This recipe for Marry Me Chicken Soup transforms the rich and satisfying goodness of the Italian chicken dinner into a soul-warming soup. It’s easy to make in one pot and ready in just 30 minutes, making it an instant family dinner favorite!
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When I want the comfort of a bowl of soup and the mouthwatering goodness of a classic Italian chicken dinner, I’ll make a pot of this Marry Me Chicken Soup.
This incomparable comfort food is full of rich, creamy, and satisfying Tuscan-inspired flavors, just like the dish it was inspired by. One bowl always warms me up!
Craving even more comfy soup recipes? Be sure to check out my collection of 40+ Creamy Soup Recipes while you’re here.
What is Marry Me Chicken?
Marry Me Chicken is a creamy chicken dish that has become incredibly popular over the last several years thanks to food blogs and social media. The OG version features juicy chicken breasts smothered in an indulgent and Italian-seasoned sun-dried tomato cream sauce.
Rumor has it that this dish is so amazing that it’ll have whoever you serve it to wanting to pop the question. Luckily, the flavors and concepts from this “proposal-worthy” dish translate well in other dishes like my Marry Me Chicken Meatballs, Marry Me Beans, and this Marry Me Chicken Soup.
This version captures every element of the creamy chicken dish in a rich, creamy noodle soup, and I know you’re going to love it.
Just be careful who you share it with, unless you want that person down on one knee with a diamond ring!
Reader
Love
This soup has become our new favorite. So easy to make and so packed with flavor. If I don’t have cooked chicken I just cut boneless chicken breasts in half and throw them in at step 5 without the pasta to cook for about 30 minutes. I then remove the chicken pieces and shred them using two forks. I return it to the pot and go forward with the rest of the recipe. So delicious! I made this for our team at work and it was a big hit!
Thanks, Erin for creating such reliably delicious recipes.
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Ingredient notes
- Butter
- Aromatics – Like a lot of my soups and stews, I started this recipe by sautéing yellow onions and garlic cloves for a rich and aromatic foundation of flavor.
- Tomato paste – Remember to cook the tomato paste in the pan for at least 1 minute. This will remove its natural tinny flavor and caramelize its natural sugars, making it so much more flavorful.
- Sun-dried tomatoes – These add sweet, tangy bursts of flavor.
- Herbs and seasonings – This soup gets its delectable Italian flavor from Italian seasoning, garlic powder, onion powder, and crushed red pepper flakes.
- White wine – Use a dry white wine, like Sauvignon Blanc or Pinot Grigio. If you prefer not to use wine, substitute additional chicken broth.
- Chicken broth – Use a good-quality, low-sodium chicken broth or homemade bone broth. If you want something a bit richer, parmesan broth takes this soup to another level!
- Acini de pepe pasta – This small, round pasta, also known as pastina, adds a satisfying bite.
- Shredded chicken – I like to use the leftover shredded chicken or roast chicken already in my fridge. If you’re all out of leftover chicken, you can shred store-bought rotisserie chicken instead.
- Heavy cream – A splash makes the soup nice and creamy. For a lighter option, use half-and-half or whole milk.
- Parmesan cheese
- Baby spinach
- Salt and pepper
How to make marry me chicken soup
- In a Dutch oven or large pot, melt the butter over medium heat, then add the chopped onion. Sauté until softened.
- Stir in the tomato paste and cook for another minute before adding the minced garlic, sun-dried tomatoes, and seasonings. Sauté for one more minute.
- Turn up the heat and deglaze the pot with the white wine (or chicken stock). Use a spatula to scrape up any bits stuck to the bottom.
- Add the chicken broth, pasta, and shredded chicken to the pot and heat to a boil. Then, reduce the heat and simmer uncovered until the pasta is al dente.
- Take the pot off the heat and stir in the heavy cream, parmesan, and spinach. Stir until the spinach wilts (this will only take a minute or two).
- Season the soup with salt and pepper before ladling it into bowls, garnishing it with extra parmesan and red pepper flakes, and serving. Enjoy!
Variations
- Vegetarian: Swap the chicken broth for vegetable broth and omit the shredded chicken. For protein, add chickpeas or white beans.
- Gluten-free: Use small, round gluten-free pasta noodles (like brown rice stelline).
- Dairy-free: Replace the butter with olive oil or a vegan butter substitute, and use coconut milk or cashew cream instead of heavy cream. Nutritional yeast has a similar umami-rich cheesy flavor if you can’t find dairy-free parmesan.
- Pasta options: Acini de pepe is my favorite for this soup, but you can switch it up with another tiny pasta shape, such as ditalini, orzo, small elbow macaroni, cavatappi, or tiny shells.
- Extra veggies: Feel free to sauté diced carrots, bell peppers, mushrooms, or zucchini along with the onions. Stir in a handful of peas or corn during the last few minutes to add pops of sweetness.
