Marry Me Chicken Soup

This marry me chicken soup is a creamy, cozy bowl of seared chicken, sun-dried tomatoes, garlic and small pasta simmered in a Parmesan cream broth, then finished with a handful of fresh spinach. It has all the rich, tangy, garlicky flavor of the popular skillet chicken dish, turned into a hearty soup that cooks in one pot in about 35 minutes.

Why You’ll Like This Marry Me Chicken Soup

Browning the chicken first builds a deep, savory base, and the sun-dried tomatoes and tomato paste give the creamy broth its warm orange color and gentle tang. The pasta cooks right in the pot, so it soaks up the seasoned broth and turns the soup into a full meal.

• One pot: the chicken, pasta and sauce all cook in the same pot, so cleanup is easy.
• Rich and creamy: heavy cream and Parmesan make a silky, cheesy broth.
• Big flavor: garlic, sun-dried tomatoes and Italian herbs in every spoonful.
• Weeknight friendly: ready in about 35 minutes with simple pantry ingredients.

Ingredients for Marry Me Chicken Soup

For the Chicken

• 1 1/2 lbs boneless, skinless chicken breasts or thighs, diced
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Soup

• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1/2 cup sun-dried tomatoes, chopped
• 4 cups chicken broth
• 1 cup small pasta, such as orzo, ditalini or small shells
• 1 cup heavy cream
• 1/2 cup grated Parmesan, plus more for topping
• 2 cups spinach
• Optional: 1/4 to 1/2 tsp red pepper flakes
• Fresh basil or parsley, for topping

You will need a large pot or Dutch oven and a wooden spoon. Makes about 4 to 6 servings.

Ingredient Notes

The chicken: Breasts give lean, tender bites, while thighs stay extra juicy and are more forgiving if they simmer a little longer. Cut the pieces about the same size so they cook evenly.

The sun-dried tomatoes: Oil-packed tomatoes are soft and full of flavor. Drain them well before chopping.

The Parmesan: Freshly grated Parmesan melts smoothly into the broth. Pre-shredded cheese can clump instead of melting.

How to Make Marry Me Chicken Soup

Step by Step

1. Brown the chicken. Heat the olive oil in a large pot over medium-high heat. Toss the diced chicken with the salt, pepper, paprika and Italian seasoning. Add it to the pot and cook until browned on the outside and mostly cooked through. Move the chicken to a plate.
2. Build the base. Add the onion to the same pot and cook for 3 to 4 minutes, until softened. Stir in the garlic, tomato paste and sun-dried tomatoes and cook for 1 minute, until fragrant.
3. Deglaze. Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to loosen all the flavorful browned bits.
4. Cook the pasta. Stir in the pasta and return the chicken and any juices to the pot. Simmer for 8 to 12 minutes, depending on the pasta shape until the pasta is tender and the chicken is fully cooked.
5. Add the cream and cheese. Turn the heat down to low. Stir in the heavy cream and Parmesan and let the soup simmer gently for 2 to 3 minutes. Keep it at a soft simmer and avoid a hard boil.
6. Wilt the spinach. Add the spinach and stir just until it wilts into the soup.
7. Season. Taste and adjust the salt and pepper. Stir in the red pepper flakes if you want some heat.
8. Serve. Ladle into bowls and top with extra Parmesan and fresh basil or parsley.

Tips for the Best Marry Me Chicken Soup

Be Generous With the Flavor Makers

The sun-dried tomatoes, Parmesan and garlic are what give this soup its signature taste.

Do Not Crowd the Chicken

If your pot is small, brown the chicken in two batches. Crowded pieces steam instead of browning.

Keep the Cream at a Gentle Simmer

A hard boil after adding the cream and cheese can make the broth separate. Low heat keeps it smooth and silky.

Make It Extra Thick and Cheesy

For a richer, restaurant-style soup, increase the heavy cream to 1 1/2 cups and the Parmesan to 3/4 cup.

Watch the Pasta

Small pasta keeps absorbing liquid as it sits. Serve the soup soon after it is done, or add a splash of broth if it thickens too much.

Variations

• Kale instead of spinach: use chopped kale and simmer it a few minutes longer until tender.
• Tortellini: swap the small pasta for cheese tortellini and cook until it floats and is tender.
• Lighter version: use half-and-half in place of the heavy cream and keep the heat low.
• Rotisserie chicken: skip browning and stir in 3 to 4 cups shredded cooked chicken with the pasta.
• Extra veggies: add diced carrots, celery or mushrooms with the onion.

Storage

Refrigerator: Store cooled soup in an airtight container for up to 3 days. The pasta will keep soaking up the broth, so the soup gets thicker as it sits.

Reheating: Warm the soup gently on the stove over medium-low heat, adding a splash of chicken broth to loosen it to your liking. Stir often and avoid boiling so the cream stays smooth.

Freezer: Cream-based soups with pasta do not freeze well, since the pasta turns soft and the broth can separate. For best results, freeze the soup without the pasta for up to 2 months, then thaw overnight in the refrigerator, reheat gently and cook fresh pasta to stir in.

Frequently Asked Questions

Why is it called marry me chicken soup?

The name comes from the creamy sun-dried tomato chicken dish that is said to be so good it could inspire a marriage proposal.

Can I use dried basil or parsley instead of fresh?

Fresh is best for topping, but you can stir 1/2 teaspoon dried basil into the broth instead.

How do I keep the cream from curdling?

Lower the heat before adding the cream and Parmesan, and let the soup only simmer gently afterward. Using freshly grated cheese also helps it melt smoothly.

Can I make marry me chicken soup ahead of time?

Yes. Make the soup up to the cream and spinach step, cooking the pasta separately. Refrigerate both, then reheat the soup gently, stir in the pasta, and add the spinach right before serving.