Marry Me Chicken Soup Recipe for Cozy Weeknight Dinners

This Easy Marry Me Chicken Soup is a cozy, creamy spin on the viral Marry Me Chicken pasta. Ideal for chilly fall and winter nights, it delivers a rich, velvety broth loaded with tender chicken, sun-dried tomatoes, and soft pasta. The result is comfort-food luxury made from simple ingredients with minimal fuss. It works perfectly for family dinners or as a make-ahead meal for busy weeks.

If you prefer the original pasta version, try my Grilled Marry Me Pasta for grilled chicken over a creamy sauce that’s perfect for weeknights.

Looking for more soup ideas? I also share a Zuppa Toscana copycat, a savory Butternut Squash Soup, and a hearty Lasagna Soup. For Southern comfort, check out the Collard Greens Cajun Gumbo recipe.

Simple, Easy, Fast Dinner Solution

This Easy Marry Me Chicken Soup tastes like it’s been slow-simmered, yet it comes together in about an hour. The creamy broth is silky, sun-dried tomatoes add tang, and spinach brings depth and color. It’s hearty without being heavy and is easily adapted for picky eaters or spice lovers.

The main idea is EASY. No specialty ingredients or hours of simmering are needed. Everything cooks in one pot, so you’ll have a restaurant-quality meal with minimal cleanup—serve with crusty bread or a simple salad.

Ingredients needed to make an Easy Marry Me Chicken Soup

• Chicken: Four large chicken breasts (thighs also work).
• Broth: Chicken broth for a savory base—unsalted is recommended so you can control seasoning.
• Heavy cream: For the silky, creamy texture.
• Veggies: Onion for sweetness, garlic for aroma, and spinach for color and nutrition.
• Sun-dried tomatoes: Provide tang and concentrated tomato flavor.
• Pasta: Shells were used here, but any short pasta works.
• Cheese: Parmesan melts into the broth adding nutty, savory richness.
• Seasonings: All-purpose seasoning for the chicken, Italian seasoning, and crushed red pepper flakes for heat.

Cook the Chicken

The whole recipe is one-pot friendly. You can cook the chicken in a dutch oven on the stovetop or grill it for extra char and flavor. If cooking on the stove, season the breasts with your favorite all-purpose rub. Heat a drizzle of olive oil in a dutch oven over medium heat, sear the chicken until the internal temperature reaches 160°F, then remove and let rest.

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Saute the veggies

While the chicken cooks, dice half a yellow onion, chop several garlic cloves, and rough-chop the sun-dried tomatoes.

After the chicken rests, add onion to the pot and sauté until translucent. Stir in sun-dried tomatoes and garlic, sauté briefly, then blend in two tablespoons of tomato paste to introduce acidity and a tomato backbone for the soup.

Once the tomato paste is incorporated, pour in chicken broth and season with Italian seasoning and crushed red pepper flakes. Bring to a boil, then add the dry pasta (shells or your preferred shape).

Final steps to make Easy Marry Me Chicken Soup

While the pasta cooks, shred or chop the cooked chicken and wash the spinach.

When the pasta is al dente, stir in the heavy cream and a cup of freshly grated Parmesan. The cream and pasta water will thicken the broth into a luscious sauce. Add the chicken and handfuls of spinach, making sure the greens are submerged so they wilt evenly.

Taste and adjust: add salt for more savoriness or extra red pepper for heat. If the soup is too thick, loosen it with additional broth. Simmer another 10 minutes to allow flavors to meld and the spinach to collapse.

Ladle into bowls, grate more Parmesan on top, and finish with chopped parsley if you like. Serve hot and enjoy.

Recipe variations to make it your own

Make the soup your own with a few simple swaps:

• Use kale instead of spinach for a heartier green.
• Use rotisserie chicken to save time.
• Swap heavy cream for canned coconut milk for a dairy-free version.
• Add mushrooms for an earthier flavor.
• Use gnocchi instead of pasta for a pillowy texture.
• Turn up the heat with Calabrian chili paste or more red pepper flakes.

Made too much?

This soup stores and reheats well.

Refrigerate: Keep for 3–4 days in an airtight container.
Reheat: Warm gently on the stove, adding extra broth or cream to loosen the texture.
Freeze: Freeze without pasta if possible; add fresh pasta when reheating for best results.

Final Thoughts

This Easy Marry Me Chicken Soup offers the warm, creamy comfort of a slow-cooked meal in a fraction of the time. It’s rich, satisfying, and highly adaptable—ready to become a weeknight favorite whether you’re cooking for family, guests, or yourself.

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If you tried this Easy Marry Me Chicken Soup or any recipe on the blog, please leave a star rating and share how it went in the comments — I love hearing from you!

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4.95 from 17 votes

Easy Marry Me Chicken Soup

By: Maciek Zurawski

A cozy, creamy twist on the classic Marry Me Chicken—perfect comfort food for colder months.

Prep Time: 5 minutes

Cook Time: 1 hour

Servings: 8 People

Ingredients

• 4 Chicken breasts
• 2 tbsp Olive oil
• 3 tbsp All purpose seasoning
• 1 tbsp Sun-dried tomato oil
• 1/2 Yellow onion – diced
• 4 Garlic cloves – chopped
• 1/2 cup Sun-dried tomatoes – chopped
• 2 tbsp Tomato paste
• 6 cups Chicken broth – unsalted
• 2 cups Pasta shells
• 5 oz Baby Spinach
• 1 cup Heavy cream
• 1 cup Grated parmesan cheese
• 1 tbsp Italian seasoning
• 1/2 tbsp Crushed red pepper flakes
• Salt and Pepper to taste

Instructions

• Season the chicken breasts with all-purpose seasoning.
• Heat a dutch oven or large pot with olive oil and cook the chicken until the internal temperature reaches 160°F. Remove and let rest.
• In the same pot, add sun-dried tomato oil and diced onion. Sauté until translucent, then add chopped sun-dried tomatoes and garlic. Sauté 1–2 minutes.
• Stir in the tomato paste and mix with the vegetables.
• Pour in chicken broth, season with Italian seasoning and crushed red pepper flakes, bring to a boil, and add the dry pasta.
• Chop or shred the cooked chicken and clean the spinach leaves.
• When pasta is al dente, add heavy cream, grated Parmesan, chicken, and spinach. Mix well so the spinach is submerged.
• Cook another 10 minutes until spinach wilts. Taste and adjust seasoning.
• Plate and garnish with more Parmesan and chopped parsley. Enjoy!

Notes

• Use unsalted broth and adjust salt at the end.
• Use rotisserie or leftover chicken to save time.
• Double the red pepper flakes for more heat.
• Swap spinach for kale, heavy cream for coconut milk, or pasta for gnocchi.
• Add more broth if the soup becomes overly creamy.

Nutrition

Calories: 447kcal | Carbohydrates: 32 g | Protein: 35 g | Fat: 20 g

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