Marry Me Chicken Soup

Marry Me Chicken Soup takes the beloved flavors of the viral “Marry Me Chicken” dish and transforms them into a soul-warming bowl of comfort.

It’s rich and creamy yet balanced with savory broth, sun-dried tomatoes, and earthy Italian herbs that infuse every spoonful with depth. Tender chicken, hearty pasta, and fresh spinach add layers of texture, while Parmesan and cream bring a luxurious finish that feels both indulgent and soothing.

This is the kind of soup that tells a story—it’s not just about nourishment, but about creating a dish so flavorful, so satisfying, that it’s said to win hearts at the very first taste. Perfect for cozy dinners, romantic evenings, or simply elevating a weeknight meal, this soup is comfort food with a touch of elegance.

Why People Will Love Marry Me Chicken Soup

Romantic Origins in a Bowl – Inspired by the viral Marry Me Chicken, this soup carries the same rich, creamy flavors but in a comforting, spoonable form that feels both cozy and special.

Balanced Indulgence – The combination of hearty chicken, tender pasta, and fresh spinach creates a dish that’s rich yet wholesome, indulgent but not heavy.

Layers of Flavor – Sun-dried tomatoes, garlic, Parmesan, and Italian herbs build a complex depth of flavor that keeps each bite exciting and satisfying.

Comfort with Elegance – It’s comfort food at its core, but the creamy broth and gourmet touches like Parmesan Reggiano give it a refined, restaurant-quality edge.

Universal Crowd-Pleaser – Whether for a romantic dinner, a family gathering, or a simple weeknight meal, this soup has a warmth and flavor profile that appeals to all ages and palates.

Key Ingredients:

Chicken Breast or Thighs – The heart of the dish, providing tender, protein-rich bites that soak up the creamy, herb-infused broth. Thighs add richness, while breasts keep it leaner and light.

Sun-Dried Tomatoes – These little gems bring a concentrated tangy-sweet flavor that cuts through the creaminess and gives the soup its signature Mediterranean depth.

Italian Seasoning & Garlic – A classic pairing that layers warmth and aromatic complexity into the broth, echoing the essence of rustic Italian comfort.

Pasta Shells – Small, tender shells capture the broth and cream in their hollows, making every spoonful hearty and satisfying.

Heavy Cream & Parmesan Reggiano – Together, they transform the broth into a velvety, indulgent base, adding nutty richness and umami depth that elevate the dish beyond a simple chicken soup.

Fresh Spinach – A bright, earthy counterpoint to the richness, it softens into the broth while bringing color, freshness, and an extra nutritional boost.

Expert Tips:

Choose the Right Chicken Cut – If you prefer tenderness and richness, go for chicken thighs; if you want a lighter texture, stick with chicken breasts. Either way, searing the meat first creates caramelized bits (fond) that enrich the broth’s flavor.

Control the Creaminess – Add the cream slowly after the soup has simmered to avoid curdling. For an even silkier texture, temper the cream by whisking in a ladle of hot broth before stirring it into the pot.

Balance the Flavors – Sun-dried tomatoes bring intensity, but if they feel overpowering, chop them finely or reduce the quantity slightly. Balance acidity with cream and Parmesan for that perfect harmony between tangy and rich.

Cook Pasta Separately for Meal Prep – If you plan to store leftovers, cook the pasta in a separate pot and add it only when serving. This prevents it from absorbing too much broth and turning mushy.

Season in Layers – Salt lightly at each stage—when searing chicken, when sautéing vegetables, and again after adding broth. This builds depth and prevents the soup from tasting flat or overly salty at the end.

Finish with Freshness – Add the spinach just before serving so it stays vibrant and tender rather than dull and overcooked. A final squeeze of lemon juice can also brighten the entire dish.

Marry Me Chicken Soup

Ingredients:

1 teaspoon olive oil

1 to 1 1/2 pounds boneless skinless chicken breasts or thighs, diced into 1-inch pieces

2 teaspoons Italian seasoning, divided

Salt and pepper to taste

1/2 cup diced carrots

1/2 cup diced celery

1/2 cup diced onions

1/4 cup diced sundried tomatoes

3 cloves garlic, minced

1/4 cup flour

2 tablespoons tomato paste (optional)

6 to 8 cups chicken broth (start with 6 cups)

6 oz pasta (small Italian shells or similar)

1 cup heavy whipping cream

1/2 to 1 cup grated Parmesan Reggiano cheese

2 1/2 to 3 cups fresh spinach

Instructions:

Cook the Chicken:

Warm the olive oil in a large soup pot or Dutch oven over medium-high heat.

Add the diced chicken, sprinkle with 1 teaspoon of Italian seasoning, and season with salt and pepper.

Stir occasionally, cooking for about 4-5 minutes until the chicken is golden and seared on all sides.

Sauté the Vegetables:

Toss in the diced onions, carrots, celery, sun-dried tomatoes, and minced garlic.

Cook for 3-4 minutes, stirring frequently, until the vegetables begin to soften and release their aroma.

Thicken with Flour and Tomato Paste:

Gradually add the flour, mixing thoroughly to form a roux-like consistency.

Stir in the tomato paste, if using, ensuring it’s fully incorporated into the mixture.

Pour in Chicken Broth:

Slowly add the chicken broth while stirring continuously to prevent clumping.

Use a spoon to scrape the bottom of the pot, releasing any flavorful browned bits.

Simmer the Pasta:

Bring the soup to a gentle boil. Add the pasta and the remaining teaspoon of Italian seasoning, then adjust the salt and pepper if needed.

Lower the heat to a simmer, cover the pot, and cook for about 20 minutes until the pasta is tender and the chicken is fully cooked.

