Marry Me Chicken Soup
This rich and creamy Marry Me Chicken Soup is a guaranteed crowd-pleaser! Made in one pot with tender chicken, pasta, spinach, and sun-dried tomatoes in a luxurious Parmesan broth, it's the ultimate comforting weeknight dinner that lives up to its legendary name.
Servings: 5 servings
Calories: 300kcal
Equipment
- Large Dutch Oven or Soup Pot
- Wooden Spoon or Whisk
- Measuring Cups and Spoons
Ingredients
- 1 tbsp olive oil
- 1.5 lbs boneless, skinless chicken breasts or thighs, cubed
- 2 tsp Italian seasoning, divided
- 1 tsp salt (or to taste)
- 0.5 tsp black pepper (or to taste)
- 0.5 cup diced onion
- 0.5 cup diced carrots
- 0.5 cup diced celery
- 3 cloves garlic, minced
- 0.25 cup diced sun-dried tomatoes
- 0.25 cup all-purpose flour
- 6 cups chicken broth
- 6 oz small pasta (like shells or ditalini)
- 1 cup heavy whipping cream
- 0.75 cup grated Parmesan cheese
- 3 cups fresh spinach
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season cubed chicken with 1 tsp Italian seasoning, salt, and pepper. Cook for 4-5 minutes until browned. Remove and set aside.
- In the same pot, add onion, carrots, celery, and sun-dried tomatoes. Sauté for 3-4 minutes. Add garlic and cook for 1 more minute.
- Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to form a roux.
- Gradually whisk in the chicken broth and remaining Italian seasoning. Bring to a boil, scraping up any browned bits.
- Add the uncooked pasta and the browned chicken back to the pot. Reduce heat, cover, and simmer for 10-12 minutes until pasta is tender.
- Stir in heavy cream, Parmesan cheese, and spinach. Simmer for 2-3 more minutes until spinach wilts. Adjust seasoning and consistency with extra broth if needed.
Notes
Pro Tips: For the best texture, cook your pasta separately if you plan to have leftovers or prefer it al dente, adding it to bowls when serving. The soup thickens significantly as it sits; start with 6 cups of broth—you can always thin it with more later. Using a combination of chicken thighs and breasts gives you the best of both worlds: flavor and lean protein. To prevent the cream from curdling, temper it by stirring a ladle of hot soup into the cream before adding it all back to the pot. If freezing, omit the pasta and cream, add them when reheating for the best results.