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Marry Me Chicken Soup

If you love the viral Marry Me Chicken, this creamy soup version brings all those cozy flavors together in just one pot. Juicy chicken, sun-dried tomatoes, garlic, parmesan, and a swirl of cream make every spoonful rich and comforting, with tender pasta and fresh spinach to keep it hearty yet bright.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 387
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, small diced
  • 1/4 tsp freshly ground pepper
  • 2 1/2 tsp salt, divided
  • 1 tsp granulated garlic powder
  • 1 tsp dried thyme
  • 1 6-oz can tomato paste
  • 1 quart chicken stock
  • 2 cups filtered water
  • 1 tsp sugar
  • 1/3 cup sun-dried tomatoes in oil, chopped
  • 3 cups diced or shredded cooked chicken
  • 2 cups uncooked small-shape pasta (orecchiette, ditalini, farfalle)
  • 1/2 cup heavy cream
  • 1/3 cup grated parmesan cheese
  • 2 cups baby spinach
  • 1 tsp red wine vinegar

Equipment

  • Dutch Oven

Method
 

  1. Heat a large heavy bottom pot or Dutch oven over medium high heat. Add the olive oil, onion, ¼ teaspoon salt and black pepper. Cook until the onion begins to soften, about 3-5 minutes, stirring frequently.
  2. Sprinkle the onion with garlic powder and thyme, then cook until fragrant, about one minute, stirring constantly. Add the tomato paste and cook for 30 seconds, stirring constantly.
  3. Add chicken stock and water, scraping up any browned bits. Stir in 2 teaspoons salt, sugar, sun-dried tomatoes, and chicken. Cover and bring to a boil.
  4. Add the pasta, stir well. Cover, reduce to a strong simmer, and cook until just tender, 8–15 minutes depending on shape. Stir occasionally.
  5. Turn off the heat, uncover, and stir in cream, parmesan, vinegar, and spinach. Adjust seasoning to taste.

Notes

Thyme is the herb used in the original Marry Me Chicken, but you can swap in Italian seasoning or poultry seasoning. If using concentrated tomato paste in a tube, adjust accordingly. Stick to small-shaped pasta like ditalini, orecchiette, or farfalle — large shapes soak up too much liquid and can get mushy.