Marry Me Chicken Soup

This comforting Marry Me Chicken Soup has everything you could possibly want in a bowl—tender chunks of chicken, perfectly cooked pasta shells, and an irresistibly creamy broth infused with Parmesan and sun-dried tomatoes. It’s the kind of recipe that turns ordinary weeknights into something special, yet remains simple enough for even the busiest days. I’ve been making variations of this soup all winter long, and there’s something magical about how those sun-dried tomatoes transform the broth into something that tastes like it’s been simmering all day (when really, it comes together in under an hour)!

The name “Marry Me Chicken” has been floating around for years, typically referring to a creamy chicken dish so delicious it might just inspire a proposal! I’ve adapted those beloved flavors into a cozy soup that’s just as swoon-worthy as its pasta counterpart, but with the added comfort factor that only a good soup can deliver. Trust me—whether you’re cooking for your sweetheart or simply treating yourself, this recipe delivers big time on flavor without requiring culinary school skills.

Why You’ll Love This Marry Me Chicken Soup

• Rich, velvety broth that tastes like it simmered for hours (but doesn’t!)
• Perfectly balanced flavors from sun-dried tomatoes, Parmesan, and herbs
• One-pot wonder with minimal cleanup (who doesn’t love that?)
• Stores beautifully for leftovers that taste even better the next day
• Hearty enough to be a complete meal on its own
• Customizable with whatever veggies you have in your fridge
• Creates that “wow” moment when people take their first spoonful

I’m particularly fond of one-pot recipes that deliver maximum flavor with minimum fuss. The genius of this soup is how it builds layers of flavor—first by browning the chicken (don’t skip this step!), then by letting the pasta cook directly in the broth, releasing its starch to create that silky texture we all crave in a creamy soup. The combination of Parmesan cheese and sun-dried tomatoes gives this soup that special “what’s in this?” quality that will have everyone at your table asking for the recipe.

Ingredients Overview

Let’s talk about what makes this Marry Me Chicken Soup so irresistibly delicious! I’m excited to walk you through each ingredient and why it plays such an important role in creating that creamy, comforting bowl that’s guaranteed to impress.

• Chicken: The star of our show! I love using a combination of boneless, skinless chicken thighs and breasts for the best flavor and texture balance. Thighs bring richness while breasts stay tender when not overcooked. Already have leftover roasted chicken from yesterday’s dinner? Perfect! Just skip the browning step and fold your pre-cooked chicken in during the final minutes of cooking. Either way, the chicken soaks up all those amazing flavors in the broth.
• Dried pasta shells: These little curved pasta gems are absolute soup perfection! The shell shape acts like tiny bowls, capturing the creamy broth and bits of sun-dried tomato in every spoonful. Medium shells work best, but you could substitute farfalle or orecchiette if that’s what’s in your pantry. Just remember to adjust cooking time slightly if changing pasta shapes.
• Parmesan cheese: Don’t skimp here—real, freshly grated Parmesan makes ALL the difference! Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly into our soup. If you have a Parmesan rind tucked away in your fridge or freezer (I always save mine!), toss it in with the broth for an incredible flavor boost, then fish it out before serving.
• Sun-dried tomatoes: These little flavor bombs bring an intense, sweet-savory punch that transforms this from basic chicken soup into “marry me” territory! Both dry-packed and oil-packed varieties work beautifully. If using dry-packed, they’ll plump up gorgeously in the broth. With oil-packed, you get a bonus of extra infused olive oil that adds richness. I love slicing them thinly so they distribute throughout the soup.
• Tomato paste: Just a couple tablespoons creates depth that tastes like the soup has simmered all day. The concentrated paste works similarly to my homemade chicken seasoning by creating layers of flavor with minimal effort. Let it cook with the aromatics until it darkens slightly—this quick caramelization unlocks its sweetness.
• Heavy cream: Added at the end, this brings luxurious richness and creates that silky, creamy broth that makes everyone swoon. Just a half cup transforms the entire pot without making it overly heavy.
• Fresh spinach: I love how spinach wilts down perfectly into the hot soup, adding color, nutrition, and a fresh element that balances the richness. Baby spinach needs no prep—just toss it in and watch it melt into the soup!