Finish with Cream, Spinach, and Cheese:

Gently stir in the heavy whipping cream, fresh spinach, and grated Parmesan cheese.

Let the soup simmer for an additional 5 minutes, allowing the spinach to wilt and the cheese to melt.

Serve and Enjoy:

One Pot Broccoli Cheese Orzo

Cheesy Sausage Potato Soup

Chicken Cordon Bleu

Taste the soup and adjust the seasoning as needed. Serve hot, savoring the rich, creamy flavors of this comforting dish.

Important Notes When Making Marry Me Chicken Soup

Protein Flexibility – While chicken is traditional, you can substitute with turkey, shrimp, or even chickpeas for a lighter or vegetarian-friendly version without losing the creamy-satisfying essence.

Pasta Choice Matters – Small pasta shapes like shells, ditalini, or orecchiette work best because they hold the sauce inside. Avoid large pasta that can overwhelm the broth or get too soft.

Thickness Control – Start with 6 cups of broth and add more as needed depending on whether you prefer a rich, stew-like texture or a looser, classic soup consistency.

Sun-Dried Tomato Variations – Use oil-packed sun-dried tomatoes for a silkier, more intense flavor. If using dry-packed, soak them in warm water first to soften and mellow the taste.

Cheese Quality Is Key – Freshly grated Parmesan Reggiano melts more smoothly and provides a deeper umami flavor than pre-grated cheese, which often contains anti-caking agents.

Leftover Storage – Store the soup in airtight containers in the refrigerator for up to 3–4 days. Reheat gently over low heat to prevent the cream from separating. If making ahead, keep pasta separate to maintain the best texture.

Flavor Boosters – A final touch of fresh basil, lemon zest, or red pepper flakes can brighten and personalize the soup before serving.

How To Enjoy Marry Me Chicken Soup After Cooking:

Right After Cooking

Let It Rest Briefly – Allow the soup to sit for 5 minutes before serving so the flavors settle and the pasta absorbs just the right amount of broth.

Garnish Generously – Sprinkle freshly grated Parmesan, torn basil, or a drizzle of olive oil on top to give the bowl a restaurant-style finish.

Pairing with Sides

Bread Companions – Serve with warm garlic bread, crusty ciabatta, or a flaky buttered croissant for dipping into the creamy broth.

Fresh Balance – Pair with a crisp green salad or roasted vegetables to cut through the richness of the soup.

Drinks That Elevate

Wine Pairing – A glass of Chardonnay, Pinot Grigio, or even a light red like Pinot Noir complements the creamy and savory notes.

Non-Alcoholic Option – Sparkling water with lemon or an herby iced tea helps refresh the palate between bites.

Serving for Occasions

Romantic Dinner – Plate in wide bowls, add extra Parmesan curls, and serve by candlelight—leaning into the “Marry Me” story behind the dish.

Family Comfort Meal – Offer it family-style in a big pot at the center of the table with sides of bread and salad so everyone can serve themselves.

Entertaining Guests – Serve in smaller soup cups as a first course before the main entrée—it makes a sophisticated but cozy starter.

Leftovers and Next-Day Enjoyment

Reheat with Care – Warm gently on the stovetop over low heat, adding a splash of broth or milk if the soup thickens too much overnight.

Transform It – Use leftovers as a base for a pasta bake: simply add extra cheese on top and bake until bubbly for a whole new comfort dish.

Nutrition Information:

For Marry Me Chicken Soup (per serving, based on about 6 servings)

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs in place of chicken breasts.

They will add a slightly richer flavor to the soup, and the cooking time may be a bit longer depending on the thickness of the thighs.

Can I make this soup ahead of time?

Absolutely! This soup can be made a day in advance and stored in the refrigerator.

The flavors often deepen after sitting overnight.

Just be sure to reheat it gently, and add a bit more broth or cream if it thickens too much.

Can I make this soup gluten-free?

Yes, you can make this soup gluten-free by using gluten-free pasta and substituting the regular flour with a gluten-free flour blend.

Be sure to check all other ingredients (such as chicken broth) for any hidden gluten.

Can I substitute the heavy cream with something lighter?

You can substitute the heavy cream with half-and-half or whole milk if you’re looking for a lighter option, but the soup may be less creamy.

For a dairy-free alternative, you can try coconut milk or a non-dairy cream substitute.

How can I make this soup spicier?

To add more heat, you can increase the amount of jalapeño or add a pinch of red pepper flakes.

You could also use a spicy Italian sausage instead of chicken for a different flavor and heat level.

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but it will need to be thawed first.

Cooking frozen chicken directly in the soup might cause it to cook unevenly.

Thawing the chicken in the refrigerator overnight or using the defrost setting on your microwave will ensure better results.

What can I use if I don’t have Italian seasoning?

If you don’t have Italian seasoning, you can make your own by combining equal parts of dried basil, oregano, thyme, and rosemary.

Alternatively, you can use a combination of dried basil and oregano for a similar flavor profile.

Can I substitute the pasta with something else?

Yes, you can use any type of pasta, such as penne, farfalle, or even gluten-free pasta.

You can also substitute pasta with zucchini noodles or cauliflower rice if you’re looking for a low-carb option.

How can I make the soup thicker?

If you prefer a thicker soup, you can add a bit more flour when cooking the vegetables, or blend a small portion of the soup and return it to the pot.

You could also cook the soup for a longer time, which will reduce the liquid and make the soup naturally thicker.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can! In a slow cooker, add all the ingredients and cook on low for 6-8 hours or high for 3-4 hours.

For an Instant Pot, sauté the chicken and vegetables first, then add the rest of the ingredients.

Set the Instant Pot to cook on high pressure for 10 minutes, followed by a quick release.