the Chicken

Heat 1 tablespoon of oil in a large soup pot over medium-high heat.
Add the chicken pieces in a single layer. Let them brown for about 3–4 minutes without stirring.
Stir and cook for another 2–3 minutes, until the chicken is lightly golden and mostly cooked through.
Remove chicken from the pot and set aside on a plate.

Step 3: Sauté the Vegetables

In the same pot, reduce heat to medium. Add another tablespoon of oil if needed.
Add the chopped onions and carrots. Cook for 4–5 minutes until soft and slightly golden.
Add the garlic and stir for 30 seconds, just until fragrant.

Step 4: Build the Flavor

Stir in the tomato paste and sun-dried tomatoes. Cook for 1–2 minutes to deepen the flavor.
Sprinkle in the Italian seasoning, red pepper flakes (if using), salt, and pepper.
Stir everything together until coated and fragrant.

Step 5: Add Broth and Simmer

Pour in the chicken broth and bring the soup to a boil over high heat.
Once boiling, reduce heat to low and return the chicken to the pot.
Simmer uncovered for 10–12 minutes to let the flavors blend and finish cooking the chicken.

Step 6: Add Pasta and Cook

Add the ditalini (or other small pasta) and stir. Let the soup simmer for another 8–10 minutes, or until the pasta is just tender.
Stir occasionally so the pasta doesn’t stick to the bottom of the pot.

Step 7: Make It Creamy

Reduce the heat to low. In a small bowl, stir together a few tablespoons of hot broth with the cream to warm it up (this helps prevent curdling).
Pour the cream mixture into the soup and stir gently.
Add the grated Parmesan cheese and stir until fully melted and smooth.

Step 8: Finish with Spinach

Add in the baby spinach and stir until it wilts, about 1 minute.
Taste and adjust seasoning with more salt or pepper, if needed.

Variations for Marry Me Chicken Soup

• Use Rotisserie Chicken: Skip the raw chicken step by using pre-cooked shredded chicken. Add it after simmering the vegetables.
• Try Kale Instead of Spinach: Slightly heartier and holds texture longer in leftovers.
• Make It Spicier: Add extra red pepper flakes or a pinch of cayenne for more kick.
• Make It Gluten-Free: Use gluten-free pasta or rice instead of ditalini.
• Use Coconut Milk: For a dairy-free version, substitute full-fat coconut milk for cream and leave out the Parmesan.

How to Serve Marry Me Chicken Soup

Serve this soup warm, garnished with fresh parsley or basil and extra Parmesan on top. Pair with:

• Crusty Bread: Great for dipping into the creamy broth.
• Side Salad: Something green and crisp balances the richness of the soup.
• Grilled Cheese: A cozy, family-friendly meal with extra comfort.

Storing Marry Me Chicken Soup

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions (without pasta) for up to 2 months. Add freshly cooked pasta when reheating.
• Reheat: Warm gently over medium-low heat on the stovetop. Add a splash of broth or water if it thickens too much.

Nutrition

Nutrient	Amount (per serving)
Calories	420 kcal
Protein	36 g
Carbohydrates	28 g
Sugars	5 g
Fat	20 g
Saturated Fat	9 g
Fiber	3 g
Cholesterol	105 mg
Sodium	850 mg
Calcium	220 mg
Iron	2 mg

Note: Values are estimates and may vary based on exact ingredients and portions.

Marry Me Chicken Soup FAQs

Can I make this ahead of time?
Yes. The flavors deepen as it sits. Store in the fridge and reheat gently. For best texture, cook the pasta separately if storing more than one day.

Can I use milk instead of cream?
You can, but it may be thinner and less rich. Whole milk works better than skim.

Does this freeze well?
Yes—but freeze the soup without pasta and add cooked pasta after reheating for best results.

What can I use instead of sun-dried tomatoes?
Roasted red peppers or a splash of tomato puree can work, but the flavor will change slightly.

Conclusion

This Marry Me Chicken Soup is rich, creamy, and packed with flavor from simple ingredients. It’s comforting enough for cold nights, yet light enough for a wholesome lunch. Whether you’re making it for family or meal prep, it’s one of those soups that feels special—without much fuss.