Marry Me Chicken Soup

Marry Me Chicken Soup is a cozy, hearty dish that combines tender chicken, flavorful vegetables, and creamy Parmesan goodness in every bite. Perfect for warming up on chilly evenings or sharing with loved ones, this soup is easy to prepare and irresistibly delicious.

The addition of fresh spinach and sundried tomatoes gives it a vibrant and comforting twist, making it a recipe you’ll want to keep in your rotation. Whether paired with crusty bread or enjoyed on its own, this soup is sure to win hearts!

Why You’ll Love This Recipe:

People will love Marry Me Chicken Soup because it’s the perfect blend of comfort and flavor.

The tender chicken, aromatic vegetables, and creamy Parmesan sauce create a rich, satisfying experience in every spoonful.

The addition of sundried tomatoes and spinach gives it a burst of freshness, while the creamy base ensures every bite is indulgent.

It’s an easy-to-make, one-pot meal that’s perfect for busy nights or cozy weekends, and its hearty yet light nature makes it great for all seasons.

This soup has a little something for everyone, making it a crowd-pleaser that will have people coming back for more!

Key Ingredients:

Chicken Breasts or Thighs: Tender, diced chicken provides the protein base for this rich soup.

Italian Seasoning: Adds a depth of flavor with a mix of dried herbs like basil, oregano, and thyme.

Sautéed Vegetables: Onions, carrots, celery, and garlic bring a savory foundation and aromatic sweetness.

Sundried Tomatoes: Adds a tangy, umami punch to the soup, balancing the creaminess.

Chicken Broth: Provides a flavorful, hearty liquid base that brings everything together.

Heavy Cream: Creates a rich, smooth texture, making the soup extra comforting.

Fresh Spinach: Adds a fresh, earthy note and vibrant color to the dish.

Parmesan Cheese: Grated cheese adds a salty, nutty richness that melts beautifully into the soup.

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.

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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:

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

Notes:

Chicken Variations: You can use boneless, skinless chicken thighs for a juicier, more flavorful soup, or stick to chicken breasts for a leaner option. Be sure to cut the chicken into uniform pieces to ensure even cooking.

Tomato Paste Option: The tomato paste is optional but can enhance the depth of flavor and provide a thicker consistency. If you prefer a lighter broth, you can skip it.

Broth Adjustments: Depending on your desired soup thickness, you can start with 6 cups of chicken broth and adjust as needed. For a creamier texture, feel free to use half-and-half or whole milk instead of heavy cream.

Pasta Choice: Small pasta shapes like shells or ditalini work best as they absorb the soup’s flavors. You can use gluten-free pasta if needed, though cooking times may vary.

Spinach Substitute: If you don’t have fresh spinach, kale or Swiss chard can be good substitutes, though they may take a bit longer to cook.

Leftovers: This soup stores well in the fridge for up to 3 days and can also be frozen for longer storage. If reheating from frozen, you may want to add a bit more broth or cream to restore the consistency.

Customization: Feel free to add other vegetables like zucchini, bell peppers, or peas, depending on what you have on hand. You can also boost the flavor with a dash of crushed red pepper flakes if you like a little heat.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

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.