Marry Me Chicken Soup is a creamy, one pot meal with 41 grams of protein and all the sun-dried tomato, Parmesan, and herb flavors you love from the viral classic, now in a cozy soup!
Love creamy chicken soup? Try my creamy chicken wild rice soup and creamy chicken enchilada soup.
Table of Contents
I started with marry me chicken (recipe coming soon!), then gave it a veggie twist with marry me cauliflower, and now we’re here with marry me chicken soup because it’s major soup season time!
If you haven’t heard, marry me chicken is a viral dish that’s so good, whoever tries it will want to marry you. Seriously, one spoonful of these flavors, and anyone might just propose, or at least ask for seconds!
Why You’ll Love This Recipe
- Deceptively easy: Looks fancy, tastes indulgent but is so simple to make.
- One pot loaded with protein: 41 grams of protein with easy cleanup for a hearty, fuss-free meal.
- Lighter: Unlike other recipes, we only use 1/4 cup of cream which we found plenty to keep it creamy without feeling heavy.
- Viral flavor combo: Tender chicken and flavors so good they’ve taken the internet by storm.
Ingredients for Marry Me Chicken Soup
The ingredient list might look a bit long, but it’s packed with familiar “marry me” staples and kitchen must-haves.
- Chicken: I like to use boneless skinless chicken breasts because this soup is creamy with cream but you can also use chicken thighs. Please see variations for detailed cooking instructions with rotisserie chicken or any leftover chicken.
- Vegetables: Onion, carrot matchsticks or a large chopped carrot, and fresh baby spinach.
- Sun-dried tomatoes: Use sun dried tomatoes in oil or dried. For dried, rehydrate with hot water for 10 minutes and drain. I find there is no difference in taste but the ones packed in oil are more convenient because they are softened.
- Garlic: Fresh garlic really packs the best flavor.
- Tomato paste: Adds depth and helps thicken the soup.
- Chicken broth: The rich base of the soup. Use good quality, low sodium broth or homemade chicken broth for the best flavor.
- Pasta: I recommend using ditalini pasta or any small shaped pasta because it holds its shape better, doesn’t soak up too much liquid, and cooks faster.
- Heavy cream: A small amount is all you need to add that creamy goodness. You can also use half and half, if you prefer.
- Parmesan cheese: Parmesan adds a cheesy saltiness and makes the soup a bit thicker and creamier. For the best results, use freshly grated Parmesan from a block instead of pre-grated.
- Spices: Salt, pepper, Italian seasoning, and red pepper flakes.
- Oil: Olive oil or avocado oil for frying.
- Fresh herbs: Finely chopped parsley or basil for garnish.
How to Make Marry Me Chicken Soup
To make this easy marry me chicken soup recipe, grab your large pot or Dutch oven and follow these simple steps.
- Saute veggies and chicken: Heat a large pot on medium-high heat and add oil. Toss in the carrots, onion, and garlic, and cook for about 3 minutes, stirring now and then. Add the chicken and cook for another 3 minutes.
- Add the flavors: Stir in the tomato paste, sun-dried tomatoes, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a boil, then reduce the heat to low and let it simmer for 10 minutes.
- Cook the pasta: Add the pasta, stir, then cover and let it simmer for another 10 minutes, mixing a few times.
- Finish the soup: Add in the heavy cream, Parmesan cheese, and spinach. Cover the pot, turn off the heat, and let the soup sit for 5 minutes. Garnish with parsley or basil and serve hot.
Tips for Best Results
Here are some helpful tips to make this your new favorite soup of the season!
- Drain sun-dried tomatoes well: I personally find the oil they are packed in extremely strong in flavor which can affect the soup’s taste a lot, making it too rich or overpowering.
- If not a fan of sun-dried tomatoes: Just omit them completely, I tried it and the soup still turned out fine. Or you can add a chopped fresh tomato or two at the end.
- Make it more creamy: Add an extra 1/4 cup heavy cream for a richer, creamier soup. For an even more indulgent version, add 4 ounces of cubed cream cheese and let it melt in. It’s all about what suits your taste and dietary preferences. We all loved it just as it is.
- Don’t skip the herbs at the end: They add a fresh, bright flavor that balances out the richness of the soup. Or add pesto if you don’t have fresh basil.
Variations
- Rotisserie chicken: Saute the veggies as the recipe directs, but skip the raw chicken. Add the pasta right away and let it simmer, cutting out the 10 minute chicken cooking step. Then, add 2-4 cups shredded rotisserie chicken at the end just to warm through.
- Vegetarian: Skip the 10 minutes of cooking chicken step and add 1-2 15 ounces cans of white beans or garbanzo beans, or add crumbled firm tofu.
- White wine: Add 1/4 cup white wine to the broth, it adds a bit of acidity and depth. A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best in soup.
- More flavor: Add a spoonful of pesto at the end.
- More vegetables: Stir in up to 2 cups diced zucchini, celery, bell peppers, or mushrooms. You can also replace spinach with kale.
Serving Suggestions
This is truly a one pot meal and all you really need is bread on the side, whether it’s store-bought or homemade. Some are even high in protein making it a perfect pairing!
- Greek yogurt bread
- Cottage cheese bread
- No yeast dinner rolls
- Quinoa bread
- Almond flour bread
- Ukrainian garlic bread
- Almond flour cornbread or healthy cornbread muffins
How to Store and Reheat
Store: Transfer any leftovers to an airtight container and store in the fridge for up to 5 days.
Reheat: Pour the amount you want into a pot, cover, and let it simmer on low.
Freeze: Freeze in a freezer-safe container, leaving some space for expansion, for up to 3 months.
FAQs
Yes! Make slow cooker marry me chicken soup by sauteing the onion, garlic, and chicken in a skillet first. Then transfer to the slow cooker and cook on Low Heat for 3 hours or on High Heat for 2 hours. And pasta, stir, cover, and let soup cook for 30 more minutes.
Yes, just like I did for my Instant Pot white chicken lasagna soup, but I would cook pasta separately since it’s so small and will overcook.
More Hearty Soup Recipes to Try
Marry Me Chicken Soup
Equipment
Ingredients
- 3 large boneless skinless chicken breasts cut into 1 inch pieces
- 1 cup carrot matchsticks or 1 large carrot, finely chopped
- 1 medium onion finely chopped
- 3 large garlic cloves minced
- 3 tablespoons tomato paste
- 1/3 cup sun dried tomatoes in oil drained and thinly sliced
- 10 cups chicken broth low sodium
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes
- 1 cup ditalini pasta or any small shaped pasta
- 1/3 cup heavy cream or half and half
- 1/2 cup Parmesan cheese freshly grated
- 2 handfuls baby spinach
- 1 tablespoon oil for frying
- 2 tablespoons parsley or basil finely chopped, for garnish
Instructions
- Preheat large pot on medium-high heat and add oil. Add carrots, onion and garlic. Saute for 3 minutes, stirring occasionally. Add chicken and saute for another 3 minutes.
- Add tomato paste, sun dried tomatoes, chicken broth, Italian seasoning, salt, pepper and red pepper flakes. Stir, bring to a boil, reduce heat to low and simmer for 10 minutes.
- Add pasta, stir, cover and simmer for another 10 minutes, stirring a few times.
- Add heavy cream, Parmesan cheese and spinach. Stir, cover, turn off heat and let soup sit for 5 minutes.
- Garnish with parsley or basil and serve hot.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering on low heat while covered.
- Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months.
