There’s something about a big pot of soup simmering away on the stove that just says, “home.” And this Marry Me Chicken Soup? Well, let’s just say it lives up to its name. I first stumbled upon this recipe when I was flipping through an old food blog after church one chilly Sunday afternoon. The name caught my attention—“Marry Me” Chicken? Now, I’ve been married over three decades, but I’m always up for a dish that promises to bring a little romance back into the kitchen.
This one’s creamy, cozy, and kissed with Italian seasoning and sun-dried tomatoes. Think Tuscan countryside meets weeknight dinner. It’s comforting enough for a quiet evening in, but impressive enough to serve when the ladies come over for book club. Best part? One pot. No boiling pasta separately, no extra dishes. Just one big, love-filled pot.
What Is Marry Me Chicken Soup Anyway?
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Creamy Marry Me Chicken Soup Recipe for Comfort
Creamy, cozy, and full of flavor, this Marry Me Chicken Soup is the ultimate comfort dish. With tender chicken, hearty pasta, and a velvety broth kissed with parmesan and sun-dried tomatoes, it’s a one-pot meal that warms you from the inside out—perfect for quiet nights or making someone feel extra loved.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
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2 tbsp olive oil
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1 lb chicken thighs or breasts, diced
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Salt, pepper, and Italian seasoning (to taste)
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1 cup diced onions
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½ cup diced celery
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½ cup diced carrots
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3 garlic cloves, minced
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⅓ cup sun-dried tomatoes, chopped
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2 tbsp all-purpose flour
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1 tbsp tomato paste (optional)
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6 cups chicken broth
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1 cup small pasta shells
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2 cups fresh spinach
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1 cup heavy cream or half-and-half
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½ cup grated parmesan cheese
Instructions
Step 1: Heat olive oil in a large pot. Add diced chicken, season, and cook until no longer pink.
Step 2: Add onions, celery, carrots, garlic, and sun-dried tomatoes. Sauté until soft and fragrant.
Step 3: Sprinkle flour gradually over the veggies, stirring well to avoid clumps.
Step 4: Stir in tomato paste (if using). Deglaze the pot with a splash of broth, scraping up the brown bits.
Step 5: Add remaining broth and pasta. Bring to a boil, then cover and simmer 15–20 minutes until pasta is tender.
Step 6: Stir in spinach, cream, and parmesan. Let spinach wilt and soup thicken slightly.
Step 7: Taste, adjust seasoning, and serve hot with toasted bread.
Notes
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Use rotisserie chicken for a quicker version.
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Substitute milk for cream for a lighter version.
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Add white beans or kale for extra nutrition.
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Tomato paste is optional but adds richness.
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Pasta will soak up broth over time—add more when reheating leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: American with Tuscan influence
If you’ve never heard of Marry Me Chicken, it’s usually a creamy, skillet-style dish featuring chicken in a dreamy sauce with garlic, cream, and sometimes sun-dried tomatoes. Legend has it that it’s so good, it might just inspire a proposal. This soup version takes that creamy, comforting flavor and transforms it into a hearty, spoonable meal. It’s like wrapping yourself in a blanket of flavor.
Why I Keep Coming Back to This Dish
I made this soup once when my daughter came home for the holidays, and I swear it was the first time she put her phone down all weekend. We sat around the table, breaking off hunks of toasted French bread, scooping up the creamy broth, and laughing about nothing in particular. Ever since, it’s become my go-to when someone’s feeling sick, homesick, or just in need of a little extra love.
There’s something so grounding about the layers in this soup—from the soft pasta shells to the wilted spinach, from the seared bits of chicken to the parmesan melted right in. Every bite reminds me that comfort food doesn’t need to be complicated—it just needs to be made with care.
Ingredients That Seal the Deal
The beauty of this soup lies in its balance of pantry staples and a few flavorful surprises. Here’s what gives it that cozy, Tuscan feel:
- Chicken: I use boneless, skinless chicken thighs for flavor, but breasts work great too.
- Pasta: Small shells soak up the broth and deliver the goods in every spoonful.
- Veggies: Onion, carrot, celery, garlic, and a handful of spinach at the end.
