You know that viral marry me chicken everyone’s obsessed with? The creamy, garlicky, sun-dried tomato situation that launched a thousand TikToks… We turned it into soup. And honestly, it might be the best version yet.
If chicken dinners are your default move, browse all of our chicken recipes for more weeknight wins.
Marry Me Chicken Soup is inspired by the original Marry Me Chicken Pasta, a creamy tomato and parmesan chicken dish that’s rich, comforting, and bold enough to impress.
All those bold flavors – parmesan, garlic, Italian herbs, sun-dried tomatoes – are begging to be simmered into a broth. The pasta cooks right in the pot and absorbs everything. The spinach and fresh basil go in at the end, so the whole bowl stays bright. And instead of feeding two people a pan of chicken, you’re feeding six people a pot of soup that costs next to nothing and takes 40 minutes.
No one wants boring chicken soup – so make this. A big, cozy pot of the most crave-worthy soup you’ll make all season. Grab some crusty bread, you’re going to want it to sop this all up.
🔪 Ingredients for Marry Me Chicken Soup
- Olive oil
- Boneless, skinless chicken breasts, diced: Cut into even bite-size pieces so they cook at the same rate and stay juicy.
- Kosher salt & Black pepper
- Yellow onion: Dice small so it softens fully and disappears into the broth.
- Garlic: Fresh is best here; jarred can taste harsh in cream-based soups.
- Tomato paste: Cook briefly until it darkens slightly to remove raw acidity.
- Italian seasoning
- Smoked paprika
- Short pasta (penne, shells, or rotini) : Avoid long noodles. Short, sturdy shapes hold up better in broth and reheating.
- Sun-dried tomatoes: Use oil-packed for better texture and flavor.
- Chicken broth: Use a good-quality broth — this is the base of the entire soup.
- Heavy cream: Adds body and stability; don’t boil once added.
- Parmesan cheese, freshly grated: Pre-shredded won’t melt as smoothly.
- Fresh spinach
- Fresh basil, Add at the end to keep the flavor bright.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Chef’s knife + cutting board
📝 How to Make Marry Me Chicken Soup: step-by-Step
- Brown the chicken. Heat olive oil in a large pot over medium heat. Add the diced chicken seasoned with salt and pepper. Cook just until lightly golden and opaque through the center. The chicken should be cooked but still juicy. Transfer to a plate. Chicken breasts are lean and cook quickly. If overcooked, they tighten and dry out, so pull them as soon as they turn opaque. They will finish cooking in the soup
- Build the base. Add the onion to the same pot. Cook until soft and translucent, scraping up any browned bits. Stir in the garlic and cook just until fragrant.
- Bloom the tomato paste and spices. Stir in the tomato paste and cook for about 1 minute until it darkens slightly. Add the Italian seasoning and smoked paprika, stirring so the fat coats everything evenly.
- Cook the pasta in the broth. Add the pasta and sun-dried tomatoes. Slowly pour in the chicken broth while stirring. Bring to a gentle simmer and cook until the pasta is just tender — not mushy — stirring occasionally to prevent sticking.
- Finish the soup. Lower the heat. Stir in the cream and parmesan until smooth. Add the spinach and basil and cook just until the spinach wilts and the broth looks creamy, not broken.
- Return the chicken. Add the chicken back to the pot and stir gently. Remove from heat and let the soup rest for a few minutes to thicken naturally before serving.
🔄 Substitutions & Variations
- Chicken thighs: Boneless thighs work well and stay extra juicy
- Half-and-half: Works, but the soup will be thinner
- Gluten-free pasta: Add closer to the end and watch closely
- Extra greens: Kale works, but needs a few more minutes to soften
- Prefer a silkier texture? Our Marry Me Chicken Orzo gives you the same flavor in a lighter, creamier format.
