This Marry Me Chicken Soup is the kind of cozy, creamy comfort food that turns an ordinary dinner into something unforgettable. Tender chicken, hearty vegetables, sun-dried tomatoes, and pasta simmer together in a rich, velvety cream broth that tastes like it took hours to make. In reality, it comes together in one pot in under an hour, making it perfect for busy weeknights or relaxed weekend dinners.
Why You’ll Love This Recipe
This soup is rich, creamy, and packed with flavor in every spoonful. The combination of Italian seasoning, sun-dried tomatoes, parmesan, and cream creates a luxurious broth that feels restaurant-worthy.
It’s a one-pot meal, which means minimal cleanup and maximum convenience.
The recipe is flexible. You can adjust the thickness, swap the pasta, use chicken breasts or thighs, and easily customize it with vegetables you already have.
It’s filling enough to serve as a complete meal on its own, especially when paired with warm bread.
Best of all, it tastes even better the next day, making it ideal for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 teaspoon olive oil
1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
2 teaspoons Italian seasoning, divided
salt, to taste
black pepper, to taste
½ cup diced carrots
½ cup diced celery
½ cup diced onions
¼ cup diced sun-dried tomatoes
3 garlic cloves, minced
¼ cup all-purpose flour
2 tablespoons tomato paste (optional)
6 cups chicken broth (start with 6 and add more if needed)
6 ounces small pasta shells (or pasta of choice)
1 cup heavy whipping cream
½ to 1 cup freshly grated parmesan cheese
2 ½ to 3 cups fresh spinach
Directions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the diced chicken, 1 teaspoon of Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is browned on all sides.
In the same pot, add the diced onions, carrots, celery, sun-dried tomatoes, and minced garlic. Cook for 3 to 4 minutes until the vegetables begin to soften and become fragrant.
Sprinkle the flour evenly over the mixture. Stir well to coat everything evenly and cook for about 1 minute to remove the raw flour taste. If using tomato paste, stir it in at this stage.
Gradually pour in the chicken broth while whisking or stirring continuously to prevent lumps. Scrape the bottom of the pot to deglaze any browned bits.
Bring the soup to a gentle boil. Add the pasta, the remaining 1 teaspoon of Italian seasoning, and adjust salt and pepper to taste.
Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, or until the pasta is al dente and the chicken is fully cooked.
Stir in the heavy cream, fresh spinach, and grated parmesan cheese. Simmer uncovered for an additional 5 minutes until the spinach wilts and the broth becomes creamy.
Taste and adjust seasoning as needed before serving.
Servings and timing
Servings: 10 cups (approximately 8 to 10 servings)
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Approximate calories: 300 calories per 1-cup serving
Variations
For a thicker, creamier texture, use only 6 cups of broth. For a lighter, more traditional soup consistency, add up to 8 cups.
Swap the pasta with ditalini, rotini, bow tie, fusilli, mini penne, or cavatappi.
Replace heavy cream with half and half, whole milk, full-fat coconut milk, or 4 ounces of softened cream cheese. Keep in mind this will slightly change the texture.
Add vegetables like mushrooms, zucchini, broccoli, kale, corn, or bell peppers for extra nutrition and flavor.
For gentle heat, add red pepper flakes.
If using pre-cooked rotisserie chicken, add it during the final 5 minutes of cooking to prevent overcooking.
You can substitute potatoes for pasta. Dice them small and add them when you add the broth, allowing 15 to 25 minutes to soften.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
The soup will thicken significantly as it sits because the pasta absorbs liquid. To reheat, add additional chicken broth or water to loosen the consistency before warming.
Reheat on the stovetop over medium heat, stirring occasionally, or microwave in 30-second intervals until heated through.
To freeze, consider cooking the pasta separately and adding it fresh when reheating. Cream-based soups can sometimes separate when frozen, so you may also choose to add the cream after thawing and reheating for best texture. Freeze for up to 2 months in airtight containers.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Chicken thighs are slightly more flavorful and juicy due to their higher fat content. They work beautifully in this recipe.
How do I prevent mushy pasta?
Cook the pasta just until al dente. You can also cook it separately and add it to individual bowls before serving.
Can I make this soup gluten-free?
Yes. Use gluten-free pasta and replace the flour with a gluten-free thickener such as cornstarch or gluten-free flour blend.
What if my soup is too thick?
Simply stir in more chicken broth or warm water until you reach your desired consistency.
What if my soup is too thin?
Allow it to simmer uncovered for a few extra minutes to reduce, or stir in a small amount of additional parmesan or cream cheese.
Can I make this in a slow cooker?
Yes. Add all ingredients except pasta, cream, spinach, and parmesan. Cook on low for 8 hours or high for 4 hours. Add cooked pasta, cream, spinach, and cheese at the end.
Can I make it without tomato paste?
Absolutely. The sun-dried tomatoes provide flavor on their own. The tomato paste simply adds a deeper tomato note.
What pasta works best?
Small pasta shapes like shells, ditalini, rotini, or mini penne work best because they hold the creamy broth well.
Can I prepare this ahead of time?
Yes. It reheats well. Just be prepared to add extra broth when warming it up.
Can I use milk instead of heavy cream?
Yes, but the soup will be less rich and slightly thinner. Whole milk or half and half will provide better results than skim milk.
Conclusion
Marry Me Chicken Soup is creamy, comforting, and full of bold, satisfying flavors that feel special without requiring complicated steps. With tender chicken, perfectly cooked pasta, and a luxurious cream broth, it’s the kind of recipe you’ll come back to again and again. Whether you’re cooking for family, guests, or just yourself, this one-pot soup delivers warmth and comfort in every bowl.
A rich and creamy one-pot chicken soup loaded with tender chicken, sun-dried tomatoes, pasta, spinach, and parmesan in a velvety Italian-inspired broth.
Ingredients
1 teaspoon olive oil
1 ½ pounds boneless, skinless chicken breasts or thighs, diced
2 teaspoons Italian seasoning, divided
Salt, to taste
Black pepper, to taste
½ cup diced carrots
½ cup diced celery
½ cup diced onions
¼ cup diced sun-dried tomatoes
3 garlic cloves, minced
¼ cup all-purpose flour
2 tablespoons tomato paste (optional)
6 cups chicken broth (add more if needed)
6 ounces small pasta shells (or pasta of choice)
1 cup heavy whipping cream
½ to 1 cup freshly grated parmesan cheese
2 ½ to 3 cups fresh spinach
Instructions
Heat olive oil in a large soup pot over medium-high heat.
Add diced chicken, 1 teaspoon Italian seasoning, salt, and pepper. Cook 4–5 minutes until browned.
Add onions, carrots, celery, sun-dried tomatoes, and garlic. Cook 3–4 minutes until softened.
Sprinkle flour over mixture and stir well. Cook for 1 minute. Stir in tomato paste if using.
Gradually pour in chicken broth while stirring to prevent lumps. Scrape bottom of pot.
Bring to a gentle boil. Add pasta and remaining Italian seasoning. Adjust seasoning.
Reduce heat, cover, and simmer about 20 minutes until pasta is al dente and chicken is fully cooked.
Stir in heavy cream, spinach, and parmesan cheese. Simmer uncovered 5 minutes until spinach wilts and broth thickens.
Taste and adjust seasoning before serving.
Notes
Add extra broth for a thinner consistency.
Cook pasta separately to prevent it from absorbing too much liquid in leftovers.
Substitute half and half or whole milk for a lighter version.
Store refrigerated up to 4 days.
Freeze up to 2 months; consider adding cream after reheating for best texture.