- Sundried Tomatoes: This is where the magic happens. A touch of tang, a hint of sweetness.
- Tomato Paste: Optional, but adds richness and depth.
- Cream + Parmesan: These two melt together and turn the broth into velvet.
- Italian Seasoning + Black Pepper + Salt: Taste, stir, taste again.
Step-by-Step: How to Make Marry Me Chicken Soup
Step 1: Sear the Chicken
Heat a swirl of olive oil in your favorite soup pot. Once hot, add in your diced chicken. Season with salt, pepper, and a pinch of Italian seasoning. Cook until no longer pink.
Step 2: Sauté the Veggies
To the same pot, toss in diced onions, celery, carrots, garlic, and those sun-dried tomatoes. Let them soften and get fragrant. This is where the base of your soup starts singing.
Step 3: Add the Flour
Sprinkle in flour gradually—stirring between additions—to thicken the broth later. Don’t dump it in all at once or you’ll end up with clumps.
Step 4: Deglaze & Build the Broth
Add a splash of chicken broth to scrape up those delicious browned bits stuck to the pot. Then pour in the rest of the broth. This step brings deep flavor to the forefront.
Step 5: Drop in the Pasta
Add your small shells directly into the pot—no need to boil separately. Bring to a gentle boil, then cover and simmer for about 20 minutes or until the pasta is tender.
Step 6: Finish with the Creamy Goodness
Once the pasta’s cooked, stir in heavy cream (or half and half), grated parmesan, and a big handful of fresh spinach. Let it wilt. Season to taste.
Serve it up hot with warm crusty bread. And don’t forget a sprinkle of parmesan on top.
Global Twists and Variations
You’d be surprised how many ways you can twist this soup into something new:
- Moroccan Touch: Swap in chickpeas, harissa, and preserved lemon.
- French-Style: Use leeks instead of onion, and toss in a splash of white wine.
- Southern Flair: Sub collard greens for spinach and add a dash of smoked paprika.
- Low-Carb: Ditch the pasta and try cauliflower florets or chopped zucchini.
Pro Tips for the Perfect Bowl
- Don’t skip the deglazing step—those browned bits = flavor gold.
- Fresh spinach shrinks a lot, so don’t be shy with it.
- Grate your own parmesan—it melts better and tastes richer.
- Leftovers? Add a splash of broth before reheating. Pasta soaks up the soup as it sits.
- Need to stretch it? Add a can of white beans or extra broth and pasta.
My Favorite Way to Serve It
A big soup bowl. Toasted French bread with garlic butter. Maybe a small green salad on the side if you’re feeling virtuous. But honestly? This soup doesn’t need much help. It shines all on its own.
When to Make Marry Me Chicken Soup
This one’s ideal for:
A little edible love note for someone special
Cozy snow days
Sunday family dinners
Potlucks where you want to impress without the stress
Meal prep (it reheats like a dream)
Final Thoughts
Marry Me Chicken Soup isn’t just a meal—it’s a mood. It’s a reminder that love can be ladled, and comfort can come in the form of parmesan-melted goodness with every creamy bite. Whether you’re cooking for one or a full table, this dish makes the kind of memory that lingers long after the last spoonful.
And who knows? With soup like this, someone just might pop the question.
FAQs
Q: Can I make this soup in advance?
A: Yes! You can make marry me chicken soup ahead of time. Just be sure to store it in an airtight container in the fridge for up to 3 days or freeze it for later.
Q: What pasta works best in this soup?
A: Small pasta shapes like orzo, shells, or even ditalini work wonderfully in this soup. They hold their shape and soak up the flavors perfectly.
Q: Can I use fresh tomatoes instead of sun-dried?
A: Yes, you can use fresh tomatoes, but they won’t have the same concentrated flavor. For a similar taste, try roasting the tomatoes beforehand.
Q: How do I prevent my cream from curdling?
A: To avoid curdling, make sure your cream is at room temperature and add it to the soup slowly while stirring constantly over low heat.
Q: Is this soup gluten-free?
A: The soup can easily be made gluten-free by using gluten-free pasta and ensuring your other ingredients, like broth and cheese, are also gluten-free.