Marry Me Chicken Soup

This Marry Me Chicken Soup is an irresistible mix of tender chicken, sun-dried tomatoes, spinach and pasta in a creamy savory broth. Possibly the most delicious soup ever, sure to make your taste buds say “I do!”

Check out my Marry Me Chicken Meatballs With Orzo recipe 🙂

Marry Me Chicken is one of the most adored recipes on this site and this soup version is likely to go on top of your favorite list too! There’s something irresistible about the combination of sun-dried tomatoes, chicken, cream and spinach and it works so well in a soup.

My husband, not the biggest soup fan, declared this the “best soup ever” and I am inclined to agree! Not only is it delicious, and definitely proposal worthy, it is also so very easy to make. Perfect for sharing with loved ones when you want to impress.

Marry Me Chicken Soup Ingredients

You can make this recipe with leftover roast chicken, rotisserie chicken or chicken that’s cooked right in the soup.

• Olive oil or the oil from the sun-dried tomatoes so nothing’s wasted
• Onion and garlic
• Tomato paste adds color and depth of flavor
• Sun-dried tomatoes – the MVP of marry me chicken recipes!
• Chicken broth you can use canned, homemade or bouillon
• Heavy cream (double cream)
• Pasta: any small to medium pasta shapes work here, such as ditalini, orzo, orecchiette, small shell pasta (conchiglie) and so on.
• Chicken: I used diced chicken breasts but skinless and boneless chicken thighs are a great option as well.
• Spinach: baby spinach is added to the soup just before serving so it wilts in the broth.
• Grated Parmesan or Pecorino Romano to take yumminess to the next level!
• Salt, pepper, dried parsley, garlic powder, red pepper flakes, bay leaf.
• Cornstarch slurry or cream cheese to thicken the broth.

How to Make Marry Me Chicken Soup

↓ For the full ingredients and detailed method, jump to the recipe card.

1. Heat the oil in a Dutch Oven and sauté the onion until softened, 5-7 minutes. Add the minced garlic and cook for a minute or so before stirring in the salt, pepper, dried parsley, garlic powder, red pepper flakes, tomato paste and diced sun-dried tomatoes.

1. Add the chicken broth and bay leaf and bring to a rolling simmer. Lower the heat to a gentle simmer and add the diced chicken. Cook for about 10 minutes.

1. Add the pasta and cook until al dente, stirring occasionally, according to pack instructions.
2. Stir in the cream and spinach, it will quickly wilt into the soup. Add a little cornstarch slurry to thicken the broth and stir in the grated Parmesan.
3. Discard the bay leaf, have a quick taste and adjust the seasoning if needed. Serve with garlic bread or soft dinner rolls and enjoy!

Recipe Tips

• If you are using rotisserie or leftover chicken, you can simply add it at the end and warm it through. Leftover roast turkey from Thanksgiving or Christmas would also work well!
• You can also use gnocchi or tortellini in this soup.
• Stir in a little cream cheese for a richer broth. Dilute it in a little broth first before stirring into the soup.
• Store leftovers in the fridge for up to four days. Reheat until piping hot when serving. This soup is not suitable for freezing.

Lucy’s Pro Tip

Can I Freeze Marry Me Chicken Soup?

Dishes containing dairy products do not freeze well. Casseroles, stews and soups that contain heavy cream or milk can split or curdle when frozen and then reheated.

This water contained in these products produces crystals when frozen. When you reheat them, you may end up with a grainy, watery, or oily texture instead of a smooth creamy mouthfeel.

You can prepare the soup up until you add the cream and spinach and freeze it for up to three months. Thaw overnight in the fridge and stir in the cream and spinach once the soup is simmering.

If you loved my Marry Me chicken soup recipe, please give it a star rating! ⭐️⭐️⭐️⭐️⭐️ Snap a picture and share it with me on Instagram using the hashtag #Nusde – don’t forget to tag me @supergolden88