The Comfort Spoon

 

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Marry Me Chicken Soup: The Cozy, Creamy Bowl of Your Dreams

Hey there, friend! Anna here, ready to share a recipe that’s been warming hearts and filling bellies in my kitchen on repeat. Have you ever tasted something so delicious, so utterly soul-satisfying, that you just knew it was made with a little extra magic? That’s exactly what we’re cooking up today.

You’ve probably seen the viral sensation “Marry Me Chicken” taking over the internet – that creamy, sun-dried tomato-filled chicken dish with a name that promises (and delivers!) pure love in every bite. But what happens when you take all that incredible flavor and transform it into a steaming, hearty, spoonable hug of a soup? You get this: my Marry Me Chicken Soup.

This isn’t just any soup. It’s a rich, velvety broth loaded with tender bites of chicken, sweet and tangy sun-dried tomatoes, cozy little pasta shells, and a generous swirl of creamy Parmesan. It’s the kind of meal that turns a dreary Tuesday into a celebration and makes a simple dinner feel like a grand romantic gesture (even if you’re just treating yourself!). It’s comfort in a bowl, with a name that tells you everything you need to know about its power to delight. So, grab your favorite pot and let’s create some kitchen magic together.

The Story Behind the Spoonful

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This recipe takes me right back to a blustery, grey afternoon last fall. My best friend was having a truly rotten week – you know the kind, where everything that can go wrong, does. I wanted to whip her up something that was more than just food; I wanted to send a hug through a pot. I had all the ingredients for my classic Marry Me Chicken, but a casserole felt too formal. I craved the primal comfort that only a great soup can provide.

So, I started improvising. I diced the chicken, sautéed the holy trinity of veggies, and let the sun-dried tomatoes and garlic work their aromatic magic. I added broth instead of just cream, and tossed in some tiny pasta shells. The entire house filled with this incredible, savory, and tangy fragrance. When I delivered the pot to her doorstep, her text an hour later said it all: “I don’t know what this is, but I would literally marry you for this soup.” The name stuck, and a new family favorite was born. It’s proof that the best recipes often come from a place of love and a little bit of kitchen spontaneity.

Gathering Your Flavorful Ingredients

Here’s your shopping list for this flavor explosion! Don’t be intimidated – I’ve included plenty of notes and swaps so you can make this work with what you have.

• 1 tsp Olive Oil: Just enough to get our sauté party started. Avocado oil works great here too!
• 1–1½ lbs Boneless, Skinless Chicken Breasts or Thighs, diced: I’m team thighs all the way for their unbeatable juiciness, but breasts work perfectly if that’s what you have on hand. Pro-tip: dicing it before cooking means it cooks faster and soaks up all that glorious broth flavor.
• 2 tsp Italian Seasoning, divided: We’re using this in two stages to build layers of herbaceous flavor. No Italian blend? A mix of dried oregano, basil, and a pinch of thyme will do the trick.
• Salt and Freshly Ground Black Pepper, to taste: The dynamic duo of seasoning! Don’t be shy – seasoning at every step is the secret to a deeply flavorful soup.
• ½ cup Diced Carrots, Celery, and Onion: The classic “soffritto” base. This trio builds the foundational flavor and adds a lovely, subtle sweetness. Dice them roughly the same size for even cooking.
• ¼ cup Sun-Dried Tomatoes, diced: The star of the show! They pack a powerful punch of sweet, tangy, umami flavor. If you’re using the kind packed in oil, just give them a quick chop – that oil is liquid gold for sautéing!
• 3 Garlic Cloves, minced: Because what’s a cozy recipe without the warm, inviting scent of garlic filling your kitchen? Fresh is best here!
• ¼ cup All-Purpose Flour: This is our magic thickener, creating a luscious, velvety base for the soup. For a gluten-free version, you can use a 1:1 GF flour blend or even 2 tablespoons of cornstarch slurry added at the end.
• 2 tbsp Tomato Paste (optional, for richness): I say “optional,” but I highly recommend it! It adds a deep, rich tomatoey backbone that makes the flavor pop.
• 6–8 cups Chicken Broth: Start with 6 cups, and you can always add more later if you prefer a broth-ier soup. Using a good-quality broth makes a world of difference.
• 6 oz Small Pasta Shells or Ditalini: These little shapes are perfect for catching all the creamy broth in every bite. Ditalini, orzo, or even small elbow macaroni are all fantastic.
• 1 cup Heavy Whipping Cream: This is what gives the soup its luxurious, creamy texture. For a lighter option, half-and-half will work, but the soup won’t be quite as rich.
• ½–1 cup Grated Parmesan Reggiano: Please, for the love of all things cheesy, grate it yourself! The pre-grated stuff won’t melt as smoothly. Start with ½ cup and add more to your cheesy heart’s content.
• 2½–3 cups Fresh Spinach: We’re stirring this in at the very end for a pop of color and a lovely, fresh contrast to the richness. It wilts down perfectly.

