This Marry Me chicken soup is a one-pot feast made with tender chicken, sun dried tomatoes, cream, and cheese, creating a hearty, filling soup with all the flavors of your favorite creamy pasta!
Quick Look: Marry Me Chicken Soup
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 35 minutes
- ⏳ Total Time: 45 minutes
- 🍲 Serving: 8 Bowls
- ⚡ Calories: 466 calories per bowl
- 🍂 Flavor Profile: hearty, creamy and a touch of cheese
- 👌 Difficulty: Easy, perfect for a cold winter day!
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I love the flavors of any Marry Me dish. That rich, creamy combination of cheese, sun-dried tomato sauce, and meat creates some of my favorite gluten-free main dishes. Marry me chicken soup tiktok has been buzzing lately and I knew I had to give it a shot!
These flavors are perfect for everything from hearty dinners like Marry Me salmon to filling appetizers like meaty, cheesy Marry Me chicken dip.
This creamy chicken soup recipe combines the delicious flavors of this Italian-American hit with the sensibilities of soup, creating a hearty, one-pot, comfort food meal the whole family will love.
I used my Circulon Infinity pan for this recipe. Its heavy-duty construction holds and distributes heat evenly, and its scratch defense coating makes it ideal for heavy use, even with metal utensils.
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Why You'll Love This Recipe
- Simple Ingredients: This dish is made with basic ingredients found in most kitchens and in any grocery store.
- So Easy: You only need about 45 minutes, one pan, and a pot for the pasta. That's it!
- Tons of Flavor: Because this is one of my chicken based soups and made in one pan, you can truly taste every ounce of seared chicken, seasonings, tomatoes, and cheese. It all blends to create an incredibly deep flavor.
- Customizable: You can easily tweak this recipe to make it your own by using olive oil, garlic powder or any other ingredients from your favorite chicken soups.
Key Ingredients
You'll find a full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Chicken Breasts: I prefer Springer Mountain Farms chicken breasts for their quality, flavor, and commitment to no antibiotics, hormones, or animal by-products in their feed.
- Sun Dried Tomatoes: The intense flavor of sun dried tomatoes is an iconic component of any Marry Me dish.
- Aromatics: Onions and garlic add an aromatic note to the dish.
- Seasonings: A blend of sweet smoked paprika and Italian seasoning adds more deep, aromatic flavor with a touch of smoky sweetness.
- Parmesan Cheese: Parmesan adds the earthy, cheesy note that Marry Me dishes are known for.
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"This is the best marry me chicken soup recipe on the internet, no question about it. I made it for my girl and she was loving every bite! Thank you for the help!" -Kevin
Variations
- Chicken Thighs: Use chicken thighs for a richer Marry Me chicken flavor.
- Rotisserie Chicken: For a super-quick version, snag a rotisserie chicken at the store, shred it, and mix it into the soup at the end. I love meals made with rotisserie chicken.
- Seafood: Use crab or shrimp for a soup loaded with the seafood flavors of dishes like my Marry Me shrimp pasta.
- Spicy: Add red pepper flakes for a spicy kick. Just like my kid says, "the more the merrier."
- Dairy Free: Don't forget you can easily make this marry me chicken soup dairy-free by using plant butter and plant based cream in equal amounts.
- Pasta: Any short, textured noodle will work well in this soup. Orzo also works to create a Marry Me chicken orzo soup.
How to Make Marry Me Chicken Soup
- Step 1: Season the chicken breasts and sear them on both sides in sun dried tomato oil. Then, reduce the heat, cover, and cook until the internal temperature reaches 165°F.
- Step 2: Saute the onions and garlic in butter in the same pan until slightly translucent. Then, add the tomatoes, tomato paste, and sauce seasonings.
- Step 3: Add the chicken broth and bring to a boil. Then, add the heavy cream, along with the remaining ingredients. Cook until thickened.
- Step 4: Add diced chicken and cooked pasta. Mix well and enjoy!
Expert Tips
- Pat the chicken dry before adding the seasonings to ensure they stick to the breasts.
- Flip your chicken breasts every few minutes to ensure even cooking.
- Boil your pasta to al dente. Overcooked pasta will break apart when stirred into the soup.
- To make this a one-pan meal, add the uncooked pasta to the broth and cook until the pasta is al dente.
- Keep your soup at a simmer after adding the cream. A hard boil will cause it to curdle.
- I like using baby spinach. It wilts beautifully, and you don't have to tear it before adding it to the soup.
Marry Me Chicken Soup FAQs
Creamy Marry Me chicken soup is made with chicken, sun dried tomatoes, broth, cream, fresh spinach, and pasta to create a rich, creamy soup.
It's important to simmer your soup but not boil it after adding the cream. Boiling a cream mixture can cause it to separate and curdle.
You can refrigerate this soup for up to 3 days in an airtight container. Because the soup contains cream, freezing is not recommended.
Yes! I used gluten-free pasta for this one but you can traditional pasta for your recipe if you do not have a gluten alergy.
📖 Recipe
Marry Me Chicken Soup
Video
Ingredients
Chicken
- 2 chicken breasts boneless/skinless
- ¾ tablespoon smoked sweet paprika
- 1 tablespoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sun dried tomato oil from the jar
Soup
- 12 oz gluten free pasta
- 1 onion diced
- 2 tablespoon minced garlic
- ½ cup sun dried tomatoes diced
- 1 tablespoon Italian seasoning
- ½ teaspoon sweet smoked paprika
- ½ teaspoon salt
- 1 teaspoon basil
- 3 tablespoon tomato paste
- 1 handful spinach diced or baby
- 1 cup heavy cream
- 5 cups chicken broth
- 1 ½ cups parmesan
- 2 tablespoon butter
Instructions
Chicken
- Pat the chicken dry with paper towels. Then, combine the paprika, Italian seasoning, salt, and pepper in a medium bowl. Coat the chicken thoroughly.
- In a large skillet over medium heat, sear the chicken on both sides in sun dried tomato oil for about 3 minutes.
- Reduce the heat to medium-low, cover with a lid, and cook the chicken for 6 to 10 minutes, flipping every 3 minutes, until the internal tempertaure reaches 165 degrees.
- Remove the chicken, cool it for 5 minutes, and dice it into small cubs.
Soup
- Boil the pasta to al dente while making the soup. Then, drain the pasta and set aside until ready to mix into the soup.
- Melt the butter in the same pan you used for the chicken. Then, cook the onions and garlic in it for about 3 minuts or until the onions are slighlty translucent.
- Add the sun dried tomatoes, tomato paste, Italian seasoning, sweet smoked papirka, salt, and basil. Mix well.
- Add the chicken broth and bring to a boil. Then, add the heavy cream, parmesan, and spinach. Cook, stirring constantly for about 10 minutes until thickened.
- Gently stir in the chicken and pasta. Serve topped with more paremsan and fresh basil.
Notes
- Pat the chicken dry before adding the seasonings to ensure they stick to the breasts.
- Flip your chicken breasts every few minutes to ensure even cooking.
- Boil your pasta to al dente. Overcooked pasta will break apart when stirred into the soup.
- To make this a one-pan meal, add the uncooked pasta to the broth and cook until the pasta is al dente.
- I like using baby spinach. It wilts beautifully, and you don't have to tear it before adding it to the soup.
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