If you’ve ever wanted a recipe that feels like a warm hug in a bowl, this Marry Me Chicken Soup Recipe is it. Creamy, rich, and brimming with flavor, it’s the kind of dish that makes you pause mid-bite and think, “Wow… I’d marry whoever made this.” At least, that’s how my husband jokes whenever I serve it (and honestly, he’s not wrong).
Growing up on Texas farms, I learned early that soup isn’t just food—it’s comfort, tradition, and sometimes even a little therapy after a long day. Now, here in New York, I make this creamy Tuscan-inspired chicken soup when the weather turns chilly or when I want to treat my family to something special that doesn’t take all day to prepare.
Table of Contents
Why You’ll Love This Marry Me Chicken Soup Recipe
- One-pot wonder – Less cleanup means more time to enjoy with family.
- Velvety and filling – The cream, parmesan, and pasta make it hearty enough for dinner.
- Farmers’ market friendly – Fresh veggies, spinach, and sundried tomatoes keep it bright.
- Flexible – Works in a Dutch oven or slow cooker.
What Does Marry Me Chicken Soup Taste Like?
Think creamy Alfredo sauce collided with Tuscan flavors, then softened into soup form. You’ll taste:
- Tender chicken with Italian seasoning.
- Sweet carrots and onions.
- The tang of sundried tomatoes.
- Creamy Parmesan broth with pasta that soaks up all that goodness.
It’s a little romantic, a little rustic, and definitely a keeper.
Ingredients You’ll Need for Marry Me Chicken Soup
When I make this Marry Me Chicken Soup Recipe, I always imagine I’m stocking my farmhouse kitchen back in Texas. The beauty of this soup is that it uses everyday ingredients but somehow makes them feel like a feast. Here’s what you’ll want to gather before you start:
- Chicken – You’ll need about 1 to 1½ pounds of boneless, skinless chicken breasts or thighs. I often use thighs because they stay juicy and tender, but chicken breasts will give you that leaner bite. Dice them into 1-inch pieces so they cook evenly.
- Italian seasoning – A simple pantry staple that ties all the Tuscan flavors together. You’ll divide this between the chicken and the broth to keep flavor layered from start to finish.
- Olive oil – Just a teaspoon is enough to brown the chicken and add a subtle richness.
- Salt and pepper – Don’t skimp here; seasoning as you go ensures your soup tastes balanced, not bland.
- Carrots, celery, and onion – The holy trinity of soups! These diced veggies bring sweetness, crunch, and depth. About half a cup of each is perfect, but I won’t judge if you sneak in a little extra carrot.
- Sundried tomatoes – A quarter cup adds tangy sweetness and that irresistible Tuscan touch. They really make this soup sing.
- Garlic – I use three cloves, minced. Garlic brings warmth and aroma, and honestly, can you ever have too much?
- Flour – A quarter cup sprinkled in stages helps thicken the soup into that creamy, luxurious texture.
- Tomato paste (optional) – Two tablespoons if you want a rosier, slightly tangy soup. Skip it for a pure cream base.
- Chicken broth – Six to eight cups, depending on how thick or brothy you like your soup. I always start with six cups for that rich, creamy consistency, then add more if needed.
- Pasta shells – Six ounces of small pasta shells (or any small pasta you love). They soak up the flavor and make the soup hearty enough for dinner.
- Heavy whipping cream – One cup transforms the broth into velvety comfort.
- Parmesan Reggiano – Grate about half to one cup. Go for the good stuff—it melts beautifully and adds nutty, salty depth.
- Fresh spinach – Two and a half to three cups of tender spinach leaves. They wilt down quickly and give the soup a pop of color and freshness.
👉 Pro tip: This recipe is very forgiving. If you’re missing one veggie, swap in what you have. I’ve even tossed in a handful of kale when I was short on spinach, and it worked like a charm.
And since this soup is all about cozy comfort, it pairs wonderfully with a side like my Loaded Potato Salad. That combo turns an ordinary weeknight into something that feels like a family gathering.
Step-by-Step Instructions for Marry Me Chicken Soup Recipe
Making this Marry Me Chicken Soup Recipe is easier than you might think, but the results taste like something straight out of a restaurant. Let’s walk through it together—step by step—so you can confidently serve up a creamy Tuscan bowl of comfort.
Step 1: Sear the Chicken for Flavor
In a large Dutch oven or heavy soup pot, heat 1 teaspoon of olive oil over medium-high heat. Add your diced chicken pieces along with 1 teaspoon of Italian seasoning, salt, and pepper.
- Stir occasionally and let the chicken brown for about 4–5 minutes.
- Don’t worry if the chicken isn’t fully cooked at this point—it will finish cooking later.
- The golden bits that stick to the bottom (fond) will build a deep flavor base for your soup.
💡 Tip: If you’ve ever made my Slow Cooker Gumbo, you know that browning meat first makes all the difference. Same rule applies here!
Step 2: Build the Flavor with Veggies
In the same pot (don’t wipe it clean—you want all that flavor), add your onions, carrots, celery, sundried tomatoes, and garlic.
- Cook for 3–4 minutes until the onions are translucent and the carrots start to soften.
- The garlic will smell heavenly at this point, and you’ll know you’re on the right track.
This is the foundation of your Marry Me Chicken Soup Recipe—don’t rush it!
Step 3: Thicken the Base
Sprinkle in the ¼ cup flour gradually, stirring continuously to coat the veggies.
- This creates a roux-like texture that will thicken the soup later.
