Creamy Marry Me Chicken Soup is loaded with juicy chicken, sun-dried tomatoes, spinach, and Parmesan in a rich Tuscan-style broth.
Try Marry Me Butter Beans next for another cozy, creamy "marry me" recipe twist.
There are nights when all you want is something creamy, cozy, and comforting-a bowl of soup that feels like a hug. That's where this Marry Me Chicken Soup comes in. It's everything we love about the famous Marry Me Chicken recipe: tender chicken, sun-dried tomatoes, garlic - all simmered together into one ridiculously delicious pot and ready in about 30 minutes.
This easy chicken soup truly has it all: creamy texture, bright Mediterranean flavors, and just enough spice to keep you coming back for more (just like Chicken Pesto Soup). It's the perfect quick weeknight dinner when you're short on time but craving something restaurant-worthy. Serve it with a crusty baguette, add a sprinkle of fresh basil, and you've got a comforting meal that might just live up to its name-because honestly, everyone falls a little in love with it.
Why You'll Love This Recipe
- Flexible and Adaptable: Swap the pasta for gnocchi or orzo, use rotisserie chicken for convenience, or make it dairy-free with coconut milk-this soup fits whatever's in your fridge. Marry Me Chicken soup is the kind of recipe you'll fall in love with over and over again.
- Quick & Easy: Ready in about 30 minutes with minimal prep. No special equipment or extra pans required-everything cooks in one pot for effortless cleanup.
Key Ingredients
- Chicken: I used 1 pound of chicken breast.
- Tomato Paste: Provides subtle tang and deep color, enhancing the soup's savory tomato backbone to mimic the flavors of Marry Me Chicken sauce.
- Sun-Dried Tomatoes: The not so secret ingredient that brings bursts of intense, sweet-tart flavor in every bite. They also give the broth a beautifully golden-orange hue.
- Chicken Broth: It's the heart of the soup-use low-sodium broth to better control the seasoning.
- Heavy Cream: Thickens the soup and makes it creamy.
- Parmesan Cheese: Use freshly shredded parmesan cheese for that iconic Marry Me Chicken flavor.
- Ditalini Pasta:The pasta cooks in the broth, soaking up all the delicious, creamy flavors.
- Seasonings: Garlic & Onion Powders, Salt & Pepper
How To Make Marry Me Chicken Soup
This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below.
Season the chicken breast with garlic powder, onion powder, salt, and pepper.
Heat the sun-dried tomato oil in a large pot over medium heat. Add the chicken and cook until both sides turn golden brown, about 3-4 minutes per side. Once done, transfer the chicken to a cutting board and cut it into bite-sized pieces.
Add the onion to the pan and sauté until softened, about 2 to 3 minutes.
Then, add the garlic and cook for an additional minute. Mix in the tomato paste and let it cook until fragrant, about 1-2 minutes.
Stir in the chicken stock, heavy cream, chicken, Parmesan cheese, spinach, sun-dried tomatoes, and ditalini pasta. Bring the soup to a simmer and let it cook for 15-18 minutes until the pasta is al dente.
Serve with a sprinkle of Parmesan cheese, and enjoy.
Marry Me Chicken Soup
Ingredients
- 1 lbs chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoon sun-dried tomato oil
- 1 medium onion diced
- 5 cloves garlic minced
- 2 tablespoon tomato paste
- 6 cups chicken stock
- 1 cup heavy cream
- 1 parmesan cheese grated
- 2 cups baby spinach
- 8 oz julienne sun-dried tomatoes in oil drained
- 1 cup ditalini pasta
Instructions
- Season the chicken breast with garlic powder, onion powder, salt, and pepper. Heat the sun-dried tomato oil in a large pot over medium heat. Add the chicken and cook until both sides turn golden brown, about 3-4 minutes per side. Once done, transfer the chicken to a cutting board and cut it into bite-sized pieces.
- Add the onion to the pan and sauté until softened, about 2 to 3 minutes. Then, add the garlic and cook for an additional minute. Mix in the tomato paste and let it cook until fragrant, about 1-2 minutes.
- Stir in the chicken stock, heavy cream, chicken, Parmesan cheese, spinach, sun-dried tomatoes, and ditalini pasta. Bring the soup to a simmer and let it cook for 15-18 minutes until the pasta is al dente.
- Serve with a sprinkle of Parmesan cheese, and enjoy.
Expert Tips for Success
- Sauté Vegetables Until Deeply Golden: Don't rush the onion, garlic, and carrot base - cooking them until softened and just golden releases sweetness and deepens the soup's flavor foundation.
