This Marry Me Chicken Soup is a bowl of pure comfort, blending rich, savory flavors with a velvety texture that feels like a warm hug. Tender chicken, hearty vegetables, and a creamy broth come together in just over an hour, making it perfect for cozy weeknights or impressing loved ones. Each spoonful is a balance of smoky, garlicky, and slightly sweet notes, with a hint of spice to keep things exciting.
Packed with protein and wholesome ingredients, this soup is as nourishing as it is indulgent. The golden broth, flecked with herbs and vibrant veggies, is a feast for the eyes and the soul. Whether you’re cooking for one or sharing with a crowd, this dish promises to be a showstopper that’s worth every minute of its 45-minute simmer.
Ingredients for Marry Me Chicken Soup
- For the chicken:
- ▢ 1 ½ pounds boneless, skinless chicken thighs
- ▢ 1 ½ Tablespoons olive oil
- ▢ 1 ½ teaspoons salt
- ▢ 1 teaspoon pepper
- For the soup:
- ▢ 2 Tablespoons oil (from sun-dried tomato jar, or substitute with olive oil)
- ▢ 1 large yellow onion, diced
- ▢ ½ teaspoon salt
- ▢ ¾ cup chopped sun-dried tomatoes in oil (drained)
- ▢ 5 cloves garlic, minced
- ▢ ¾ cup chicken broth
- ▢ 5 cups chicken stock
- ▢ 1 Tablespoon Italian seasoning
- ▢ 2 cups shell pasta (or substitute with any small pasta)
- ▢ ½ cup heavy cream (or substitute with half-and-half for a lighter option)
- ▢ ¼ cup grated parmesan cheese
- ▢ ¼ cup grated pecorino cheese (or use all parmesan if unavailable)
- ▢ 2 cups baby spinach (or substitute with kale, chopped)
Step-by-Step Instructions
- Prep: Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Season the chicken: Rub the chicken thighs all over with olive oil, salt, and pepper.
- Roast: Arrange the chicken on the baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F.
- Rest: Remove the chicken from the oven and let it rest for 5 minutes before chopping or shredding.
- Saute: While the chicken is roasting, heat the sun-dried tomato oil in a soup pot over medium heat. Add the onions and salt, and sauté until translucent (about 5 minutes). Stir in the sun-dried tomatoes and garlic, and sauté for 1 minute.
- Deglaze: Turn the heat to medium-high, add the chicken broth, and let it cook for 2 minutes, scraping the bottom of the pot with a wooden spoon to release any browned bits.
- Make it soupy: Stir in the chicken stock and Italian seasoning. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes.
- Cook the pasta: Stir in the shell pasta and cook until al dente (about 15 minutes).
- Finishing touches: Remove the soup from the heat and stir in the shredded chicken, heavy cream, parmesan, pecorino, and spinach. Keep stirring until the spinach has wilted and the cheese is melted.
- Serve: Ladle the soup into bowls and serve warm with a crusty hunk of bread. Enjoy!
Perfect Pairings: Serving Suggestions
This Marry Me Chicken Soup is a hearty, flavorful dish that pairs beautifully with a crusty loaf of bread or garlic bread for dipping. For a lighter option, serve it alongside a simple green salad with a tangy vinaigrette. If you’re feeling fancy, sprinkle extra grated parmesan or pecorino on top and add a drizzle of olive oil for a restaurant-worthy finish.
Make It Ahead: Storage and Reheating Tips
This soup stores wonderfully! Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3-4 days. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a splash of chicken broth to loosen it up. Avoid freezing if possible, as the cream and pasta may not hold up well.
Switch It Up: Recipe Variations
Feel free to customize this soup to suit your tastes! Swap the shell pasta for orzo, penne, or even gluten-free pasta. For a lighter version, replace the heavy cream with half-and-half or coconut milk. If you’re vegetarian, skip the chicken and use vegetable broth, adding extra spinach or white beans for protein. Want a kick? Add a pinch of red pepper flakes or a dash of hot sauce!
Time-Saving Hacks
Short on time? Use rotisserie chicken instead of roasting your own—just shred it and add it during the final step. You can also prep the onions, garlic, and sun-dried tomatoes ahead of time to cut down on chopping. If you’re really in a rush, cook the pasta separately and add it to individual bowls before ladling the soup over it to prevent it from getting too soft.
Essential Equipment
For this recipe, you’ll need a large soup pot for simmering the broth and a baking sheet for roasting the chicken. A wooden spoon is perfect for deglazing the pot and stirring in the creamy finish. If you’re a cheese lover, a microplane grater will make quick work of the parmesan and pecorino!
Marry Me Chicken Soup
Ingredients
For the chicken
- 1 ½ pounds boneless, skinless chicken thighs
- 1 ½ Tablespoons olive oil
- 1 ½ teaspoons salt
- 1 teaspoon pepper
For the soup
- 2 Tablespoons oil, (from sun-dried tomato jar)
- 1 large yellow onion, diced
- ½ teaspoon salt
- ¾ cup chopped sun-dried tomatoes in oil, oil drained
- 5 cloves garlic, minced
- ¾ cup chicken broth
- 5 cups chicken stock
- 1 Tablespoon Italian seasoning
- 2 cups shell pasta
- ½ cup heavy cream
- ¼ cup grated parmesan cheese
- ¼ cup grated pecorino cheese
- 2 cups baby spinach
Instructions
- Prep. Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Season the chicken. Rub the chicken all over with olive oil, salt and pepper.
- Roast. Arrange the chicken on the baking sheet and bake for 25-30 minutes.
- Rest. Remove the chicken from the oven and let it rest for 5 minutes before chopping or shredding.
- Saute. While the chicken is roasting, heat the sun dried tomato oil over medium heat in a soup pot. Add the onions, season with salt, and saute until translucent. Add the sundried tomatoes and garlic and saute for 1 minute.
- Deglaze. Turn the heat to medium-high, add the chicken broth, and let it cook for 2 minutes. Stir the pot with a wooden spoon intermittently, knocking any brown bits from the bottom of the pan.
- Make it soupy. Stir in the chicken stock along with the Italian seasoning. Bring the soup to a boil and then reduce the heat to medium-low. Let it simmer for 10 minutes.
- Cook the pasta. Stir in the pasta and cook until al dente (this should take about 15 minutes).
- Finishing touches. Remove the soup from the heat and stir in the shredded chicken, heavy cream, parmesan, pecorino, and spinach. Keep stirring until the spinach has wilted.
- Serve. Serve warm with a crusty hunk of bread.