Have you ever tasted something so incredible that you'd propose to the person who made it? That's exactly how I felt when I created this best marry me chicken soup recipe! The first time I made this for my family, my daughter Emily dramatically got down on one knee and asked if she could have seconds. It was hilarious and confirmed what I already knew - this soup is absolute magic in a bowl.
This creamy, Tuscan-inspired soup takes all the beloved flavors of the famous "Marry Me Chicken" dish and transforms them into a cozy, comforting soup that's perfect for chilly evenings or when you need something that feels like a warm hug.
It combines tender chicken, sundried tomatoes, spinach, and pasta in a rich, parmesan-cream broth that's seriously addictive.
Looking for more cozy, Italian-inspired recipes? You might love my Creamy Tuscan Chicken Pasta with Sun Dried Tomatoes and Spinach. It features many of the same flavors as this soup but in a hearty pasta dish that's equally delicious for a family dinner.
Why You Will Like This Marry Me Chicken Soup Recipe
- Ready in just 50 minutes from start to finish - perfect for weeknight dinners!
- The creamy broth is absolutely luscious with the perfect balance of savory and tangy flavors
- Uses simple ingredients that are easy to find at any grocery store
- Customizable - adjust the thickness, add extra veggies, or make it more or less creamy
- Makes fantastic leftovers that taste even better the next day
- A complete meal in one pot - protein, veggies, and pasta all together
- The combination of sundried tomatoes and parmesan creates an irresistible umami flavor
Ingredients You Need for the Best Marry Me Chicken Soup
- 1 teaspoon olive oil
- 1-1½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian seasoning, divided
- Salt and pepper to taste
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6-8 cups chicken broth
- 6 oz pasta (I used Italian small shells)
- 1 cup heavy whipping cream
- ½-1 cup grated Parmesan Reggiano cheese
- 2½-3 cups fresh spinach
How to Make This Marry Me Chicken Soup Recipe
- 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 to taste. Cook until the chicken is browned on all sides, about 4-5 minutes.
- In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic. Cook until the vegetables are translucent, about 3-4 minutes. (I love how the kitchen starts to smell amazing at this point!)
- Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying. If you plan to use tomato paste, add it here and stir to incorporate.
- Gradually whisk in the chicken broth, stirring continuously to ensure there are no lumps. Use your spoon to deglaze the bottom of the pan, scraping up all those delicious browned bits.
- Bring the mixture to a rolling boil and add the pasta and remaining 1 teaspoon of Italian seasoning, plus salt and pepper to taste. Cover the pot and lower the heat to low. Let the soup simmer for about 20 minutes, or until the chicken is cooked through and tender and the pasta is al dente.
- Remove the lid and stir in the heavy cream, spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes until the spinach is wilted and everything is well combined.
- Taste and adjust the seasoning with salt and additional spices if needed.
Storage & Reheating Your Marry Me Chicken Soup
This marry me chicken soup can be stored in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb liquid as it sits, so the soup will thicken considerably when chilled.
When reheating, I recommend adding a splash of chicken broth or water to thin the soup back to your desired consistency. You can reheat in the microwave or gently on the stovetop.
If you plan to freeze this soup, I suggest doing so before adding the pasta. The pasta can become mushy after freezing and thawing. Simply add freshly cooked pasta when you're ready to serve.
Tips for Making the Best Marry Me Chicken Soup
- I start with 6 cups of broth which creates a really thick, creamy texture. You can always add more broth later if you prefer a thinner consistency. It's much easier to thin out a soup than it is to thicken it!
- The tomato paste is completely optional. If you want a soup with stronger tomato flavor, use it. If you prefer a creamy white soup, feel free to omit it. The sundried tomatoes already provide a nice tomato essence.
- For an extra-rich flavor, use a combination of chicken thighs and breasts. The thighs add more depth of flavor while the breasts stay tender and juicy.
- Rotisserie chicken works beautifully in this recipe! It's already cooked and adds great flavor. If using pre-cooked chicken, add it toward the end of cooking just to warm it through.
- Are you worried about mushy pasta? I've been there! Feel free to cook your pasta separately according to package directions and add it to the soup just before serving. This is especially helpful if you're making the soup ahead of time.
- Want a lighter version? You can swap the heavy cream for half-and-half or even whole milk. The soup won't be quite as rich, but it'll still be delicious! (Though honestly, sometimes you just need the real deal with all that creamy goodness!)
Frequently Asked Questions About Marry Me Chicken Soup
Marry Me Chicken soup contains chicken, Italian seasoning, sundried tomatoes, garlic, vegetables (carrots, celery, onions), pasta, heavy cream, parmesan cheese, and fresh spinach, creating a rich, creamy Tuscan-inspired soup.
It's called "Marry Me Chicken" because the flavor is supposedly so delicious that someone might propose after tasting it! The original dish was a creamy sundried tomato chicken that earned this playful nickname for its irresistible taste.
Standard Marry Me Chicken soup isn't keto-friendly due to the pasta and flour. However, you can make a keto version by omitting the pasta and using a keto-friendly thickener instead of flour.
Marry Me Chicken soup pairs wonderfully with crusty bread, a simple green salad, garlic bread, or a light antipasto platter. Since it's hearty and rich, lighter side dishes complement it best.
Recipes You May Like
- Healthy Chicken Pot Pie Soup - Another creamy, comforting chicken soup that's perfect for cozy evenings
- Creamy Mushroom Garlic Chicken - If you love the creamy flavors in this soup, you'll adore this chicken dish
- Bacon Cheeseburger Soup Recipe - Another hearty, delicious soup that makes a complete meal
Conclusion
This best marry me chicken soup recipe has become a staple in my home, and I'm betting it will in yours too.
The combination of tender chicken, sweet sundried tomatoes, and that luscious, creamy broth is truly irresistible. It's one of those recipes that makes you look like a kitchen superstar while being surprisingly easy to make.
Whether you're cooking for a special someone or just treating yourself to a delicious homemade meal, this soup is guaranteed to impress. Don't forget to save this recipe to Pinterest for later - trust me, you'll want to come back to it again and again!
Best Marry Me Chicken Soup Recipe
Ingredients
Equipment
Method
- 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 to taste. Cook until the chicken is browned on all sides, about 4-5 minutes.
- In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic. Cook until the vegetables are 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 use tomato paste, add it here and stir to incorporate.
- Gradually whisk in the chicken broth, stirring continuously to ensure there are no lumps. Use your spoon to deglaze the bottom of the pan, scraping up all those delicious browned bits.
- Bring the mixture to a rolling boil and add the pasta and remaining 1 teaspoon of Italian seasoning, plus salt and pepper to taste. Cover the pot and lower the heat to low. Let the soup simmer for about 20 minutes, or until the chicken is cooked through and tender and the pasta is al dente.
- Remove the lid and stir in the heavy cream, spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes until the spinach is wilted and everything is well combined.
- Taste and adjust the seasoning with salt and additional spices if needed.
