Description
Marry Me Chicken Soup is a creamy, cozy twist on the viral Marry Me Chicken dish, packed with juicy chicken, pasta shells, spinach, and tangy sun-dried tomatoes. It’s rich, flavorful, and heartwarming—perfect for weeknights, date nights, or anytime you need a comforting one-pot dinner.
Ingredients
1.5 lb (680 g) boneless, skinless chicken breasts or thighs
2 teaspoons (10 g) kosher salt, divided
2 tablespoons (30 g) unsalted butter
1 medium yellow onion, diced (about 1.5 cups / 200 g)
3 garlic cloves, minced
¼ teaspoon (1 g) ground black pepper
½ cup (65 g) sun-dried tomatoes, sliced and drained
3 tablespoons (50 g) tomato paste
6 cups (1.4 L) low-sodium chicken broth
1 teaspoon (1 g) dried thyme
1 pinch red pepper flakes (optional)
8 oz (225 g) dried medium pasta shells (≈ 2.75 cups)
5 oz (140 g) baby spinach (≈ 5 cups)
¾ cup (180 ml) heavy cream
½ oz (15 g) grated Parmesan cheese (≈ ¼ cup), plus more for serving
Instructions
Cut chicken into bite-sized pieces and season with 1 teaspoon salt.
In a Dutch oven, melt butter over medium-high heat. Cook chicken in batches 4–6 minutes, transfer to a plate.
Lower heat to medium. Sauté onion, garlic, black pepper, and remaining salt for 3–4 minutes.
Stir in sun-dried tomatoes and tomato paste. Cook 2–3 minutes until paste darkens.
Add chicken broth, thyme, and red pepper flakes. Bring to a boil.
Add pasta shells, reduce heat, and simmer 10–12 minutes until al dente.
Return chicken and juices to pot. Stir in spinach, cream, and Parmesan. Cook 2 minutes until spinach wilts.
Adjust seasoning, ladle into bowls, and serve with extra Parmesan.
Notes
Chicken thighs = richer flavor, chicken breasts = leaner.
Undercook pasta slightly if planning leftovers—it softens in broth.
Swap spinach with kale or arugula for variety.
To lighten: replace cream with half & half.
Bread, salad, or roasted veggies pair beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner / Soup
- Method: One-pot / Stovetop
- Cuisine: American (Italian-inspired)