Imagine a cold evening wrapped in a cozy blanket with a steaming bowl of creamy, hearty chicken soup. This isn’t just any soup—it’s Marry Me Chicken Soup, a dish so delicious it might just steal your heart. Tender chicken, vibrant veggies, and luxurious creaminess come together to create a comforting meal that warms both body and soul.
The first time I made this soup, my family’s delighted reaction said it all. It was love at first bite! Now it’s your turn to bring this heartwarming recipe to your table.
Why You’ll Love This Recipe
It’s all about flavor and connection. Juicy chicken, aromatic garlic, and the perfect balance of creamy and tangy from sun-dried tomatoes and Parmesan cheese make this soup unforgettable. Add vibrant spinach and pasta shells that soak up the rich broth, and you’ve got a recipe that turns any dinner into a special occasion.
Ingredients You’ll Need
• 1 lb boneless, skinless chicken breasts: Juicy and tender, or substitute rotisserie chicken for convenience.
• 1 tbsp olive oil: For sautéing aromatics—use extra virgin for best flavor.
• 1 small onion, diced: Adds natural sweetness and depth.
• 3 cloves garlic, minced: A warm, aromatic touch.
• 2 cups chicken broth: The savory foundation of the soup. Opt for low-sodium to control seasoning.
• 1 cup heavy cream: For that creamy, indulgent texture. Sub half-and-half for a lighter version.
• 1 cup sun-dried tomatoes, chopped: Sweet, tangy bursts of flavor. Oil-packed ones work best.
• 1 cup baby spinach: Adds nutrients and a pop of freshness.
• 1 cup large shell pasta: Holds onto the soup for satisfying bites. Feel free to swap with your favorite pasta shape.
• 1/2 cup grated Parmesan cheese: Rich, cheesy goodness.
• 1 tsp Italian seasoning: An aromatic blend of herbs.
• 1/2 tsp red pepper flakes: For a gentle kick—adjust to your spice preference.
• Salt and pepper: To taste.
• Fresh basil: A fragrant garnish that elevates the dish.
How to Make Marry Me Chicken Soup
1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until translucent (4-5 minutes). Stir in garlic and sauté for 1-2 minutes until fragrant.
2. Cook the Chicken: Season chicken breasts with salt and pepper. Sear in the pot until golden on both sides (3-4 minutes per side).
3. Simmer the Broth: Add chicken broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes until the chicken is fully cooked.
4. Shred the Chicken: Remove chicken from the pot and shred it with two forks. Set aside.
5. Create Creamy Base: Stir in heavy cream, sun-dried tomatoes, and Italian seasoning. Bring to a gentle simmer.
6. Cook the Pasta: Add pasta to the pot and cook according to package instructions (8-10 minutes).
7. Finish the Soup: Stir in shredded chicken, baby spinach, Parmesan cheese, and red pepper flakes. Cook until the spinach wilts (2-3 minutes).
8. Taste and Adjust: Add more salt, pepper, or red pepper flakes as desired.
9. Serve and Enjoy: Ladle the soup into bowls, garnish with fresh basil and additional Parmesan, and serve hot.
Tips for Success
• Add a Citrus Twist: A squeeze of fresh lemon brightens the creamy flavors.
• Pair It Up: Serve with crusty bread or a fresh side salad for a balanced meal.
• Make It Lighter: Use half-and-half instead of cream and reduce the cheese for a healthier version.
Serving Size
This recipe serves 4-6 people, depending on how much love (and soup) everyone can handle.
Marry Me Chicken Soup Recipe
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup sun-dried tomatoes chopped
- 1 cup baby spinach
- 1 cup large shell pasta or your preferred pasta
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes adjust to taste
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Sauté the Aromatics
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 4-5 minutes. Stir in minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Cook the Chicken
- Season chicken breasts with salt and pepper. Place them in the pot and sear on both sides until golden brown, about 3-4 minutes per side.
- Simmer the Chicken
- Pour in chicken broth and bring to a boil. Reduce heat, cover, and let it simmer for about 15 minutes, or until the chicken is fully cooked.
- Shred the Chicken
- Remove the chicken from the pot and shred it with two forks. Set aside.
- Create the Creamy Base
- Add heavy cream, sun-dried tomatoes, and Italian seasoning to the pot. Stir well and bring to a gentle simmer.
- Cook the Pasta
- Stir in the pasta and cook according to package instructions, usually 8-10 minutes, until al dente.
- Finish the Soup
- Add the shredded chicken back to the pot along with baby spinach, Parmesan cheese, and red pepper flakes. Stir until the spinach wilts and the soup is heated through, about 2-3 minutes.
- Season and Serve
- Taste and adjust seasoning with additional salt, pepper, or red pepper flakes, as needed.
- Garnish and Enjoy
- Serve the soup hot, garnished with fresh basil and extra Parmesan cheese if desired.
