This Marry Me Chicken Soup is fall comfort in a bowl! It's rich, creamy, and full of flavor. It's made with tender chicken, garlic, parmesan, and sun-dried tomatoes all in a creamy broth. This soup is hearty enough for a full dinner, and "fancy" enough for company! One bite and you'll know why they call it "Marry Me".

How to make Marry Me Chicken Soup

The first step in making this soup is the prep. This recipes does have a bit of chopping and measuring so I like to do it all at the beginning so once I start cooking, I have everything ready to go.

Time Saving Prep: Season your chicken, chop the onions, mince the garlic, dice the sun-dried tomatoes (save the oil), roughly chop the spinach leaves, and shred the parmesan.

After prepping, you'll start the soup by cooking the chicken. The seasoned chicken breasts get cooked in the oil you'll reserve from the sun-dried tomatoes. You could use olive oil but why waste that flavorful oil from the jar right?!

You'll want to season the chicken well with salt, pepper, and garlic powder and then add it to the hot oil and brown each side. You do NOT need to cook it completely through during this step or you'll risk over-cooking it when you add it back into the soup.

After browning the chicken, you'll set it aside and add the onions and garlic to the left over oil in the pan and cook them until they start to soften. Once softened, you can add in the drained sun-dried tomatoes and the tomato paste and cook for about 2 minutes.

After cooking the tomatoes, you'll add in the broth, a little water, cream, seasonings, and basil. You'll also add the chicken back in once this comes back up to a boil.

Once this broth comes to a boil, you'll add the chicken back in as well and cook for about 15 minutes or until it's fully cooked. Then remove it and either shred or cube it. I usually just get a knife out and cube into small pieces. It seems easier to me than shredding. It can then go right back in the pot along with the spinach and the pasta.

You'll cook the pasta according to the directions on the box. You can use any pasta shape you like! Using gnocchi is also a great option in this soup. Once the pasta has finished, you can stir in the parmesan cheese just until it melts. Then you're ready to serve!

Can you freeze marry me chicken soup?

Although some sites say you can, I would advise against it. Anything with dairy and pasta will not keep the same texture after freezing. You could technically leave out the cream, spinach, pasta, and parmesan, but at that point, you're almost starting over anyways.

How to store marry me chicken soup:

You can store this soup in the fridge for up to 5 days. You may see some separation in the soup from the cream but it will come back together when stirred. Just add to a saucepan and warm.

Marry Me Chicken SOUP

Coco and Ash

Print Recipe

Prep Time 10

Cook Time 45

Servings people

Ingredients

½ cup sun-dried tomatoes in oil (drain and save the oil)
2 large chicken breasts
salt, pepper, garlic powder, Italian seasoning (see below for measurements)
1 cup diced yellow onion (usually 1 small one)
5 large minced garlic cloves
3 tablespoons tomato paste
4 cups chicken broth or stock
2 cups heavy whipping cream
1 tablespoon freshly chopped basil
8 ounces uncooked pasta (I use shells)
2 cups roughly choppd baby spinach
1 and ¼ cup freshly grated parmesan cheese

Instructions

Prep:

To make things easier you can prep the following:
Season your chicken, chop the onions, mince the garlic, dice the sun-dried tomatoes (save the oil), roughly chop the spinach leaves, and shred the parmesan.

Making the Soup:

Add about 3 tablespoons of the oil from the sun-dried tomato jar to a large pot and heat over medium heat.
While the oil is heating, season both sides of your chicken breasts with about ½ teaspoon each of salt, pepper, and garlic powder. (You can eyeball this)
Once the oil is hot, add in the chicken breasts and cook for about 3 minutes per side or until browned. After browning, remove the chicken from the oil and set aside on a plate. The chicken should NOT be cooked all the way through at this point.
Lower the heat to medium/low then, add in the chopped onions and minced garlic and cook for about 2 minutes or until the onions start to become translucent.
Add in the tomato paste and the sun-dried tomatoes and cook for about 2 minutes while stirring.
Stir in the chicken broth, cream, 1 cup of water, 1 teaspoon EACH of salt and garlic powder, and chopped basil. Raise the heat to medium and bring this to a boil.
Once boiling, add the chicken back and cook for 15 minutes, uncovered.
After the 15 minutes, remove and shred or cube the chicken and add it back to the pot along with the spinach, and the pasta. Cook according to the directions on your pasta package then add the parmesan cheese just until melted.
I like to serve this with extra parmesan cheese on the side along with red pepper flakes, extra basil, and a nice bread for dipping!