Marry Me Chicken Soup Recipe

If you are looking for the ultimate comfort food, this Marry Me Chicken Soup recipe is exactly what you need. It features tender chicken, hearty vegetables, and a rich, creamy broth that is so delicious, you will want to drink every last drop.

Why You Will Love This Recipe

This soup is a total game-changer for weeknight dinners. It tastes like it has been simmering for hours, but it is actually a simple one-pot meal that comes together quickly. The combination of sun-dried tomatoes, parmesan cheese, and heavy cream creates a luxurious, velvety sauce that is incredibly addictive. It is the perfect cozy meal to warm you up on a chilly evening, and it is consistently a crowd-pleaser for both family and guests.

Ingredients

• 1 teaspoon olive oil
• 1 to 1.5 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
• 2 teaspoons Italian seasoning, divided
• Salt and pepper to taste
• 0.5 cup diced carrots
• 0.5 cup diced celery
• 0.5 cup diced onions
• 0.25 cup diced sun-dried tomatoes
• 3 garlic cloves, minced
• 0.25 cup all-purpose flour
• 2 tablespoons tomato paste (optional)
• 6 to 8 cups chicken broth
• 6 ounces pasta (such as small shells or elbows)
• 1 cup heavy whipping cream
• 0.5 to 1 cup grated Parmesan cheese
• 2.5 to 3 cups fresh spinach

Step-by-Step Instructions

1. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken, 1 teaspoon of Italian seasoning, salt, and pepper. Cook until the chicken is browned on all sides, about 4 to 5 minutes.
2. In the same pot, add the onions, carrots, celery, sun-dried tomatoes, and garlic. Sauté until the vegetables are translucent, about 3 to 4 minutes.
3. Sprinkle the flour over the mixture and stir well to combine. If using tomato paste, stir it in at this stage.
4. Gradually whisk in the chicken broth, stirring repeatedly to ensure there are no lumps. Scrape the bottom of the pot to deglaze it.
5. Bring the mixture to a rolling boil. Add the pasta and the remaining 1 teaspoon of Italian seasoning, along with salt and pepper to taste. Cover the pot, lower the heat, and simmer for about 20 minutes, or until the chicken is cooked through and the pasta is al dente.
6. Open the pot and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes until the spinach is wilted and the cheese has melted into the sauce. Taste and adjust seasonings if needed.

Expert Tips / Pro Tips

To save time, look for pre-chopped mirepoix (onions, carrots, and celery) in your grocery store’s produce section. Using pre-peeled garlic cloves also saves significant prep time. If you prefer a thinner soup, start with 6 cups of broth and add more as needed. Remember that the soup will naturally thicken as it sits, so have extra broth on hand for reheating. If you choose to use pre-cooked rotisserie chicken, add it during the final steps of cooking just to warm it through, as it is already cooked and can become tough if overboiled.

Variations & Substitutions

You can easily customize this soup to suit your pantry or preferences. For a different flavor profile, swap the chicken for kielbasa or add cooked, crumbled bacon. If you want to add more vegetables, try including mushrooms, broccoli, kale, or zucchini. To make the soup lighter, you can substitute the heavy cream with half-and-half, milk, or full-fat coconut milk, though keep in mind this will change the final texture. If you want to omit the flour, you can use cream cheese to help thicken the base.

Serving Suggestions

This soup is incredibly filling on its own, but it pairs beautifully with a side of crusty bread or air fryer garlic bread to soak up the creamy broth. A simple side salad with a bright vinaigrette also provides a nice contrast to the richness of the soup.

Storage, Freezing & Reheating

Store leftover soup in an airtight container in the refrigerator for 3 to 4 days. Because of the pasta and cream, it will thicken significantly in the fridge. When reheating, add a splash of water or broth to reach your desired consistency. If you plan to freeze the soup, it is best to leave out the heavy cream and pasta. Add the cream during the reheating process and boil fresh pasta separately to stir in just before serving, which prevents the pasta from becoming mushy.

Nutrition Information

Serving Size	1 cup
Calories	300 kcal
Carbohydrates	8g
Protein	24g
Fat	19g

FAQ

What type of pasta works best for this recipe?

I prefer using small pasta shapes like elbows, ditalini, or small shells because they hold the creamy sauce well and are easy to eat in a spoonful of soup.

How can I prevent the pasta from getting mushy?

If you are worried about the pasta softening too much in the fridge, you can cook the pasta separately and add it to individual bowls just before serving instead of cooking it directly in the broth.

Can I make this in a slow cooker?

Yes, add all ingredients except the pasta, cream, spinach, and cheese to the slow cooker. Cook on low for 8 hours or high for 4 hours. Boil the pasta separately and add it along with the cream, spinach, and cheese at the end.