Marry Me Chicken Soup Recipe (Creamy One-Pot Dinner)

This Marry Me Chicken Soup is creamy, cozy, and bursting with sun-dried tomato flavor—the viral favorite turned one-pot soup that’s easy to make any night of the week! A simple technique creates an extra-creamy broth, while key flavor boosters, tender bow ties, and my expert tips make this rich, Parmesan-laced soup downright proposal-worthy.

PIN THIS RECIPE TO SAVE FOR LATER

Top view of Marry Me. Chicken soup in a pot garnished with Parmesan

What Is Marry Me Chicken Soup?

Marry Me Chicken Soup is the soup version of Marry Me Chicken, the creamy sun-dried tomato skillet dinner that took over the internet. Lindsay Funston, a Delish editor, developed the original recipe in 2016. It got its name during a video shoot, when a videographer tasted it and said, “I’d marry you for that chicken!” The soup keeps everything people love about the skillet version and turns it into a hearty, spoonable meal with pasta built right in.

Why This Marry Me Chicken Soup Recipe Works

After plenty of testing, I’ve dialed in the techniques that make this Marry Me Chicken Soup exceptionally creamy, flavorful, and foolproof.

• SEARING THE CHICKEN leaves browned bits in the pot that become the soup’s savory backbone, and thighs stay juicy through simmering, where breasts can turn dry.
• TRIPLE TOMATO FLAVOR comes from sun-dried tomatoes sautéed in their own oil, tomato paste toasted in the roux, and fire-roasted tomatoes, which together build sweet, tangy, smoky depth.
• A SIMPLE ROUX gives the soup a velvety body that coats every bow tie and keeps the dairy stable, so you get luxurious creaminess without any heavy cream.
• COOKING THE PASTA IN THE BROTH soaks each bite with flavor, while the pasta’s starch thickens the soup naturally.
• FINISHING GENTLY over low heat melts the Parmesan smoothly, keeps the chicken tender, and wilts the spinach without dulling its color.

top view of Marry Me Chicken Soup recipe being served in three bowls garnished with fresh basil

Marry Me Chicken Soup Ingredients

Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Mini farfalle: These little bow ties fit on a spoon and hold the creamy broth in their folds. Regular farfalle is too large for soup.
Oil-packed sun-dried tomatoes: They’re softer and more flavorful than dry-packed, and their herby oil sautés the aromatics. Rinse them after draining so the soup doesn’t turn greasy.
Chicken thighs: Boneless and skinless. Pat them very dry so they brown instead of steam.
Butter, onion, garlic, and red pepper flakes: The aromatic base. The pepper flakes add gentle warmth rather than real heat, so skip them for kids.
Tomato paste and flour: These form the roux. Tomato paste in a tube makes it easy to measure 2 tablespoons without wasting a can.
Reduced-sodium broth and chicken bouillon: Low-sodium broth lets you control the salt, while the bouillon adds concentrated savory depth that store-bought broth alone lacks. Use bouillon powder or base like Better Than Bouillon
Fire-roasted diced tomatoes: Add them undrained. The juices add body and a subtle smokiness.
Herbs: Dried parsley, oregano, and bay leaves create a simple Italian herb backdrop that simmers into the broth.
Half-and-half: It makes the soup creamy without the heaviness of heavy cream.
Freshly grated Parmesan: Grate it yourself. Pre-shredded Parmesan contains anti-caking agents that keep it from melting smoothly.
Baby spinach and fresh basil: Added at the very end for color, freshness, and a pop of basil aroma.

Top view of Marry Me Chicken Soup ingredients: chicken, sun-dried tomatoes, spinach, onions, garlic, pasta, diced tomatoes, half and half, chicken broth, basil, oregano, parsley, salt, pepper

