I still remember the first time I made this creamy, comforting soup — it felt like a warm, savory hug in a bowl. This Marry Me Chicken Soup combines tender chicken, sun-dried tomatoes, Parmesan, cream, and spinach for a rich, satisfying meal that’s perfect for chilly nights, quick weeknights, or when you want something a little romantic (or just really delicious).

Why you’ll love this dish

This soup delivers big flavor with simple pantry ingredients. It’s cozy and creamy without requiring hours on the stove. The sun-dried tomatoes and Parmesan give a savory, slightly tangy depth that elevates ordinary chicken noodle-style soups. Make it when you want something impressive but uncomplicated — family dinners, a light date-night meal, or a comforting bowl for recovery days.

“Hands down the creamiest, most comforting chicken soup I’ve made — dinner on repeat.” — a home cook’s quick review

Step-by-step overview

Quick summary so you know what to expect:

Brown diced chicken seasoned with Italian herbs.
Sauté a soffritto of onion, carrot, celery plus sun-dried tomatoes and garlic.
Add flour (and optional tomato paste) to thicken, then whisk in chicken broth.
Simmer with small pasta until pasta and chicken are cooked.
Finish with cream, grated Parmesan, and fresh spinach. Adjust seasoning and serve hot.

This gives you a thick, creamy broth studded with little shells of pasta and wilted spinach—a complete meal in one pot.

What you’ll need

1 teaspoon olive oil (or neutral oil)
1–1½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces (thighs give more flavor; breasts are leaner)
2 teaspoons Italian seasoning, divided
Salt and pepper to taste
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onions
1/4 cup diced sun-dried tomatoes (oil-packed or rehydrated dry-packed)
3 garlic cloves, minced
1/4 cup flour (use gluten-free flour or cornstarch slurry to make GF)
2 tablespoons tomato paste (optional, for color and umami)
6–8 cups chicken broth (start with 6 cups; add more if you prefer a thinner soup)
6 oz pasta (small shells, or orzo; use GF pasta as needed)
1 cup heavy whipping cream (substitute full-fat coconut milk for dairy-free)
1/2–1 cup grated Parmesan Reggiano cheese (or Pecorino Romano)
2 1/2–3 cups fresh spinach

Notes/substitutions: rotisserie chicken can replace raw chicken to speed things up—add shredded at the end. Use low-sodium broth and adjust salt later.

Step-by-step instructions

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the diced chicken, 1 teaspoon Italian seasoning, salt and pepper. Brown the chicken 4–5 minutes until lightly golden. Remove briefly if it’s sticking badly, or keep in pot and push to one side. Browning builds flavor.
Add the onion, carrots, celery, sun-dried tomatoes, and garlic. Sauté 3–4 minutes until vegetables are translucent and fragrant.
Sprinkle the flour evenly over the vegetables and stir for 1 minute to cook the raw taste out. Add the tomato paste now if using and combine. Add a splash of broth to loosen any paste.
Gradually whisk in 6 cups chicken broth, scraping up browned bits from the bottom of the pot. Those browned bits add depth.
Bring to a boil. Stir in the pasta and the remaining 1 teaspoon Italian seasoning. Taste and add salt and pepper as needed. Cover, reduce heat to low, and simmer about 20 minutes, until pasta is al dente and chicken is cooked through (internal temp 165°F / 74°C). Alternatively, cook pasta separately and add at the end to avoid soft pasta.
Stir in the heavy cream, fresh spinach, and grated Parmesan. Simmer 3–5 minutes until the spinach wilts and cheese melts into the broth. Adjust thickness by adding broth if too thick.
Taste and adjust seasoning. Serve hot with extra Parmesan and crusty bread.

Best ways to enjoy it

Ladle into wide bowls and top with extra grated Parmesan and cracked black pepper.
Serve with warm crusty bread, garlic toast, or a simple green salad.
For a heartier meal, add roasted mushrooms or a drizzle of chili oil for heat.
Make it a one-bowl dinner by serving with a side of roasted vegetables.

Storage and reheating tips

Refrigerate: cool and store in an airtight container for up to 3–4 days.
Freeze: freeze without pasta for up to 3 months. Freeze the soup base and add freshly cooked pasta when reheating.
Reheat: warm gently on the stovetop over medium-low. If thickened during refrigeration, add a splash of broth while reheating.
Food safety: ensure chicken reaches 165°F (74°C) when cooking. Reheat leftovers to 165°F before serving.

Pro chef tips

Brown the chicken well: don’t overcrowd the pan; good browning = more flavor.
Deglaze early: add a splash of broth after adding flour/tomato paste to lift up fond.
Pasta timing: cook pasta separately for leftovers or if you want peak texture. Otherwise, the pasta will absorb broth over time.
Cheese: freshly grated Parmesan melts better and tastes cleaner than pre-grated.
Thickness control: add more broth for a thinner soup or a touch more flour (mixed into a slurry) if you want it thicker.

Creative twists

Creamy pesto: stir in 2 tablespoons of pesto with the cream for a basil-forward twist.
Lighter version: substitute half-and-half for cream and use chicken breast; skip flour and use a cornstarch slurry if needed.
Dairy-free: use full-fat coconut milk and nutritional yeast in place of Parmesan.
Spice it up: add red pepper flakes or a pinch of cayenne.
Vegetarian take: swap chicken for roasted white beans and vegetable broth; add mushrooms for umami.

Common questions

Q: Can I make this ahead?
A: Yes. Make the soup base and refrigerate up to 2 days. If you plan to store longer or want better texture on reheating, cook the pasta separately and add it when serving.

Q: Can I use leftover or rotisserie chicken?
A: Absolutely. If using cooked chicken, add it in the final 5 minutes to warm through so it doesn’t overcook.

Q: How do I prevent the pasta from getting mushy?
A: Cook the pasta separately and add to bowls when serving, or undercook pasta by a minute during the soup simmer to account for residual cooking.

Q: Is this soup freezer-friendly?
A: Yes — freeze without the pasta and add freshly cooked pasta when reheating. Freeze up to 3 months.

Q: Can I make this gluten-free?
A: Use a gluten-free flour or omit the flour and thicken with a cornstarch slurry. Use gluten-free pasta.

Conclusion

If you enjoyed this version and want more takes on the Marry Me Chicken Soup concept, check out this detailed recipe on Marry Me Chicken Soup or the creamier spin from Marry Me Chicken Soup Recipe (So Creamy) | The Kitchn. Both offer helpful variations and techniques that pair well with the approach outlined here.