Marry Me Chicken Soup

Byrecipesbyabbie
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There’s something about the name Marry Me Chicken Soup that just makes you stop and smile, right? The first time I heard it, I thought, “Well, if a bowl of soup could win someone’s heart, I need to taste it.” And let me tell you, it truly lives up to the name. This soup is everything I want in a cozy meal: deeply savory, just creamy enough, packed with tender chicken, sun-dried tomatoes, and a handful of magic that makes each spoonful feel like a warm hug. It’s the kind of recipe that makes people lean in for another bowl and maybe even say, “I need this recipe!”

creamy orange marry me chicken soup in a white bowl with pasta shells, chicken, spinach, and sun-dried tomatoes

Why You’ll Love This Recipe

Marry Me Chicken Soup is a dream for anyone craving something hearty yet simple. It’s ideal for busy weeknights when you want comfort food without the fuss. It comes together in one pot and doesn’t require anything fancy or hard to find. Even better, it’s kid-friendly, husband-approved, and feels like something you’d get from a cozy little café on a rainy day.

The flavor is where the real magic happens. The sun-dried tomatoes bring this rich, slightly tangy depth that balances the creaminess so well. Every bite gives you layers of flavor, from the garlic and herbs to the juicy chicken and tender noodles or rice (your choice!). And let’s not forget the creamy broth that feels indulgent without being heavy.

For a cozy twist with similar flavors, I was inspired by this Creamy Tuscan Chicken Soup from RecipeTin Eats, it has that same rich, sun-dried tomato and spinach base that feels so satisfying.

If you’re watching your diet, there’s more good news. This soup can be made gluten-free, it’s naturally protein-packed, and it can easily be adapted to suit dairy-free diets too.

creamy orange marry me chicken soup in a white bowl with pasta shells, chicken, spinach, and sun-dried tomatoes

Marry Me Chicken Soup

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

This Marry Me Chicken Soup is everything I love in a bowl — creamy, comforting, and full of flavor. Tender chicken, sun-dried tomatoes, and dried pasta shells simmer together in a rich, golden-orange broth with just the right touch of cream and spinach. It’s the kind of soup that feels like a warm hug on a chilly night and has everyone asking for seconds. Whether you're making it for dinner guests or just a cozy night in, this one-pot wonder lives up to its name.

Ingredients

  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 to 2 tablespoons tomato paste
  • ½ cup sun-dried tomatoes in oil, finely chopped
  • 4 cups chicken broth
  • 1 cup dried pasta shells (or pasta of choice)
  • ¾ cup heavy cream (or coconut milk for dairy-free)
  • 2 cups baby spinach
  • Salt and pepper, to taste
  • Freshly grated Parmesan (optional, or dairy-free alternative)

Instructions

  1. In a large pot, heat olive oil over medium heat. Sear chicken pieces until golden and cooked through. Remove and set aside.
  2. In the same pot, add onion and cook until softened. Stir in garlic and tomato paste, cooking for 1–2 minutes until fragrant and slightly caramelized.
  3. Add chopped sun-dried tomatoes and stir. Pour in chicken broth and scrape the bottom of the pot to release the flavor.
  4. Return chicken to the pot. Add pasta and simmer until tender.
  5. Stir in cream and baby spinach. Let the spinach wilt and adjust seasoning with salt and pepper.
  6. Serve hot, garnished with Parmesan and cracked black pepper if desired.

Notes

  • Tomato Paste Tip: Don’t skip the tomato paste — it brings that rich orange color and extra depth that makes this soup so satisfying. Let it caramelize a little with the onions for best flavor.
  • Creamy but Flexible: You can easily make this soup dairy-free by swapping in coconut milk or a thick oat milk.
  • Pasta Caution: If you plan to store leftovers, cook the pasta separately and add it to each bowl before serving so it doesn’t soak up all the broth.
  • Freezer-Friendly: Skip the spinach and cream if freezing — just add them fresh when reheating.
  • Serving Suggestion: I love serving this with warm crusty bread or garlic knots and a glass of mint iced tea. It’s simple, cozy, and always a hit.

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    © Abbie
    Cuisine: American-Inspired

    Ingredients & Substitutions

    • The core of this soup is made from honest, everyday ingredients. Start with a base of sautéed onions and garlic – they lay the flavor foundation. I like using boneless, skinless chicken thighs for maximum tenderness, but chicken breasts work beautifully if that’s what you have. You’ll want to sear the chicken first to get those delicious browned bits that make the broth even more flavorful.
    • Sun-dried tomatoes are the ingredient that gives this soup its signature “Marry Me” quality. Choose the oil-packed kind for extra richness and chop them finely so they melt right into the soup. A mix of chicken broth and a splash of cream (or coconut milk if dairy-free) brings it all together. Add a handful of baby spinach at the end for a pop of color and a little freshness.
    close-up of dried sun-dried tomatoes on a white background
    Chopped sun-dried tomatoes add sweet, tangy depth and a pop of color, one of the secret ingredients that makes Marry Me Chicken Soup unforgettable.
    • A tablespoon or two of tomato paste adds beautiful depth and gives the broth that rich orange color everyone loves. It also balances the sweetness of the sun-dried tomatoes with a gentle savory note. Don’t skip it if you want that signature look and taste.
    • You can use pasta, orzo, rice, or even quinoa as your starch. I often go with short pasta like ditalini or small shells, but feel free to use what you have on hand. A sprinkle of freshly grated Parmesan or a dairy-free alternative before serving is the perfect finish.

