This Marry Me Chicken Soup is the creamy comfort your dinner table’s been dreaming about. Packed with tender chicken, sun-dried tomatoes, pasta shells, and spinach in a rich Parmesan cream broth, it’s a protein-loaded, fall-perfect meal the whole family will love.
I first whipped this up on a rainy Sunday after my husband (a skeptic of soup for dinner) begged for seconds. That’s when I knew it earned its name. This soup has the heart of “Marry Me Chicken” but spoonable and slurp-worthy, pure coziness in a bowl.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
What You’ll Need (Ingredient Breakdown)
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, or both
- 2 tsp kosher salt, divided
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 tsp freshly ground black pepper
- 1/2 cup sun-dried tomatoes, julienne or thinly sliced
- 3 tbsp tomato paste
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 pinch red pepper flakes (optional)
- 8 oz dried medium pasta shells
- 5 oz baby spinach (about 5 cups packed)
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
Let’s Make It! (Step-by-Step)
- Cut chicken into bite-sized pieces, season with 1 tsp kosher salt.
- In a Dutch oven, melt butter over medium-high. Sauté chicken in two batches until browned and cooked through, about 4–6 mins per batch. Transfer to a plate.
- Add onion, garlic, remaining salt, and pepper. Sauté 3–4 mins until onion is soft.
- Stir in sun-dried tomatoes and tomato paste. Cook 2–3 mins until paste deepens in color.
- Pour in chicken broth, thyme, and red pepper flakes. Bring to a boil.
- Add pasta shells, reduce to simmer, and cook 10–12 mins until al dente.
- Return chicken and juices to the pot. Add spinach, cream, and Parmesan. Stir 2 mins until spinach wilts and soup is creamy.
- Taste, adjust salt and pepper. Serve hot with extra cheese on top.
Betty’s Tested Tricks
- Shortcut chicken: Use 2.5 cups diced rotisserie chicken and skip the searing step.
- No mushy pasta: Cook pasta separately if making ahead , add just before serving.
- Cream saver tip: Stir cream in off-heat to prevent curdling if reheating leftovers.
Nutrition Snapshot (Per Serving)
- Calories: 569
- Protein: 42.4g
- Carbs: 52.4g
- Fat: 21.7g (11.4g saturated)
- Fiber: 4.2g
- Sugars: 9.5g
- Sodium: 921mg
Delicious Twists to Try
- Swap Parmesan for crumbled goat cheese for a tangy twist.
- Use kale instead of spinach for a more textured green.
- A squeeze of lemon at serving adds brightness!
Save It for Later: Storage & Freezer Tips
- Fridge: Store in airtight container up to 4 days.
- Freezer: Freeze without pasta for 2 months; add fresh pasta when reheating.
- Reheat gently on stove or microwave with a splash of broth to loosen.
When Betty Got It Wrong
I once dumped all the cream in while it was still boiling , hello, broken soup. It still tasted great but looked like a science project. Let it cool a touch before adding dairy!
Another time, I didn’t drain the oil from my sun-dried tomatoes… yep, greasy disaster. Lesson learned!
Common Soup Qs (Just in Case!)
Can I make this dairy-free?
Yes! Swap cream for coconut milk and skip the Parmesan or use a vegan version.
What’s the best pasta to use?
Medium shells hold the broth beautifully, but orzo or ditalini are cozy too.
Can I meal-prep this?
Absolutely! Just store pasta separately and combine when reheating.
Share Your Bowl of Love
Make this for someone you love, and tag me @FlavorsByBetty if it gets a “Marry Me” reaction. I’d love to see your cozy soup night!
Print
Marry Me Chicken Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A creamy and comforting soup packed with tender chicken, sun-dried tomatoes, pasta shells, and spinach in a rich Parmesan cream broth, perfect for fall.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 2 tsp kosher salt, divided
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 tsp freshly ground black pepper
- 1/2 cup sun-dried tomatoes, julienne or thinly sliced
- 3 tbsp tomato paste
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 pinch red pepper flakes (optional)
- 8 oz dried medium pasta shells
- 5 oz baby spinach (about 5 cups packed)
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
Instructions
- Cut chicken into bite-sized pieces, season with 1 tsp kosher salt.
- In a Dutch oven, melt butter over medium-high. Sauté chicken in two batches until browned and cooked through, about 4–6 minutes per batch. Transfer to a plate.
- Add onion, garlic, remaining salt, and pepper. Sauté for 3–4 minutes until onion is soft.
- Stir in sun-dried tomatoes and tomato paste. Cook for 2–3 minutes until paste deepens in color.
- Pour in chicken broth, thyme, and red pepper flakes. Bring to a boil.
- Add pasta shells, reduce to simmer, and cook for 10–12 minutes until al dente.
- Return chicken and juices to the pot. Add spinach, cream, and Parmesan. Stir for 2 minutes until spinach wilts and soup is creamy.
- Taste, adjust salt and pepper. Serve hot with extra cheese on top.
Notes
For a quick option, use pre-cooked rotisserie chicken. Store leftovers in the fridge for up to 4 days or freeze without pasta for 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 569
- Sugar: 9.5g
- Sodium: 921mg
- Fat: 21.7g
- Saturated Fat: 11.4g
- Unsaturated Fat: 10.3g
- Trans Fat: 0g
- Carbohydrates: 52.4g
- Fiber: 4.2g
- Protein: 42.4g
- Cholesterol: 0mg