Marry Me Chicken Soup
Marry Me Chicken Soup is a creamy, Tuscan-inspired chicken soup loaded with tender chicken, sun-dried tomatoes, spinach, and a rich parmesan cream broth. Based on the famous viral Marry Me Chicken dish, this hearty and comforting soup comes together in just 30 minutes using pantry staples. Every bold flavor from the classic — garlic, sun-dried tomatoes, parmesan, and cream — is transformed into a soul-warming bowl that feels like a restaurant meal on a weeknight.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 1/3 cup sun-dried tomatoes in oil, roughly chopped
- 1 tablespoon oil from the sun-dried tomato jar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional, but recommended)
- 4 cups low sodium chicken broth
- 1 can (15 oz) white cannellini beans, drained and rinsed
- 2 cups cooked shredded chicken (rotisserie chicken recommended)
- 1/2 cup heavy cream
- 1/2 cup freshly grated parmesan cheese, plus extra for serving
- 3 cups fresh baby spinach
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat the olive oil and sun-dried tomato oil together in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for another 60 seconds until fragrant.
- Stir in the chopped sun-dried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes.
- Cook everything together for about 2 minutes, letting the flavors bloom in the oil.
- Add the chicken broth and cannellini beans and stir to combine, scraping up any browned bits from the bottom of the pot.
- Bring the soup to a gentle boil over medium-high heat.
- Stir in the shredded cooked chicken.
- Reduce the heat to medium-low and let the soup simmer for about 5 minutes so the chicken warms through and absorbs the flavors.
- Lower the heat slightly and stir in the heavy cream.
- Let the soup simmer gently for 2 to 3 minutes — do not boil hard once the cream is added or it can separate.
- Stir in the grated parmesan until fully melted and incorporated.
- Toss in the fresh spinach and stir to combine, allowing it to wilt for 1 to 2 minutes.
- Taste the soup and season with salt and black pepper as needed.
- Ladle into bowls and top with extra parmesan and fresh basil leaves. Serve immediately.
Notes
Use sun-dried tomatoes packed in oil, not dry-packed. The oil from the jar adds significant flavor and should be used when sautéing the aromatics.
For maximum speed, use pre-shredded rotisserie chicken to cut down on prep time.
Always grate your own parmesan — pre-shredded parmesan contains anti-caking agents that prevent it from melting smoothly.
Do not boil the soup hard after adding the cream, as this can cause it to separate and become grainy.
Season at the end after all components are in the pot, since saltiness will vary depending on your broth and parmesan brands.
Add the spinach at the very end so it stays bright green and tender rather than overcooked.
To thicken the soup, mash some of the cannellini beans against the side of the pot before adding the cream — they release starch naturally and build body without flour or cornstarch.
Dairy-free option: substitute heavy cream with full-fat coconut milk and use nutritional yeast instead of parmesan.
To add pasta: stir in 1/2 cup of uncooked orzo or small pasta with the broth and cook until tender.
Swap spinach for kale or Swiss chard, adding them a couple of minutes earlier since they are sturdier.
If using raw chicken instead of cooked, dice 1.5 pounds of boneless skinless chicken breast or thighs and sauté in the pot before the onions, adding about 5 extra minutes to the cook time.
For more spice, double the red pepper flakes or stir in a teaspoon of Calabrian chili paste.
For a vegetarian version, skip the chicken, use vegetable broth, and double the beans.
Storage: cool to room temperature, then refrigerate in an airtight container for up to 4 days. Flavors deepen overnight.
Freezing: freeze in individual portions for up to 2 months. Whisk gently while reheating as cream-based soups can separate slightly upon thawing.
Reheating: warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened too much. Avoid the microwave to prevent the cream from breaking.
Slow cooker method: combine all ingredients except cream, parmesan, and spinach; cook on low for 6 to 7 hours or high for 3 to 4 hours; stir in cream, parmesan, and spinach during the last 15 minutes.
Instant Pot method: sauté aromatics using the sauté function, pressure cook on high for 8 minutes, do a quick release, then stir in cream, parmesan, and spinach at the end.
To make kid-friendly, skip or reduce the red pepper flakes. Serve with crusty bread for dipping.
Pair with crusty bread, sourdough baguette, garlic bread, a simple green salad with lemon vinaigrette, steamed white rice, or a glass of Pinot Grigio.
For maximum speed, use pre-shredded rotisserie chicken to cut down on prep time.
Always grate your own parmesan — pre-shredded parmesan contains anti-caking agents that prevent it from melting smoothly.
Do not boil the soup hard after adding the cream, as this can cause it to separate and become grainy.
Season at the end after all components are in the pot, since saltiness will vary depending on your broth and parmesan brands.
Add the spinach at the very end so it stays bright green and tender rather than overcooked.
To thicken the soup, mash some of the cannellini beans against the side of the pot before adding the cream — they release starch naturally and build body without flour or cornstarch.
Dairy-free option: substitute heavy cream with full-fat coconut milk and use nutritional yeast instead of parmesan.
To add pasta: stir in 1/2 cup of uncooked orzo or small pasta with the broth and cook until tender.
Swap spinach for kale or Swiss chard, adding them a couple of minutes earlier since they are sturdier.
If using raw chicken instead of cooked, dice 1.5 pounds of boneless skinless chicken breast or thighs and sauté in the pot before the onions, adding about 5 extra minutes to the cook time.
For more spice, double the red pepper flakes or stir in a teaspoon of Calabrian chili paste.
For a vegetarian version, skip the chicken, use vegetable broth, and double the beans.
Storage: cool to room temperature, then refrigerate in an airtight container for up to 4 days. Flavors deepen overnight.
Freezing: freeze in individual portions for up to 2 months. Whisk gently while reheating as cream-based soups can separate slightly upon thawing.
Reheating: warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened too much. Avoid the microwave to prevent the cream from breaking.
Slow cooker method: combine all ingredients except cream, parmesan, and spinach; cook on low for 6 to 7 hours or high for 3 to 4 hours; stir in cream, parmesan, and spinach during the last 15 minutes.
Instant Pot method: sauté aromatics using the sauté function, pressure cook on high for 8 minutes, do a quick release, then stir in cream, parmesan, and spinach at the end.
To make kid-friendly, skip or reduce the red pepper flakes. Serve with crusty bread for dipping.
Pair with crusty bread, sourdough baguette, garlic bread, a simple green salad with lemon vinaigrette, steamed white rice, or a glass of Pinot Grigio.