Go Back
–+ servings
Marry Me Chicken Soup in white bowls with ditalini pasta, chunks of chicken, sun-dried tomatoes, and fresh basil garnish, served with white wine

Marry Me Chicken Soup

40aprons.com/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 it’s THAT good!
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Recipe Makes (Approximate): 6

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)
  • ½ cup white wine (or additional chicken stock)
  • 4 cups chicken stock
  • ½ cup sun-dried tomatoes (packed in oil, roughly chopped)
  • 1 tablespoon Italian seasoning
  • ¾ 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 sauté 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 165°F).
  • 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.

Recipe Notes

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 addition—just dice them and add with the sun-dried tomatoes.

Nutrition Information (Approximate)

Calories: 480calProtein: 28gFat: 27gSaturated Fat: 15gTrans Fat: 0.2gCholesterol: 115mgSodium: 417mgPotassium: 811mgTotal Carbs: 26gFiber: 3gSugar: 6gNet Carbs: 23gVitamin A: 1903IUVitamin C: 10mgCalcium: 276mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/marry-me-chicken-soup/