Serving suggestions
To make the most of your marry me chicken soup experience, all you really need is a side of crusty bread, garlic bread, or crostini to sop up the luxurious broth. To round out your meal, here are some perfectly paired sides:
And for more spectacular pairings, check out this guide on What to Serve with Marry Me Chicken!
FAQs
Yes, you can definitely make this soup in a crockpot. First, sauté the onions, tomato paste, garlic, and seasonings in a skillet as normal, then deglaze the pan with wine. Transfer this mixture to your crockpot along with the chicken broth, sun-dried tomatoes, pasta, and shredded chicken. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Stir the heavy cream, parmesan cheese, and baby spinach into the soup 30 minutes before serving. Season with salt and pepper to taste, then serve and enjoy.
Keep simmering the soup until it reduces and thickens. Just be careful not to overcook the pasta!
Another option is to mix 1 tablespoon of cornstarch or flour with a splash of water to create a slurry. Stir this mixture into the soup to thicken it quickly.
Yes, dried sun-dried tomatoes also work well but they must be soaked in hot water first to make them easier to chop and stir into the soup. Diced fresh tomatoes or canned tomatoes can also work, but know they won’t give you that same deep, umami-rich flavor.
Storing
- Once completely cooled, transfer the leftover marry me chicken soup to an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw the leftovers in the fridge overnight before reheating.
- To reheat, add the soup to a saucepan and reheat over medium heat until warmed through. You may need to add additional broth because the pasta can soak up the liquids as it sits.
Erin’s wine pairings
- A full-bodied, buttery Chardonnay is an excellent match for the creamy, silky broth.
- For a lighter, crisper option, Pinot Gris provides a refreshing contrast.
- Sauvignon Blanc offers a zesty and herbaceous profile that pairs well with the savory elements.
- A light and fruity dry Rosé can be a refreshing pairing without overwhelming your palate.
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Did you make this marry me chicken soup?
If you loved this cozy soup version of classic marry me chicken, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Love Marry Me Chicken Soup? Be sure to try my Marry Me Chicken Meatballs and a vegetarian version with these Marry Me Beans, too!
Full Recipe
Marry Me Chicken Soup
Ingredients
- 2 Tablespoons butter
- 1 medium yellow onion (diced)
- 2 Tablespoons tomato paste
- 4 cloves garlic (minced)
- ½ cup oil-packed sun dried tomatoes (drained and chopped)
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- ¼ teaspoon crushed red pepper (plus more for garnish)
- 1/2 cup dry white wine
- 6 cups chicken broth
- 1 cup acini de pepe pasta (uncooked (½ package (or ditalini or orzo)))
- 2 1/2 cups cooked shredded chicken
- 2/3 cup heavy cream
- 1/2 cup grated parmesan cheese (plus additional for topping)
- 2 cups baby spinach
- Salt and pepper (to taste)
Instructions
- Melt the 2 Tablespoons butter in a Dutch oven or large pot over medium heat.
- Once melted, add the chopped 1 medium yellow onion and cook until softened, about 5-6 minutes.
- Add the 2 Tablespoons tomato paste and cook 1 minute longer.
- Add the 4 cloves garlic, ½ cup oil-packed sun dried tomatoes, 1 teaspoon italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and ¼ teaspoon crushed red pepper. Saute 1 minute longer.
- Turn the heat to medium-high and add the 1/2 cup dry white wine. Use a spatula to scrape up any bits stuck to the bottom of the pan. If you prefer not to use the wine you can substitute additional chicken stock.
- Add the 6 cups chicken broth, 1 cup acini de pepe pasta, and 2 1/2 cups cooked shredded chicken. Bring to a boil, then reduce to a simmer and cook, uncovered, for 8-10 minutes, until the pasta is tender.
- Remove the soup from heat and add the 2/3 cup heavy cream, 1/2 cup grated parmesan cheese and the 2 cups baby spinach.
- Stir the soup until the spinach wilts.
- Taste and season with salt and pepper.
- Enjoy!
Notes
- Gluten-free: Use small, round gluten-free pasta noodles (like brown rice stelline).
- Dairy-free: Replace the butter with olive oil or a vegan butter substitute, and use coconut milk or cashew cream instead of heavy cream. Nutritional yeast has a similar umami-rich cheesy flavor if you can’t find dairy-free parmesan.
- Pasta options: Acini de pepe is my favorite for this soup, but you can switch it up with another tiny pasta shape, such as ditalini, orzo, small elbow macaroni, cavatappi, or tiny shells.
- Vegetarian: Swap the chicken broth for vegetable broth and omit the shredded chicken. For protein, add chickpeas or white beans.
- Extra veggies: Feel free to sauté diced carrots, bell peppers, mushrooms, or zucchini along with the onions. Stir in a handful of peas or corn during the last few minutes to add pops of sweetness.
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