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Marry Me Chicken Soup Recipe

Easy Marry Me Chicken Soup Recipe

Melena
This Marry Me Chicken Soup recipe takes the viral classic and transforms it into a creamy, cozy one-pot meal. With tender chicken, sun-dried tomatoes, Parmesan, and spinach in a silky broth, it’s hearty, flavorful, and perfect for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 40 minutes

Ingredients
  

  • Main Ingredients:
  • 1 lb boneless skinless chicken breasts or thighs
  • 1 tablespoon olive oil or butter
  • 1 small onion diced
  • 3 garlic cloves minced
  • ½ cup sun-dried tomatoes packed in oil, drained & chopped
  • 6 cups chicken broth low-sodium if preferred
  • 1 teaspoon Italian seasoning
  • 1 cup heavy cream or half-and-half for lighter
  • ½ cup freshly grated Parmesan cheese
  • 1 –2 cups fresh spinach or kale
  • Salt and black pepper to taste
  • Optional Add-Ins:
  • 1 cup short pasta orzo, rotini, ditalini or rice
  • ¼ teaspoon red pepper flakes for heat
  • 1 tablespoon cornstarch + 2 tablespoons water for extra thickness
  • Garnishes:
  • Fresh basil or parsley
  • Extra Parmesan
  • Cracked black pepper

Instructions
 

  • Sear Chicken:
  • Season chicken with salt, pepper, and Italian seasoning. Heat oil or butter in a large pot. Sear chicken until golden brown, then set aside.
  • Build Base:
  • In the same pot, sauté onion and garlic until fragrant. Add sun-dried tomatoes and stir. Pour in chicken broth, scraping up browned bits.
  • Simmer Chicken:
  • Return chicken to pot. Simmer until cooked through and tender. Remove, shred with two forks, and return to soup.
  • Make Creamy:
  • Lower heat. Stir in heavy cream and Parmesan. Mix until soup is smooth and creamy (avoid boiling).
  • Add Final Touches:
  • Stir in spinach or kale until wilted. Add pasta or rice if desired, cooking until tender. Adjust seasoning with salt, pepper, and red pepper flakes.
  • Serve:
  • Ladle into bowls. Garnish with fresh basil, parsley, extra Parmesan, and black pepper. Serve with bread or salad.

Notes

  • Use chicken thighs for juicier meat.
  • Cook pasta separately if making ahead (to prevent sogginess).
  • For dairy-free, use coconut milk + nutritional yeast instead of cream & Parmesan.
  • To freeze: leave out pasta, then add fresh when reheating.
  • Slow cooker: 6 hrs on low, stir in cream & Parmesan at the end.