Success Tips & Tricks

After making this soup countless times (it’s a regular in my kitchen during fall and winter!), I’ve developed some foolproof techniques that guarantee soup success every single time:

1. Brown the chicken in batches: Patience is key here! Overcrowding the pot causes the chicken to steam rather than brown, and you’ll miss out on all those flavorful browned bits (fond) that form the foundation of our soup’s flavor. I typically cook my chicken in 2-3 batches, giving each piece enough space to develop a golden crust.
2. Deglaze like a pro: After sautéing your aromatics, add a splash of broth and scrape the bottom of the pot vigorously with a wooden spoon. This technique, called deglazing, releases all those caramelized bits stuck to the bottom—that’s concentrated flavor you don’t want to leave behind!
3. Monitor your pasta cooking time: Different pasta shapes and brands can vary in cooking time. Start checking about 2 minutes before the package directions suggest. For perfect soup, you want the pasta just slightly firmer than al dente since it will continue absorbing broth as it sits. Nobody enjoys mushy pasta in their soup!
4. Create a balanced broth: If your soup tastes flat, add a teaspoon of fresh lemon juice rather than more salt. The acidity brightens all the flavors without making the soup salty. This trick works wonders in my classic chicken noodle soup too.
5. Don’t boil after adding cream: Once you’ve added the heavy cream, keep the soup at a gentle simmer rather than a rolling boil. Boiling can cause the cream to separate, giving your soup a broken rather than silky texture.

With these ingredients and techniques, you’ll create a soup so delicious, it might just inspire a proposal! The combination of tender chicken, cheesy broth, and sweet sun-dried tomatoes creates comfort in a bowl that’s impressive enough for company but easy enough for a weeknight dinner.

Step-by-Step Instructions

I’m so excited to walk you through making this incredible Marry Me Chicken Soup! It’s one of those recipes that combines simple ingredients to create something truly special. Let’s break it down into manageable steps:

Prepare the Chicken

First, grab your chicken and cut it into bite-sized pieces—about 1-inch cubes work perfectly. Don’t worry about being too precise; just aim for pieces that are similar in size so they cook evenly. Season generously with kosher salt and a bit of black pepper.

Pro tip: Working in batches is absolutely essential here! I can’t stress this enough. If you crowd the pot, your chicken will steam instead of sear, and you’ll miss out on all those delicious browned bits that add incredible flavor.

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add about half your chicken pieces, spacing them out so they’re not touching.
3. Let them cook untouched for about 3-4 minutes until they develop a golden-brown crust on the bottom.
4. Flip and cook for another 2-3 minutes until cooked through.
5. Transfer to a clean plate and repeat with the remaining chicken.

Create the Flavor Base

Now comes the magic! We’re building layers of flavor that will make this soup absolutely irresistible—similar to my Million Dollar Chicken Casserole that uses a similar approach to developing rich flavor.

1. In the same pot (don’t clean it!), add another tablespoon of olive oil if needed, then add your diced onion.
2. Cook for 3-4 minutes until softened and starting to turn translucent.
3. Add the minced garlic and cook for just 30 seconds until fragrant—be careful not to let it burn!
4. Using a wooden spoon, scrape up all those beautiful browned bits from the bottom of the pot. That’s pure flavor!
5. Add 2 tablespoons of tomato paste and your chopped sun-dried tomatoes. Stir continuously for about 2 minutes until the tomato paste darkens slightly and becomes fragrant.

Simmer to Perfection

1. Pour in 6 cups of chicken broth, stirring well to incorporate the tomato paste.
2. Add 1 teaspoon each of dried basil, dried oregano, and a pinch of red pepper flakes (optional, but adds a nice warmth).
3. Bring the mixture to a gentle boil, then add 2 cups of dried pasta shells.
4. Reduce heat to maintain a simmer and cook for about 8-10 minutes, stirring occasionally, until the pasta is just al dente—still with a slight bite to it!

