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Marry Me Chicken Soup

Marry Me Chicken Soup

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This Marry Me Chicken Soup is a rich and comforting one-pot meal made with tender chicken, a creamy Parmesan broth, hearty vegetables, and pasta. It’s an easy, flavor-packed dish perfect for cozy weeknights or impressing guests.

Ingredients

  • 1–1½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
  • 1 teaspoon olive oil
  • 2 teaspoons Italian seasoning, divided
  • Salt and black 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 all-purpose flour
  • 2 tablespoons tomato paste (optional)
  • 6–8 cups chicken broth (start with 6 cups)
  • 6 oz small pasta shells
  • 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 Dutch oven or soup pot over medium-high heat.
  2. Add diced chicken, 1 teaspoon Italian seasoning, salt, and pepper. Sauté for 4–5 minutes until browned.
  3. Add onions, carrots, celery, sundried tomatoes, and garlic. Cook for 3–4 minutes until vegetables soften.
  4. Sprinkle flour over the mixture and stir to combine. Add tomato paste if using.
  5. Gradually whisk in chicken broth, stirring to prevent lumps and deglaze the pot.
  6. Bring to a boil, add pasta, remaining 1 teaspoon Italian seasoning, salt, and pepper. Cover and reduce heat to low. Simmer for 20 minutes.
  7. Uncover and stir in heavy cream, spinach, and Parmesan cheese. Simmer uncovered for 5 minutes until spinach wilts and soup thickens.
  8. Adjust seasoning to taste and serve hot.

Notes

  • Cook pasta separately to prevent mushiness when reheating.
  • Use rotisserie chicken for a quicker version—add it at the end.
  • Swap heavy cream with coconut milk, half-and-half, or cream cheese for variations.
  • Start with 6 cups broth and add more if thinner consistency is desired.
  • Omit tomato paste for a creamier, white soup base.