Marry Me Chicken Soup

Okay, so Marry Me Chicken Soup is basically the coziest, most flavorful soup ever. It’s got that creamy, garlicky, slightly tangy vibe from the sun-dried tomatoes and Parmesan, and the chicken just soaks up all that goodness.

The broth is rich but not too heavy, and the little kick from the red pepper flakes makes it even better. It’s one of those soups that tastes like you put in way more effort than you actually did—which is always a win.

This soup actually comes together pretty quickly! A little Parmesan, a splash of cream, and boom—perfection. 

Serve with crusty garlic bread and a fresh green salad for a complete meal fit for a cozy night in or any special occasion. 

(full list of ingredients can be found in the recipe card)

• Chicken tenderloins are my favorite cut of chicken to use in soup because it cooks quickly, is juicy and tender, and doesn’t dry out like boneless skinless chicken breasts. I also use this in my chicken alfredo lasagna and garlic parmesan chicken skewers for the same effect. Simply season it, cook it, and cut them into bite-sized chunks prior to adding to the soup.
• A blend of Herbs de Provence, garlic powder, smoked paprika, kosher salt, and black pepper gives the chicken the perfect flavor kick! 
• Sundried tomatoes go into the soup but we’re also using the oil from sun-dried tomatoes to cook with too. This is not some speciality oil, it’s just the oil from the jar that the sun-dried tomatoes comes in. Spoon out 2 tbsps from the jar to cook with. If you don’t have much oil, just use olive oil instead.
• Short-cut pasta – I used torcinelle for my marry me soup because it holds onto the broth really well. But you can also use small shells, conchiglie, or anything fun as long as it’s a short-cut. 
• Yellow Onion and Garlic are must-have aromatics! Always use fresh for a flavorful base.
• Fresh Rosemary and Dried Oregano to the soup for a deep, earthy flavor that makes the soup extra comforting.
• Tomato paste adds depth and richness to the broth, while diced tomatoes provide texture and a balanced acidity that enhances the overall flavor of the soup.
• Chicken broth and bouillon paste work together to create a rich, savory broth as the base of the soup. 
• Heavy cream makes for an extra smooth and creamy soup. I use full cream but feel free to lighten it up with either coconut milk or half and half.
• Parmesan – A generous sprinkle for a cheesy finish!
• I like adding some fresh baby spinach to my soup for a green and nutritious pop.
• Fresh basil – Optional, but it’s such a nice finishing touch. 

Variations

• Crockpot version. Make this marry me chicken soup crockpot-style by adding everything to your slow cooker and cooking on low for 6-8 hours. Your kitchen will smell amazing all day long!
• Swap out pasta for gnocchi for a heartier version! 
• If you don’t have herbs de provence, you can use italian seasoning.
• Sub out 1 cup of water for white wine for a richer, more complex flavor.

How to Make Marry Me Chicken Soup

Step 1: Season the chicken with herbs de provence, garlic powder, smoked paprika, kosher salt, and black pepper. Mix together and ensure all of the chicken is coated. Add 2 tbsp of sundried tomato oil and butter to a large pot or large dutch oven over medium heat. Once the butter is melted, add the chicken and cook on both sides for about 5 minutes per side, until golden brown and cooked all the way through. Remove the chicken from the pot and set aside.

Step 2: Add diced onion and cook for 5 minutes, then add garlic, rosemary, oregano, garlic paste, tomato paste, and chicken bouillon paste. Mix together and cook for about 3-4 minutes.

Step 3: Pour in the chicken broth, water, diced tomatoes. Bring to a boil and in the pasta. Cook until the pasta is al dente (about 5-8 minutes)

Step 4: While the pasta is cooking, shred the chicken into chunks.

Step 5: While the pasta is cooking, shred the chicken into chunks. Add to the pot, then pour in heavy cream, parmesan, spinach, lemon juice, and sun-dried tomatoes. Stir together and cook for an additional 2-3 minutes, until everything is combined. Taste for salt and pepper and serve with fresh basil.

Tips for Making the Best Marry Me Soup

• Seasoning is everything! Don’t hold back on the herbs and spices because they add so much flavor to this savory soup.
• Cook the Chicken First – Browning the chicken in the pot before assembling the soup adds a rich, deep flavor profile to the broth.
• Don’t rush the broth. Let it simmer for a while to give the soup the best texture and flavor. I promise it’s worth the wait!
• Sprinkle some basil or parsley at the end to add a touch of freshness to your marry me chicken soup. 
• Be careful not to overcook your pasta! Cook until just al dente, this prevents it from becoming mushy. 

How to Serve

This soup, like my Marry Me Chicken Pasta and Creamy Wild Rice Chicken Soup, is hearty enough to stand on its own, but pairing it with the right sides can make this meal special.

Serve it with Classic French Baguettes,  Sourdough Garlic Bread, or Steakhouse Creamed Spinach for a nice contrast. If you’re up for lighter sides, you can go for Simple Green Salad and kale caesar salad.