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This creamy marry me chicken soup recipe is full of amazing flavor, combining tender, seasoned chicken, sun-dried tomatoes, fresh Parmesan, basil, and pasta. Blame me if you get a marriage proposal after making this for your significant other because itโs THAT good, or serve for a family dinner, if youโre way past a proposal, ha!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- All the flavors of our fan-favorite Marry Me Chicken are in soup form here! The combination of sun-dried tomatoes, heavy cream, and freshly grated Parmesan creates this incredibly rich, savory broth that tastes like you’ve been simmering it for hours. The Italian seasoning and garlic tie everything together, while the fresh basil at the end adds a bright pop that makes each bite feel sooo specialโyum!
- This is so awesome for busy people, as this marry me chicken noodle soup comes together quickly and all in one pot! The chicken cooks while everything else simmers, so you’re not standing around waiting, and can do other tasks at the same time.
- On a nutritional level, you’ve got protein from the chicken, carbs from the pasta, veggies from the spinach, and all that creamy, dreamy broth to tie it together. Grab some crusty bread for dipping if you’re feeling fancy, and call it dinner, or add more greens, such as this Spinach Salad with Apples, Cranberries, and Maple Vinaigrette, or this crunchy Keto Broccoli Salad.
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What You Need to Know Before You Start
- When you’re cooking the pasta directly in the soup, set a timer for every 2-3 minutes during that pasta cooking phase and give it a good scrape with a wooden spoon. Your soup will thank you by not tasting scorched.
- That half cup of white wine isn’t just for showโit deglazes the pot after sautรฉing the aromatics and adds a subtle acidity that balances the richness of the cream and cheese. No wine on hand? Use an extra half cup of chicken stock, but add a squeeze of lemon juice at the end to brighten things up.
- I like buying the thin-sliced chicken breasts (about 1/4 pound each) because they cook in about 5 minutes totalโjust 2-3 minutes per side. This means your chicken is done right, and you’re maximizing the surface area for seasoning. If you can only find thick breasts, either pound them thin or slice them in half horizontally before cooking.
- Here’s an insider tip: if you’re planning to have leftovers or make this ahead, cook the pasta on the side and only add it to individual bowls when serving. Pasta sitting in soup overnight will absorb all that gorgeous broth and turn into a mushy mess. Keep them separate in the fridge, and your soup will stay silky and perfect for days!
Frequently Asked Questions
Can you freeze marry me chicken soup?
Definitely, but freeze it without the pasta. The pasta gets mushy and waterlogged when frozen and thawed. Freeze just the soup base in airtight containers for up to 3 months, then cook fresh pasta when you’re ready to serve. Thaw overnight in the fridge and reheat on the stovetop.
For this recipe for marry me chicken soup, can I use a different pasta?
Of course not! Any small pasta shape worksโtry orzo, small shells, mini penne, or even broken spaghetti. Just keep in mind that different shapes have different cooking times, so check the package and adjust accordingly. You want the pasta al dente when you pull the pot off the heat.
What if I don’t have a Dutch oven?
Any large, heavy-bottomed pot works perfectly. A big stockpot or even a large deep skillet with a lid will do the trick. You just want something that can hold at least 6 quarts and distribute heat evenly so nothing burns on the bottom.
Can I make this in the slow cooker or Instant Pot?
This recipe is really designed for stovetop cooking since it’s so quick, but you could adapt it. For a slow cooker, sautรฉ your aromatics first, transfer everything except pasta and spinach to the slow cooker, and cook on low for 4-6 hours. Add pasta 20 minutes before serving. For an Instant Pot, use the sautรฉ function for steps 1-5, pressure cook for 4 minutes, quick release, then stir in pasta and simmer on sautรฉ mode until tender.
More Creamy Soup Recipes
- โโCreamy Boursin Chicken Soup
- Creamy Crockpot Potato Soup
- Creamy Cajun Chicken Pasta Soup
- Creamy Keto Taco Soup
- Healthy Creamy Clam Chowder (Whole30, Paleo, Dairy Free)
- Manhattan Clam Chowder
- Seafood Soup
- Instant Pot Tomato Soup
- Vegan Broccoli Cheddar Soup
- Cajun Shrimp Bisque
- Chicken and Wild Rice Soup
- Whole30 Lasagna Soup
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Marry Me Chicken Soup
This is the best marry me chicken soup recipe! So full of flavor, it features tender, seasoned chicken, sun-dried tomatoes, fresh Parmesan, basil, and pasta. Blame me if you get a marriage proposal after making this for your significant other, because itโs THAT good!
