Marry Me Chicken Soup Recipe — Creamy, Flavorful One-Pot Meal

Marry Me Chicken Soup takes the viral pasta recipe and transforms it into a cozy, flavor-packed, rich and creamy soup. This easy comfort-food dish is perfect for warming up on chilly days.

If you love the indulgent, creamy flavors of the original Marry Me Chicken—who doesn’t?—this soup version will become a favorite. It keeps the bright sun‑dried tomato and garlic notes, tender chicken, cheese and cream, but delivers them in a spoonable, comforting format instead of pasta.

This recipe is straightforward to prepare and makes for a satisfying weeknight dinner. Serve with crusty bread for dipping and a simple salad if you like.

Ingredients

Here’s what you’ll need:

• Chicken thighs – Boneless, skinless, trimmed of excess fat. Chicken breast or shredded rotisserie chicken can be used instead.
• Olive oil – For coating the chicken if baking.
• Salt and pepper – To season.
• Sun‑dried tomatoes and their oil – Chop the tomatoes and reserve some of the oil to sauté the onions.
• Onion – One yellow onion, diced.
• Garlic – Minced or pressed cloves.
• Chicken broth – Or chicken stock, depending on preference.
• Italian seasoning – Your favorite blend.
• Short pasta – Small shells, elbow macaroni, bowties, ditalini, or orzo.
• Heavy cream – Use full‑fat heavy cream for the best texture.
• Cheese – Grated Parmesan and Pecorino Romano.
• Spinach – Fresh baby spinach leaves.

How to Make

This soup is easy to follow and comes together in stages.

1. If not using rotisserie chicken, rub the chicken thighs with olive oil and season generously with salt and pepper. Place them on a parchment‑lined rimmed baking sheet and bake at 400°F (200°C) for 25–30 minutes, until the internal temperature reaches 165°F (74°C). Let rest 5 minutes, then roughly chop.

2. If using rotisserie chicken, shred it and remove skin and bones.

3. While the chicken cooks, heat 2–3 tablespoons of sun‑dried tomato oil in a large Dutch oven or heavy‑bottomed pot over medium heat. Add the diced onion, season with salt, and sauté until soft and translucent.

4. Add the chopped sun‑dried tomatoes and minced garlic, sauté about 60 seconds, then increase the heat to medium‑high. Pour in 1 cup of chicken broth and scrape the bottom of the pot to release any browned bits. Let simmer 2 minutes.

5. Add the remaining broth and 1 tablespoon Italian seasoning, bring the soup to a boil, then reduce heat to medium‑low and simmer for 10 minutes to blend flavors.

6. Stir in 2 cups short pasta and cook until al dente, about 12–15 minutes depending on the pasta used.

7. Remove the pot from heat and stir in the chopped chicken, 1/2 to 1 cup heavy cream, 1/4 cup grated Parmesan, 1/4 cup grated Pecorino Romano, and 2 cups fresh baby spinach. Stir gently to combine and let sit briefly until the spinach wilts and the cheeses melt.

8. Ladle into bowls and serve warm with crusty bread for dipping. Enjoy!

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave and add extra chicken broth as needed to reach your preferred consistency, since the pasta will absorb liquid over time.

Tips and Variations

• Make it heartier by swapping the short pasta for cheese tortellini.
• Leftover soup will thicken as the pasta absorbs broth—thin with extra broth when reheating.
• If you want to save time, use shredded rotisserie chicken. Remove skin and bones before adding; flavor remains the same with less prep.

Other Cozy Soup Ideas

This Marry Me Chicken Soup is a comforting, flavorful option that’s ideal for cold evenings. If you enjoy cozy soups, consider trying other creamy or hearty recipes in your repertoire.

Enjoy this warm, cheesy, tomato‑and‑garlic laden soup the next chilly day!