Creamy Marry Me Chicken Soup

Why You’ll Love Creamy Marry Me Chicken Soup Recipe

I love how this soup brings together bold flavors with simple ingredients. The creamy texture makes every spoonful feel luxurious, while the chicken and vegetables make it filling enough for a complete meal. I also appreciate how flexible the recipe is, allowing me to adjust thickness, ingredients, or flavors depending on what I have on hand. It’s a one-pot dish, which makes cleanup easy, and I enjoy how well it reheats for leftovers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 teaspoon olive oil

1- 1 ½ pounds boneless, skinless chicken breasts or thighs Diced into 1 inch pieces; I used 1 ½ pounds.

2 teaspoons Italian Seasoning Divided

salt and pepper to taste

½ cup diced carrots

½ cup diced celery

½ cup diced onions

¼ cup diced sundried tomatoes

3 garlic cloves Minced

¼ cup flour

2 tablespoons tomato paste Optional See notes

6-8 cups chicken broth I recommend start with 6 cups. See notes.

6 oz pasta I used Italian small shells.

1 cup heavy whipping cream

½-1 cup grated parmesan reggiano cheese

2 ½-3 cups fresh spinach

Directions

I start by heating the olive oil in a large soup pot or Dutch oven over medium-high heat. I add the diced chicken along with 1 teaspoon of Italian seasoning, salt, and pepper, and cook it until browned on all sides, which usually takes about 4 to 5 minutes.

Next, I add the onions, carrots, celery, sundried tomatoes, and garlic to the same pot. I cook everything until the vegetables become soft and translucent, about 3 to 4 minutes.

I sprinkle the flour evenly over the mixture and stir well to combine. If I decide to use tomato paste, I add it at this stage and mix it in thoroughly.

Then I gradually whisk in the chicken broth, making sure to stir continuously so no lumps form. I scrape the bottom of the pot to deglaze and incorporate all the flavor.

I bring the soup to a boil, then add the pasta along with the remaining Italian seasoning, salt, and pepper. I cover the pot, reduce the heat to low, and let it simmer for about 20 minutes until the chicken is fully cooked and the pasta is tender.

After that, I stir in the heavy cream, spinach, and grated parmesan cheese. I let the soup simmer for another 5 minutes until everything is well combined and creamy.

Finally, I taste the soup and adjust the seasoning as needed before serving.

Servings and Timing

I get about 10 cups of soup from this recipe, which makes it great for sharing or meal prepping. The prep time is 20 minutes, the cook time is 30 minutes, and the total time comes to 50 minutes.

Variations

I sometimes switch the chicken breasts for thighs to get a richer flavor and more tender texture. If I want a lighter version, I use half and half or milk instead of heavy cream, though I know it slightly changes the thickness. When I feel like experimenting, I swap the chicken for seafood and reduce the cooking time. I also enjoy using rotisserie chicken for convenience, adding it toward the end so it doesn’t overcook. If I want a more tomato-forward flavor, I always include the tomato paste, but I skip it when I prefer a creamier white-style soup.

Storage/Reheating

I store the soup in an airtight container in the refrigerator for a few days. When I reheat it, I like to add a bit of broth or water to loosen the texture since it thickens over time. If I freeze it, I keep in mind that the pasta may soften, so sometimes I cook the pasta separately and add it fresh when reheating. I gently warm the soup on the stove over medium heat, stirring occasionally.

FAQs

Can I make this soup ahead of time?

Yes, I often make it ahead because the flavors deepen as it sits, making it even more delicious the next day.

Can I use pre-cooked chicken?

Yes, I add pre-cooked or rotisserie chicken at the end just long enough to heat through so it doesn’t dry out.

How do I avoid mushy pasta?

I sometimes cook the pasta separately and add it right before serving to keep it from becoming too soft.

Can I freeze this soup?

Yes, I can freeze it, but I prefer to freeze it without the pasta for better texture when reheated.

What can I use instead of heavy cream?

I use half and half, milk, coconut milk, or even cream cheese, knowing it will slightly change the texture.

Is the tomato paste necessary?

No, I treat it as optional. I use it when I want a deeper tomato flavor and skip it for a creamier soup.

How can I make the soup thicker?

I use less broth or rely on the flour and cream to thicken it. I can also simmer it longer to reduce the liquid.

How can I make the soup thinner?

I simply add more chicken broth until I reach the consistency I prefer.

Can I make this in a slow cooker?

Yes, I add most ingredients except pasta, cream, spinach, and cheese, cook it, then stir those in at the end.

What type of pasta works best?

I like using small pasta like shells, but any small shape works well and cooks evenly in the soup.

Conclusion

I find this Creamy Marry Me Chicken Soup to be the perfect balance of comfort and flavor. The creamy broth, tender chicken, and hearty vegetables come together in a way that feels both satisfying and special. It’s a recipe I return to often because it’s adaptable, filling, and always delivers a warm, delicious meal.