Some recipes don’t just feed your stomach—they flirt with your soul. Marry Me Chicken Soup is one of them. With tender bites of chicken, velvety broth, and that irresistible mix of sun-dried tomatoes, Parmesan, and spinach, it’s like the warm, comforting hug you didn’t know you needed.

Think of it as the cozy cousin of the famous Marry Me Chicken entrée, but in soup form. It’s creamy, savory, and hearty enough to win over anyone—whether you’re cooking for your spouse, your future spouse, or just yourself on a chilly Tuesday night.

This recipe checks all the boxes for a perfect one-pot chicken recipe—minimal dishes, maximum flavor. It’s equally at home on a weeknight dinner table or in a big pot simmering for Sunday supper. And the best part? It makes enough to share… if you’re feeling generous.

Whether you call it a creamy chicken soup, a spinach soup, or the ultimate sun-dried tomato chicken soup, one thing’s for sure: the first spoonful might just seal the deal.

Why You’ll Love This Marry Me Chicken Soup

Creamy, hearty, and full of flavor.
All made in one pot—less cleanup, more relaxing.
The pasta cooks right in the broth, soaking up all that goodness.
Romantic name, family-friendly flavor.

Ingredients

1 tsp olive oil
1–1½ lbs boneless, skinless chicken breasts or thighs, diced
2 tsp Italian seasoning, divided
Salt & pepper, to taste
½ cup diced carrots
½ cup diced celery
½ cup diced onions
¼ cup diced sun-dried tomatoes
3 garlic cloves, minced
¼ cup flour
2 tbsp tomato paste (optional)
6–8 cups chicken broth
6 oz pasta (small shells or similar)
1 cup heavy whipping cream
½–1 cup grated Parmesan Reggiano
2½–3 cups fresh spinach

Steps

Heat olive oil in a large pot over medium-high heat. Add chicken, 1 tsp Italian seasoning, salt, and pepper. Cook 4–5 minutes until lightly browned.
Add onions, carrots, celery, sun-dried tomatoes, and garlic. Sauté 3–4 minutes until fragrant.
Sprinkle flour over vegetables, stirring well. Add tomato paste if using.
Slowly pour in chicken broth while stirring, scraping up any browned bits from the bottom.
Bring to a boil. Add pasta and remaining Italian seasoning. Season with salt and pepper. Cover, reduce to low, and simmer 20 minutes until pasta is al dente.
Stir in heavy cream, Parmesan, and spinach. Simmer 5 minutes until spinach wilts and soup is creamy.
Taste, adjust seasoning, and serve hot with extra Parmesan.

Cooking Tips for the Best Marry Me Chicken Soup

Don’t skip the sun-dried tomatoes: They bring a tangy-sweet richness that sets this soup apart.
Use freshly grated Parmesan: Pre-shredded cheese doesn’t melt as smoothly and can leave the soup grainy.
Pasta in or out: If you plan to store leftovers, cook the pasta separately and add it to each bowl before serving—it prevents it from soaking up all the broth.
Make it lighter: Swap half the cream for whole milk, but keep at least some cream for that luxurious texture.

A Little Story from My Kitchen

The first time I made Marry Me Chicken Soup, it wasn’t for romance—it was for survival. The flu had made its way through our house, and I needed something comforting but substantial enough to lure my family out from under the blankets.

I tossed together the basics—chicken, broth, some veggies—but then I spotted the jar of sun-dried tomatoes and a block of Parmesan in the fridge. In they went, and the aroma that filled the kitchen could have woken Sleeping Beauty. My husband declared it “the best soup you’ve ever made” (and he’s tasted a lot). The kids were dipping crusty bread before I even got the ladle out.

Now, whether it’s a cozy date night in or a sick day pick-me-up, this soup has become our go-to comfort in a bowl.

What to Serve with Marry Me Chicken Soup

This soup plays well with sides. Think warm, crusty bread for dunking, a fresh green salad for balance, or even a small plate of antipasto for a touch of Italian flair.

For a heartier spread, pair it with roasted vegetables or garlic knots. And if you’re hosting guests, serve it in shallow bowls with a sprinkle of Parmesan and a drizzle of olive oil—it’s a presentation worthy of a restaurant, but with all the comfort of home.

How to Store

Let the soup cool completely before storing. Keep in an airtight container in the refrigerator for up to 4 days. If you’ve cooked the pasta in the soup, know that it will absorb more broth over time—add extra chicken broth when reheating to bring it back to the perfect consistency.

For longer storage, freeze the pasta without it for up to 3 months. Reheat gently on the stove, then add freshly cooked pasta before serving.

FAQs

Can I use rotisserie chicken?

Yes! Add it with the cream and spinach at the end since it’s already cooked.

Can I make it gluten-free?

Absolutely—use gluten-free pasta and substitute cornstarch for the flour to thicken.

Can I use kale instead of spinach?

Yes, but simmer it a bit longer so it softens nicely.

What pasta works best?

Small shapes like shells, ditalini, or elbow macaroni hold the broth beautifully without overpowering each spoonful.

There’s a reason this is called Marry Me Chicken Soup—it’s rich, comforting, and unforgettable. With one pot and a little under an hour, you can create a dish that feels like a warm embrace, whether you’re cooking for family, friends, or someone you’re trying to impress. And honestly, after one taste, they might just be ready to say “I do” to a second bowl.

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