    Directions

    Prepping the Ingredients

    Start by dicing your onion and mincing a few cloves of garlic. You’ll want your chicken trimmed and cut into bite-sized chunks. I usually pat the pieces dry with a paper towel so they sear nicely in the pot. Measure out one to two tablespoons of tomato paste and keep it ready with the sun-dried tomatoes. Chop the sun-dried tomatoes into small pieces and keep your broth and cream nearby so you can add them as you go.

    chopped onions cooking in olive oil in a white Dutch oven

    Cooking the Soup

    Heat a bit of olive oil in a large pot over medium heat. Add the chicken and let it cook until golden brown on all sides. Don’t crowd the pan, and don’t stir too often – let it develop that beautiful color. Once the chicken is cooked through, remove it from the pot and set it aside.

    tomato paste and onions being stirred together in white Dutch oven

    In the same pot, toss in your onions and cook until soft and fragrant. Add the garlic and stir for a minute until everything smells amazing. Once the onions are soft and the garlic smells amazing, stir in the tomato paste. Let it cook for a minute or two until it darkens slightly and sticks to the bottom of the pot, that’s where the flavor builds.Then stir in the sun-dried tomatoes and let them heat through. Pour in the broth, scraping the bottom of the pot to get up all the tasty bits.

    Return the chicken to the pot and bring everything to a simmer. If you’re adding pasta or rice, do it now and cook until just tender. Finally, stir in the cream and the spinach. Taste and adjust seasoning with salt and pepper.

    steamy pot of marry me chicken soup with pasta shells and shredded chicken

    Final Touches

    Ladle the soup into bowls and top with grated Parmesan, cracked black pepper, and maybe a few extra sun-dried tomato bits if you’re feeling fancy. It’s beautiful, rich, and the aroma alone will have everyone running to the table.

    large white bowl of creamy marry me chicken soup with chicken, spinach, and pasta shells

    Mistakes to Avoid

    • Don’t skip the searing step for the chicken. It adds so much flavor to the base.
    • Avoid overcooking the pasta or rice. It can turn mushy if left too long, especially if you plan on storing leftovers.
    • Be careful with salt. Sun-dried tomatoes and Parmesan can add saltiness, so taste as you go.
    • And don’t add the spinach too early. It only needs a minute or two to wilt.

    Variations You’ll Love

    • For a dairy-free version, swap the cream for coconut milk or a creamy oat milk alternative. It stays just as luscious.
    • You can make it low-carb by leaving out the pasta or rice and adding more veggies like zucchini or cauliflower.
    • A spicy version with red pepper flakes or a swirl of harissa adds a lovely kick.
    • In the fall, I love stirring in a bit of roasted butternut squash for a sweet and savory twist.

    Tips for Better Results

    • If you’re making this soup ahead, keep the pasta or rice separate and add it just before serving to keep it from soaking up all the broth.
    • Store leftovers in the fridge for up to 4 days. The flavors get even better overnight.
    • It freezes well too. Just leave out the cream and spinach, then add them fresh when you reheat.
    • For best texture, reheat gently on the stove rather than the microwave.

    How I Like to Enjoy this Chicken Soup

    I love serving this with warm crusty bread or garlic knots for dipping. On chilly evenings, a bowl of this soup with a glass of iced mint tea feels like a little act of self-care.

    For lunch, I’ll pair it with a simple cucumber salad or sliced avocado on the side. And when friends come over, I ladle it into big bowls and let everyone garnish their own with fresh herbs, chili oil, or grated cheese. It turns dinner into something that feels truly special.

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    FAQs

    Can I make this soup dairy-free?

    Yes, absolutely. Swap the cream for full-fat coconut milk or a dairy-free creamer. Use a vegan Parmesan or skip it entirely. The sun-dried tomatoes and broth provide plenty of richness on their own.

    How long does it last in the fridge?

    Stored in an airtight container, this soup will keep well in the refrigerator for up to 4 days. The flavors deepen as it sits, so it’s even better the next day.

    Can I freeze Marry Me Chicken Soup?

    Yes, just skip the cream and spinach if you plan to freeze it. Add those fresh when reheating. Portion the cooled soup into freezer bags or containers and freeze for up to 3 months.

    What’s the best way to reheat it?

    I recommend reheating gently on the stovetop over medium heat. If the soup has thickened, add a splash of broth or water. Avoid boiling to keep the cream from separating.

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