If you’re searching for a soul-hugging meal that’s bursting with rich flavors and comforting notes, look no further than Marry Me Chicken Soup. This creamy one-pot wonder is a spin on everyone’s favorite creamy chicken dishes, loaded with tender chicken, sun-dried tomatoes, fresh spinach, and a touch of Parmesan. The irresistible combination is just fancy enough for a special date night, but cozy and nourishing for busy weekdays. Once you try Marry Me Chicken Soup just once, you’ll want to make it again and again!
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Marry Me Chicken Soup lies in its blend of simple ingredients, each one bringing their own flair to the table. These pantry staples come together to create layers of flavor, velvety texture, and gorgeous color in every single spoonful.
- Olive Oil: Adds a silky touch and helps build a deep savory base as you sauté the veggies.
- Unsalted Butter: Gives the soup luscious richness and just the right hint of classic creaminess.
- Yellow Onion: Sweet and aromatic, it forms the flavor backbone as it caramelizes.
- Garlic: Provides those irresistible aromatic notes that make everyone peek into the kitchen.
- Boneless Skinless Chicken Breasts or Thighs: Tender, protein-packed pieces that stay juicy and soak up all the flavor.
- Dried Oregano: Adds Italian-inspired herbaceous warmth that makes the soup extra inviting.
- Dried Thyme: Brings an earthy, slightly minty note that pairs perfectly with chicken.
- Red Pepper Flakes: Just the right kick of gentle heat to keep things interesting.
- Salt: Essential for brightening and bringing all the other flavors to life.
- Black Pepper: Rounds out the savory notes with an earthy, spicy depth.
- Low-Sodium Chicken Broth: The hearty, savory base that holds everything together.
- Heavy Cream: Lends dreamy creaminess for that signature Marry Me Chicken Soup texture.
- Sun-Dried Tomatoes: Sweet-tart and gorgeously ruby; they add pops of color and a burst of concentrated flavor.
- Small Pasta (like ditalini or orzo): Turn this into a truly hearty meal – every bite feels more satisfying.
- Grated Parmesan Cheese: Melts right in, giving umami depth and richness.
- Baby Spinach: For a fresh green touch and extra nourishment.
- Chopped Fresh Basil (optional): Sprinkled at the end for a burst of color and aromatic finish.
How to Make Marry Me Chicken Soup
Step 1: Sauté Onion and Garlic
Start by heating the olive oil and butter in a large pot or Dutch oven over medium heat. When the butter melts and starts to bubble, add the chopped onion. Sauté for 4 to 5 minutes, stirring every so often, until the onion softens and turns just a little golden at the edges. Add the minced garlic for the last 30 seconds and cook, stirring constantly so it doesn’t burn—your kitchen should smell incredible already!
Step 2: Add Chicken and Spices
Now, nestle in your chicken breasts or thighs, then sprinkle the dried oregano, dried thyme, red pepper flakes, salt, and black pepper right over the top. Sear the chicken for about 2 to 3 minutes per side, just until it’s got a bit of golden color and looks irresistible. This step locks in the juices and lets those spices bloom.
Step 3: Simmer with Broth
Pour in the chicken broth and give everything a good stir, scraping up any flavorful bits from the bottom. Bring the mixture to a gentle boil, then reduce the heat so the soup simmers gently. Cover and let it cook for 15 to 20 minutes, until the chicken is cooked all the way through and starting to fall apart.
Step 4: Shred the Chicken
Use tongs to take the chicken out onto a cutting board. Using two forks, shred it into mouthwatering bite-sized pieces—it should come apart effortlessly. Slide the shredded chicken right back into the pot so it can soak up all that delicious broth.
Step 5: Add Cream, Sun-Dried Tomatoes, and Pasta
Pour in the heavy cream for that signature luscious Marry Me Chicken Soup finish. Stir in the sun-dried tomatoes for an instant pop of color and flavor, then add your small pasta of choice. Let everything simmer gently for about 10 minutes, just until the pasta is perfectly al dente and the soup is creamy and thickened.
Step 6: Finish with Cheese and Spinach
Sprinkle in the grated Parmesan cheese and add the baby spinach. Stir gently until the spinach is wilted and the cheese is melted right into the broth. Take a little taste and adjust the seasoning if you want—you’re looking for that harmonious blend of salty, creamy, and tangy!
