Name: Marry Me Chicken Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 teaspoon olive oil; 1 to 1½ pounds boneless, skinless chicken breasts or thighs, diced; 2 teaspoons Italian seasoning, divided; Fine salt and black pepper, to taste; ½ cup diced carrots; ½ cup diced celery; ½ cup diced onions; ¼ cup diced sundried tomatoes (oil-packed, drained); 3 garlic cloves, minced; ¼ cup all-purpose flour; 2 tablespoons tomato paste (optional); 6 to 8 cups chicken broth; 6 ounces small pasta (such as shells, ditalini, elbows, or mini penne); 1 cup heavy whipping cream; ½ to 1 cup grated Parmesan Reggiano cheese; 2½ to 3 cups fresh baby spinach

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I make this creamy, cozy “marry me” chicken soup when I want a one‑pot dinner that tastes restaurant‑special but comes together fast. I brown juicy chicken, simmer it with a Tuscan‑style trio of aromatics, sundried tomatoes, and pasta, then finish with cream, spinach, and Parmesan so every spoonful is rich, silky, and downright irresistible.

Marry Me Chicken Soup

Why You’ll Love This Recipe

I love how this soup hits all the notes: tender chicken, sweet carrots and celery, tangy sundried tomatoes, and a lush, cheesy broth that clings to pasta. I can choose my favorite noodles, keep it brothy or make it luxuriously thick, and adjust the spice and add‑ins to match my mood. It’s weeknight‑easy yet impressive enough to share.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 teaspoon olive oil
1 to 1½ pounds boneless, skinless chicken breasts or thighs, diced (I use 1½ pounds)
2 teaspoons Italian seasoning, divided
fine salt and black pepper, to taste
½ cup diced carrots
½ cup diced celery
½ cup diced onions
¼ cup diced sundried tomatoes (oil‑packed, drained)
3 garlic cloves, minced
¼ cup all‑purpose flour
2 tablespoons tomato paste (optional; for a rosier, tomato‑forward broth)
6 to 8 cups chicken broth (I start with 6 cups for a thicker, saucier soup)
6 ounces small pasta (I like small shells; ditalini, elbows, or mini penne also work)
1 cup heavy whipping cream
½ to 1 cup grated Parmesan Reggiano cheese
2½ to 3 cups fresh baby spinach

Directions

I heat the olive oil in a large pot or Dutch oven over medium‑high heat. I add the chicken, 1 teaspoon Italian seasoning, salt, and pepper, and brown for 4–5 minutes.
In the same pot, I stir in the onion, carrots, celery, sundried tomatoes, and garlic and cook until the vegetables are translucent, about 3–4 minutes.
I sprinkle the flour over the vegetables and chicken and stir well for 1 minute. If I’m using tomato paste, I add it now and cook it briefly.
I gradually whisk in the chicken broth, scraping up any browned bits, and bring it to a lively simmer.
I add the pasta and the remaining 1 teaspoon Italian seasoning with more salt and pepper to taste. I cover, drop the heat to low, and simmer about 20 minutes, until the pasta is al dente and the chicken is cooked through.
I stir in the heavy cream, spinach, and Parmesan and let the soup gently simmer for 5 minutes more. I taste and adjust seasoning; if I want it soupier, I whisk in extra broth.
I ladle into warm bowls and serve immediately.

Servings and timing

I get about 8 servings (roughly 10 cups total). I plan 20 minutes of prep and 30 minutes of cook time for a total of about 50 minutes.

Variations

Different noodles: I swap in ditalini, cavatappi, rotini, bow ties, or mini penne. To avoid mushy pasta, I sometimes cook it separately and add it just before serving.
Tomato‑forward: I include the tomato paste and add a splash of dry white wine (2 tablespoons up to ¼ cup) to deglaze for extra depth.
Extra savory: I fold in crisped bacon or sliced, browned kielbasa; both play beautifully with the creamy base.
Lighter: I use half‑and‑half instead of cream and increase the broth for a looser, lighter soup.
Dairy‑free: I skip the Parmesan and swap in full‑fat coconut milk; I rely on the flour (or 4 oz softened cream cheese if I’m not dairy‑free) for body.

storage/reheating

I store leftovers tightly covered in the fridge for 3–4 days. The pasta absorbs liquid as it sits, so the soup thickens; when reheating on the stovetop or in the microwave, I splash in broth or water to bring back a soupier consistency. For freezing, I prefer to leave out the cream and pasta during the initial cook: I freeze up to 2–3 months, then add cream and cooked pasta when reheating to keep the texture silky and the noodles firm.

FAQs

Can I use rotisserie chicken?

I can—since it’s already cooked, I stir it in near the end just to warm through so it stays tender.

How do I keep the pasta from getting mushy?

I either undercook it slightly in the soup (it will continue softening as it sits) or cook it separately and add it to individual bowls right before serving.

What can I use instead of heavy cream?

I swap in half‑and‑half or whole milk for a lighter finish, or I use full‑fat coconut milk for dairy‑free richness. I know the soup will be a little less thick with these swaps.

How do I make the soup thicker or thinner?

For thicker, I simmer a few extra minutes uncovered or add a touch more Parmesan. For thinner, I whisk in additional warm broth until it reaches the consistency I like.

Can I make this gluten‑free?

I can use a gluten‑free pasta and thicken with cornstarch (mixed with cold water) instead of flour; I add the slurry before the dairy and simmer briefly until glossy.

Conclusion

I reach for this Marry Me Chicken Soup when I want a bowl that’s creamy, savory, and guaranteed to charm at the table. It’s flexible, fast, and full of comforting flavor—my kind of weeknight magic.