Marry Me Chicken Soup

Inspired by the viral marry me chicken recipe, this soup version is hearty, creamy and irresistibly good. Perfect for family dinners, chilly evenings or meal prep, it’s a complete meal in soup.

We are big fans of soup season around here. Enjoy some of our favorite soups: Instant Pot Pumpkin Soup and our Roasted Butternut Squash.

• Creamy Broth: Heavy cream and parmesan cheese make a silky, flavorful soup base.
• Comforting Flavors: Sundried tomatoes, garlic and spinach bring the best flavor combo.
• One-Pot Ease: Everything simmers together in a large pot for minimal cleanup.
• Whole Family Favorite: A cozy chicken dish that appeals to kids and adults alike.
• Perfect Leftovers: Store in an airtight container for a quick lunch the next day.

This delicious soup recipe uses simple ingredients with big flavor.

See the recipe card below for the exact quantities of each ingredient.

• Sun-Dried Tomatoes + Oil: Infuses the base of the soup with rich flavor.
• Chicken Stock + Water: Create a savory broth for the pasta to simmer in.
• Shredded Chicken: Use boneless skinless chicken breasts, thighs or store-bought rotisserie chicken.
• Fresh Spinach: Wilts into the soup for freshness and color.
• Heavy Cream: Makes the creamy broth silky and indulgent.
• Parmesan Cheese: Melts into the broth for richness.

For this one pot soup, you'll want to have a large soup pot, spatula and measuring cups and spoons.

• Protein Options: Use skinless chicken thighs for a richer flavor or leftover rotisserie chicken.
• Wine Flavor: Add a splash of dry white wine when cooking the onions for depth.
• Seasoning Twist: Try Italian seasoning, garlic powder or red pepper flakes for extra flavor.
• Greens Swap: Substitute kale or arugula for spinach if that’s what you have on hand.

This soup comes together in one pot with simple steps and everyday ingredients.

In a large stock pot over medium heat add sundried tomato oil, then cook onion until softened.

Add garlic, sea salt and pepper and cook until fragrant.

Then cook tomato paste for about 1 minute.

Pour in the chicken stock and water and bring to a boil.

Place the uncooked pasta in the pot and stir to ensure it does not stick. Reduce the heat to a simmer, cover and cook until al dente.

Shut off the heat and stir in chicken, spinach, heavy cream, sun-dried tomatoes and parmesan. Allow the spinach to will and serve immediately.

Add additional salt and pepper to taste.

Hint: The pasta will keep absorbing liquid, be sure to stop at al dente.

• Use a Large Dutch Oven: A wide base helps the pasta cook evenly.
• Freshly Grate Parmesan: Melts smoother than pre-shredded cheese.
• Taste Before Serving: Adjust salt, black pepper or red pepper flakes to balance the flavor to your taste.
• Serve Immediately: For tender noodles and creamy broth, enjoy right away.

If you love sun-dried tomatoes, you have to try our Marry Me Chicken Pasta.

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Keep this creamy soup fresh for easy meals later.

• Refrigerator: Store cooled soup in an airtight containers for 3-4 days.
• Freezer: Place in a freezer-safe container and freeze for up to 2 months; note the pasta texture may change slightly.
• Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of chicken broth if the soup thickens.

• Lighter Sides: Cheesy garlic bread, roasted carrots, green beans and shallots or dinner rolls.
• More Soups: Crockpot split pea and ham, pumpkin carrot soup and turkey and veg soup.

Stir in a little cream cheese or simmer uncovered for a few extra minutes.

Yes, but for best results, cook the pasta separately and add before serving to prevent sogginess.

Here are some more recipes you'll want to try!

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