Let’s Make Some Magic: Step-by-Step Instructions

Okay, apron on, let’s do this! This soup comes together in one pot and in under an hour, making it the perfect weeknight hero.

1. Brown the Chicken: Heat that olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. While it heats, toss your diced chicken with a generous pinch of salt, pepper, and 1 teaspoon of the Italian seasoning. This initial seasoning is our first flavor layer! Add the chicken to the hot pot and sauté for 4-5 minutes, just until it’s beautifully browned on all sides. It doesn’t need to be cooked through just yet. Chef’s Hack: Don’t crowd the pan! If you add too much chicken at once, it’ll steam instead of brown. Work in batches if needed. Once browned, scoop the chicken out and set it aside on a plate.
2. Sauté the Veggies: In that same, now-flavor-packed pot, add your diced carrots, celery, onion, and sun-dried tomatoes. The residual oil and those little browned bits from the chicken are pure flavor gold! Cook for 4-5 minutes, stirring occasionally, until the onions are translucent and the carrots have just started to soften. Your kitchen should be smelling incredible right now.
3. Create the Flavor Base: Push the veggies to the side and add the minced garlic and tomato paste right into the center of the pot. Let it cook for just 30-60 seconds – this wakes up the garlic and toasts the tomato paste, mellowing its acidity and deepening its flavor. Now, sprinkle the flour over everything and stir, stir, stir for a full minute. This cooks out the raw flour taste and will help create our creamy, thickened broth.
4. Build the Broth: Now for the slightly dramatic part! Gradually pour in your 6 cups of chicken broth, whisking constantly as you go. This is the key to a smooth, lump-free soup. The mixture will thicken up almost immediately thanks to our flour. Bring it all to a gentle simmer, and you’ll see it transform into a beautiful, velvety base.
5. Simmer to Perfection: Return the browned chicken (and any juices from the plate!) to the pot. Add the remaining 1 teaspoon of Italian seasoning. Let it all simmer together for 5-10 minutes. This is where the flavors start to get to know each other and the chicken finishes cooking through.
6. Cook the Pasta: Stir in your dry pasta. Let it simmer for 8-10 minutes, or until the pasta is perfectly al dente (it should still have a little bite to it). Chef’s Note: Remember, the pasta will continue to absorb liquid as the soup sits, so if it looks a little thick now, it will be even thicker later. This is when I might add that extra cup or two of broth if I want a soupier consistency.
7. The Grand Finale – Cream & Cheese! Reduce the heat to low – we don’t want to boil the cream once it’s added. Now, stir in the heavy whipping cream, the grated Parmesan, and all that fresh spinach. Keep stirring until the cheese has melted into the broth, creating a creamy, dreamy sauce, and the spinach has wilted down. Give it a taste. Does it need more salt? A extra crack of black pepper? This is your moment to make it perfect.

How to Serve This Bowl of Love

Ladle this gorgeous, creamy soup into big, warm bowls. The final flourish? A little extra sprinkle of Parmesan over the top and maybe a fresh crack of black pepper. This soup is a meal in itself, but it’s absolutely heavenly with a thick, crusty slice of garlic bread or a warm, buttery baguette for dipping into every last drop. For a cozy night in, light a candle, put on some soft music, and savor each spoonful.

