Marry Me Chicken Soup

Name: Marry Me Chicken Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 12 oz. chicken breasts; 1 tbsp sun-dried tomato oil; 1 tsp onion powder; 1 tsp salt; 1 tsp black pepper; ½ tsp dry thyme; ¼ tsp Italian seasoning; ¼ tsp red pepper flakes; olive oil (for the pot); 8 cups chicken broth ((I used bouillon)); 4 cloves garlic (minced); ½ sweet onion (diced); 1 cup diced celery; ½ cup sun-dried tomatoes (chopped); 1 cup uncooked ditalini pasta ((or orzo)); 1 cup fresh baby spinach ((see note)); ⅓ cup grated Parmesan; 1 cup heavy cream (room temperature (see note))

By Jess Rice

Published Jan 10, 2026

Read 1 Review

Prep 15

Cook 45

Servings 4 servings

By Jess Rice

Published Jan 10, 2026

Jump to Recipe

The whole “Marry Me” trend is wildly popular for a reason. There’s no denying the flavor combination of Parmesan cheese, sun-dried tomatoes, and Italian herbs is enough to bring anyone running back for seconds. This Marry Me Chicken Soup is no exception; it feels like a hug in a bowl. It is also a crowd pleaser thanks to the familiar flavor profile that is a little nostalgic and homey. This soup is love at first spoonful and good to the very last drop.

Creamy Marry Me Chicken Soup in a speckled bowl with ditalini pasta, shredded chicken, spinach, and sun dried tomatoes, served with bread on the side.

Pin this now to find it later

Pin It

This post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.

I fell in love with Marry Me Chicken recipes years ago, and this soup quickly became one of my favorite cold-weather comfort meals. The broth becomes luxurious from the Parmesan and cream, the pasta adds satisfying heartiness, and the sun-dried tomatoes bring a depth of flavor that keeps you coming back for more. I serve it with thick slices of crusty bread and deep bowls because it feels like a warm hug every time I make it.

Helpful Tips

Keep the cream from curdling. You should be adding room-temperature cream to the soup, which should prevent it from curdling when added. I also like to temper the heavy cream (or add it slowly at room temperature) so it blends smoothly into the broth. This reduces the shock of hot liquid hitting cold dairy and helps prevent curdling, especially if your soup is at a strong simmer.
Remove excess water. If using frozen spinach, thaw it first and squeeze out as much water as possible. Excess liquid can dilute the broth and mute the rich Parmesan flavor, so the drier the spinach, the better the soup tastes.
Cook the pasta just until al dente. Tender but still firm pasta holds its shape and texture in the creamy broth. If overcooked, it continues absorbing liquid and can make the soup too thick.
Finely shred the chicken. Use finely shredded chicken instead of cutting it into large chunks, so it blends evenly into the soup, and you get tender chicken in every spoonful.

How to Make Marry Me Chicken Soup Step by Step

Gather all the ingredients together.

Seasoned chicken breasts browning in a Dutch oven with oil and herbs.

Season and brown the chicken: Coat 2 chicken breasts (about 6 oz. each) in 1 tbsp of sun-dried tomato oil, then sprinkle with 1 tsp onion powder, 1 tsp salt, 1 tsp black pepper, ½ tsp dry thyme, ¼ tsp Italian seasoning, and ¼ tsp red pepper flakes. Warm a drizzle of olive oil in a Dutch oven over medium-high heat. Add the seasoned chicken breasts and cook until lightly browned on both sides.

Browned chicken in a pot with diced onions, celery, garlic, and chopped sun dried tomatoes before cooking.

Sauté the aromatics: Add 4 minced garlic cloves, ½ diced sweet onion, 1 cup diced celery (about 2 ribs), and ½ cup chopped sun-dried tomatoes to the pot. Stir and sauté for 2-3 minutes, just until the vegetables begin to soften.

Pouring chicken broth over browned chicken, vegetables, and sun dried tomatoes in a Dutch oven.

Simmer the broth: Pour in 8 cups of chicken broth (bouillon-based is fine) and bring to a gentle simmer. Cook for 30 to 45 minutes, or until the chicken reaches an internal temperature of 165°F.

Shredded cooked chicken breast on a wooden board with two forks.

Shred the chicken: Remove the chicken breasts and shred them with two forks. Set aside while the soup continues to simmer.

A measuring cup of dry ditalini pasta held over simmering soup broth in a pot.

Cook the pasta: Bring the broth to a gentle simmer and stir in 1 cup uncooked ditalini pasta. Cook for about 8 minutes or until al dente.

Fresh baby spinach added to simmering soup in a Dutch oven before stirring.

Add the greens and cheese: Stir in 1 cup fresh baby spinach (or ¼ cup frozen spinach, thawed and drained) until wilted. Return the shredded chicken to the pot and mix in ⅓ cup grated Parmesan.

Heavy cream being poured into the soup to make it creamy and rich.

Finish with cream: In a measuring cup, temper 1 cup room-temperature heavy cream by slowly whisking in a ladle of hot broth. Then pour the warmed cream mixture into the soup and stir until creamy and well combined.

Creamy Marry Me Chicken Soup simmering in a Dutch oven with shredded chicken, spinach, sun dried tomatoes, celery, and pasta, stirred with a wooden spoon.

Serve and enjoy: Ladle the soup into bowls and enjoy as is or with a slice of crusty bread for dipping.

Close up bowl of Marry Me Chicken Soup with ditalini pasta, shredded chicken, spinach, and sun dried tomatoes, with a spoon lifting a hearty bite.

Serving Suggestions

This Marry Me Chicken Soup is made for dipping and scooping. My favorite is serving it with some cozy buttermilk biscuits. It’s also delicious with crusty bread, garlic bread, or warm dinner rolls to soak up every creamy spoonful. You can also dress up each bowl with toppings like fresh basil, parsley, extra Parmesan, red pepper flakes for more heat, or even a squeeze of lemon to brighten the flavor. It is perfect for cozy nights in, winter dinners, low-key date nights, and comforting family meals, and the leftovers reheat beautifully for meal prep lunches or easy weeknight bowls.

How to Store Leftovers

Fridge. Store leftovers in an airtight container in the refrigerator for 4 to 5 days. The pasta will continue to absorb broth as it sits, so you may want to add a splash of extra broth or cream when reheating to bring the soup back to the right consistency.
Reheat. Reheat gently on the stove or in the microwave, stirring occasionally until warmed through.
Freezer. If you’d like to freeze it, cook and store the pasta separately since it can become mushy once thawed. Freeze the soup base for up to 2 months, then thaw overnight in the fridge and add freshly cooked ditalini before serving.

More Cozy Chicken Soup Recipes

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Marry Me Chicken Soup

Helpful Tips