I turn the internet‑famous “marry me chicken” into a cozy, creamy soup by simmering tender chicken in a garlicky broth with sun‑dried tomatoes, Italian herbs, and spinach, then swirling in cream and Parmesan so every spoonful tastes rich, tangy, and downright irresistible.

Marry Me Chicken Soup

Why You’ll Love This Recipe

I love that this soup delivers all the flavors of the beloved skillet dinner—creamy, garlicky, Parmesan‑forward—without feeling heavy. I get weeknight ease from simple steps, a short simmer, and a quick finish with spinach and cheese. I can use rotisserie chicken or poach raw pieces right in the pot, and I can add pasta or keep it low‑carb depending on my mood.

Ingredients

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

2 tablespoons olive oil (plus a little from the sun‑dried tomatoes if I want extra flavor)
1 small yellow onion, finely chopped
4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme (or 3–4 fresh sprigs)
1/2 teaspoon paprika
1/2–1 teaspoon red pepper flakes, to taste
1/2 cup oil‑packed sun‑dried tomatoes, drained and chopped
6 cups low‑sodium chicken broth
1 pound chicken breasts or thighs, cut into bite‑size pieces (or 3 cups cooked, shredded chicken)
1/2 cup heavy cream (or half‑and‑half)
4 ounces cream cheese, very soft and cubed (optional for extra richness)
1 cup freshly grated Parmesan cheese, plus more for serving
3–4 cups baby spinach (about 3 ounces)
Juice of 1/2 lemon, to taste
Kosher salt and freshly ground black pepper, to taste

Optional add‑ins

1 cup small pasta (orzo, ditalini) or 2 cups cooked gnocchi
1/2 cup chopped fresh basil for finishing

Directions

I warm the olive oil in a large pot over medium heat. I add the onion and cook 4–5 minutes until translucent. I stir in the garlic, Italian seasoning, thyme, paprika, and red pepper flakes and cook 30–60 seconds until fragrant.
I add the chopped sun‑dried tomatoes and stir to coat in the aromatics.
I pour in the chicken broth and bring it to a gentle boil. If I’m using raw chicken, I add it now and simmer 10–12 minutes until cooked through. If I’m using cooked chicken, I wait to add it in step 5.
If I want pasta in the soup, I stir in the small pasta now and simmer, stirring occasionally, until just al dente.
I lower the heat to medium‑low. I stir in the cream and the cream cheese (if using) until smooth. I add the cooked or shredded chicken (if not already in the pot) and the spinach; I simmer 1–2 minutes until the spinach wilts.
I take the pot off the heat and stir in the Parmesan until melted and silky. I finish with lemon juice, then season to taste with salt and pepper.
I ladle into bowls and top with extra Parmesan and a few torn basil leaves if I have them.

Servings and timing

I get about 6 servings. I plan 10–15 minutes of prep and 20–25 minutes of cook time (a little longer if I add pasta), for a total of roughly 35–45 minutes.

Variations

Lighter: I use half‑and‑half instead of cream and skip the cream cheese; I add extra spinach and a handful of fresh basil to keep it bright.
Ultra‑creamy: I add the cream cheese and 1/2 cup more Parmesan, thinning with a splash of broth as needed.
With pasta or gnocchi: I cook orzo directly in the broth or stir in cooked gnocchi during the last few minutes.
Dairy‑free: I swap in full‑fat coconut milk and a dairy‑free Parmesan‑style cheese; I add a squeeze of lemon for balance.
Spicier: I bump up the red pepper flakes or stir in a spoon of Calabrian chili paste.

storage/reheating

I refrigerate leftovers in an airtight container for 3–4 days. I reheat gently over low to medium‑low heat, stirring so the creamy base stays smooth; I add a splash of broth if it thickens. If I’ve added pasta, it will continue to absorb liquid—so I keep extra warm broth on hand for reheating. I freeze up to 2 months (without pasta for best texture), thaw overnight in the fridge, and reheat slowly, whisking to bring it back together.

FAQs

Can I use rotisserie chicken?

I can—about 3 cups shredded rotisserie chicken works perfectly. I add it after the dairy and simmer just until warmed through.

Will sun‑dried tomatoes in oil make the soup greasy?

I drain them well and blot with a paper towel if they seem oily. I also use just enough olive oil to sauté the aromatics.

How do I keep the dairy from curdling?

I lower the heat before adding cream and cheese, avoid a hard boil afterward, and add the Parmesan off the heat so it melts smoothly.

Can I make it gluten‑free?

I can—this soup is naturally gluten‑free without pasta. If I want pasta, I choose a gluten‑free shape and cook it separately before adding.

What can I use instead of spinach?

I like chopped Tuscan kale (added earlier so it tenderizes), Swiss chard, or even a handful of arugula stirred in at the end for peppery bite.

Conclusion

I reach for this Marry Me Chicken Soup whenever I crave creamy comfort with a little tang. The sun‑dried tomatoes, garlic, and Parmesan make it feel special, while the quick method keeps it weeknight‑easy—and I love how simple it is to tailor with pasta, extra greens, or a lighter dairy swap.