Equipment
- Large Dutch oven or heavy-bottomed pot + 6 quarts
- small skillet
- Wooden spoon or heat-resistant spatula
Ingredients
For the Soup Base
- 2 tablespoons butter
- 1 small onion chopped
- 4 cloves garlic minced
- ยฝ cup white wine or additional chicken stock
- 4 cups chicken stock
- ยฝ cup sun-dried tomatoes packed in oil, roughly chopped
- 1 tablespoon Italian seasoning
- ยพ cup ditalini pasta or other small pasta shape
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated (plus more for serving)
- 2 cups fresh spinach chopped
- 1 tablespoon fresh basil thinly sliced (chiffonade)
For the Chicken
- 1 pound chicken breasts preferably thin-sliced
- 1 tablespoon oil
- Salt and black pepper to taste
Instructions
- Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add 1 small chopped onion and sautรฉ for 3-4 minutes until softened and fragrant.
- Add 4 cloves minced garlic and cook for 1 minute until aromatic. Stir in 1/2 cup roughly chopped sun-dried tomatoes and cook for 1 minute more.
- Sprinkle 1 tablespoon Italian seasoning over the mixture and stir well to combine.
- Pour in 1/2 cup white wine and stir, simmering until reduced by approximately half, about 2-3 minutes.
- Add 4 cups chicken stock and 1 cup heavy cream to the pot. Bring to a boil, then reduce heat to medium for a strong simmer.
- Add 3/4 cup ditalini pasta and stir well, making sure to scrape the bottom of the pot to prevent sticking. Cook for 10 minutes, stirring regularly and scraping the bottom every 2-3 minutes.
- While pasta cooks, generously season both sides of 1 pound chicken breasts with salt and pepper.
- Heat 1 tablespoon oil in a small skillet over medium-high heat. Cook chicken for 3-5 minutes per side until firm and cooked through (internal temperature should reach 165ยฐF).
- Remove chicken from heat and let rest until cool enough to handle, about 2 minutes. Chop into bite-sized pieces.
- Reduce soup heat to low. Stir in 1 cup freshly grated Parmesan cheese until melted and well combined.
- Add chopped chicken to the pot and let flavors blend for 2-3 minutes.
- Adjust seasoning to taste with salt and black pepper.
- Stir in 2 cups fresh chopped spinach and cook until just wilted, about 30 seconds.
- Ladle into serving bowls and top with 1 tablespoon fresh sliced basil and additional Parmesan, as desired. Serve immediately.
Make It Gluten-Free: Use your favorite gluten-free small pasta shape and ensure your chicken stock is certified gluten-free. Everything else in this recipe is naturally gluten-free.
Make It Dairy-Free: Substitute butter with olive oil, use full-fat coconut cream or cashew cream in place of heavy cream, and replace Parmesan with a dairy-free alternative like Violife or Kite Hill. The soup will have a slightly different flavor profile but remains deliciously creamy.
For a Thinner Soup: If you prefer a brothier soup, cook the pasta separately according to package directions. Add cooked pasta to individual bowls and ladle soup over top. This also prevents pasta from absorbing the broth during storage, making leftovers much better.
Rotisserie Chicken Shortcut: Use 3 cups of shredded rotisserie chicken. Add it to the soup in step 10 along with the Parmesan and warm through for 2 minutes. This reduces active cooking time by about 10 minutes.
Wine Substitute: If you don’t have white wine, use an additional 1/2 cup of chicken stock plus 1 tablespoon of white wine vinegar or lemon juice to add the acidity that balances the cream.
Storage and Reheating: Store leftover soup in an airtight container in the refrigerator for up to 4 days. For best results, store pasta separately from the soup base to prevent it from absorbing all the liquid and becoming mushy. Reheat soup gently on the stovetop over medium-low heat, adding a splash of chicken stock if it’s thickened too much. Microwave individual portions for 2-3 minutes, stirring halfway through.
Make It Ahead: This soup is best served immediately, but you can prep components in advance. Chop vegetables and cook the chicken up to 2 days ahead. Store the soup base (without pasta or spinach) for up to 3 days, then cook pasta fresh when ready to serve. This makes weeknight dinners even faster.
Cheese Substitutions: Freshly grated Parmesan is strongly recommended for the best flavor and texture. If you must substitute, use Pecorino Romano (sharper flavor) or Grana Padano (milder). Avoid pre-shredded cheese as it contains anti-caking agents that can make the soup grainy and won’t melt as smoothly.
Flavor Add-Ins: Boost the flavor with crushed red pepper flakes for heat, a splash of lemon juice for brightness, or fresh thyme along with the Italian seasoning. Roasted red peppers make a delicious additionโjust dice them and add with the sun-dried tomatoes.
Approximate Information for One Serving
Calories: 480calProtein: 28gFat: 27gSaturated Fat: 15gTrans Fat: 0.2gCholesterol: 115mgSodium: 417mgPotassium: 811mgTotal Carbs: 26gFiber: 3gSugar: 6gNet Carbs: 23gVitamin A: 1903IUVitamin C: 10mgCalcium: 276mgIron: 2mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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