Marry Me Chicken Soup

Marry Me Chicken Soup takes all the creamy, sun‑dried‑tomato, garlic, and Parmesan flavors from the viral “Marry Me Chicken” recipe and turns them into a cozy, one‑pot soup. It’s usually made with a tomato‑cream broth, tender chicken, sun‑dried tomatoes, Italian herbs, and Parmesan, plus pasta, gnocchi, or tortellini and a handful of greens like spinach or kale.

What is Marry Me Chicken Soup?

Marry Me Chicken Soup is essentially a creamy Italian‑inspired chicken soup built from the same flavor profile as Marry Me Chicken: garlic, sun‑dried tomatoes, Italian seasoning, cream, and Parmesan, with chicken simmered until tender in that sauce‑turned‑broth. Where the original dish coats whole chicken breasts or thighs in a thick, skillet sauce, the soup version loosens that sauce with chicken broth and often a bit of tomato paste, then adds noodles, gnocchi, or tortellini plus spinach or kale to make it a one‑bowl meal.

Most stovetop recipes start by sautéing onion and garlic, then blooming Italian herbs and tomato paste in the fat before adding chicken stock, chopped sun‑dried tomatoes, and chicken (often rotisserie or leftover cooked chicken) to simmer. Cream and Parmesan go in near the end, along with pasta and greens, so the broth turns rich and silky without breaking. Slow cooker versions follow the same idea but let chicken breasts cook low and slow in a seasoned tomato‑chicken broth before being shredded and finished with cream and cheese.

Equipment

Large heavy‑bottomed pot or Dutch oven for sautéing and simmering the soup
Cutting board and sharp knife for chopping onion, garlic, sun‑dried tomatoes, chicken, and greens
Measuring cups and spoons for broth, cream, tomato paste, pasta, and seasonings
Wooden spoon or spatula for sautéing vegetables and stirring the soup
Ladle for serving
Optional slow cooker (5–6 quart) if making a crockpot version

Ingredients

Recipes vary in pasta shape and exact dairy, but they share the same core: chicken, sun‑dried tomatoes, Italian herbs, tomato paste, broth, cream, Parmesan, and greens.

Base soup ingredients:

1–2 tablespoons olive oil or butter
1 medium yellow onion, finely diced
3–5 garlic cloves, minced
2–4 tablespoons tomato paste, for body and color
5–6 cups low‑sodium chicken broth or stock
¾–1 cup oil‑packed sun‑dried tomatoes, drained and chopped (or julienned)
2–3 teaspoons Italian seasoning or a mix of dried basil, oregano, and thyme
½–1 teaspoon crushed red pepper flakes (adjust for heat)
1–2 teaspoons sugar or a splash of honey to balance acidity (optional but common)
2–3 cups cooked, shredded chicken (rotisserie or leftover), or 1–1½ pounds raw chicken breasts to cook in the soup

Creamy finish:

1–1½ cups heavy cream, half‑and‑half, or evaporated milk
¾–1½ cups freshly grated Parmesan cheese (plus more for serving)

Pasta and greens:

8–12 ounces pasta (small shells, ditalini, rotini, or cheese tortellini/gnocchi)
2–3 cups baby spinach or chopped kale
Fresh basil or parsley, chopped, for garnish

Optional add‑ins:

1–2 carrots, diced, for extra sweetness and body
1–2 celery stalks, diced
½ cup Boursin cheese or cream cheese instead of part of the Parmesan for extra creaminess

Step-by-step instructions

Most Marry Me Chicken Soup recipes follow the same rhythm: sauté aromatics, build a tomato‑herb base, add broth and chicken, simmer with pasta, then finish with cream, cheese, and greens. A stovetop version starts by heating olive oil in a large pot over medium to medium‑high heat. Onion is added with a pinch of salt and cooked until softened and translucent, about 3–5 minutes. Garlic is stirred in and cooked just until fragrant, about 30 seconds to 1 minute, to avoid burning.

Next, tomato paste and dried herbs are added to create a flavorful base. Tomato paste, Italian seasoning, dried thyme or basil, garlic powder (if using), and crushed red pepper are stirred into the onion mixture and cooked for 30–60 seconds, which deepens the tomato flavor and blooms the spices. At this point, chopped sun‑dried tomatoes are added and heated briefly so their oils and sweetness infuse the base.

Broth comes next. Chicken stock or broth is poured in, along with any additional water called for, scraping up any browned bits from the bottom of the pot. If you are starting with raw chicken breasts, they can be added whole at this stage so they poach in the soup. Seasoning is adjusted with salt, pepper, and a touch of sugar or honey if the soup tastes very acidic from the tomatoes. The mixture is brought up to a gentle boil, then reduced to a simmer.

If raw chicken is in the pot, it simmers, covered, for about 15–20 minutes until cooked through and easy to shred. The chicken is then removed, shredded with two forks, and set aside while the pasta cooks. If you are starting with cooked, shredded chicken (like rotisserie), you hold it back and add it later so it doesn’t overcook.

Pasta is added once the broth is boiling steadily. Small pasta shapes or tortellini are stirred into the pot, ensuring they don’t clump together. The soup is then simmered, partially covered, until the pasta is just al dente—usually 7–12 minutes depending on shape—or 3–5 minutes for fresh tortellini or gnocchi. Stirring occasionally during this phase helps prevent sticking on the bottom of the pot.