Marry Me Soup Substitutions

Other small pasta: Small shells or ditalini both work (cook them a few minutes longer). Orzo cooks quickly but soaks up broth aggressively, so plan to thin the leftovers.
Chicken breasts: Use the same amount and simmer 15–20 minutes. Searing is optional, but the soup will taste less savory without it, and breasts are less forgiving if overcooked.
Rotisserie chicken: Stir in 2½ cups of shredded chicken when the recipe calls for adding the shredded chicken back to the pot. You’ll lose the browned bits from searing, but the sun-dried tomato oil and bouillon still give you plenty of flavor.
Half-and-half: Make your own by mixing 1 cup whole milk and 1 cup heavy cream; the result is the same. Evaporated milk works too: use 1 (12-ounce) can plus ½ cup milk.
Regular diced tomatoes: Use these instead of fire-roasted, plus ¼ teaspoon smoked paprika to replace some of the smokiness.
Kale: Use 3 cups of chopped kale instead of spinach and add it with the pasta, since it needs longer to soften.
Fresh basil: Dried basil can’t replace fresh basil’s bright finish. Stir in 1–2 tablespoons of pesto at the end instead, or 1 teaspoon dried basil with the other dried herbs.
Gluten-free: Use a 1:1 gluten-free flour blend in the roux and your favorite gluten-free small pasta. Cook the pasta separately so it doesn’t break down in the soup.

Marry Me Soup recipe being served in a bowl with a spoon showing how creamy it is

How to Make Marry Me Chicken Soup

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Sear the chicken. Season the thighs and sear them in hot oil until deep golden brown, 3–4 minutes per side. They don’t need to cook through. Transfer them to a plate and leave the drippings in the pot.
Step 2: Sauté the aromatics. Lower the heat to medium. Melt the butter with 1 tablespoon of the sun-dried tomato oil, then cook the onion until soft and translucent, scraping up the browned bits. Add the sun-dried tomatoes, garlic, and pepper flakes just until fragrant.
Step 3: Make the roux. Stir in the tomato paste and flour and cook for 2 minutes, until the paste turns a shade darker and the raw flour smell disappears. It will look very thick and pasty.

a collage showing how to make Marry Me Chicken Soup by: 1) seasoning chicken thighs with salt and pepper on a cutting board, 2) searing until golden, 3) sautéing the onions, 4) adding the sun-dried tomatoes, garlic, and red pepper flakes and cooking, then adding tomato paste and sprinkling in the flour to make a roux

Step 4: Add the liquids. Stir in 1 cup of broth until smooth, then add the remaining broth, the chicken and its juices, the tomatoes, bouillon, and seasonings.
Step 5: Simmer and shred. Cover and simmer gently until the chicken shreds easily, 12–15 minutes. Shred it on a cutting board, set it aside, and discard the bay leaves.
Step 6: Cook the pasta. Bring the soup back to a lively simmer and cook the pasta uncovered, stirring often, until the knot at the center of each bow tie is al dente.
Step 7: Finish over low heat. Melt in the Parmesan a handful at a time, then stir in the half-and-half, shredded chicken, spinach, and basil. Heat just until the spinach wilts.

a collage showing how to make Marry Me Chicken Soup by: 1) adding chicken broth, diced tomatoes, bay leaves, and spices and simmering. 2) adding the pasta and simmering, 3) adding the Parmesan cheese and melting, 4) adding the half and half, spinach, and shredded chicken

Step 8: Season and adjust. Taste for salt and pepper, and thin with milk if you’d like a brothier soup.

up close showing how to make Marry Me Chicken Soup by garnishing with Parmesan and basil

Crockpot Marry Me Chicken Soup

1. Build the base on the stove: Complete steps 1–3, then whisk in 1 cup of broth until smooth so the roux doesn’t clump in the slow cooker.
2. Slow cook: Transfer everything to the crockpot along with the remaining broth, the chicken, tomatoes, bouillon, and seasonings. Cook on LOW for 5–6 hours or HIGH for 2½–3 hours, then shred the chicken.
3. Cook the pasta separately: Pasta cooks unevenly and turns mushy in a slow cooker, so boil it on the stove until just al dente and stir it in at the end.
4. Finish: Switch to WARM or LOW. Stir in the Parmesan, room-temperature half-and-half, chicken, spinach, and basil, then cover for 5–10 minutes until the spinach wilts.

