Go Back
–+ servings
Marry Me Chicken Soup

Irresistibly Creamy Marry Me Chicken Soup Everyone Loves

This Marry Me Chicken Soup is a creamy delight with tender chicken, sun-dried tomatoes, and fresh spinach, perfect for impressing loved ones.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound boneless, skinless chicken thighs can substitute with mushrooms or tofu
  • 2 tablespoons olive oil can substitute with butter or vegetable oil
  • 1 large onion yellow or sweet onions preferred
  • 3 cloves garlic fresh is best, powdered can work in a pinch
  • ½ cup sun-dried tomatoes fresh tomatoes can be used if desired
  • 4 cups chicken broth use vegetable broth for vegetarian version
For Creaminess
  • 1 cup heavy cream can use half-and-half or coconut cream
  • ½ cup Parmesan cheese nutritional yeast for a plant-based version
For Seasoning and Flavor
  • 1 tablespoon Italian seasoning dried basil, oregano, and thyme can work as substitutes
  • ½ teaspoon red pepper flakes adjust according to spice preference
  • 1 cup fresh basil can be swapped with parsley or omitted
  • to taste salt
  • to taste black pepper
For Filling
  • 1 cup ditalini pasta for gluten-free, use quinoa or rice
  • 2 cups fresh spinach kale can be a hearty substitute

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Marry Me Chicken Soup
  1. Start by seasoning your boneless, skinless chicken thighs with salt and black pepper in a mixing bowl. Let sit while preparing cooking equipment.
  2. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear chicken thighs for 3-4 minutes on each side until golden. Remove from pot and set aside.
  3. Lower heat to medium, add chopped large onion, and sauté for 5-7 minutes until soft. Add minced garlic and cook for an additional minute. Stir in sun-dried tomatoes.
  4. Pour in chicken broth, scraping the bottom of the pot. Return chicken thighs and add Italian seasoning and red pepper flakes. Stir to combine.
  5. Bring to a gentle simmer over low heat, covering the pot. Simmer for 15-20 minutes until chicken is tender and easily shreds.
  6. Meanwhile, cook ditalini pasta in a separate pot until al dente. Drain and set aside.
  7. Remove chicken, shred it, return to pot, and stir in heavy cream and Parmesan cheese. Simmer on low for another 5 minutes.
  8. Gently fold in cooked pasta and fresh spinach, cooking for 1-2 minutes until spinach is wilted.
  9. Taste and adjust seasoning. Garnish with fresh basil leaves and extra Parmesan. Serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 250mgIron: 2.5mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze in a container for up to 3 months, leaving space for expansion.

Tried this recipe?

Let us know how it was!