Marry Me Chicken Soup is a hearty and comforting dish that combines tender chicken, fresh vegetables, and flavorful herbs in a warm, soothing broth. This soup stands out with its rich taste and satisfying texture, making it feel like a big, cozy hug in a bowl on a chilly day.
I love making Marry Me Chicken Soup when I want something simple but special. The chicken stays juicy and soft, while the veggies add just the right amount of crunch and color. I always sneak in a bit of extra garlic and a sprinkle of fresh parsley because it makes the flavors pop even more.
This soup is perfect for sharing with family or friends, maybe with a side of crusty bread to soak up every bit of the broth. I find it’s a great go-to whenever someone needs a little extra comfort or when I just want to feel cared for myself. It’s definitely one of those recipes that people remember and ask for again and again.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts cook quickly and stay tender. You can swap with chicken thighs for juicier, richer flavor.
Heavy Cream: This adds a creamy texture and richness. For a lighter option, use half-and-half or coconut milk for a dairy-free twist.
Spinach: Fresh spinach wilts nicely in the hot soup. You can use kale or Swiss chard if you want a heartier green.
Pasta: Penne works well here but any small pasta like ditalini, elbow macaroni, or shells will do. Make sure not to overcook it so it holds up in the soup.
Diced Tomatoes: Adds acidity and brightness. If fresh tomatoes are in season, chop and add them instead for a fresher taste.
How Do You Keep Chicken Tender and Pasta Perfect in the Soup?
Cooking chicken properly and timing the pasta are key for a great soup.
- Cut chicken into bite-sized pieces so they cook evenly and quickly.
- Cook chicken in the pot first until just no longer pink. This locks in juiciness.
- Add pasta after broth simmers and cook until al dente to avoid mushiness.
- If needed, cook pasta separately and add at the end to keep it firm longer.
- Simmer cream and spinach last to keep spinach bright and cream from curdling.
Following these steps helps you get a soup with tender chicken and pasta that’s just right every time.
Equipment You’ll Need
- Large pot – I prefer a deep pot to hold all the ingredients easily and prevent splashing.
- Cutting board and knife – for chopping the onion, garlic, and chicken, making prep simple and quick.
- Measuring cups and spoons – to ensure accurate amounts of broth, cream, and seasonings.
- Wooden spoon or ladle – perfect for stirring and serving, and gentle on your cookware.
Flavor Variations & Add-Ins
- Use cooked rotisserie chicken instead of raw for an even easier, ready-to-heat version.
- Add a splash of white wine when sautéing onions and garlic for a richer flavor.
- Stir in chopped fresh herbs like basil or thyme for a bright, fresh twist.
- For spice lovers, add more red pepper flakes or a dash of hot sauce to intensify heat.
Marry Me Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup heavy cream
- 1 cup penne pasta or other short pasta
- 3 cups fresh spinach leaves
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Freshly ground black pepper, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 20 minutes to cook, so you’re looking at around 30 minutes total. It’s a quick, satisfying dish perfect for a cozy weeknight meal.
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until it becomes translucent. Then stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Cook the Chicken:
Add the bite-sized chicken pieces to the pot. Stir and cook until the chicken is no longer pink on the outside, about 5 minutes.
3. Add Broth and Tomatoes:
Pour in the chicken broth and the diced tomatoes with their juices. Stir in the Italian seasoning, crushed red pepper flakes, and season with salt and pepper. Bring the soup to a boil, then reduce the heat to a simmer.
4. Cook the Pasta:
Add the penne pasta to the pot and cook for 8 to 10 minutes, until the pasta is al dente (soft but still a bit firm).
5. Add Cream and Spinach:
Stir in the heavy cream and fresh spinach leaves. Simmer the soup for 2 to 3 minutes, just until the spinach wilts and the soup is heated through.
6. Season and Serve:
Taste the soup and adjust the seasoning with extra salt and pepper if needed. Serve the soup hot with a sprinkle of freshly ground black pepper on top.
This creamy chicken soup with pasta and spinach is simple to prepare and full of comforting flavors. It’s perfect for sharing and warming up on cooler days. Enjoy!
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken breasts, but make sure to fully thaw them in the fridge overnight before cooking. This helps the chicken cook evenly and stay tender.
Can I Substitute the Heavy Cream?
Absolutely! For a lighter option, try using half-and-half or whole milk, but the soup will be less creamy. For a dairy-free alternative, canned coconut milk works well and adds a subtle richness.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm the soup gently on the stove to keep the cream from curdling. You might need to add a splash of broth or water to loosen it up.
Can I Make This Soup Ahead of Time?
Yes! Prepare the soup fully and refrigerate it overnight to let the flavors meld. Reheat over low heat and add fresh spinach just before serving to keep it bright and fresh.