Tips for the Best Marry Me Chicken Soup

• Let the chicken release on its own: If it sticks to the pot, it isn’t ready to flip. Once a golden crust forms, it lets go easily, and that crust is where the flavor lives.
• Go slow with the first cup of broth: Scrape and stir until the roux dissolves completely before adding the rest. Lumps that form now won’t whisk out once the pot is full of liquid.
• Simmer, don’t boil, the chicken: A hard boil tightens the meat and makes it stringy. Gentle bubbles give you tender, juicy shreds.
• Stir the pasta often: Mini pasta sinks and sticks to the bottom of the pot, especially once the roux has thickened the broth.
• Pull the pasta early: Start tasting 2 minutes before the package time. The pasta keeps cooking in the hot soup, and mushy bow ties are the fastest way to ruin a bowl.
• Keep milk on hand to thin the soup: The pasta releases a lot of starch and keeps soaking up broth, so the soup can go from silky to stew-like in minutes. Stir in warm milk a splash at a time until it’s as loose as you like, then taste again, since extra milk mutes the seasoning.

Top view of Marry Me Soup being served in a bowl

Creamy Marry Me Chicken Soup Variations

• Marry Me Chicken Gnocchi Soup: Replace the pasta with 1 (16-ounce) package of shelf-stable potato gnocchi. Simmer just until the gnocchi float, 2–4 minutes, for pillowy dumplings in every bite.
• Marry Me Chicken Tortellini Soup: Swap in 1 (20-ounce) package of refrigerated cheese tortellini and cook according to the package directions for an extra-cheesy, extra-hearty bowl.
• Marry Me Chicken Meatball Soup: Skip the chicken thighs and simmer 1 pound of frozen chicken or Italian meatballs in the broth until heated through before adding the pasta.
• Italian sausage: Brown 1 pound of mild or spicy Italian sausage in place of the chicken. The fennel and spice pair beautifully with sun-dried tomatoes.
• Marry Me White Bean Soup: For a vegetarian version, skip the chicken, use vegetable broth and bouillon, and stir in 2 cans of rinsed cannellini beans or chickpeas with the pasta.
• Additions: Stir in sautéed mushrooms, chopped marinated artichoke hearts, roasted red peppers, crispy pancetta, or a squeeze of lemon and some zest to brighten the creamy broth.

How to Store and Freeze Marry Me Chicken Soup

• Make ahead: Make the soup through shredding the chicken, then refrigerate the base and the chicken separately for up to 3 days. When you’re ready, bring the base to a simmer, cook the pasta, and finish as directed. This gives you the freshest texture.
• Refrigerate: Store leftovers in an airtight container for 3–4 days. The pasta keeps absorbing broth, so the soup thickens a lot overnight.
• Reheat: Warm it on the stove over medium-low heat with a splash of milk or broth to loosen it, stirring often. Don’t let it boil. In the microwave, heat in 60-second bursts, stirring between each.
• Freeze the base, not the finished soup: Freeze the soup before adding the pasta and dairy for up to 3 months. Thaw it overnight in the fridge, reheat it, then cook the pasta and finish. Fully finished soup freezes poorly: the pasta turns mushy, and the dairy can turn grainy.

What to Serve with Marry Me Chicken Soup

With chicken, pasta, and spinach already in the pot, this soup is a complete meal. Pair it with something crusty for dunking or something crisp and bright to balance the creaminess.

Bread for dunking: Garlic Bread, Garlic Parmesan Breadsticks, or Pull-Apart Bread.
Crisp salads: Caesar Salad, Tossed Salad, or Garden Salad cut through the rich broth.
Roasted vegetables: Roasted broccoli, asparagus, or green beans with lemon add freshness and crunch.

Marry Me Chicken Soup FAQs

Can I use sun-dried tomatoes that aren’t packed in oil?

Yes. Soak dry-packed tomatoes in hot water for 10 minutes to soften them, then drain and chop. Use olive oil in place of the reserved tomato oil. The flavor will be a little less herby.

Can I make Marry Me Chicken Soup in the Instant Pot?

Yes. Complete steps 1–4 on SAUTÉ, then pressure cook on HIGH for 8 minutes (10 for breasts), followed by a 10-minute natural release. Shred the chicken, switch back to SAUTÉ to cook the pasta, then turn the pot off before finishing with the Parmesan and dairy.

Is Marry Me Chicken Soup healthy?

It’s lighter than most creamy soups because it uses half-and-half instead of heavy cream and is packed with protein and spinach. To lighten it further, use chicken breasts, cut the Parmesan to ¾ cup, and double the spinach.

Can I make it low-carb?

