Warm, creamy, and full of love — this Marry Me Chicken Soup is comfort in a bowl. It’s loaded with tender chicken, pasta, and a velvety broth that tastes like a cozy hug. Quick enough for weeknights yet special enough for a Sunday dinner, this soup might just win your heart with one spoonful.
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Why You’ll Love This Marry Me Chicken Soup
You’ll fall for this Marry Me Chicken Soup the moment you taste it. The creamy broth hugs tender chicken, fresh veggies, and pasta in a way that feels indulgent yet comforting. Each spoonful balances rich Parmesan flavor with a hint of garlic and sun-dried tomatoes. It’s simple to make, family-friendly, and cooks in under an hour. Plus, it reheats beautifully, making it perfect for meal prep or cozy leftovers. With every bite, you’ll understand why people call it “marry me” soup — it’s that irresistible blend of hearty and heartwarming.
What Is Marry Me Chicken Soup?
This soup is a creamy twist on the popular Marry Me Chicken dish. The original is a skillet meal with tender chicken simmered in a luscious Parmesan cream sauce. Here, that same savory charm transforms into a soul-soothing soup. It combines juicy chicken, Italian herbs, and a tomato-kissed broth enriched with cream and cheese. The result? A bowl that’s both rustic and elegant. It’s like your favorite creamy chicken pasta, only lighter and cozier. And yes, it’s the kind of recipe that could make someone fall in love with your cooking instantly.
Ingredients You’ll Need for Marry Me Chicken Soup
Making this soup requires simple pantry staples with big flavor payoff. You’ll need olive oil, boneless chicken breasts or thighs, Italian seasoning, salt, pepper, carrots, celery, onions, sun-dried tomatoes, garlic, flour, tomato paste (optional), chicken broth, small pasta like shells, heavy cream, Parmesan cheese, and fresh spinach. Each ingredient plays a role in building a layered flavor — savory, creamy, and slightly tangy. Start with a good sear on your chicken to deepen the taste, then let the broth and cream bring everything together. If you like a lighter soup, you can swap the cream for milk or coconut milk. Always finish with fresh spinach for color and freshness.
Best Chicken to Use for This Soup
Both chicken breasts and thighs work beautifully. Thighs give a juicier, richer flavor, while breasts make the soup lighter. If you’re short on time, rotisserie chicken also works perfectly — just stir it in near the end.
Pasta Options That Work Best in Soup
Small pasta shapes like shells, ditalini, or elbow macaroni are ideal. They hold broth nicely and don’t overpower the other ingredients. Cook the pasta directly in the soup for flavor, or cook it separately to prevent over-softening in leftovers.
Cream, Cheese, and Flavor Boosters Explained
Heavy cream gives this soup its signature velvety body, while Parmesan adds depth and saltiness. Sun-dried tomatoes bring a tangy sweetness that balances the richness. A spoon of tomato paste is optional but deepens the color and adds a subtle tomato warmth. Together, they create that “marry me” magic.
How to Make Marry Me Chicken Soup Step by Step
This soup comes together easily but tastes like it simmered all day. You’ll brown your chicken, build a flavorful base, then finish with creamy goodness.
Browning the Chicken for Maximum Flavor
Start by warming olive oil in a large pot over medium-high heat. Season the chicken with Italian seasoning, salt, and pepper. Brown the pieces until golden on all sides. This step locks in flavor and builds delicious fond — those browned bits that flavor your broth.
Building the Soup Base and Thickening It
Next, add onions, carrots, celery, sun-dried tomatoes, and garlic. Sauté until they’re soft and fragrant. Sprinkle in the flour and stir well to coat. Add tomato paste if using, then slowly pour in chicken broth while whisking. This keeps the soup smooth and prevents lumps. Bring it to a boil, then add the pasta and remaining seasoning.
Finishing the Soup with Cream, Spinach, and Parmesan
When the pasta is tender, reduce the heat and stir in the heavy cream, spinach, and Parmesan cheese. Let it simmer just a few minutes more until the spinach wilts and the soup thickens slightly. Taste and adjust seasoning before serving warm.