Right before the pasta is fully cooked, shredded chicken is stirred into the pot, along with spinach or kale. The residual heat wilts the greens while warming the chicken through. At this point the soup is removed from a hard boil and heat is reduced to low or the pot is taken off the burner briefly to cool slightly before adding dairy, which helps prevent curdling.

Cream and Parmesan are added last. Heavy cream, half‑and‑half, or evaporated milk is poured in slowly while stirring, followed by grated Parmesan. The soup is gently warmed over low heat until the cheese melts and the broth turns silky and lightly thickened; boiling at this point is avoided to keep the cream smooth. The soup is then tasted again and adjusted with extra salt, pepper, and red pepper flakes if desired.

Just before serving, chopped fresh basil or parsley can be stirred in or sprinkled on top for a fresh, herbal finish that echoes the Italian seasoning in the broth. Bowls are ladled full and topped with extra Parmesan and a few pieces of sun‑dried tomato or a drizzle of their infused oil if you want an extra flavor hit.

Slow cooker versions follow a similar pattern but shift the timing. Chicken breasts, broth, sun‑dried tomatoes, garlic, and seasonings go into the crock, and the mixture cooks on LOW for 4–6 hours until the chicken is tender. The chicken is shredded, pasta and spinach are added and cooked until tender, and cream and Parmesan are stirred in just before serving.

Texture and flavor tips

The ideal Marry Me Chicken Soup is rich and creamy without feeling heavy, with a broth that’s thick enough to coat a spoon but still clearly “soup,” not sauce. Using enough tomato paste to deepen color and flavor without over‑thickening is key; most recipes stick to 2–4 tablespoons for a pot that serves 4–6. Cooking the paste briefly with the aromatics brings out its sweetness and removes any raw, canned taste.

Sun‑dried tomatoes provide big flavor in small amounts. Oil‑packed varieties have the most intensity; draining and patting them dry helps control excess oil. Chopping them finely or into thin strips ensures their flavor distributes throughout the broth and you get little pops of tomato in each bite.

Balancing acidity is important in this style of soup. Tomatoes, tomato paste, and sun‑dried tomatoes can make the broth quite bright; cream and Parmesan add fat and umami that smooth out the edges, while a small amount of sugar or honey can also help balance the flavor. Grating Parmesan fresh from a wedge rather than using pre‑shredded helps it melt smoothly without graininess.

For pasta, cooking it right in the soup is convenient but can make leftovers thicker as the pasta continues to absorb liquid. Some authors suggest cooking tortellini or gnocchi separately and adding it to bowls when serving, especially if you expect leftovers. If the soup thickens too much, a splash of broth or water while reheating brings it back to a spoonable consistency.

Variations and add-ins

Marry Me Chicken Soup is easy to remix. Tortellini or gnocchi versions swap small pasta shells for cheese tortellini or potato gnocchi, which make the soup extra hearty and feel almost like a pasta dish in broth. Some recipes include white beans along with kale for a Tuscan‑style twist that adds fiber and protein.

Herb and cheese variations include adding pesto (which brings basil, Parmesan, and pine nuts in one spoonful), swapping in Boursin or cream cheese for part of the Parmesan to make the broth extra velvety, or finishing with a drizzle of good olive oil.

Extra veggies like carrots, celery, or even roasted red peppers can be sautéed with the onions and blended into the base if you want more sweetness and body.

For a lighter take, some recipes use half‑and‑half or evaporated milk in place of heavy cream and reduce the Parmesan slightly while still keeping enough fat for a satisfying mouthfeel. Dairy‑free versions swap in coconut milk or a cashew cream and use dairy‑free Parmesan alternatives while keeping the sun‑dried tomato, chicken, and herb base intact.

Heat level is easy to adjust. Crushed red pepper flakes can be dialed up for a spicier soup or left out for a mild, kid‑friendly version. Some cooks add a pinch of smoked paprika or chili flakes for a subtle smoky kick.

Make-ahead, storage, and serving ideas

Marry Me Chicken Soup holds up well for meal prep. It can be refrigerated for several days and often tastes even better after a night in the fridge as the flavors meld. If you know you’ll be storing it, cooking pasta separately and adding it to individual servings can help keep the noodles from becoming too soft. Reheat gently over medium‑low heat, adding a splash of broth or water if the soup has thickened, and avoid boiling hard once the cream and cheese are in.

For freezing, many sources recommend freezing the soup base without pasta or dairy, then adding cream, Parmesan, and cooked pasta or tortellini after thawing and reheating. This keeps the texture of both the broth and pasta more appealing.

At the table, Marry Me Chicken Soup is a natural partner for crusty bread, garlic bread, or cheesy toast for dunking. A simple green salad, roasted vegetables, or a light antipasto plate balances its richness. Smaller portions work beautifully as a starter for Italian‑style dinners, while big bowls with extra pasta or tortellini make it a full main course.

As a recipe style, Marry Me Chicken Soup delivers exactly what comfort‑food fans want: familiar pantry ingredients, one‑pot cooking, viral‑recipe flavor credentials, and a creamy, sun‑dried‑tomato‑Parmesan broth that feels special enough for date night but easy enough for any weeknight.