Creamy Marry Me Chicken Soup with Sun-Dried Tomatoes and Spinach
Ingredients
Method
- Heat the olive oil in a Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion has softened and the mixture is fragrant, about 3 to 4 minutes.
- Stir in the sun-dried tomatoes and tomato paste. Cook for 1 to 2 minutes, stirring often, so the paste darkens slightly and the flavors meld.
- Pour in the chicken broth and season with salt, black pepper, Italian seasoning, and crushed red pepper flakes. Bring the soup to a gentle boil so the seasonings blend into the broth.
- Add the pasta to the boiling broth and cook until just al dente. Keep in mind the pasta will soften a little more once the remaining ingredients are added.
- Lower the heat. Stir in the shredded chicken, spinach, half-and-half, Boursin cheese, and most of the Parmesan. Stir gently until the spinach wilts and the cheeses melt into a creamy broth.
- Serve hot and top each bowl with extra Parmesan, a pinch of red pepper flakes, and chopped parsley or basil for a fresh finish.
Nutrition
Notes
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Let us know how it was!What Is Marry Me Chicken Soup?
I didn’t think a soup could live up to the hype. Then I made this. Marry me chicken soup takes the internet’s favorite skillet dinner and turns it into a cozy, one-pot bowl that’s ready in about 30 minutes.
If you haven’t met the original Marry Me Chicken, the idea is simple. Chicken gets smothered in a creamy sun-dried tomato sauce with garlic, herbs, and Parmesan. Legend says it’s so good, someone might just propose on the spot. This soup version does the same thing, just with more broth, pasta, and spinach to make it a full meal.
It’s rich without being heavy. It’s fancy enough for date night, easy enough for a random Wednesday. And honestly? The first time I made marry me chicken soup, I stood over the pot with a spoon and ate more than I’d like to admit before dinner was even served.
Even in August, when the rest of the world is eating cold salads, I find myself craving this soup. It’s that good.
Marry Me Chicken Soup Ingredients
Here’s the thing about this recipe. Every ingredient earns its spot. No filler, no fuss. Let me walk you through the ones doing the heavy lifting.
- Boursin cheese: This is the secret weapon. It’s a soft garlic and herb cheese that melts into the broth and makes everything taste like it simmered for hours. Look for the little round in the specialty cheese section at Ralphs or Whole Foods.
- Sun-dried tomatoes: The tangy, chewy heart of this dish. Use the oil-packed ones, drain them, and chop them up. They infuse the broth with that sweet-tart flavor nothing else can match.
- Half-and-half: It hits the sweet spot between light and luxurious. Heavy cream works too, but half-and-half keeps the soup from feeling like a brick in your stomach.
- Gluten-free shell pasta: The little shells catch the creamy broth in their curves, which is exactly what you want. I use gluten-free shells, but any small shape works.
- Fresh baby spinach: It wilts right into the soup at the end, adding color and a fresh note that cuts through all that richness.
You’ll also need low-sodium chicken broth, a yellow onion, four cloves of garlic, tomato paste, Italian seasoning, crushed red pepper flakes, and freshly grated Parmesan. Nothing wild, right? That’s why this marry me chicken soup recipe works so well. It’s made of things you can grab without a special trip.
Pro tip from personal experience: Grate the Parmesan from a block. The first time I made this, I used pre-shredded and the broth turned grainy. Grate it fresh, it’s worth the extra 30 seconds.
How to Make Marry Me Chicken Soup
The whole thing comes together in one Dutch oven. You’ve got this. Here are the four stages that matter, plus what to look for at each one.
Stage 1: Soften the aromatics
Heat the olive oil over medium heat and add the chopped onion and garlic. This first step is where the flavor starts. Cook them for 3 to 4 minutes, just until the onion turns translucent and your kitchen smells like something good is happening. Don’t rush this part. Garlic that browns too fast gets bitter, and you can’t un-bitter that.
Stage 2: Bloom the tomato paste
Stir in the sun-dried tomatoes and tomato paste and cook for 1 to 2 minutes. This is called blooming, and it’s not a fancy technique. It just means you cook the paste until it darkens slightly. That little step takes away the raw, tinny taste and deepens the whole soup. You’ll smell the difference, it goes from sharp to sweet and toasty.