My secret tip: Keep a close eye on the pasta! It will continue to cook a bit in the hot broth, so it’s better to stop cooking when it’s just before perfectly done.

Bring It All Together

1. Return the cooked chicken to the pot, along with any accumulated juices—that’s liquid gold!
2. Add 2 cups of fresh spinach (it will look like a lot but will wilt down considerably).
3. Pour in 1/2 cup of heavy cream and 1/2 cup of freshly grated Parmesan cheese.
4. Stir gently until the spinach is wilted and the cheese is melted.
5. Taste and adjust seasonings as needed—I often find a little extra black pepper makes everything pop!

Give it one final gentle stir, and voilà! Your Marry Me Chicken Soup is ready to serve and steal hearts!

Recipe Variations or Uses

This Marry Me Chicken Soup is wonderfully versatile! Here are some of my favorite ways to customize it and make it your own:

Vegetable Mix-ins

• Fresh vegetables: Add diced bell peppers with the onions, or stir in some halved cherry tomatoes during the last 5 minutes of cooking.
• Extra greens: Try swapping the spinach for kale (add it a few minutes earlier as it takes longer to wilt) or arugula for a peppery kick.
• Mushroom lover’s version: Sauté 8 ounces of sliced cremini mushrooms after cooking the chicken and before adding the onions. They’ll add a wonderful earthy flavor that pairs beautifully with the sun-dried tomatoes.

Pasta Possibilities

While shells are my go-to for this soup, don’t feel limited! Try these fun alternatives:

• Mini farfalle: These cute little bow-ties catch the broth just as well as shells.
• Orzo: For a more risotto-like consistency that’s absolutely dreamy.
• Tortellini: Use cheese tortellini instead of plain pasta for an extra indulgent twist – just like in my Spicy Brazilian Coconut Chicken where I play with unexpected flavor combinations!
• Low-carb option: Skip the pasta entirely and add extra vegetables, or use zucchini noodles added in the last 2 minutes of cooking.

Serving Suggestions

This soup shines on its own, but these pairings take it to the next level:

• Bread basket: Serve with crusty Italian bread or warm garlic bread for dipping into that luscious broth.
• Fresh finish: Garnish with additional grated Parmesan, a drizzle of extra virgin olive oil, and a sprinkle of fresh basil or parsley.
• Sandwich combo: Pair a smaller portion with a half Chicken Ranch Wrap for the ultimate comfort food lunch.

Make-Ahead & Storage Tips

This soup actually gets better with time as the flavors meld together!

• Make ahead: Prepare the soup through adding the broth and simmer for just 5 minutes (without adding pasta). Cool and refrigerate. When ready to serve, bring to a simmer and add the pasta, continuing with the recipe from there.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the broth, so when reheating, add a splash of chicken broth to bring it back to soup consistency.
• Freezer-friendly version: If you plan to freeze, prepare the recipe without pasta and cream. Add those fresh when you reheat the soup.

The versatility of this Marry Me Chicken Soup means it can be your go-to recipe for everything from cozy weeknight dinners to impressive date nights. It’s one of those special recipes that manages to be both simple and extraordinary at the same time!

FAQ Section

Recipe Notes & Final Thoughts

Pasta Tips: If you’re not serving all the soup immediately, consider cooking the pasta separately and adding it to individual servings. This prevents the pasta from absorbing too much broth when stored. When I’m making this for meal prep, this little trick keeps every portion perfect!

Sun-Dried Tomato Secret: If using oil-packed sun-dried tomatoes, don’t drain away all that flavorful oil! I like to use a tablespoon of it in place of some of the olive oil when sautéing the onions. It adds an extra layer of tomato-infused flavor that makes this soup truly special.