💡 meat Nerd Tips
- Dice the chicken evenly so it cooks at the same rate & don’t overcook the chicken in step one — it finishes in the soup
- Cook the tomato paste until it darkens slightly for better depth
- Keep the simmer gentle once cream is added to avoid splitting
- Stir the pasta while it cooks, so it doesn’t clump
- Pasta continues to absorb liquid as it sits — slightly undercook it
- Letting the soup rest off the heat prevents the cream from separating
- Freshly grated Parmesan melts more smoothly than pre-shredded
🍽️ What to serve with Marry Me Chicken Soup
- With crusty bread or garlic bread for dunking
- Finished with extra parmesan and cracked black pepper
- Alongside a simple green salad to balance the richness
- If you want something handheld for a crowd, try our Marry Me Chicken Sliders; same flavor, different vibe.
🧊 Storage & Reheating
- Store leftovers in an airtight container for up to 3 days
- Reheat gently over low heat
- Add a splash of broth if the pasta has absorbed liquid. Looking for more comfort in a bowl? See all of our soup recipes.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Marry Me Chicken Soup Recipe
Ingredients
- 2 tablespoons olive oil or avocado oil
- 2 chicken breasts boneless skinless , diced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 small yellow onion finely diced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 8 ounces pasta Farfalle, penne, shells, or rotini
- 1/3 cup sun-dried tomatoes chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cups fresh spinach
- 1/4 cup fresh basil chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced chicken seasoned with salt and pepper and cook until lightly golden and just cooked through, then remove to a plate.
- Add the onion to the same pot and cook until soft. Stir in the garlic and cook briefly until fragrant.
- Add the tomato paste and cook for another minute.
- Sprinkle in the Italian seasoning and smoked paprika and stir to coat the onions and garlic evenly.
- Stir in the pasta and sun-dried tomatoes, then slowly pour in the chicken broth while stirring to keep the soup smooth.
- Bring to a gentle simmer and cook for about 9 minutes, stirring occasionally, until the pasta is just tender.
- Lower the heat and stir in the heavy cream and parmesan cheese until smooth.
- Add the spinach and basil and cook for about 3 minutes, just until the spinach is wilted and the soup is creamy.
- Return the chicken to the pot and stir gently.
- Remove from heat and allow the soup to rest briefly before serving.
Notes
- Dice the chicken evenly so it cooks at the same rate and stays juicy.
- Cook the tomato paste until it darkens slightly — this removes raw acidity and deepens flavor.
- Slightly undercook the pasta if you expect leftovers; it continues to soften in the broth.
- Keep the heat low after adding cream to prevent curdling or separation.
- Freshly grated parmesan melts smoother than pre-shredded and helps thicken the soup.
- If the soup thickens too much when reheating, add broth a little at a time to loosen it.
Make Ahead Note
Cook the soup fully but slightly undercook the pasta. Store refrigerated up to 3 days. Add extra broth when reheating, as the pasta absorbs liquid.Freezer Note
Freezing is not recommended once cream and pasta are added. For best results, freeze the broth base without pasta and cream, then add fresh pasta and cream when reheating.Best Pasta Shapes
Use short, sturdy pasta like penne, shells, or rotini. Avoid delicate shapes that break apart and make the soup cloudy.Nutrition
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❓ FAQs
Yes. Short, sturdy pasta like penne, rotini, or shells works best. Avoid long noodles, which break apart and make the soup harder to eat.
Yes, but the pasta will absorb broth as it sits. When reheating, add additional broth to loosen the soup.
Freezing is not recommended. Cream-based soups can separate after thawing, and the pasta becomes mushy.
Yes. Boneless, skinless chicken thighs stay slightly juicier and add a bit more richness.
Keep the heat low once the cream is added and avoid boiling. A gentle simmer keeps the broth smooth. You can swap in half-and-half, but the broth won’t be as rich.
Marry Me Chicken Soup is inspired by the popular “Marry Me Chicken” dish, a creamy tomato and parmesan chicken recipe that’s rich, comforting, and bold enough to impress. The name comes from the idea that the flavor is so good it could inspire a proposal. This soup version keeps the same garlic, sun-dried tomato, and parmesan profile — just in spoonable form.
Yes, you can make Marry Me Chicken Soup dairy-free with a few adjustments. Replace the heavy cream with full-fat canned coconut milk or an unsweetened dairy-free cooking cream. Omit the parmesan or use a dairy-free alternative. Keep the heat gentle to prevent separation, and expect a slightly lighter texture.
