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Marry Me Chicken Soup
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Marry Me Chicken Soup

This creamy and comforting Marry Me Chicken Soup is inspired by the viral dish, turning it into a one-pot, protein-packed meal. It features juicy chicken, sun-dried tomatoes, Parmesan cheese, and a hint of spice—all simmered into a rich, herby broth with tender pasta and baby spinach. Perfect for cozy dinners or meal prep, and naturally gluten-free if made with gluten-free pasta!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 6
Calories: 442kcal

Ingredients

  • Serves 6
  • 3 large boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 cup carrot matchsticks or 1 large carrot finely chopped
  • 1 medium onion finely chopped
  • 3 large garlic cloves minced
  • 1 tablespoon oil for frying
  • 3 tablespoons tomato paste
  • ⅓ cup sun-dried tomatoes in oil drained and thinly sliced
  • 10 cups low-sodium chicken broth
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon red pepper flakes
  • 1 cup ditalini pasta or any small-shaped pasta
  • ⅓ cup heavy cream or half and half
  • ½ cup Parmesan cheese freshly grated
  • 2 handfuls baby spinach
  • 2 tablespoons parsley or basil finely chopped (for garnish)

Instructions

  • Sauté the Vegetables & Chicken
  • Preheat a large pot over medium-high heat and add the oil.
  • Add the carrots, onion, and garlic. Sauté for about 3 minutes, stirring occasionally.
  • Add the chicken pieces and cook for another 3 minutes, until lightly browned.
  • Simmer the Soup
  • Stir in the tomato paste, sun-dried tomatoes, chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes.
  • Bring to a boil, then reduce the heat and simmer for 10 minutes.
  • Cook the Pasta
  • Add the pasta to the pot, stir well, cover, and simmer for another 10 minutes. Stir occasionally to prevent the pasta from sticking.
  • Finish with Cream, Cheese & Spinach
  • Stir in the heavy cream, Parmesan cheese, and baby spinach.
  • Cover the pot, turn off the heat, and let the soup sit for 5 minutes to meld the flavors.
  • Garnish & Serve
  • Sprinkle with chopped parsley or basil and serve hot.
  • Notes
  • Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop.
  • Freeze in a sealed container (leave room for expansion) for up to 3 months. Thaw and reheat slowly.