Stage 3: Simmer the broth and pasta
Pour in the chicken broth and season with salt, black pepper, Italian seasoning, and crushed red pepper flakes. Bring it to a gentle boil so the seasonings blend in, then add the pasta. Cook it to just al dente, because the shells will soak up more liquid once the dairy goes in. Keep in mind the pasta continues to soften with the remaining ingredients, so pulling it a minute early is the right call.
Stage 4: Make it creamy
Here’s where the magic happens. Lower the heat, then stir in the shredded chicken, spinach, half-and-half, Boursin, and most of the Parmesan. Stir gently until the spinach wilts and the cheeses melt into the broth. Watch it turn from a thin broth into something silky and pale orange, that’s your cue that it’s ready. The garlic aroma that hit the oil at the start comes full circle here, now softened and wrapped in cream.
Let the soup sit for about 5 minutes before serving. Trust me on this one. It gives the flavors time to come together and the texture to settle. Then ladle it into bowls and top with extra Parmesan, a pinch of red pepper flakes, and some chopped parsley or basil.
Tips and Substitutions for Marry Me Chicken Soup
I’ve made this soup enough times to know where things go sideways. Here’s how to avoid the common pitfalls.
Common Mistakes (And How to Fix Them)
- ❌ Adding the chicken too early. It dries out and turns rubbery. ✅ Stir in the shredded chicken at the very end and just warm it through.
- ❌ Using big pasta shapes. Penne and rigatoni soak up way too much broth. ✅ Stick with small shells, orzo, or ditalini, and check the package for cook times.
- ❌ Using pre-shredded Parmesan. It doesn’t melt smoothly because of the anti-caking agents. ✅ Grate it fresh from a block, it melts in seconds.
- ❌ Letting the soup sit too long. The pasta keeps drinking the broth. ✅ Serve right away, or cook the pasta separately if you’re planning on leftovers.
- ❌ Using skim milk instead of half-and-half. The broth turns watery and thin. ✅ Stick with half-and-half or whole milk for that silky texture.
- ❌ Adding frozen spinach without squeezing it. Extra water dilutes the broth. ✅ Squeeze it dry first, or better yet, use fresh spinach and just stir it in.
A few more things I’ve learned along the way:
- Use rotisserie chicken. This is the single best shortcut. Grab one from the store, remove the skin, shred the meat, and you’ve got perfectly tender chicken with zero effort. Costco’s rotisserie chicken is my go-to.
- Control the heat early. If you’re sensitive to spice, go easy on the red pepper flakes. You can always add more at the table.
- Think ahead about leftovers. If you know you’ll have extra, cook the pasta separately and add it to each bowl. That way the leftovers stay brothy.
- Spice scale note: The half teaspoon of red pepper flakes gives a gentle warmth, not a burn. If you want more kick, add another quarter teaspoon.
Marry Me Chicken Soup Variations
This recipe is forgiving, which I love. Here are some ways to switch it up without losing the heart of the dish.
- Pasta swaps: Orecchiette, farfalle, or ditalini all work beautifully. If you want something heartier, try gnocchi instead of pasta. Just adjust the cooking time to what the package says.
- Add extra veggies: Mushrooms, zucchini, or green peas are all great additions. It’s a solid way to clean out the crisper drawer, and the creamy broth hides just about anything.
- Dairy-free version: Use an unsweetened dairy-free creamer in place of the half-and-half, and swap the Boursin for a dairy-free cream cheese alternative. It won’t be identical, but it’ll still be creamy and delicious.
- Chicken breast instead of shredded: Cut a raw chicken breast into bite-size pieces and cook them in the broth before adding the pasta, instead of using shredded cooked chicken.
- Lighter version: Swap the half-and-half for whole milk. It won’t be quite as silky, but it still tastes great and cuts the fat noticeably.
However you make it, this marry me chicken soup recipe is the kind of meal people ask for again. That’s the goal, right? To be the person who makes the cozy, memorable dinner everyone talks about.
More Marry Me Recipes to Try
If you love this soup, you’ll probably enjoy the rest of the Marry Me family:
- Marry Me Chicken, the original skillet dish with the same creamy sun-dried tomato sauce.
- Marry Me Chicken Pasta, for when you want those flavors tossed with a big pile of noodles.
- Marry Me Chicken Casserole, a dump-and-bake twist that feeds a crowd with minimal cleanup.
