What is in Marry Me Chicken Soup?

It’s a creamy Tuscan-inspired soup made with chicken, garlic, Italian herbs, sun-dried tomatoes, spinach, Parmesan, and a rich broth. It’s thickened with flour and made even more comforting with a splash of cream and pasta.

What is the sauce on Marry Me Chicken?

The signature sauce includes garlic, Italian seasoning, cream, Parmesan, and sun-dried tomatoes. It’s deeply savory, slightly tangy, and ultra creamy. This soup captures all those same flavors in spoonable form.

What is the old wives’ tale about chicken soup?

Chicken soup has long been called "Jewish penicillin" or “the cure-all” for colds. While it’s not technically medicine, it’s believed to boost immunity, comfort the soul, and soothe symptoms, thanks to the warmth, hydration, and anti-inflammatory ingredients like garlic and broth.

What can I put in my chicken soup to give it more flavor?

Try adding sun-dried tomatoes, Parmesan rinds, garlic, fresh herbs, lemon zest, or even a touch of tomato paste (as in this recipe). These bring richness, brightness, and umami to any soup base.

Marry Me Chicken Soup Recipe: 5 Irresistible Reasons to Try It

Name: Marry Me Chicken Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 cups
Cuisine: American, Tuscan
Ingredients: 1 teaspoon olive oil; 1–1½ pounds chicken breasts or thighs, diced; 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 sun-dried tomatoes; 3 garlic cloves, minced; ¼ cup all-purpose flour; 2 tablespoons tomato paste (optional); 6–8 cups chicken broth; 6 oz small pasta shells; 1 cup heavy whipping cream; ½–1 cup grated Parmesan Reggiano; 2½–3 cups fresh spinach

Description

Creamy and comforting, this Marry Me Chicken Soup Recipe blends Tuscan-inspired flavors with chicken, garlic, sun-dried tomatoes, and Parmesan for a rich, cozy meal everyone will love.

Ingredients

Scale

1 teaspoon olive oil

1–1½ pounds boneless, skinless chicken breasts or thighs, diced

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 sun-dried tomatoes

3 garlic cloves, minced

¼ cup all-purpose flour

2 tablespoons tomato paste (optional)

6–8 cups chicken broth

6 oz small pasta shells

1 cup heavy whipping cream

½–1 cup grated Parmesan Reggiano

2½–3 cups fresh spinach

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Instructions

1. Heat olive oil in a Dutch oven over medium-high heat.

2. Add diced chicken, 1 tsp Italian seasoning, salt, and pepper. Brown for 4–5 minutes. Remove and set aside.

3. Add carrots, celery, onions, sun-dried tomatoes, and garlic. Cook until soft.

4. Stir in flour to coat veggies. Add tomato paste if using.

5. Gradually whisk in chicken broth. Bring to a boil.

6. Return chicken to the pot. Add pasta, 1 tsp Italian seasoning, salt, and pepper.

7. Cover and simmer for 20 minutes until chicken is cooked and pasta is tender.

8. Stir in cream, Parmesan, and spinach. Simmer 5 more minutes.

9. Taste and adjust seasoning as needed. Serve hot.

Notes

Start with 6 cups broth for a thicker soup. Add more to thin as needed.

Use rotisserie chicken to save time, add it near the end to avoid overcooking.

Cook pasta separately if storing leftovers to prevent mushiness.

Swap cream for cream cheese or coconut milk for dairy-free version.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner, Lunch
Method: Stovetop
Cuisine: American, Tuscan

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 4g
Sodium: 790mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 24g
Cholesterol: 85mg