Skip the pasta and add 3 cups of small cauliflower florets with the chicken, or double the chicken and spinach. Without pasta starch, the soup will be thinner, so start with 7 cups of broth.

up close of Marry Me Chicken Soup in a bowl showing how creamy it is and what pasta to use

Want more cozy Italian soup recipes?

Lasagna Soup
White Chicken Lasagna Soup
Tomato Basil Parmesan Soup
Italian Penicillin Soup
Minestrone
Zuppa Toscana
Gnocchi Soup

WANT TO TRY THIS Marry Me Chicken Soup RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Total Time: 1 10

Prep Time: 20

Cook Time: 50

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print Recipe Pin Recipe Save Recipe

Ingredients

CHICKEN

*Shortcut: skip the chicken thighs and stir in 2½ cups shredded rotisserie chicken in step 7.
2 Tbsp olive oil
1 pound boneless, skinless chicken thighs, patted dry (or chicken breasts)*
1/2 tsp EACH salt, pepper

SOUP

2 Tbsp unsalted butter
1 medium yellow onion, chopped
1 8-oz.jar sun-dried tomatoes packed in oil, drained (oil reserved), rinsed, and roughly chopped
4-6 cloves garlic, minced
1/4 tsp red pepper flakes
1/3 cup all-purpose flour
2 Tbsp tomato paste
8 cups reduced-sodium chicken broth
1 14.5 oz. can fire-roasted diced tomatoes, undrained
1 Tbsp chicken bouillon (base or powder)
1 tsp dried parsley
1/2 tsp EACH dried oregano, salt
1/4 tsp pepper
2 bay leaves

TO FINISH

8 ounces dried mini farfalle (may sub small pasta shells and cook longer)
2 cups half-and-half or 1 (12-oz.) can evaporated milk + ½ cup milk
1 cup freshly grated Parmesan cheese
2½ ounces baby spinach (about 2½ packed cups)
1/4 cup loosely packed fresh basil, chopped (or 1 tsp dried, add with spices)
1-2 cups milk to thin, as needed

Instructions

Sear the chicken: Stir together the salt and pepper and season both sides of the chicken. Heat a large Dutch oven/soup pot (6+ quarts) over medium-high heat, add the oil, and heat until shimmering. Sear the chicken until golden brown, 3–4 minutes per side. It doesn’t need to cook through. Transfer to a plate and leave the drippings in the pot. (Searing is recommended but optional for breasts. Skip this step for rotisserie chicken.)
Sauté the aromatics: Lower the heat to medium. Melt the butter with 1 tablespoon of the sun-dried tomato oil, then cook the onion until soft and translucent, scraping up the browned bits. Add the sun-dried tomatoes, garlic, and pepper flakes, and sauté until fragrant, 30–60 seconds.
Make the roux: Stir in the tomato paste and flour and cook for 1½ minutes. It will look very thick and pasty.
Add the liquids: Slowly stir in 1 cup of the broth, scraping the bottom of the pot, until smooth and lump-free. Then stir in the remaining broth. Add the chicken and any juices, the diced tomatoes, bouillon, parsley, oregano, salt, pepper, and bay leaves.
Simmer and shred: Cover and simmer gently until the chicken shreds easily, 12–15 minutes. Shred it on a cutting board (when cool enough to handle), set it aside, and discard the bay leaves.
Cook the pasta: Bring the soup back to a boil and add the pasta. Cook uncovered at a lively simmer, stirring often so the pasta doesn’t stick to the bottom. Start tasting 2 minutes before the package time and cook until the center of the bow tie is al dente, usually 6–8 minutes.
Finish over low heat: Melt in the Parmesan a handful at a time, then stir in the half-and-half, shredded chicken, spinach, and basil. Heat just until the spinach wilts.
Season and adjust: Taste for salt and pepper, and thin with milk if you’d like a brothier soup.

Notes

Other small pasta: Small shells or ditalini both work (cook them a few minutes longer). Orzo cooks quickly but soaks up broth aggressively, so plan to thin the leftovers.
Chicken breasts: Use the same amount and simmer 15–20 minutes. Searing is optional, but the soup will taste less savory without it, and breasts are less forgiving if overcooked.
Rotisserie chicken: Stir in 2½ cups of shredded chicken when the recipe calls for adding the shredded chicken back to the pot.