Pro Tips for the Best Creamy Chicken Soup
Use a mix of thighs and breasts for flavor and texture. Start with 6 cups of broth for a thick, creamy base, and add more later if you prefer a lighter texture. If you like softer pasta, let it cook right in the broth; for firmer pasta, cook it separately. When reheating, loosen the soup with a splash of broth or cream. Each serving is around 300 calories, so it’s hearty without feeling heavy. Don’t skip the Parmesan — it’s the secret to that rich finish.
Marry Me Chicken Soup Variations and Substitutions
This recipe is flexible, making it perfect for any kitchen mood or dietary need.
Dairy-Free, Gluten-Free, and Lighter Options
For dairy-free versions, swap the cream for coconut milk and the Parmesan for nutritional yeast or dairy-free cheese. To make it gluten-free, use cornstarch instead of flour and gluten-free pasta. For a lighter soup, use half-and-half or milk and reduce the cheese slightly.
Extra Add-Ins to Change It Up
Want to mix things up? Add chopped mushrooms, kale, or bell peppers for extra veggies. Stir in a bit of lemon juice or red pepper flakes for brightness and heat. For a heartier version, toss in cooked bacon, corn, or even mozzarella pearls for a gooey twist.
Storage, Freezing, and Reheating Tips
Refrigerate leftovers in an airtight container for 3 to 4 days. The pasta may absorb broth, so add a little extra when reheating. Warm the soup on the stove over medium heat until hot. For freezing, skip the pasta and spinach — add them fresh when reheating for the best texture. Frozen soup keeps for up to 2 months.
Frequently Asked Questions
How long does marry me chicken soup last in the fridge?
It lasts about 3 to 4 days when stored properly in an airtight container.
What are common mistakes when making chicken soup?
Overcooking pasta or not seasoning enough during cooking can dull the flavor. Taste as you go.
How long can you reheat marry me chicken?
Reheat once or twice max to preserve texture and taste. Always heat until steaming hot.
Can you freeze marry me chicken soup?
Yes, but freeze it before adding pasta or spinach. Add them fresh after thawing.
Other Recipes You May Enjoy
- Creamy Chicken Tortilla Soup recipe
- Quick Coconut Curry Soup with Dumplings recipe
- Easy Orzo, Leek and Dill Soup recipe
- Sausage Potato Soup recipe
- Black Bean Soup easy healthy one-pot recipe
- Pumpkin Soup creamy and easy recipe
Final Thoughts
This Marry Me Chicken Soup is cozy, creamy, and full of rich flavor in every spoonful. It’s the kind of recipe that turns ordinary nights into something special. Simple to make yet luxurious to taste, it’s perfect for family dinners or solo comfort meals. Pin it, make it, and share it — because love tastes like this. For more comforting soup ideas, check out my boards on Pinterest.
Marry Me Chicken Soup
Equipment
- Large soup pot For cooking everything in one pot
- Wooden spoon For stirring and scraping browned bits
- Whisk To blend broth smoothly
- Measuring cups For accurate ingredient amounts
Ingredients
- 1 teaspoon olive oil
- 1 to 1½ pounds boneless skinless chicken breasts or thighs, cut 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 sun-dried tomatoes
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste (optional)
- 6–8 cups chicken broth
- 6 ounces small pasta such as shells
- 1 cup heavy whipping cream
- ½–1 cup grated Parmesan cheese
- 2½–3 cups fresh spinach
Instructions
- Warm olive oil in a large pot over medium-high heat. Add seasoned chicken pieces with 1 teaspoon Italian seasoning, salt, and pepper. Brown until golden and cooked through.
- Add onions, carrots, celery, sun-dried tomatoes, and garlic. Cook until vegetables are soft. Sprinkle in flour and stir to coat. Add tomato paste if using.
- Slowly pour in chicken broth while whisking to prevent lumps. Scrape up any browned bits from the bottom of the pot. Bring to a boil.
- Add pasta and the remaining Italian seasoning. Cover and simmer until pasta is tender and chicken is fully cooked.
- Reduce heat. Stir in heavy cream, spinach, and Parmesan cheese. Let simmer a few minutes until spinach wilts and soup thickens. Adjust salt and pepper before serving.
