Marry Me Chicken Soup transforms the iconic, proposal-worthy flavors of the famous Marry Me Chicken dish into a comforting, spoonable soup that is perfect for any occasion. This recipe takes all the essential elements—tender chicken, savory sun-dried tomatoes, garlic, and a creamy, Parmesan-infused broth—and simmers them together with pasta and fresh spinach to create a deeply satisfying and complete meal in a bowl. It’s the ultimate comfort food with a touch of elegance, offering the same irresistibly creamy and flavorful experience that made the original dish so beloved, but in a cozy, heartwarming format that is ideal for a chilly evening or when you need a culinary hug.
The genius of this soup lies in its layered building of flavors. By first browning the chicken, you create a fond—those delicious browned bits at the bottom of the pot—that forms a rich foundation for the broth. The sun-dried tomatoes and red pepper flakes provide a sweet, tangy, and subtly spicy backbone, which is then deepened by the umami of tomato paste and chicken broth. Finally, the addition of heavy cream and freshly grated Parmesan cheese at the very end creates a luxuriously smooth and velvety broth that clings to every piece of pasta and spinach leaf. It’s a robust, restaurant-quality soup that is surprisingly straightforward to make, promising to warm you from the inside out and quite possibly win over anyone’s heart.
Why You’ll Love This Recipe:
• All the Famous Flavor: Captures the legendary taste of the viral Marry Me Chicken in a comforting, easy-to-eat soup form.
• Complete Meal in One Pot: Packed with protein, carbs, and vegetables, this soup is a hearty and balanced dinner on its own.
• Creamy & Dreamy Texture: The combination of heavy cream and Parmesan creates an unbelievably rich and silky broth that is utterly addictive.
• Impressive Yet Simple: This soup looks and tastes like you spent all day in the kitchen, but it comes together in under an hour with simple steps.
Ingredients:
- 2 tablespoons olive oil, divided
- 1½ lbs boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- ⅔ cup julienne-cut sun-dried tomatoes, drained (if oil-packed)
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (adjust to taste)
- 6 cups low-sodium chicken broth
- 3 tablespoons tomato paste
- 1½ cups uncooked medium shell pasta (or other small shape like orecchiette)
- 1 cup heavy cream (or half-and-half for a slightly lighter version)
- ⅔ cup freshly grated Parmesan cheese, plus more for garnish
- 3-4 cups fresh baby spinach
- salt, to taste
- freshly ground black pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions:
Step 1: Brown the Chicken
• In a large Dutch oven or heavy-bottomed pot, heat 1½ tablespoons of the olive oil over medium heat. Pat the chicken pieces dry and season generously with salt and pepper. Add the chicken to the hot pot in a single layer, working in batches if necessary to avoid steaming. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken to a clean plate and set aside. Do not clean the pot.
Step 2: Sauté the Aromatics
• If the pot seems dry, add the remaining ½ tablespoon of olive oil. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Step 3: Build the Flavor Base
• Reduce the heat to low. Add the minced garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1 minute, stirring constantly, until the garlic is fragrant. This toasts the spices and releases their oils.
Step 4: Create the Broth
• Add the tomato paste and stir for 30 seconds to cook off its raw flavor. Pour in the chicken broth, using a wooden spoon to scrape up all the browned bits (the fond) from the bottom of the pot. This is crucial for flavor. Increase the heat to high and bring the broth to a boil.
Step 5: Cook the Pasta
• Once boiling, stir in the uncooked shell pasta. Reduce the heat to a gentle simmer and cook according to package directions for al dente, usually about 8-10 minutes, or until the pasta is just tender but still has a slight bite.
Step 6: Combine and Warm Through
• Once the pasta is cooked, stir the browned chicken pieces (and any accumulated juices) back into the pot. Let it warm through for 1-2 minutes.
Step 7: Finish with Cream, Cheese, and Spinach
• Crucial step: Remove the Dutch oven from the heat entirely. This prevents the dairy from curdling. Stir in the heavy cream and the grated Parmesan cheese until the cheese is fully melted and the broth is smooth and creamy. Finally, add the fresh baby spinach and stir until it has just wilted, which will take only a minute in the hot soup.
Step 8: Season and Serve
• Taste the soup and season with additional salt and freshly ground black pepper as needed. The amount of salt required will depend on the saltiness of your broth and Parmesan. Ladle into bowls and garnish with more grated Parmesan and a sprinkle of fresh basil or parsley if desired.
Tips:
• Grate Your Own Parmesan: Pre-grated Parmesan often contains anti-caking agents that can make your soup grainy instead of smooth. For the best melting and texture, grate a block of Parmesan cheese yourself.
• Don’t Skip the Fond: Those browned bits left after cooking the chicken are packed with flavor. Deglazing the pot with the broth ensures you capture every bit of it.
• Pasta Note: If you plan on having leftovers, consider cooking the pasta separately and adding it to each bowl when serving. This prevents the pasta from absorbing all the broth and becoming mushy as the soup sits.
• Cream Curdling: Taking the pot off the heat before adding the cream and cheese is the best way to ensure a silky, non-curdled soup.
Storage Options:
• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.
• Reheating: Gently reheat on the stovetop over low heat, stirring frequently. Do not boil, as this can cause the cream to separate.
• Freezing: This soup does not freeze well due to the dairy content. The cream and cheese are likely to separate and become grainy upon thawing.
Marry Me Chicken Soup is a soul-warming, flavor-packed masterpiece that is guaranteed to become an instant classic in your home. It’s the perfect bowl of comfort, romance, and deliciousness that lives up to its legendary name. Enjoy