How to Serve Marry Me Chicken Soup
Garnishes
For the finishing flourish your Marry Me Chicken Soup deserves, a handful of freshly chopped basil brings out all the aromas and colors. You could also top each bowl with a little extra Parmesan, a drizzle of good olive oil, or a sprinkle of red pepper flakes for those who like things spicy.
Side Dishes
A warm, crusty baguette or some garlicky breadsticks pairs deliciously for dunking. Sometimes, I’ll whip up a simple green salad dressed with lemony vinaigrette to balance the creaminess, or even some roasted veggies for a heartier meal. The soup is so filling, you really don’t need much on the side!
Creative Ways to Present
Try serving Marry Me Chicken Soup in rustic mugs for a cozy gathering, or ladle it into hollowed-out sourdough bread bowls for a wow-worthy presentation. If you’re cooking for someone special, set the table with candles and let this soup be the star—it’s just the recipe to win someone’s heart.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Marry Me Chicken Soup in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, so don’t be surprised if the soup tastes even better on day two!
Freezing
This soup is freezer-friendly, but there’s a tip: Pasta can get a little mushy, so if you know you’ll freeze it, consider cooking the pasta separately and adding it when reheating. Freeze the soup (without pasta) in freezer-safe containers for up to 2 months.
Reheating
Reheat gently on the stovetop over low heat, stirring often. If the soup has thickened in the fridge or freezer, just add a splash of extra broth or cream until you reach the right consistency. The flavors should come right back to life!
FAQs
Can I use rotisserie chicken for Marry Me Chicken Soup?
Absolutely! Using rotisserie chicken is a fantastic shortcut. Simply skip the searing step, shred your rotisserie chicken, and add it when the recipe calls for shredded chicken. It’s a great time-saver and still delivers on all the flavor.
What pasta works best for this soup?
Small shapes like ditalini, orzo, or even elbow macaroni work beautifully in Marry Me Chicken Soup. They cook quickly and soak up the creamy broth without overpowering the bite. Just be sure not to overcook them, so they stay tender.
How can I make this soup gluten-free?
Simply substitute your favorite gluten-free pasta or skip the pasta altogether and add extra spinach or veggies. Just double-check that your chicken broth and other ingredients are certified gluten-free as well.
Is there a dairy-free option for Marry Me Chicken Soup?
Yes! Swap out heavy cream for coconut cream (full-fat works best), and use a dairy-free Parmesan-style cheese or nutritional yeast. The result is still rich, comforting, and every bit as crave-worthy.
Can I make Marry Me Chicken Soup in advance?
Definitely! This soup responds so well to being made ahead—just store it covered in the fridge before adding garnishes. If making it more than a day in advance, you may want to wait to cook the pasta until just before serving, so it stays perfectly al dente.
Final Thoughts
Trust me: once you’ve tried Marry Me Chicken Soup, it’ll become one of your most-requested recipes, whether you’re rinsing off a chilly weeknight or gathering friends for something memorable. It’s simple, luscious, and downright irresistible. Go ahead—pour yourself a big, steaming bowl and enjoy every spoonful!
Print
Marry Me Chicken Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Marry Me Chicken Soup is a creamy and comforting one-pot dinner that will win your heart with its rich flavors. Tender chicken, sun-dried tomatoes, and spinach in a luscious broth make this soup a delicious meal option.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts or thighs
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes, chopped and drained
- 1 cup small pasta (like ditalini or orzo)
- ½ cup grated Parmesan cheese
- 2 cups baby spinach
For Garnish:
- Chopped fresh basil (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the chopped onion and cook until soft. Stir in garlic.
- Add the chicken, oregano, thyme, red pepper flakes, salt, and black pepper. Sear the chicken, then add the broth. Simmer until chicken is cooked through.
- Remove chicken, shred, and return to pot. Stir in cream, sun-dried tomatoes, and pasta. Simmer until pasta is tender.
- Add Parmesan and spinach. Stir until cheese melts and spinach wilts.
- Taste and adjust seasoning as needed. Serve warm, garnished with basil.
Notes
- You can use rotisserie chicken to save time.
- For a dairy-free version, use coconut cream and omit Parmesan or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
