If you crave comfort in a bowl with an irresistible twist, Marry Me Chicken Soup is about to become your next favorite recipe. This creamy, sun-dried tomato–flecked soup brings together tender chicken, tiny pasta, wilted greens, fresh herbs, and a whisper of heat, all swirled into a velvety broth. It’s the kind of dish that turns a casual weeknight dinner into a special occasion, and it might just win over anyone lucky enough to share a bowl with you!

Marry Me Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Marry Me Chicken Soup is carefully chosen to create deep flavor, cozy texture, and a vibrant presentation. Here’s how these simple staples come together for soup magic:

Olive oil: Use this to start everything off with a fragrant, flavorful base that helps soften your aromatics and seals in the chicken’s juiciness.
Boneless skinless chicken thighs or breasts: Thighs bring extra tenderness and flavor, while breasts are leaner—both work brilliantly once cut into bite-sized pieces.
Yellow onion: This aromatic adds subtle sweetness and body to the broth as it cooks down with the olive oil.
Garlic: Three cloves bring the savory backbone that makes any soup deeply comforting and extra inviting.
Dried oregano: Oregano brings a hint of Mediterranean warmth and earthiness to complement the chicken.
Red pepper flakes: Just enough to add a little glow of heat without overpowering the creamy soup.
Tomato paste: A spoonful adds color, richness, and rounds out the flavors with gentle acidity.
Low-sodium chicken broth: This forms the soul of your soup—choose a good-quality broth for the best depth and balance.
Heavy cream: For creaminess, richness, and that signature Marry Me Chicken Soup lush texture.
Sun-dried tomatoes (in oil): These little gems offer bursts of concentrated tomato flavor and irresistible color.
Small pasta (ditalini or orzo): Little shapes that soak up flavor and make every spoonful hearty and fun to eat.
Baby spinach: Stirred in at the end for freshness, a pop of green, and a delicate bite.
Grated Parmesan cheese: Melts into the broth, adding a savory, nutty finish that brings everything together.
Salt and pepper: Essential for building flavor and bringing all the components into perfect harmony.
Chopped fresh basil (optional): A sprinkle on top gives you that herby, fresh aroma and vibrant finish.

How to Make Marry Me Chicken Soup

Step 1: Sear the Chicken

Start by heating olive oil in a large pot over medium heat. Add the chicken pieces, season with a little salt and pepper, and let them brown for 4–5 minutes. This step locks in flavor and gives your broth a savory, golden base. Once they’re cooked on the outside, scoop them out and set aside for later.

Step 2: Sauté the Aromatics

In the same pot (don’t clean it—those browned bits are flavor gold!), toss in the diced onion and let it cook for about 3 minutes. As it softens, stir in the minced garlic, oregano, red pepper flakes, and tomato paste. Cook for another minute or two, just until everything is fragrant and the tomato paste has deepened in color. This makes the kitchen smell amazing—and the soup taste even better.

Step 3: Build the Broth

Pour in the chicken broth and crank up the heat slightly to bring everything to a gentle simmer. This is where the soup starts to come together and the flavors meld beautifully.

Step 4: Simmer Chicken, Pasta, and Tomatoes

Return the browned chicken to the pot, then add the chopped sun-dried tomatoes and small pasta. Simmer uncovered for 10–12 minutes. You’re looking for the pasta to become tender and for the chicken to finish cooking through—taste and check that the pasta is just right, and adjust your simmer time as needed.

Step 5: Creamy Finish and Greens

Lower the heat and slowly stir in the heavy cream, Parmesan cheese, and baby spinach. Give it a couple of minutes until the spinach wilts and the cheese melts into the soup, making everything creamy and dreamy. Taste for seasoning and adjust with more salt and pepper if needed. Ladle into bowls and top with fresh basil for that final restaurant-worthy touch.

How to Serve Marry Me Chicken Soup

Garnishes

Let the Marry Me Chicken Soup shine by finishing each bowl with a shower of freshly chopped basil, extra grated Parmesan, or even a swirl of good olive oil. A squeeze of lemon adds brightness if you want to try something new. Serve hot, and don’t be shy with the garnishes—more is more!