Make It Your Own: Delicious Variations

This recipe is wonderfully adaptable! Here are a few ways to mix it up:

• Spicy Kick: Add a pinch of red pepper flakes with the garlic for a gentle, warming heat.
• Mushroom Lover’s Dream: Sauté 8 oz of sliced cremini mushrooms with the carrots and celery for an extra-deep, earthy flavor.
• Bacon Boost: Cook 4-6 slices of chopped bacon first, then use the bacon fat to cook your chicken and veggies. Crumble the bacon on top as a garnish – unbelievable!
• Lighter Version: Swap the heavy cream for half-and-half or even full-fat coconut milk for a dairy-free twist. Use a gluten-free flour blend and pasta to make it GF.
• White Wine Twist: After sautéing the veggies, deglaze the pot with ½ cup of dry white wine, letting it reduce by half before adding the flour.

Anna’s Chef Notes & Kitchen Stories

This recipe has become such a staple in our home that my husband now refers to it as “The Soup.” As in, “Is it ‘The Soup’ night?!” It’s the one he requests whenever he needs a pick-me-up. Over time, I’ve learned a few things: first, the Parmesan is non-negotiable for that signature savory depth. Second, don’t skip the step of toasting the tomato paste and flour – it’s a tiny step with a huge flavor payoff.

One funny kitchen fail? The first time I made it, I was so excited I added the pasta directly to the pot without checking the liquid level. Let’s just say we ended up with more of a “Marry Me Chicken Pasta Stew” – still delicious, but definitely not soup! It taught me the importance of keeping an eye on your broth and trusting your instincts. Cooking is a journey, not a destination, and every “mistake” is just a new recipe in disguise.

Your Soup Questions, Answered!

Q: My soup turned out too thick! What can I do?
A: No worries, this is a common one! The pasta continues to absorb liquid like a sponge. Simply thin it out by adding a little more warm chicken broth or cream until it reaches your perfect soup consistency. Easy fix!

Q: Can I make this in a slow cooker or Instant Pot?
A> You absolutely can! For the Slow Cooker: Sauté the chicken and veggies in a skillet first (to build flavor!), then transfer everything except the cream, Parmesan, pasta, and spinach to the crock. Cook on Low for 6-7 hours or High for 3-4. 30 minutes before serving, stir in the dry pasta. Once the pasta is cooked, turn the heat to low and stir in the cream, cheese, and spinach. For the Instant Pot: Use the sauté function for steps 1-3. Add everything except the cream, cheese, pasta, and spinach. Cook on High Pressure for 7 minutes. Quick release, then use sauté mode again to cook the pasta. Once done, turn off the heat and stir in the final creamy ingredients.

Q: How should I store and reheat leftovers?
A: Store cooled soup in an airtight container in the fridge for up to 4 days. Be aware that the pasta will soak up more broth, so it will be much thicker. When reheating, do so gently over low heat on the stovetop, adding a splash of broth or cream to bring it back to a soupy consistency. I don’t recommend freezing this one, as the dairy can separate and the pasta can become mushy.

Q: Can I use a different type of pasta?
A> Of course! Any small pasta will work wonderfully. Orzo, ditalini, small shells, and even orecchiette are all great choices. Just be mindful of the cooking time on the package and adjust accordingly.

Nutritional Information*

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 6 bowls

*Please note: This is an approximate estimate calculated using an online tool. Values can vary based on specific ingredients used.

• Calories: 420
• Protein: 32g
• Carbs: 25g
• Fat: 24g
• Fiber: 3g
• Sodium: 680mg

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🌿 Final Thoughts

If comfort had a flavor, it would be this Marry Me Chicken Soup — rich, creamy, and filled with that cozy, heartwarming magic only homemade soup can deliver. It’s the kind of dish that makes a simple evening feel special, whether you’re sharing it with someone you love or just treating yourself to a little midweek joy. Every spoonful brings together tender chicken, velvety broth, and those tangy sun-dried tomatoes that make your taste buds sing.

So next time you’re craving something soothing, a little romantic, and totally irresistible, grab your pot and make this soup. It’s proof that sometimes, the way to someone’s heart really is through their stomach — one creamy, dreamy bowl at a time. 💛