What to Serve With Marry Me Chicken Soup
This soup honestly doesn’t need much, but here are a few ways to round it out into a full meal.
- Crusty bread or breadsticks: You’ll want something to soak up that creamy broth. A good sourdough from the farmers market or a warm baguette works perfectly.
- A grilled cheese sandwich: Dipping a crispy, melty grilled cheese into this soup is peak comfort food. I won’t judge if that’s your whole dinner.
- A simple green salad: Something light with a lemon vinaigrette balances out the richness nicely, especially if you’re eating this in warmer months.
Each serving comes in around 504 calories with 22 grams of protein, so it’s substantial enough to be the whole meal. I like to serve it with a slice of warm sourdough and call it done.
How to Store Marry Me Chicken Soup
Here’s the honest truth about leftovers. The pasta keeps absorbing liquid, so the soup thickens as it sits. That’s not a problem, it just needs a little help when you reheat.
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, warm it gently over low heat and stir in a splash of chicken broth, about a quarter cup, to restore the silky consistency. Whatever you do, don’t let it boil. High heat can make the cream separate into little curds, and that’s hard to come back from.
Freezer: Can you freeze marry me chicken soup? Sort of. The dairy and pasta don’t freeze well. They can turn grainy and mushy, which is a sad way to treat a good soup. The smart move is to make the soup without the half-and-half, cheeses, and pasta, then freeze that base for up to 3 months. When you reheat, stir in fresh dairy and cook fresh pasta. It’s a little extra planning, but the payoff is a future you with dinner handled.
If the soup thickens too much in the fridge, remember the fix is always warm broth, never water. Water will make it soupy, but it’ll also dull the flavors. Broth keeps everything tasting like it did on day one.
Marry Me Chicken Soup FAQ
So there it is. A marry me chicken soup recipe that actually lives up to the name. It’s creamy, it’s cozy, and it comes together faster than takeout. Make it once, and I think you’ll understand the hype. Part of what makes marry me chicken soup so special is how it makes everyone at the table slow down and actually enjoy the meal. That’s rare these days.
Want to save this recipe for later? I’m over on Pinterest pinning all my favorite comfort food dinners. Come follow along, and save this one for the next time you need a bowl of something that feels like a hug. Find me on Pinterest here.
Source: Learn More About This Dish
Am I able to make this soup in a slow cooker?
Yes. Sauté the onion, garlic, sun-dried tomatoes, and tomato paste first to build flavor, then transfer everything except the dairy and pasta to the slow cooker. Cook on low for 4 to 6 hours, then stir in the half-and-half, Boursin, Parmesan, and spinach during the last 30 minutes.
Just to be sure, the recipe calls for 64 ounces of chicken broth correct?
Not quite. This recipe calls for 7 cups, which is 56 fluid ounces. That’s the right amount to cook the pasta and create a creamy, spoonable soup without being too brothy. If you’re buying 32-ounce cartons, grab two and save the extra cup for thinning leftovers.
What can I add besides more chicken broth to make the soup more soupy and less thick and creamy? Can I just add some water or will that ruin it?
Water works in a pinch, but warm chicken broth is better because it keeps the flavor intact. If the soup has thickened from sitting, stir in warm broth a little at a time until it reaches the consistency you want. With water, you may need to add a pinch of salt to make up for the dilution.
How can I make a lighter version of this soup? Skim milk and Greek yogurt?
Swap the half-and-half for whole milk for a noticeably lighter broth. Greek yogurt is risky because it can curdle when heated. If you want to try it, stir it in off the heat and never let the soup boil afterward. Skim milk alone will make the soup thin, so whole milk is the better trade-off.
How long does marry me chicken soup last?
Store it in an airtight container in the fridge for up to 3 days. That’s the sweet spot because the dairy stays fresh and the pasta doesn’t get too soft. Reheat only what you’ll eat, warming it gently so the creamy broth doesn’t separate.
Can I freeze it?
You can, but with a caveat. The half-and-half and pasta don’t freeze well, they can get grainy and mushy. For best results, freeze the soup before adding the dairy and pasta, then stir those in fresh when you reheat. It holds for up to 3 months that way.
What is the best way to reheat it?
Reheat gently on the stovetop over low heat with a splash of chicken broth, half-and-half, or milk. Stir often and don’t let it boil. In the microwave, use 30-second bursts and stir between each one. The key is low and slow so the cream stays smooth.