Marry Me Chicken Soup: The Creamy, Cozy Bowl That Sparks Proposals (And Seconds)

Here’s the deal: if comfort had a PR team, this soup would be the spokesperson. It’s silky, garlicky, and kissed with sun-dried tomatoes—aka flavor fireworks. The kind of bowl that makes even “meh” weeks feel like a rom-com montage.

You won’t need a ring, but you might need more bread. Fair warning: once you serve it, everyone’s suddenly “free for dinner… again.”

Why You’ll Love This Recipe

• Big flavor, low effort: Creamy broth, tender chicken, and tangy sun-dried tomatoes make it taste like you hovered for hours. You didn’t.
• One pot wonder: Minimal dishes, maximal applause.

  Your sink will thank you.

• Cozy meets classy: It’s rustic comfort with date-night energy. Great for guests or sweatpants nights.
• Flexible AF (taste-wise): Swap noodles, add greens, make it dairy-free—still a winner.

Shopping List – Ingredients

• 1.5 pounds boneless skinless chicken thighs or breasts, cut into bite-size pieces
• 2 tablespoons olive oil (use some from the sun-dried tomato jar for extra flavor)
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 1 teaspoon crushed red pepper flakes (adjust to heat level)
• 1 teaspoon paprika (smoked or sweet)
• 1 teaspoon dried oregano
• 6 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for lighter)
• 1/2 cup grated Parmesan, plus extra for serving
• 8 ounces short pasta (ditalini, orecchiette, or small shells) or 2 cups gnocchi
• 2 cups baby spinach, roughly chopped
• 2 tablespoons fresh basil, chopped
• Salt and freshly ground black pepper, to taste
• Optional finishing: lemon zest, a squeeze of lemon, and a drizzle of chili oil

Step-by-Step Instructions

1. Season the chicken: Pat dry and sprinkle with salt, pepper, and half the paprika. This builds flavor from the start.
2. Sear for fond: Heat olive oil in a large pot over medium-high.

   Sear chicken 3–4 minutes per side until lightly browned. Remove to a plate.

3. Sweat the aromatics: Add onion with a pinch of salt; cook 3–4 minutes until translucent. Stir in garlic, red pepper flakes, oregano, and remaining paprika for 30 seconds.
4. Tomato boost: Add sun-dried tomatoes; stir 1 minute to bloom their flavor.
5. Simmer: Pour in chicken broth, scraping up browned bits.

   Return chicken and bring to a gentle boil, then reduce to a simmer for 10 minutes.

6. Pasta time: Add pasta and cook until al dente, 7–10 minutes, stirring so it doesn’t stick. If using gnocchi, add for the final 3–4 minutes.
7. Creamy finish: Lower heat. Stir in cream and Parmesan until smooth.

   Do not boil after adding dairy.

8. Greens + herbs: Fold in spinach until wilted, 1–2 minutes. Add basil and taste. Adjust salt, pepper, and heat.
9. Brighten (optional): Add lemon zest or a small squeeze of lemon to wake up the richness.
10. Serve: Ladle into bowls and top with extra Parmesan and a tiny drizzle of chili oil if you like drama.

How to Store

• Fridge: Cool completely and store in airtight containers for up to 3–4 days.

  The pasta will continue to absorb liquid.

• Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth or water to loosen.
• Freezer: Best frozen without pasta for up to 2 months. Add freshly cooked pasta when reheating.

Nutritional Perks

• Protein-forward: Chicken keeps you full and supports muscle recovery.
• Lycopene love: Sun-dried tomatoes bring antioxidants that play nice with heart health.
• Balanced comfort: Carbs from pasta, fats from cream and Parmesan, and fiber from spinach create a satisfying bowl that doesn’t crash your afternoon.

What Not to Do

• Don’t boil the cream: It can split and dull the velvety texture. Gentle heat only.
• Don’t skip seasoning layers: Salt at each step; it’s the difference between “good” and “what sorcery is this?”
• Don’t overcrowd the chicken: Sear in batches if needed, or you’ll steam it into blandness.
• Don’t add spinach too early: It’ll turn swampy.

  Quick wilt at the end is key.

Variations You Can Try

• Dairy-free: Use full-fat coconut milk and a sprinkle of nutritional yeast instead of cream and Parmesan.
• Tuscan tortellini: Swap pasta for cheese tortellini; cook just until they float.
• Mushroom umami: Add 8 ounces sliced cremini with the onions for extra depth.
• Spicy arrabbiata vibe: Double the chili flakes and add a spoon of Calabrian chili paste. YOLO.
• Roast chicken shortcut: Stir in shredded rotisserie chicken in step 6 to save time.
• Gluten-free: Use GF pasta or cooked rice; adjust cook time accordingly.

FAQ

Can I make this ahead?

Yes. Cook the soup without the pasta, cool, and refrigerate up to 3 days.

Reheat, then cook pasta directly in the soup or add pre-cooked pasta right before serving.

Breasts or thighs?

Both work, but thighs stay juicier and are more forgiving. If using breasts, don’t overcook and cut them evenly for consistent texture.

How do I thicken the soup more?

Let it simmer uncovered for a few extra minutes before adding cream, or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) after the cream and heat gently until it thickens.

Is the soup spicy?

It’s mildly spicy from the red pepper flakes. Reduce or omit them for zero heat, or add more for a kick.

What can I use instead of sun-dried tomatoes?

Roasted red peppers or a small amount of tomato paste work in a pinch, though you’ll miss that tangy-chewy magic of sun-drieds.

The Bottom Line

Marry Me Chicken Soup is weeknight-easy and date-night-delicious, a creamy bowl that tastes like a grand gesture without the grand effort.

Keep it classic or remix it with your favorite add-ins. Either way, expect empty bowls, happy faces, and possibly dramatic compliments. Frankly, you’ve earned them.