Side Dishes

Pair this soup with a hunk of crusty bread for dipping, or a side of garlic bread, focaccia, or savory crackers. If you’re looking for something lighter, a crisp green salad with lemon vinaigrette makes a fresh, tangy contrast to the richness of the soup.

Creative Ways to Present

Wow your friends by serving Marry Me Chicken Soup in small mugs or teacups at a cozy gathering, or use big shallow bowls for a dramatic presentation. For family dinners, let everyone garnish their own bowls, assembling a mini “topping bar” with bowls of herbs, cheese, and crushed red pepper.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), let the soup cool completely before transferring to airtight containers. Store in the fridge for up to three days. The flavors actually deepen as it sits, so day-two soup is just as comforting—maybe even more so!

Freezing

Marry Me Chicken Soup freezes beautifully, especially if you leave out the spinach and cheese until after thawing (to preserve their fresh texture). Pour cooled soup into freezer-safe containers, leaving a little room for expansion, and freeze for up to three months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or cream if needed to bring back the creamy consistency. If reheating from frozen, let it thaw in the fridge first, then warm on the stove until steaming hot. Add fresh spinach and cheese just before serving for the best flavor and texture.

FAQs

Can I use chicken breast and chicken thighs together in Marry Me Chicken Soup?

Absolutely! Using both gives you the best of both worlds: breast for lean protein and thighs for extra juiciness and flavor. Mix and match to suit your taste (or what you have on hand).

What kind of sun-dried tomatoes are best for this soup?

Look for sun-dried tomatoes packed in oil—they’re softer and more flavorful. Drain and chop before adding to the soup for bursts of sweet-savory flavor in every spoonful.

Can I make Marry Me Chicken Soup without cream?

You can! Substitute half-and-half or evaporated milk for a lighter version, or use coconut milk for a dairy-free twist. The soup will still turn out wonderfully creamy and satisfying.

How do I make this soup gluten-free?

Simply use your favorite gluten-free small pasta or skip the pasta entirely for a low-carb, gluten-free option. The soup stays rich and flavorful, no matter what.

Can I double the recipe for a crowd?

Yes, Marry Me Chicken Soup is the perfect crowd-pleaser. Just double each ingredient, use a large stockpot, and keep an eye on your simmer times—more soup may need a few extra minutes to cook through.

Final Thoughts

There’s something special about a bowl of Marry Me Chicken Soup—it’s soul-soothing, luxurious yet easy, and guaranteed to become a regular comfort meal in your kitchen. If you haven’t tried it yet, now’s the time to fall in love. Gather your ingredients, invite someone you love, and get ready for soup magic!

Marry Me Chicken Soup Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy goodness of Marry Me Chicken Soup, a comforting and flavorful dish that will win over your taste buds. This hearty soup features tender chicken, savory sun-dried tomatoes, and a luscious creamy broth that is perfect for a cozy night in.

Ingredients

Scale

Chicken Soup:

1 tablespoon olive oil
1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon red pepper flakes
1 tablespoon tomato paste
4 cups low-sodium chicken broth

Additional Ingredients:

1 cup heavy cream
½ cup sun-dried tomatoes (in oil), drained and chopped
1 cup small pasta (like ditalini or orzo)
1 cup baby spinach
½ cup grated Parmesan cheese
Salt and pepper to taste
Chopped fresh basil for garnish (optional)

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Instructions

Prepare the Chicken: Heat olive oil in a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 4–5 minutes until browned. Remove and set aside.
Sauté Aromatics: In the same pot, add the diced onion and sauté for 3 minutes until softened. Stir in the garlic, oregano, red pepper flakes, and tomato paste, cooking for 1–2 minutes.
Add Broth and Simmer: Pour in the chicken broth and bring to a simmer. Return the chicken to the pot along with the sun-dried tomatoes and pasta. Simmer uncovered for 10–12 minutes or until the pasta is tender and chicken is cooked through.
Finish the Soup: Stir in the heavy cream, Parmesan, and baby spinach. Cook for an additional 2 minutes until the spinach wilts and the soup becomes creamy. Adjust seasoning as needed and garnish with fresh basil before serving.