If you're craving soup that's rich, luscious, and guaranteed to impress, this Marry Me Chicken Soup is a total showstopper. Creamy, cozy, and full of savory flavor, it takes the beloved Marry Me Chicken and transforms it into the ultimate one-pot comfort meal.

Imagine chunks of juicy chicken bathing in a velvety broth, with sun-dried tomatoes, fresh herbs, and a cheesy parmesan finish. Every spoonful is silky, tangy, and just a little bit magical-no wonder it's called "Marry Me" soup!

Easy enough for busy weeknights but impressive enough for guests, this soup comes together in less than an hour, all in one pot. It's perfect for chilly days, family dinners, or any time you want something irresistibly delicious. Honestly, I make this one whenever I need a quick dinner that feels special!

A golden, creamy bowl of Marry Me Chicken Soup with chunks of chicken, sun-dried tomatoes, and fresh basil.

Why You'll Love This Recipe

Rich and Creamy Flavor: The decadent broth is packed with layers of savory, crave-worthy goodness.
Quick and Easy: Ready in under an hour, using just one pot.
Crowd Pleaser: Everyone goes back for seconds-guaranteed!
Customizable: Easily adapt to your dietary preferences with simple tweaks.

Key Ingredients for Marry Me Chicken Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Boneless, Skinless Chicken Breasts

The foundation of this soup, chicken breasts cook up tender and juicy, infusing the broth with tons of flavor. For best results, cut the chicken into bite-sized pieces for even cooking. You can swap with boneless thighs for extra richness or use rotisserie chicken for a weeknight shortcut.

Sun-Dried Tomatoes

These little gems bring the signature tangy-sweet punch that's essential in Marry Me Chicken dishes. Use sun-dried tomatoes packed in oil for the best flavor and texture (and save a little of that oil to sauté your veggies!). In a pinch, you can use regular dried sun-dried tomatoes-just rehydrate them before adding.

Heavy Cream

For that decadent, dreamy texture, a splash of heavy cream turns the broth ultra-silky. If you'd like a lighter version, use half-and-half or even full-fat coconut milk, though the flavor will change slightly.

Parmesan Cheese

Freshly grated parmesan melts into the soup, lending a nutty, salty depth and a perfect creamy finish. Pre-grated can work in a bind, but fresh is best for melting and flavor. If you're dairy free, try a plant-based parmesan.

Fresh Basil

Stirred in at the end, fresh basil lifts the whole soup with a pop of bright, herbal freshness. Chopped parsley or baby spinach makes a great substitute if you don't have basil on hand.

Instructions for Marry Me Chicken Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

In a large pot or Dutch oven, heat olive oil (or sun-dried tomato oil) over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4-5 minutes. Stir in minced garlic and cook for another 30 seconds, just until fragrant.

Brown the Chicken

Add the chicken pieces to the pot and season with oregano, crushed red pepper, salt, and black pepper. Let the chicken cook, stirring occasionally, until just cooked through and lightly golden, about 5-6 minutes. Don't worry if it's not fully browned-it finishes cooking in the broth!

Add Sun-Dried Tomatoes and Broth

Stir in the chopped sun-dried tomatoes. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor. Bring the mixture to a gentle boil.

Simmer the Soup

Add the pasta and reduce heat to a low simmer. Let the soup cook for 8-10 minutes, or until the pasta is tender and the chicken is cooked through. Stir occasionally to prevent sticking and check the seasoning.

Make it Creamy

Reduce heat to low. Pour in the heavy cream and add the baby spinach (if using). Simmer for another 2-3 minutes until the spinach is wilted and the soup is silky and slightly thickened.

Finish and Serve

Remove the pot from heat. Stir in the grated parmesan and fresh basil. Taste and season with additional salt or pepper as needed. Ladle into bowls, top with more parmesan and basil, and serve piping hot!

Recipe Variations

Make It Gluten-Free

Simply swap the regular pasta for your favorite gluten-free small pasta or rice. The soup stays just as creamy and comforting.

Kick Up the Heat

If you love a little extra spice, double the crushed red pepper flakes or add a diced jalapeño when you sauté the onions.

Lighten It Up

For a lighter but still creamy soup, use half-and-half instead of heavy cream, or swap in evaporated milk for fewer calories and fat.

Dairy-Free Twist

Go dairy-free by swapping the heavy cream for full-fat coconut milk and using a vegan parmesan or omitting the cheese altogether. The coconut milk adds a subtle sweetness that pairs beautifully with sun-dried tomatoes.

Extra Veggie Power

Stir in extra veggies like sliced mushrooms, diced bell peppers, or zucchini for added color, flavor, and nutrition.

Serving Suggestions

Serve Marry Me Chicken Soup hot with a big sprinkle of fresh parmesan, a flurry of basil, and lots of crusty bread to soak up the luscious broth. Pair it with a simple green salad tossed in lemon vinaigrette for a complete meal. For something extra special, offer garlic breadsticks or a crisp glass of white wine on the side.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stove over medium-low heat, stirring occasionally until hot. If the soup has thickened, add a splash of broth or water to loosen it up. This soup can also be frozen for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop.

Frequently Asked Questions About Marry Me Chicken Soup (FAQ)

Q: Can I use rotisserie chicken instead of raw chicken breasts?

A: Yes! Stir in shredded rotisserie chicken after sautéing the aromatics and add it in Step 3 when you add the broth. Reduce the cooking time a bit since the chicken is already cooked.

Q: What pasta shape works best for this soup?

A: Small shapes like ditalini, orzo, or small shells work great. You can also use broken spaghetti or skip pasta for a lower-carb version.

Q: Can I make this soup ahead of time?

A: Absolutely! Make the soup up to two days ahead, but if you're making it in advance, cook the pasta separately and add it just before serving to keep it from getting too soft.

I promise this Marry Me Chicken Soup will become a new comfort food favorite at your house! It's so luxuriously creamy and packed with flavor, yet super easy to throw together. Try it soon, and let me know what you think-leave a comment or a rating below!