Marry Me Chicken Soup

I love a good creamy chicken soup, especially when the weather starts getting colder. This Marry Me Chicken Soup has all those lovely flavors from the original dish, but with plenty of creamy broth and pasta added in too.

The sun-dried tomatoes are probably my favorite bit. They add so much flavor, then you’ve got the garlic, Parmesan and a little bit of heat from the red pepper flakes in there too.

It’s an easy one-pot dinner and it’s really filling, which is always handy on a busy weeknight. Add some bread on the side for dipping and you’ve got a really good cozy dinner.

Equipment

• Large pot or Dutch oven
• Sharp knife
• Chopping board
• Wooden spoon
• Measuring cups and spoons
• Two forks for shredding the chicken

Ingredients

• Olive oil – You’ll use this for browning the chicken and getting everything started in the pot.

• Chicken breasts – Boneless, skinless chicken breasts work really well here and are easy to shred once they’re cooked.

• Salt and pepper – Add these to taste when seasoning the chicken, then add a little more at the end if you think it needs it.

• Onion – I just use a regular yellow or white onion, chopped fairly small.

• Garlic – Four cloves gives the soup plenty of garlic flavor without being too much.

• Red pepper flakes – These add a little bit of heat, so you can always use less if you prefer.

• Italian seasoning – An easy way to get those Italian flavors in without needing lots of different dried herbs.

• Paprika – This adds a little extra flavor and works really well with the creamy broth.

• Chicken broth – This makes up the base of the soup, so use one you like the flavor of.

• Sun-dried tomatoes – Chop these up before adding them so you get little pieces throughout the soup.

• Small pasta shells – I like shells for this because they catch some of that creamy broth, but another small pasta shape will work too.

• Heavy cream – This is what makes the broth lovely and creamy.

• Parmesan cheese – Freshly grated Parmesan melts into the broth and adds loads of flavor.

• Baby spinach – This goes in right at the end and only needs a minute or two to wilt.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for about 5 minutes per side until golden and cooked through.

Step 2: Transfer the chicken to a plate and let it cool slightly before shredding or cutting it into bite-sized pieces.

Step 3: Add the chopped onion to the same pot and cook for 3 to 4 minutes, until softened.

Step 4: Stir in the minced garlic, red pepper flakes, Italian seasoning, and paprika, and cook for 1 minute until fragrant.

Step 5: Pour in the chicken broth and stir to loosen any browned bits from the bottom of the pot. Add 1/4 cup of the heavy cream.

Step 6: Return the chicken to the pot and add the pasta shells and sundried tomatoes.

Step 7: Reduce the heat to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the pasta is tender.

Step 8: Add the spinach, Parmesan cheese, and the remaining cream, stirring until the spinach wilts and the soup becomes creamy.

Step 9: Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if needed before serving.

What to Serve with Marry Me Chicken Soup

This soup is pretty filling on its own, so you really don’t need to add much to it. I usually keep things simple and serve it with some bread for dipping, but there are a few things that would go really well with it.

• Crusty bread – Perfect for dipping into that creamy broth and probably my first choice.

• Garlic bread – If you want to make dinner a little more indulgent, garlic bread is really good with this.

• Side salad – A simple green salad is nice if you want something fresh alongside the creamy soup.

• Roasted vegetables – Something simple like broccoli, green beans or asparagus would work well.

• Breadsticks – Another easy one for dipping and great if you’re feeding the whole family.

Storing

If you have any leftovers, let the soup cool before putting it into an airtight container in the fridge. It should keep well for around 3 days, although the pasta will soak up some of the broth as it sits.

When you reheat it, you might find it’s quite a bit thicker than it was when you first made it. Just add a splash of chicken broth or a little extra cream to loosen it up again, then warm it gently on the stove or in the microwave.

Variations & Substitutions

There are a few easy changes you can make to this one depending on what you have in or what your family likes. I’d keep the creamy base pretty much the same, but you can easily swap some of the other ingredients around.

• Use chicken thighs – Boneless, skinless chicken thighs will work instead of chicken breasts and stay really juicy.

• Change the pasta – Any small pasta shape will do, so use whatever you already have in the cupboard.

• Leave out the spinach – You can skip it completely or swap it for kale if you prefer.

• Make it less spicy – Cut down on the red pepper flakes or leave them out if you’re cooking for anyone who doesn’t like much heat.

• Add more vegetables – Mushrooms would be really good in this, or you could add some chopped bell pepper with the onion.

• Use half-and-half – You can swap the heavy cream for half-and-half if you want the soup a little lighter.

FAQs

Can I make Marry Me Chicken Soup ahead of time?

Yes, you can, although the pasta will carry on soaking up the broth while it sits. If I was making it ahead, I’d probably cook the pasta separately and add it when reheating so the soup doesn’t get too thick.

Why is it called Marry Me Chicken Soup?

It’s based on Marry Me Chicken, the creamy chicken dish made with sun-dried tomatoes, Parmesan and Italian flavors. The name basically comes from the idea that the dish is so good, someone might want to marry you after eating it!

Can I use rotisserie chicken for Marry Me Chicken Soup?

Yes. Rotisserie chicken is a really easy shortcut. Shred the cooked chicken and add it later in the recipe so it has enough time to warm through without overcooking.

What pasta is best for Marry Me Chicken Soup?

Small pasta shapes work best. I use small shells, but ditalini, orzo, elbows or another small pasta would work just as well.

Can I make Marry Me Chicken Soup without heavy cream?

You can swap the heavy cream for half-and-half if you prefer. The finished soup won’t be quite as rich and creamy, but it will still work.

How do you thicken Marry Me Chicken Soup?

The soup naturally gets thicker as the pasta cooks and the Parmesan melts into the broth. If it still seems a little thin, let it simmer for a few extra minutes before serving.

Can you freeze Marry Me Chicken Soup?

You can, but creamy soups with pasta aren’t always at their best after freezing and reheating. If you know you’re making it for the freezer, I’d leave out the pasta, cream and spinach and add those when you reheat it.

How long does Marry Me Chicken Soup last in the fridge?

Keep leftovers in an airtight container in the fridge for up to 3 days. The soup will thicken as it sits, so you may need to add a splash of chicken broth or cream when reheating it.