This delicious Marry Me Chicken Soup combines chicken, onions, garlic, sundried tomatoes, pasta, and spinach in a rich chicken-based broth thickened with tomato paste and Parmesan cheese. You are going to love this hearty and decadent soup.
This tasty soup is similar to my marry me chicken and marry me chicken pasta recipe, but in soup form. I love to serve this with crusty no-knead bread or fresh yeast rolls.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Chicken: boneless, skinless chicken breasts
- Sundried tomatoes: packed in oil but well-drained
- Chicken broth: preferably low-sodium
- Pasta: small to medium pasta such as medium shells, elbow macaroni, campanelle, cavatappi, or farfalle.
- Parmesan cheese: freshly grated is always best for flavor and optimum melting.
- Baby spinach: I like to use it because it is more tender, less bitter, and has fewer thick stems.
How to Make Marry Me Chicken Soup
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Heat a little olive oil in a large Dutch oven over medium heat. Brown the chicken on both sides until cooked through and remove it to a plate, leaving the fat in the pot. If needed, heat a little more olive oil in the pot. Add the onion and cook until soft.
Then, reduce the heat to low and add the garlic, sundried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1-2 minutes while stirring. Stir in the chicken broth and tomato paste. Bring the mixture to a boil and stir in the pasta. Reduce the heat to a simmer and cook until the pasta is al dente or a little firm. Stir in the chicken and warm for a minute.
Remove the pot from the heat and stir in the heavy cream, Parmesan cheese, and spinach until the Parmesan melts and the spinach wilts. Then, season with salt and freshly ground black pepper to taste.
Preparation Tips and Storage
- Drain any oil or water off the sundried tomatoes. I prefer to use sundried tomatoes packed in oil versus rehydrating dry-packed ones. I find them more flavorful and richer for all my soup and pasta recipes.
- Speed up this recipe by using shredded rotisserie chicken. Rotisserie chicken works great with this recipe, but any cooked, shredded, or diced chicken will work.
- I love spinach, so I always add at least 4 cups, but this may be a little much for your taste buds.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
- I do not recommend freezing this soup because of the heavy cream. It has a tendency to separate when frozen.
Recipe Variations
- Beans: add a can of cannellini beans or Great Northern beans. Drain and rinse the beans first to avoid added salt.
- Fresh herbs: add fresh basil (preferably torn) or fresh thyme.
- Meat: skip the chicken and add homemade meatballs, Italian sausage, ground beef, turkey, or pork. Of course, then it would not be marry me chicken soup.
What to Serve with Marry Me Chicken Soup
- Any delicious bread or rolls work. I love to serve it with garlic knots and jalapeno cheddar beer bread.
- For a nice crisp salad, try rocket salad or Italian chopped salad.
More Chicken Recipes
Marry Me Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 1½ lbs boneless, skinless chicken breasts cut into bite-sized pieces
- 1 small yellow onion chopped
- 3 cloves garlic minced
- ⅔ cup julienne cut sun-dried tomatoes drained
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 6 cups low-sodium chicken broth
- 3 tablespoons tomato paste
- 1½ cups uncooked medium shell pasta
- 1 cup heavy cream
- ⅔ cup grated Parmesan cheese plus more for garnish
- 3-4 cups baby spinach
- salt to taste
- freshly ground black pepper to taste
Instructions
- Heat 1½ tablespoons olive oil in a large Dutch oven over medium heat. Brown the chicken on both sides until cooked through. Remove it to a plate, leaving the fat in the pot.
- If needed, heat the remaining olive oil in the pot. Add the onion and cook until soft.
- Reduce the heat to low and add the garlic, sundried tomatoes, Italian seasoning, and red pepper flakes.
- Stir in the chicken broth and tomato paste. Bring the mixture to a boil and stir in the pasta. Reduce the heat to a simmer and cook until the pasta is al dente or still a little firm. Stir in the chicken and warm for 1-2 minutes.
- Remove the pot from the heat and stir in the heavy cream, Parmesan cheese, and spinach until the Parmesan melts and the spinach wilts. Season with salt and freshly ground black pepper to taste.
Notes
- Drain any oil or water off the sundried tomatoes. I prefer to use sundried tomatoes packed in oil versus rehydrating dry-packed ones. I find them more flavorful and richer for all my soup and pasta recipes.
- Speed up this recipe by using shredded rotisserie chicken. Rotisserie chicken works great with this recipe, but any cooked, shredded, or diced chicken will work.
- I love spinach so I always add at least 4 cups but this maybe a little much for your tastebuds.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
- I do not recommend freezing this soup because of the heavy cream. It has a tendency to separate when frozen.
Lisa
Since our weather is cool, I think I am going to make this soup. It looks so delicious and very fulfilling. It has all my favorite ingredients
Beth Pierce
Thanks, Lisa! Enjoy!
Catalina
I just made this soup last night, and wow — it really does live up to the name! So creamy and full of flavor. My husband went back for seconds and even asked if I could make it again next week.
Beth Pierce
Thank you, Catalina! I am so glad that you and your husband liked it.
Amy
I love this recipe! It is simple, yet delicious, and a healthy one. Yummy! I am holding on to this recipe.
Bethany
I love the name of the dish. That is so creative. I am going to try this recipe by replacing chicken with cottage cheese chunks or paneer for my vegetarian family and friends.
Beth Pierce
Thanks, Bethany! Enjoy!
Michelle
Absolutely delicious! Most of us went back for seconds. I served with sourdough rolls and it was perfect.
Beth Pierce
Sounds delicious!
Angela
This Marry Me Chicken Soup turned out amazing! It was easy to make and so delicious, I can’t wait to make it again…YUM!!!
Beth Pierce
Thank you, Angela! We love the soup too! It is so flavorful!
Tara
This is now our favorite creamy soup! Holy smokes we all had seconds. I cut up the spinach a bit so the soup looked more green but it was easy to eat. Yum!
Beth Pierce
Thanks, Tara! So happy that you liked it!
Michelle
This was such a tasty recipe! My family went nuts over it. Thanks for the great recipe, Beth!
Beth Pierce
You are most welcome, Michelle!
Emily
I love a good soup recipe, especially in these last chilly days of spring. I’m going to try making a veggie-based version of this over the weekend.
Beth Pierce
Thanks, Emily! Enjoy!
Michelle Robertson
I’m not much of a soup lover, but this is delicious!! Thanks for adding the substitutions, that always makes it easier to make without having to run to the store!
Beth Pierce
Thank you, Michelle! I am so happy that you liked it.
Cara
This soup recipe lives up to the hype! Next time I’m making a bigger batch because we were fighting for the leftovers
Beth Pierce
LOL! Thanks, Cara! We love it too!
Catherine
This soup is everything I want on a cozy evening—rich, flavorful, and so satisfying. I love how it’s a twist on the classic “marry me chicken” but even better for chilly nights.
Mimi
I am one of those people who can never say no to a chicken soup. Especially if it is made following this recipe – it’s too good!
Beth Pierce
Thanks, Mimi! So happy that you liked it.
Mahy
What a blessing this soup is! All of my favorite ingredients in one spot lol Thank you for sharing!
Beth Pierce
The pleasure is all mine, Mahy!
Maria
You’d better be careful who you serve this to if you’re already married. This stuff is so good!
Beth Pierce
LOL! Thanks, Maria! So glad that you liked it.