Marry Me Chicken Soup
You’re going to fall head over heels for this Marry Me Chicken Soup! It’s inspired by the popular dish “Marry Me Chicken”, and includes tender chicken and baby spinach in a Tuscan-style creamy sun dried tomato parmesan broth. It’s a family friendly meal that comes together in 30 minutes!
It doesn’t get cozier than a hearty bowl of chicken soup this time of year. My Greek lemon chicken soup and chicken stew completely hit the spot, but the new year calls for a new recipe!
You are going to fall head over heels for this Marry Me Chicken Soup! It’s inspired by the popular “Marry Me Chicken” dish, which is virtually a Tuscan chicken recipe with a name that suggests it could prompt a marriage proposal.
I thought this dish would translate beautifully in a cozy, creamy bowl of soup, and it didn’t disappoint.
It’s extremely satisfying with plenty of shredded chicken, pasta, baby spinach and a creamy sun dried tomato sauce. And let’s not forget the parmesan cheese!
The recipe includes shredded rotisserie chicken breast to make life really easy, or you can simply use any leftover chicken that you have in the fridge.
It’s a one pot dinner that’s ready in 30 minutes, and everyone is going to love it. 🙂
Why you’ll love this recipe
- This Tuscan chicken soup, also known as Marry Me Chicken soup, is tender shredded chicken, pasta and spinach in a creamy sun dried tomato parmesan broth.
- It includes rotisserie chicken breast (or leftover chicken) to make this an easy 30 minute meal.
- It’s family friendly and great for meal prep.
Recipe ingredients
- Chicken. This recipe includes shredded rotisserie chicken breast, or simply use leftover chicken that you have on hand. You can also prep a batch of my Instant Pot shredded chicken as well. If you prefer to cook the chicken yourself, see note 2 in the recipe card below.
- Aromatics. Onion and garlic are the foundation of great flavor in this soup.
- Sun dried tomatoes. Add tangy, sweet depth of flavor. Use julienned or coarsely chop larger sized tomatoes. Be sure to use the oil from the sun dried tomatoes to saute the onion and garlic for added flavor.
- Tomato paste. Helps thicken the soup and adds savory depth of flavor to the broth.
- Chicken stock. Use homemade chicken stock for next level soup or your favorite store bought brand.
- Pasta. I love ditalini pasta for its small shape, but you can use any type of short cut pasta such as elbows, small shells or penne. Sub with gluten-free pasta to make this gluten-free, or omit altogether.
- Heavy cream. 3/4 cup of heavy cream provides the signature creamy broth for this marry me chicken soup recipe.
- Spinach. Use about 3 ounces (or 3 large handfuls), and up to 5 ounces for extra greens.
- Parmesan cheese. Freshly grated parmesan cheese is added to the broth at the end of cooking for plenty of umami flavor.
See the recipe card below for the full list of ingredients and quantities.
How to make Tuscan chicken soup
This creamy Tuscan chicken soup recipe is so easy to make. Prep your ingredients before starting as the recipe goes very quickly.
Pro tip: Using rotisserie chicken breast or leftover chicken makes this a simple 30 minute meal!
See the recipe card below for full instructions.
- Heat the sun dried tomato oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes, then add the garlic, sun dried tomatoes, tomato paste and red pepper flakes and cook another minute.
- Add the chicken stock and scrape up any bits from the bottom and sides of the pan. Bring to a boil, then add the thyme, shredded chicken and pasta. Reduce the heat and simmer for 10-12 minutes until the pasta is tender, stirring occasionally.
- Remove the soup from heat.
- Stir in the lemon juice, heavy cream, baby spinach and parmesan cheese until incorporated and the spinach has wilted.
Recipe FAQs
This is a hearty soup that’s complete with shredded chicken breast, ditalini pasta and a creamy broth with sun dried tomatoes, spinach or kale, herbs and parmesan cheese.
Rotisserie chicken or leftover chicken breast or thighs work well.
If you’re using raw chicken, cut it into 1″ cubes and cook in oil prior to cooking the onion. Remove it from the pan, then add it back with the chicken stock in step 2 of the recipe.
Serving suggestions
This creamy Tuscan chicken soup is so hearty and satisfying on its own, you don’t need to serve it with anything else. Just in case you’d like to, you can find some ideas below.
- Crusty bread or rosemary focaccia bread is great for dunking.
- Serve with a fresh butter lettuce salad or Italian tricolore salad to round out the meal.
- A side of air fryer broccoli or oven roasted asparagus is a great way to get more veggies in!
Recipe notes
- Pro tip: Using rotisserie chicken breast or leftover chicken makes this a simple 30 minute meal!
- If you prefer to use uncooked chicken, cut 1 1/2 lbs. of chicken breast into 1″ cubes and cook it in oil prior to cooking the onion. Cook for about 5 minutes, then remove from the pot and proceed cooking the onion. Add it back the pan with the pasta in Step 2.
- Store marry me chicken soup in the refrigerator for up to 3 days or freeze for up to 3 months.
More soup recipes you’ll love
- Chicken tortilla soup
- Lemon chicken vegetable soup
- Green enchilada chicken soup
- Ground chicken chili
- Italian sausage kale soup
- White chicken chili
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Marry Me Chicken Soup
Equipment
Ingredients
- 1.5 tablespoons sun dried tomato oil from the jar of sun dried tomatoes
- 1 onion chopped
- 3 cloves garlic minced
- 1/2 cup sun dried tomatoes in oil coarsely chopped; no need to rinse the tomatoes
- 3 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes add up to 1 teaspoon if you like heat
- 1 sprig thyme sub with 1 teaspoon dried thyme or Italian seasoning
- 6 cups chicken stock
- 1 cup ditalini pasta or your favorite short cut pasta
- 4 cups cooked shredded chicken
- 1 tablespoon fresh lemon juice
- 3/4 cup heavy cream add up to 1/4 cup more as desired
- 3 cups baby spinach add more as desired
- 1/2 cup freshly grated parmesan plus more for serving; optional
- salt and pepper, to taste
Instructions
- Heat the sun dried tomato oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, sun dried tomatoes, tomato paste and red pepper flakes and cook 1 minute longer.1.5 tablespoons sun dried tomato oil, 1 onion, 3 cloves garlic, 1/2 cup sun dried tomatoes in oil, 3 tablespoons tomato paste, 1/2 teaspoon red pepper flakes
- Add the chicken stock to the pan and scrape up any brown bits on the bottom and sides of the pan. Bring to a boil, then add the thyme, shredded chicken and pasta. Cook for 10-12 minutes or until the pasta is tender, stirring occasionally. Remove from heat.1 sprig thyme, 6 cups chicken stock, 1 cup ditalini pasta, 4 cups cooked shredded chicken
- Add the lemon juice, cream, baby spinach and parmesan cheese to the soup and stir until well incorporated and the spinach has wilted. Taste and add the desired amount of salt and pepper. Serve warm with additional parmesan cheese and enjoy!1 tablespoon fresh lemon juice, 3/4 cup heavy cream, 3 cups baby spinach, 1/2 cup freshly grated parmesan, salt and pepper, to taste
Notes
- Pro tip: Using rotisserie chicken breast or leftover chicken makes this a simple 30 minute meal!
- If you prefer to use uncooked chicken, cut 1 1/2 lbs. of chicken breast into 1″ cubes and cook it in oil prior to cooking the onion. Cook for about 5 minutes, then remove from the pot and proceed cooking the onion. Add it back the pan with the pasta in Step 2.
- Store marry me chicken soup in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
