This Marry Me Chicken Soup is a must-try! It combines tender chicken, flavorful sun-dried tomatoes, fresh greens, and a hearty pasta base, all enveloped in a creamy, savory broth. No wonder it’s stealing hearts (and stomachs) everywhere.
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This dish definitely ticks all the boxes. It’s flavorful, comforting, and easy to make in just one pot. Plus, the red pepper flakes bring just the right amount of heat. It’s perfect for a cozy night in with your loved one or as a delicious family meal. Anytime it’s on the menu, there are zero leftovers, so you KNOW it’s a hit.
If you enjoy this recipe and love dishes like creamy pastas or one-pot dishes, then you should definitely try this Marry Me Chicken Tortellini or this One-Pot French Onion Pasta!
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Ingredients
Here’s a quick rundown of the ingredients you’ll need to make this delicious chicken soup. For exact measurements, head to the printable recipe card at the bottom of this post.
- Olive oil: Enhances the flavor while keeping the chicken moist.
- Skinless chicken breasts: You’ll want to dice them into bite-sized pieces.
- Salt, black pepper, Italian seasoning, and red pepper flakes: These staples bring in all the flavor!
- Garlic: Because can you even make a good soup without garlic?
- Sun-dried tomatoes: Drain the oil first, as these tangy, sweet gems are the star ingredient.
- Chicken broth: Forms the flavorful base of the soup.
- Heavy cream and Parmesan cheese: These two create the luxurious, silky texture we’re all here for.
- Baby spinach: Fresh greens add a lovely color and earthy flavor to the soup.
- Small pasta: Such as orzo or ditalini; these soak up the broth perfectly.
- Cornstarch slurry: Optional but ideal for thickening the soup if you like a heartier consistency.
Instructions
This Marry Me Chicken Soup recipe couldn’t be easier. Follow these step-by-step instructions to cook it to perfection:
Step 1: Heat olive oil in a large pot over medium heat. Add chicken, salt, pepper, Italian seasoning, and red pepper flakes. Cook until chicken is lightly browned.
Step 2: Stir in garlic and sun-dried tomatoes, cooking for another minute until fragrant.
Step 3: Pour in chicken broth and bring to a simmer. Add pasta and cook until pasta is tender.
Step 4: Stir in heavy cream and Parmesan cheese.
Step 5: If a thicker consistency is desired, add the cornstarch slurry and stir until the soup thickens slightly.
Step 6: Add spinach and cook until wilted. Adjust seasoning if needed.
Storage
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Freezing: While the soup freezes well, we recommend leaving out the pasta, as it can become mushy. Cook the pasta fresh when reheating instead.
- Reheating: Warm on the stovetop over medium heat, adding a splash of broth or cream to revive its consistency.
Wendy’s Tips
- Rotisserie Chicken Shortcut: Want to save time? Use shredded rotisserie chicken instead of cooking raw chicken.
- Sun-Dried Tomatoes Variation: Can’t find sun-dried tomatoes? Swap them for tablespoons of tomato paste for a similar tangy flavor.
- Gluten-Free Twist: Substitute regular pasta with a gluten-free option to make the recipe gluten-friendly!
What To Serve With Marry Me Chicken Soup
- Crackers: Serve with an assortment of buttery or sourdough cheese crackers for an easy, crunchy pairing.
- Roasted Vegetables: Add a side of roasted vegetables like Air Fryer Broccoli and Cauliflower to balance the richness.
- Dessert: Wrap it up with a no-bake red velvet cheesecake or a selection of fresh berries for a light, refreshing finish.
FAQs
Absolutely! Sauté the chicken, garlic, and sun-dried tomatoes over medium heat first. Then, transfer everything to a slow cooker, excluding the cream, spinach, and Parmesan. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream, Parmesan, and spinach during the last 20 minutes.
Sure! Swap out the heavy cream for full-fat coconut milk or any other dairy-free cooking cream.
Marry Me Chicken Soup
Equipment
- large pot
- Spoon for stirring
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts boneless, skinless (or thighs), cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes chopped
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
- 1 cup baby spinach
- 1 cup small pasta orzo or ditalini
- 1 tablespoon cornstarch mixed with 2 tablespoons water optional, for thickening
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken, salt, pepper, Italian seasoning, and red pepper flakes. Cook until chicken is lightly browned, about 5 minutes.
- Stir in garlic and sun-dried tomatoes, cooking for another minute until fragrant.
- Pour in chicken broth and bring to a simmer. Add pasta and cook for 10 minutes or until pasta is tender.
- Stir in heavy cream and Parmesan cheese. If a thicker consistency is desired, add the cornstarch slurry and stir until the soup thickens slightly.
- Add spinach and cook for another 2 minutes until wilted. Adjust seasoning if needed.
- Serve warm with extra Parmesan on top.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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