Why is it called Marry Me Chicken Soup?
Marry Me Chicken Soup is a beloved skillet dish with sun-dried tomatoes, garlic, cream, and Parmesan—famous for being so delicious it could trigger a proposal. Marry Me Chicken Soup takes those same craveable flavors and transforms them into a cozy bowl. You get the aromatic base of onions, carrots, and celery plus the signature combo of cream, Parmesan, and tangy sun-dried tomatoes, all suspended in a silky, savory broth. The result is luxurious but not heavy, with spinach for freshness and pasta for comfort. It’s weeknight-friendly, dinner-party worthy, and every bit as irresistible as the original—only in spoonable form.
What kind of chicken works best?
Use what you love or have on hand. Boneless skinless chicken breasts deliver a leaner bowl with distinct, tender pieces. Boneless thighs are more forgiving and stay ultra-juicy if you prefer richer flavor. Cut chicken into bite-size pieces for faster cooking and easier eating, or sear whole, simmer, then shred for a rustic texture. Rotisserie chicken is a great shortcut—add during the cream step and warm through. The key is seasoning with salt, pepper, and Italian herbs and avoiding a rolling boil after adding dairy, which keeps the chicken tender and the soup velvety.
Pro Tip:
“Leftovers thicken—loosen with warm broth when reheating.”
Do I need sun-dried tomatoes—and which type?
Sun-dried tomatoes are the flavor signature of Marry Me Chicken Soup. Oil-packed strips offer the best texture and instant umami; simply drain and slice. If you only have dry-packed tomatoes, rehydrate them in hot water or a little warm broth for 10 minutes, then chop. The sweet-tart depth from sun-dried tomatoes balances the creamy base and Parmesan. Start with ½ cup; if you love a bolder tomato presence, add an extra couple of tablespoons. Don’t skip the oil residue on your cutting board—swirl it into the pot for bonus aromatic nuance.
How do I keep the soup creamy but not heavy?
This soup relies on a few smart techniques: a brief flour cook-off to lightly thicken, gradual broth whisking for a smooth base, and adding cream off the boil to prevent splitting. Parmesan melts in over low heat for silkiness, and spinach goes in at the end to stay vibrant. For a lighter bowl, swap half the cream for half-and-half or evaporated milk; for ultra-luxurious texture, add an extra ¼ cup Parmesan. If the soup thickens as it rests (pasta absorbs broth), loosen with warm stock or a splash of milk before serving.
Which pasta shape is best—and can I make it without pasta?
Small shapes like ditalini, mini shells, or elbow macaroni are ideal because they cook evenly, stay suspended, and deliver a classic “chicken soup” bite. Add directly to the simmering broth so they soak up flavor. If you prefer soup without pasta, skip it entirely and add extra spinach or a can of drained white beans for body and protein. Gluten-free? Use your favorite GF small pasta and reduce the cook time slightly; taste for doneness. Remember the soup will thicken after standing, so keep extra warm broth handy.
Looking for more comfort food? check these recipes out:
- Marry Me Chicken Pasta: A Creamy & Irresistible Recipe
- Creamy Italian White Bean Soup with Spinach & Lemon
- Creamy, Zesty & Soul-Warming: Crockpot Thai Coconut Chicken Soup
Can I meal-prep or freeze Marry Me Chicken Soup?
Absolutely. Refrigerate up to 3–4 days; the flavors deepen and it reheats beautifully. The pasta continues to absorb liquid, so add warm broth when reheating to reach your preferred consistency. For freezing, pasta and cream can be finicky. Freeze the base without dairy and pasta for best results: cook chicken and veg in broth, cool, and freeze. When serving, simmer the thawed base, add pasta to cook, then finish with cream, Parmesan, and spinach. This two-step approach preserves creamy texture and perfect pasta bite.
What can I substitute to fit my diet?
For gluten-free, use GF pasta and thicken with a cornstarch slurry instead of flour. For lower dairy, use half-and-half or evaporated milk and reduce Parmesan slightly; finish with extra virgin olive oil for gloss. Want higher protein? Stir in a can of drained cannellini beans with the pasta step. Prefer more greens? Add extra spinach or chopped kale (cook 5 minutes). For brighter flavor, finish bowls with a squeeze of lemon and cracked pepper. This soup is highly adaptable without losing its Marry Me Chicken soul.
How do I adjust seasoning like a pro?
Salt and acidity are your best friends. Taste after adding cream and Parmesan—these ingredients contain salt, so season near the end to avoid overdoing it. If the soup tastes flat, add a pinch of salt; if it tastes rich but dull, brighten with 1–2 teaspoons lemon juice. A pinch of red pepper flakes balances the sweet sun-dried tomatoes. Freshly cracked black pepper adds lift. Finally, finishing with a little extra Parmesan amplifies savoriness, while a drizzle of olive oil provides luscious mouthfeel.
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Recipe: Creamy “Marry Me” Chicken Soup
- Total Time: 35 Minutes
- Yield: 6 Servings 1x
Description
All the swoon-worthy flavors of classic “Marry Me Chicken”—sun-dried tomatoes, garlic, Italian herbs, cream, and Parmesan—reimagined as a cozy, weeknight-easy soup. Tender chicken, a silky broth, and handfuls of spinach make it hearty yet bright.
Ingredients
- Chicken (breasts or thighs), cut bite-size 1½ lb
- Olive oil 1 tbsp
- Onion chopped 1 small
- Carrots diced 2
- Celery diced 2 ribs
- Garlic minced 4 cloves
- Sun-dried tomatoes oil-packed, drained & sliced ½ cup
- All-purpose flour 2 tbsp
- Low-sodium chicken broth 6 cups
- Italian seasoning 2 tsp (divided)
- Short pasta (ditalini/small shells) 8 oz (about 2 cups)
- Heavy cream 1 cup (or half-and-half)
- Freshly grated Parmesan ¾ cup
- Baby spinach lightly packed 3 cups
- Kosher salt & black pepper to taste
- Red pepper flakes optional pinch
- Lemon juice optional 1–2 tsp for brightness
Instructions
- Heat olive oil in a large pot over medium-high. Season chicken with 1 tsp Italian seasoning, salt, and pepper. Sear 3–4 minutes until lightly browned; transfer to a plate.
- In the same pot add onion, carrots, celery, sun-dried tomatoes, and garlic. Sauté 3–4 minutes until softened and fragrant.
- Sprinkle flour over vegetables; cook 1 minute, stirring. Gradually whisk in chicken broth until smooth.
- Return chicken to the pot. Stir in the remaining 1 tsp Italian seasoning, a pinch of red pepper flakes if using, and bring to a gentle simmer.
- Add pasta and cook 10–12 minutes, stirring occasionally, until pasta is al dente and chicken is cooked through.
- Reduce heat to low. Stir in cream and Parmesan until silky. Fold in spinach until just wilted, 1–2 minutes. Season to taste with salt, pepper, and a squeeze of lemon if desired.
- Rest 2 minutes to thicken slightly, then ladle into warm bowls and serve.
Notes
- Swap cream for half-and-half to lighten.
- Use rotisserie chicken: add with the cream step and simmer 2–3 minutes.
- Gluten-free: use GF pasta and thicken with 1 tbsp cornstarch slurry instead of flour.
- Leftovers thicken—loosen with warm broth when reheating.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 430Kcal
- Sodium: ~980mg
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
Keywords: Marry me chicken soup
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