Pro-Tip: Combine butter and olive oil when sautéing to prevent scorching while adding extra richness. - Cook the tomato paste for 30 seconds before adding liquids - that caramelization elevates complexity.
- After searing or sautéing, deglaze the pan with a splash of white wine or red wine vinegar to lift flavorful bits from the pot. This step makes a dramatic difference in richness and balance.
- Don't Overcook the Chicken or Pasta: Add cooked chicken at the end and warm it gently to keep it tender. Pasta should also be cooked al dente - it continues softening as the soup sits, especially during storage.
- Taste and Adjust at the End: Good Marry Me Soup relies on finishing touches: add a pinch of red pepper flakes for contrast, a squeeze of lemon juice or more salt at the very end.
- Fold in fresh spinach just before serving and garnish with fresh basil or thyme!
FAQ for Marry Me Chicken Soup
- Can I freeze Marry Me Chicken Soup?
Freeze the soup without cream or cheese; add them after reheating to prevent graininess. - How do I keep pasta in the soup from getting mushy?
Cook pasta separately and add just before serving. - What if my soup separates after refrigeration?
Reheat gently over low heat while whisking to re-emulsify the cream. - How to make it more flavorful?
Add wine, a squeeze of lemon, or a splash of red wine vinegar to lift richness.
Why the Soup Turns Grainy
The grainy texture happens when Parmesan or cream separates from the broth base.
- Pre-grated Parmesan often contains anti-caking agents (like cellulose) that prevent smoothmelting.
- Adding cheese over high heat or to boiling soup can cause its proteins to seize and curdle.
- Powdered Parmesan or shelf-stable varieties tend to clump instead of blending smoothly, leaving a gritty finish.
Why Is My Marry Me Chicken Soup Too Thin?
The most common cause is not enough thickening agents or too much broth. Simply add a few extra tablespoons of grated Parmesan - it thickens while adding flavor - or simmer uncovered to let the liquid reduce naturally.
How Do I Make It More Flavorful?
- Sauté extra garlic (4-6 cloves) in butter or sun-dried tomato oil before adding liquid. Garlic caramelizes, intensifying flavor without burning.
- Add shallots, a pinch of red pepper flakes, or smoked paprika early in the cooking stage to build heat and complexity.
- Toss in a parmesan rind or a dash of Worcestershire sauce while simmering-both infuse deep savory notes naturally.
Variations and Substitutions
- Chicken: Use chicken thighs or rotisserie chicken instead of breasts for more flavor.
- Garlic cloves: If you are using a jar of minced garlic, you will need two and a half tablespoons.
- Chicken stock: You can use chicken broth if you prefer.
- Parmesan cheese: Asiago cheese is a great substitute.
- Dairy-Free: Swap heavy cream with coconut milk and nutritional yeast instead of Parmesan.
- Low-Carb: Replace pasta with cauliflower florets or zucchini noodles.
- Vegetarian: Use vegetable broth and replace chicken with white beans or tofu.
Essential Tools
- Non-stick saucepan or Hard Anodized Saucepan
- Cutting board and sharp knife
- Measuring cups and spoons
- Premium Soup Ladle with Silicone Handle
How should I store my Marry Me Chicken Soup?
- Fridge: Marry Me Chicken Soup should be stored in an airtight container in the refrigerator for up to four days.
- To reheat a single serving, use a microwave and stir periodically until the desired temperature has been reached. If reheating a large amount, place it in a pot on the stovetop at medium-low heat and stir frequently until thoroughly heated.
- To Freeze: Use a freezer-safe container and leave a little room at the top for the expansion of the liquids. You can freeze for up to 3 months. Note that with the heavy cream and parmesan cheese, when you defrost the dish, it will separate, so stir it really well and reheat over low heat so it doesn't come to temperature too quickly and will blend back together. Defrost overnight in the refrigerator before reheating.
Do I need to add more broth when reheating?
The pasta will continue to soak up the broth even after cooking, so it is possible that you need to add a little more broth when reheating if it seems as if it doesn't have enough liquid. I recommend heating a little before adding broth, as sauces tend to thicken when cold and thin out as they become heated.
Serving Suggestions
- Pair this creamy soup with crusty Dutch Oven Bread or toasted Crostini to sop up the rich, Parmesan-scented broth.
- Try cheese focaccia, buttery ciabatta rolls, or homemade breadsticks brushed with olive oil and herbs for an elevated touch.
- For a lighter side, serve with crisp parmesan crisps for crunch without extra starch.
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