Marry Me Chicken Soup: Comfort, Flavor & a Hint of Romance

If you’ve ever seen the viral “Marry Me Chicken” recipes, this soup is the bubbly, one-pot spin on that beloved dish. With juicy chicken, sun-dried tomatoes, a creamy broth, pasta (or shells), spinach, and cheese, this Marry Me Chicken Soup offers all the cozy, rich flavors you crave — without needing multiple pans or hours of cooking.

Ingredients (Approximate)

• 1 to 1½ pounds boneless, skinless chicken (breast or thighs), cut into bite-sized pieces
• 1 teaspoon Italian seasoning (divided)
• Salt and black pepper, to taste
• ½ cup diced onion
• ½ cup diced carrot
• ½ cup diced celery
• ¼ cup chopped sun-dried tomatoes (oil-packed)
• 3 garlic cloves, minced
• ¼ cup all-purpose flour
• 6 to 8 cups chicken broth (start with less, add more as needed)
• 6 ounces small pasta (shells, ditalini, or your preferred small shape)
• 1 cup heavy cream
• ½ to 1 cup grated Parmesan cheese
• 2–3 cups fresh spinach
• Optional: extra Parmesan, red pepper flakes or basil for garnish

Instructions

1. Brown the chicken
   In a large pot or Dutch oven over medium heat, drizzle a little oil. Season the chicken pieces with half the Italian seasoning, salt, and pepper. Cook until lightly browned on all sides but not fully cooked through. Remove and set aside.
2. Sauté the vegetables & tomatoes
   In the same pot, add onions, carrots, celery, sun-dried tomatoes, and garlic. Cook 3–4 minutes until softened and aromatic.
3. Stir in flour
   Sprinkle the flour over the vegetables and stir well to coat. Let this cook about a minute to eliminate raw flour taste.
4. Add broth & simmer
   Gradually whisk in chicken broth to prevent lumps. Scrape up any browned bits from the bottom. Bring to a simmer.
5. Return chicken & add pasta
   Return the browned chicken to the pot. Add the pasta and the remaining Italian seasoning. Simmer until pasta is al dente and chicken is cooked through (around 10–15 minutes, depending on pasta type).
6. Finish with cream, cheese & spinach
   Reduce heat to low. Stir in heavy cream, Parmesan, and fresh spinach until the cheese melts and spinach wilts. Taste and adjust salt, pepper, or seasoning.
7. Serve
   Ladle into bowls, garnish with extra Parmesan, basil or red pepper flakes, and enjoy with crusty bread if desired.

Tips & Variations

• Chicken cuts: Thighs give more flavor, but breasts work fine.
• Pasta timing: To avoid mushy pasta, you can cook it separately and stir in just before serving.
• Thickness control: For a thinner soup, add more broth; for thicker, reduce simmering or use less broth.
• Cream alternatives: Use half-and-half or light cream instead of heavy cream (texture shifts a bit).
• More vegetables: Add zucchini, mushrooms, or bell peppers when sautéing for extra bulk.
• Dairy-free version: Skip cream and use coconut milk, and omit or replace Parmesan with nutritional yeast.
• Make ahead: Prepare base up to the simmering step, cool, refrigerate, then reheat and finish with cream, spinach, pasta fresh.

Estimated Timing & Yield

• Prep Time: ~10 minutes
• Cook Time: ~25–35 minutes
• Total Time: ~35–45 minutes
• Servings: about 6
• Calories (estimate): ~400-600 per bowl (depending on cream, pasta amount, and portion)

Frequently Asked Questions (FAQ)

Can I use rotisserie chicken instead of raw chicken?
Yes, you can. Add the shredded rotisserie chicken near the end so it warms without overcooking. This reduces cooking time and still gives you flavor.

Will the pasta become too soft when reheated?
Yes — pasta absorbs liquid over time. To avoid that, you can cook pasta separately and add just before serving, or add extra broth when reheating leftovers.

Can I omit the cream and make this soup lighter?
You can use half-and-half or milk, or reduce the cream quantity. The soup won’t be quite as rich, but will still taste satisfying.

Is this gluten-free?
It can be, if you use gluten-free flour, gluten-free pasta, and check that your broth and other ingredients are gluten-free.

How long will leftovers last?
Stored in an airtight container in the fridge, the soup should keep for 3 to 4 days. The consistency may thicken over time — thin with extra broth (or milk) when reheating.

Can I freeze this soup?
Yes, but with caution. Cream and cooked pasta don’t always freeze well. You can freeze the base (without pasta) and then cook fresh pasta after thawing before serving.