Introduction of Marry Me Chicken Soup
Hello there, I’m Chef Andrew, and I’m here to share a recipe that I believe is the ultimate version of the viral Marry Me Chicken Soup. This isn’t your average chicken soup; it’s a dish so rich, creamy, and flavorful that it’s earned a reputation for being truly unforgettable.
Table of Contents
Forget everything you think you know about chicken soup; this recipe takes comfort food to an entirely new level, combining tender chicken, sun-dried tomatoes, and a luxurious Parmesan cream sauce into a one-pot masterpiece. You’ll get a bowl of creamy, Tuscan-inspired goodness that’s perfect for a cozy evening, and it’s guaranteed to impress. I’ve taken the core recipe that everyone loves and added some pro tips to make it the most delicious and easy version you’ve ever made.
Marry Me Chicken Soup
Equipment
- Dutch oven or large pot
- Slotted Spoon
Ingredients
For the Flavor Base
- 1 1/2 pounds chicken breasts or thighs boneless, skinless (thighs add more flavor)
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 tbsp unsalted butter
- 2 tsp kosher salt divided
- black pepper freshly ground, to taste
- 1/2 cup sun-dried tomatoes julienne, oil-packed
- 3 tbsp tomato paste
- 1 pinch red pepper flakes optional, for heat
For the Rich, Creamy Texture
- 6 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 1/2 ounce Parmesan cheese freshly grated
- 5 oz baby spinach
For the Pasta
- 8 oz medium pasta shells or ditalini, orzo
Instructions
- Prep the Chicken: Cut chicken into bite-sized pieces and season with 1 teaspoon kosher salt.
- Sear for Flavor: Melt butter in a Dutch oven over medium-high heat. Brown chicken in batches, 4–6 minutes per side. Transfer to a plate.
- Build the Base: Add onion, garlic, remaining salt, and pepper. Cook 3–4 minutes until softened.
- Toast the Tomato Paste: Stir in sun-dried tomatoes and tomato paste. Cook 2–3 minutes until paste darkens.
- Simmer & Combine: Add chicken broth, thyme, and red pepper flakes. Bring to boil, stir in pasta, and simmer 10–12 minutes until al dente.
- Add Finishing Touches: Return chicken, then stir in spinach, cream, and Parmesan. Cook until spinach wilts.
- Serve & Season: Taste and adjust seasoning. Serve hot with extra Parmesan on top.
Notes
Keep the Flavor Going: More Recipes You’ll Love
Cheddar Garlic Herb Potato Soup: 3 Amazing Steps
Cozy Autumn Wild Rice Soup 10 Healthy Perks
Or go to my Pinterest.
Why You’ll Love This Recipe “Marry Me Chicken Soup”
You’ll find that my Marry Me Chicken Soup stands out from the rest. Here’s why it’s a recipe you’ll want to make again and again:
- Quick & Easy: This is a one-pot recipe, making cleanup a breeze.
- Crowd-Pleaser: The rich, creamy flavor and comforting warmth make it a universal favorite that everyone will love.
- Customizable: You can use a variety of ingredients, from different types of chicken to gnocchi instead of pasta.
- Unbelievably Delicious: The combination of savory Parmesan, tangy sun-dried tomatoes, and a luscious cream sauce creates a flavor profile that is simply divine.
My recipe’s secret lies in the details. I’ll show you how to avoid a grainy sauce and how to properly build the flavor base, which are common mistakes in other recipes. By following my simple tips, you’ll achieve a silky-smooth, restaurant-quality result every time.
Ingredients Needed for Marry Me Chicken Soup
As a chef, I believe the quality of your ingredients is the key to an exceptional dish. For this Marry Me Chicken Soup, we’ll focus on fresh, high-quality components that build incredible flavor from the ground up.
For the Flavor Base:
- Chicken: 1 ½ pounds of boneless, skinless chicken breasts or thighs, or a mix of both. I find thighs add a richer flavor.
- Aromatics: 1 medium yellow onion, diced, and 3 cloves of garlic, minced. This mirepoix is the soul of the soup.
- Fats: 2 tablespoons of unsalted butter, for a smooth and rich start.
- Seasoning: 2 teaspoons of kosher salt, divided, along with fresh ground black pepper as needed.
- Acid & Heat: ½ cup of julienne sun-dried tomatoes (use oil-packed for the best flavor), 3 tablespoons of tomato paste for depth, and a pinch of red pepper flakes if you like a little heat.
For the Rich, Creamy Texture:
- Liquid: 6 cups of low-sodium chicken broth.
- Dairy: ¾ cup of heavy cream and ½ ounce of freshly grated Parmesan cheese. Chef’s Tip: Use fresh Parmesan to avoid a grainy texture!
- Greens: 5 ounces of baby spinach, which wilts beautifully into the soup.
For the Pasta:
- Pasta: 8 ounces of dried medium pasta shells, or another small shape like ditalini or orzo.
