Marry Me Chicken Soup Recipe

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I made this soup for my husband back when we were dating. He thought I had spent hours cooking. Truth is, it only took one pot and under an hour. It’s rich, creamy, and full of flavor. You’ll want to drink the broth straight from the bowl.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: About 10 cups

Ingredients

• 1 teaspoon olive oil
• 1 to 1½ pounds chicken breasts or thighs, diced into 1-inch pieces
• 2 teaspoons Italian seasoning, divided
• Salt and pepper to taste
• ½ cup diced carrots
• ½ cup diced celery
• ½ cup diced onions
• ¼ cup chopped sundried tomatoes
• 3 garlic cloves, minced
• ¼ cup flour
• 2 tablespoons tomato paste (optional)
• 6 to 8 cups chicken broth
• 6 oz pasta (shells, elbows, or ditalini work well)
• 1 cup heavy cream
• ½ to 1 cup grated Parmesan cheese
• 2½ to 3 cups fresh spinach

How to Make It

1. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken, 1 teaspoon Italian seasoning, and salt and pepper. Cook until the chicken is browned, about 4–5 minutes.
2. Add the carrots, celery, onions, sundried tomatoes, and garlic. Cook until the vegetables are soft, about 3–4 minutes.
3. Sprinkle the flour over everything and stir well. If you’re using tomato paste, add it now and mix it in.
4. Slowly pour in the broth while stirring. This helps prevent lumps. Scrape the bottom of the pot to lift any stuck bits.
5. Bring the soup to a boil. Add the pasta, the remaining 1 teaspoon of Italian seasoning, and more salt and pepper. Cover, lower the heat, and let it simmer for about 20 minutes, or until the pasta is tender and the chicken is cooked through.
6. Stir in the cream, Parmesan, and spinach. Let it simmer uncovered for another 5 minutes.
7. Taste and adjust seasoning if needed. Serve warm.

Ingredient Tips

Chicken: Use thighs for more flavor, breasts for a lighter option. If using rotisserie chicken, add it near the end to avoid overcooking.
Pasta: Use what you like. Small shapes like elbows or shells work best.
Vegetables: Grab pre-chopped mirepoix to save time. Pre-peeled garlic helps too.

Optional Add-Ins

• Red bell peppers
• Mushrooms
• Zucchini
• Kale or broccoli
• Bacon or Cajun seasoning
• Red pepper flakes for heat
• A splash of lemon juice or white wine for brightness

Storage and Leftovers

Store in the fridge for 3 to 4 days. The soup thickens as it sits, so add broth or water when reheating to loosen it up. If you plan to freeze it, leave out the cream and pasta, and add those fresh when you reheat for best texture.

Nutrition Info

Each 1-cup serving has about 300 calories, 24 grams of protein, 8 grams of carbohydrates, 19 grams of fat, 2 grams of fiber, and 3 grams of sugar. This is an estimate and may vary depending on the ingredients and portions you use.