Parmesan Rind Magic: I always save my Parmesan rinds in the freezer specifically for soups like this one! Toss a rind into the broth while it simmers and remove it before serving. It adds an incredible depth of flavor that takes this soup from delicious to absolutely unforgettable.

I can’t tell you how many times this soup has saved a chilly evening at our house! It reminds me of my Crock Pot Cajun Chicken Pasta in how it brings together comfort and flavor in each spoonful, though with an Italian-inspired twist instead of Cajun spices.

There’s something truly magical about the combination of tender chicken, al dente pasta shells, and that creamy, sun-dried tomato broth that makes this soup so much more than the sum of its parts. I’ve served it to skeptical guests who ended up requesting the recipe before they even finished their bowl!

Whether you’re cooking for someone special, feeding a family, or just treating yourself to something delicious, this Marry Me Chicken Soup brings warmth and flavor to the table every single time. I hope it becomes a beloved recipe in your kitchen too – and if it leads to any marriage proposals, well, don’t say I didn’t warn you! Happy cooking, friends!

Marry Me Chicken Soup Recipe

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Pin Recipe Print Recipe Rate Recipe

Equipment (affiliate links)

• ▢
  Dutch oven or large pot
• ▢
  Slotted spoon

Ingredients

• ▢ 1 1/2 pounds boneless, skinless chicken breasts or thighs, or a combination
• ▢ 2 teaspoons kosher salt divided, plus more as needed
• ▢ 2 tablespoons unsalted butter
• ▢ 1 medium yellow onion diced (about 1 1/2 cups)
• ▢ 3 cloves garlic minced
• ▢ 1/4 teaspoon freshly ground black pepper plus more as needed
• ▢ 1/2 cup julienne or thinly sliced sun-dried tomatoes drained if oil-packed (2 1/2 ounces)
• ▢ 3 tablespoons tomato paste
• ▢ 6 cups low-sodium chicken broth
• ▢ 1 teaspoon dried thyme
• ▢ 1 pinch red pepper flakes (optional)
• ▢ 8 ounces dried medium pasta shells (about 2 3/4 cups)
• ▢ 5 ounces baby spinach (5 packed cups)
• ▢ 3/4 cup heavy cream
• ▢ 1/2 ounce grated Parmesan cheese (about 1/4 cup), plus more for serving

Instructions

• Cut 1 1/2 pounds boneless, skinless chicken into bite-sized pieces, then season all over with 1 teaspoon of the kosher salt.
• Melt 2 tablespoons unsalted butter in a Dutch oven or large pot over medium-high heat. Working in 2 batches, add the chicken in a single layer and cook until browned on both sides and cooked through, 4 to 6 minutes per batch. Transfer the chicken to a plate with a slotted spoon.
• Add 1 diced medium yellow onion, 3 minced garlic cloves, 1/4 teaspoon black pepper, and the remaining 1 teaspoon of the kosher salt to the pot. Reduce the heat to medium and cook, stirring occasionally and scraping the bottom of the pot, until the onion is softened and translucent, 3 to 4 minutes.
• Stir in 1/2 cup julienne sun-dried tomatoes and 3 tablespoons tomato paste. Cook, stirring often, until the tomato paste is slightly darkened in color, 2 to 3 minutes.
• Stir in 6 cups low-sodium chicken broth, 1 teaspoon dried thyme, and 1 pinch red pepper flakes if using. Bring to a boil.
• Stir in 8 ounces dried medium pasta shells. Reduce the heat to maintain a simmer. Cook, stirring occasionally, until the pasta is al dente, 10 to 12 minutes.
• Return the chicken and any accumulated juices to the pot. Add 5 ounces baby spinach, 3/4 cup heavy cream, and 1/2 ounce grated Parmesan cheese. Cook, stirring often, until the spinach is wilted and the chicken is warmed through, about 2 minutes. Taste and season with more kosher salt and black pepper as needed. Serve with more grated Parmesan cheese if desired.