How to Make Marry Me Chicken Soup
Follow these steps to create a show-stopping soup that’s even better than the restaurant version.
- Prep the Chicken: Begin by cutting your chicken into bite-sized pieces and seasoning it generously with 1 teaspoon of kosher salt.
- Sear for Flavor: In a Dutch oven or large pot, melt the butter over medium-high heat. Working in two batches, add the seasoned chicken in a single layer. Cook for 4 to 6 minutes per side, until it’s beautifully browned and cooked through. Transfer the chicken to a plate using a slotted spoon. This browning step is crucial—it builds the first layer of flavor!
- Build the Base: Reduce the heat to medium. Add the diced onion, minced garlic, the remaining 1 teaspoon of salt, and black pepper to the pot. Cook for 3 to 4 minutes, stirring occasionally, until the onions become soft and translucent. Be sure to scrape up all those flavorful browned bits from the bottom of the pot.
- Toast the Tomato Paste: Stir in the sun-dried tomatoes and tomato paste. Continue to cook for 2 to 3 minutes, stirring often, until the tomato paste darkens in color. This process, called “blooming,” deepens its flavor significantly.
- Simmer & Combine: Pour in the chicken broth, then add the dried thyme and a pinch of red pepper flakes. Bring the mixture to a full boil before stirring in the pasta shells. Reduce the heat to a simmer and cook for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking. You’re looking for an “al dente” texture, which means it will still have a slight bite.
- Add the Finishing Touches: Return the cooked chicken and any juices from the plate to the pot. Stir in the baby spinach, heavy cream, and freshly grated Parmesan cheese. Continue to stir until the spinach has fully wilted and the chicken is warmed through, which should only take about 2 minutes.
- Serve & Season: Taste the soup and season with more salt and pepper as needed. Serve immediately, with extra grated Parmesan on top for a final flourish.
Helpful Notes:
- Rotisserie Chicken: For a faster approach, you can substitute the raw chicken with 2 ½ cups of diced, pre-cooked rotisserie chicken. Simply skip the first two steps and add the cooked chicken along with the spinach and cream.
- Make-Ahead Tip: If you don’t plan to eat the soup right away, I recommend cooking the pasta separately for about one minute less than the package’s al dente instructions. You can then add the pasta to the soup right before you serve it to prevent it from getting mushy.
Serving and Storage Tips of Marry Me Chicken Soup
This Marry Me Chicken Soup is best served immediately while it’s hot and the flavors are at their peak. For a restaurant-quality presentation, serve it in a rustic bowl and garnish with a little extra Parmesan cheese and some fresh herbs like basil or parsley. It pairs wonderfully with crusty garlic bread for dipping, a simple arugula salad with lemon vinaigrette, or a side of toasted croutons.
If you have leftovers, you can store them in an airtight container in the refrigerator for up to four days. Keep in mind that the pasta will continue to soak up the liquid as it sits. When you’re ready to reheat it, simply warm it on the stovetop over low heat. If the soup is too thick, you can thin it out by whisking in a little more chicken broth.
Helpful Notes of Marry Me Chicken Soup
- Grainy Sauce: The secret to a smooth, velvety sauce is to use freshly grated Parmesan cheese and stir it in after you’ve taken the pot off the heat. Pre-shredded cheese often contains anti-caking agents that can cause a grainy, unappealing texture.
- Sun-Dried Tomatoes: I prefer using oil-packed sun-dried tomatoes for this recipe, as they have a richer, more concentrated flavor and a softer texture that blends seamlessly into the soup.
- Alternative Proteins: This recipe is also fantastic with boneless, skinless chicken thighs for a richer flavor, or even leftover rotisserie chicken for an even faster meal.
- Pasta vs. Gnocchi: While I love this recipe with medium shells, a fun variation is to use gnocchi instead. It creates a different, more substantial texture that’s equally delicious.
Frequently Asked Questions (FAQ) of Marry Me Chicken Soup
How long does creamy chicken soup last in the fridge?
You can safely refrigerate leftovers of this creamy chicken soup in an airtight container for up to four days.
When to add cream to marry me chicken?
Add the heavy cream at the very end of the cooking process, along with the spinach and chicken, just until it’s warmed through. This helps prevent the dairy from splitting or curdling.
What are common mistakes when making chicken soup?
A common mistake is adding pre-shredded cheese, which can make the soup grainy. Another is adding the dairy while the soup is at a high boil, which can cause it to separate. To avoid this, stir in the cream and cheese off the heat or after the soup has come off the boil
Why is it called “marry me soup”?
This soup is a version of the viral “Marry Me Chicken” dish, which is so delicious that it’s rumored to make someone propose after the first bite.
How long can creamy soup sit out?
To be safe, creamy soup should not be left at room temperature for more than two hours.
How many times can you reheat soup?
While you can technically reheat the soup multiple times, each time it’s reheated, the texture and flavor can degrade. The best practice is to only reheat the portion you plan to eat.