- If you’re using the optional 2 tablespoons of tomato paste, stir it in now. It will give your broth a slightly tangier flavor and a hint of red color.
Step 4: Add the Broth and Pasta
Slowly pour in 6 cups of chicken broth, whisking as you go to prevent lumps. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—this step is where all that flavor gets unlocked.
- Bring the soup to a rolling boil.
- Stir in the pasta shells, the remaining Italian seasoning, and another pinch of salt and pepper.
- Cover the pot with a lid, reduce the heat to low, and let the soup simmer for about 20 minutes, or until the chicken is tender and the pasta is al dente.
💡 If you’d rather avoid mushy pasta when storing leftovers, you can boil the pasta separately and add it just before serving.
Step 5: Make It Creamy and Dreamy
Remove the lid and pour in 1 cup of heavy whipping cream. Stir gently until the broth turns luxuriously creamy.
- Add the grated Parmesan cheese and stir until it melts into the soup.
- Toss in the fresh spinach, letting it wilt for 2–3 minutes.
Taste the soup at this point and adjust the seasoning. Sometimes I add a pinch of red pepper flakes for a little kick—my kids vote against it, but my husband cheers me on.
Step 6: Serve and Enjoy
Ladle the soup into bowls and garnish with an extra sprinkle of Parmesan. Serve it hot with crusty bread or a side dish like these Carrot Tots for a fun and veggie-packed addition.
This Marry Me Chicken Soup Recipe makes about 10 cups, which is perfect for feeding a family or saving leftovers for lunch the next day. When you reheat it, just add a splash of broth to bring it back to life.
Tips and Tricks for Perfect Marry Me Chicken Soup
- Broth balance – Start with 6 cups. Add more if you want a thinner soup.
- Avoid mushy pasta – Cook pasta separately if you’re storing leftovers.
- Shortcuts welcome – Rotisserie chicken works beautifully; just add it near the end.
- Dairy swaps – Try coconut milk for a dairy-free twist (slightly sweet but delicious).
- Reheating tip – Add a splash of broth or water when reheating to revive the creaminess.
Storage
- Fridge: Store in airtight containers for up to 3 days.
- Freezer: Best without pasta; freeze for up to 3 months, then add fresh pasta when reheating.
FAQs
Q: Can I make this in a slow cooker?
A: Yes! Add everything except pasta, cream, spinach, and Parmesan. Cook 8 hours on low (or 4 on high). Add pasta, cream, spinach, and cheese at the end.
Q: Do I have to use sundried tomatoes?
A: No, but they add that signature tang. Try roasted red peppers as a swap.
Q: Can I use thighs instead of breasts?
A: Absolutely—they’ll make the soup even more tender and flavorful.
Conclusion
This Marry Me Chicken Soup Recipe is more than just dinner—it’s a memory-maker. Whether you’re serving it to your sweetheart, your kids, or even just yourself on a quiet evening, it’s one of those dishes that will have everyone asking for seconds. And maybe, just maybe, a proposal. 💍
If you loved this cozy recipe, you might also enjoy my Loaded Potato Salad for a fun side dish or these Carrot Tots as a kid-friendly snack.
So go ahead—grab your pot, gather your ingredients, and make tonight a little extra special.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Marry Me Chicken Soup Recipe
- Total Time: 50 minutes
- Yield: 10 cups 1x
Description
Get ready to fall in love with this Marry Me Tuscan Chicken Soup recipe! This comforting dish brings together tender chicken, hearty vegetables, and a creamy, flavorful cream sauce that’s sure to win hearts at the dinner table.
Ingredients
- 1 teaspoon olive oil
- 1–1½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian seasoning, divided
- Salt and pepper to taste
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6–8 cups chicken broth
- 6 oz pasta (Italian small shells or similar)
- 1 cup heavy whipping cream
- ½–1 cup grated Parmesan Reggiano cheese
- 2½–3 cups fresh spinach
Instructions
1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, salt, and pepper. Cook for 4-5 minutes until browned on all sides.
2. Add onions, carrots, celery, sundried tomatoes, and garlic. Cook for 3-4 minutes until translucent.
3. Sprinkle flour throughout and stir well to combine. Add tomato paste if using and stir again.
4. Gradually whisk in chicken broth, scraping the bottom of the pot to deglaze. Stir to remove any lumps.
5. Bring to a rolling boil. Add pasta, remaining Italian seasoning, salt, and pepper. Cover and reduce heat to low. Simmer for 20 minutes or until chicken is cooked through and pasta is al dente.
6. Uncover and stir in heavy cream, spinach, and grated Parmesan. Let the soup simmer for another 5 minutes.
7. Taste and adjust seasonings if needed. Serve warm.
Notes
Using 6 cups of broth will result in a thicker soup; add more if you prefer a thinner consistency.
Tomato paste is optional and adds a richer tomato flavor.
If using rotisserie or pre-cooked chicken, add it at the end and simmer until warmed through.
To avoid mushy pasta, cook it separately and stir it into the soup just before serving.
When reheating, add more broth or water to thin out the soup as needed.
Flour thickens the soup; omit or substitute with cream cheese if desired.
You can use half and half, milk, or coconut milk in place of heavy cream, keeping in mind the soup will be thinner.
For slow cooker method: Add all ingredients except pasta, cream, spinach, and cheese. Cook on Low for 8 hours or High for 4 hours. Add cooked pasta, cream, spinach, and cheese at the end and stir.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Tuscan
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg
Keywords: marry me chicken soup, creamy tuscan chicken soup, one pot chicken soup, cozy soup recipes
