Marry Me Chicken Soup

This Marry Me Chicken Soup is so tasty! Don’t just take my word for it, give it a try. It’s not like any chicken soup you’ve had before. It’s super rich and creamy and full of veggies and cheesy goodness.

Marry Me Chicken Soup Recipe

Let me tell you why this is one of my favorite soups of all times. It’s got so many different flavors and textures in each bite.

Melty cheese, tangy sun-dried tomatoes, tender chicken. Oh, and let’s not forget the creamy parmesan broth!

But somehow all the ingredients come together in an amazing creamy, dreamy soup.

And get this – some people say this soup is so good it could get someone to propose. Like you’d wanna marry this soup it’s super delicious.

Just try it and see for yourself. You can thank me later!

What is Marry Me Chicken?

It’s only the dish you need to serve your someone special! I have a few different versions like this crockpot marry me chicken, and this marry me chicken and tortellini version.

Can you tell I really like the flavors?

The skillet recipe usually consists of pan seared chicken breast with a tangy and creamy sun-dried tomato sauce, with spinach, cheese, and a hint of heat with red pepper flakes!

Not only will they think you are the best cook, but it’s worthy of a marriage proposal which is where it gets its name from.

Ingredients Needed

Chicken – Use cooked chicken breasts, sub shredded rotisserie chicken for easier prep.

Pasta – I like medium size shells or orzo pasta in this recipe because of the size but you can use any shape really.

Sun-dried tomatoes – Use the ones packed in olive oil for best flavor. Just drain/pat dry before adding to recipe.

Cream cheese – Softened full fat cream cheese for best flavor or sub low fat or fat free.

Cream – Use heavy whipping cream or coconut cream. 

Broth – I prefer chicken broth or chicken stock or you can sub vegetable stock.

Spices – Italian seasoning, garlic powder, onion powder, 

Spinach – Fresh spinach for the best flavor, substitute kale or other greens.

Cheese – Grated parmesan cheese is the best!

Pantry staples – Unsalted butter, sweet onion, fresh garlic, salt, black pepper if desired.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Marry Me Chicken Soup

First: In a large pot or dutch oven, heat the butter over medium heat. Add the onion and cook until onion starts to soften.

Second: Stir in the sundried tomatoes and garlic. Cook 1-2 minutes or until fragrant. Stir in the spices, cooked chicken, and broth.

Third: Bring to a boil and turn to low. Cook for 15 minutes, uncovered. Stir in heavy cream, cream cheese, and parmesan cheese. Continue cooking on low until cream cheese is melted and the soup is creamy.

Fourth: Add the cooked pasta and cook for an additional 5 minutes. Remove from the heat and stir in the fresh spinach. Stir to incorporate and the spinach wilts.

Serve and garnish with more parmesan cheese.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How long does it last?

Store any leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave or on the stove top until wamed through.

Can I freeze it?

Because of the cream and other dairy products, along with the pasta, I don’t recommend freezing it.

The pasta can become mushy and the dairy can separate and have a grainy texture.

Serving Suggestions

This soup has everything you could want but you can stretch to make a larger meal with some sides.

I like it with a crisp green salad, some garlic knots or traditional garlic bread, and some steamed or roasted veggies.

​Can I make it in a slow cooker?

Technically you can make it in the slow cooker. Just leave the cream and cream cheese out until 30 minutes before serving.

Then add the fresh spinach 5 minutes before enjoying so you can wilt the spinach a bit.

How do you make chicken soup without overcooking the chicken?

The secret to good chicken soup is tender and juicy chicken. If you are starting your soup recipe by poaching the chicken, don’t cook it until it reaches 165F.

Pull the chicken out of the broth when it reaches 155 or slightly higher. Then cut, chop, dice, or shred the chicken and add back to the soup.

If you are using chicken thighs or other cuts of dark meat you don’t have to do this as they will stay moist throughout the cooking process.

Tips for No Leftovers

• If you want more tomato flavor, stir in a 1-2 tablespoons of tomato paste with the chicken.
• Pat the oil off the sun-dried tomatoes with a paper towel.
• Not a fan of spinach? Try some fresh basil instead!
• If you substitute kale, be sure to massage it or saute it for a bit before adding to the soup.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Marry Me Chicken Soup is a delicious creamy chicken soup that is the ultimate comfort food the entire family will love!

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