This Marry Me Chicken Soup is comfort food at its best — creamy, cozy, and full of flavor. It’s made in one pot with tender chicken poached right in the broth, pasta simmered until perfectly cooked, and a swirl of half-and-half for that signature creamy finish.
This soup is my take on the flavors I love most in Marry Me Chicken—sun-dried tomatoes, lots of garlic, Italian seasoning, and salty parmesan—only here they’re simmered into a silky, savory broth that’s meant for spooning. Butter, onion, and tomato paste build a rich base, while smoked paprika adds warmth and depth, and white wine gives the whole pot a little lift before the chicken stock goes in. If you’ve made my Marry Me turkey soup , this will feel like a familiar, equally cozy cousin.
I love how the ingredients work together as the soup cooks. Sun-dried tomatoes melt into the broth, adding concentrated sweetness and tang, while the chicken gently poaches right in the pot, staying tender and juicy. Once it’s cooked, I shred or dice it and let the pasta simmer in the same broth so it can soak up all that flavor. A splash of half-and-half smooths everything out, spinach wilts in at the end, and Parmesan adds that unmistakable savory finish.
This is one of those soups I make when I want something deeply comforting without a lot of effort. It’s rich but balanced, creamy without being heavy, and full of flavor in every bite. Finished with fresh basil and extra parmesan, it’s the kind of soup that feels special enough for guests but easy enough for a weeknight—and one I find myself craving again as soon as the pot is empty.
What to Serve With Marry Me Chicken Soup
This soup is rich, creamy, and full of flavor, so it pairs perfectly with something fresh and a little crunchy on the side. I love serving it with my arugula Caesar salad — it’s crisp, lemony, and the perfect contrast to the creamy broth.
A slice of warm garlic bread is also a must for soaking up every last spoonful. Together, they turn this cozy one-pot soup into a dinner that feels both easy and a little indulgent.
Marry Me Chicken Soup
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Ingredients
- ▢ 2 tablespoons butter (divided)
- ▢ 1 medium onion (minced)
- ▢ 4 tablespoons tomato paste
- ▢ 1 teaspoon EACH: Italian seasoning, smoked paprika, salt, and pepper
- ▢ 4 cloves garlic (finely minced)
- ▢ ½ cup dry white wine (or extra stock)
- ▢ 6 cups chicken stock
- ▢ ½ cup chopped sun-dried tomatoes in oil
- ▢ 2 medium chicken breasts (cut in half lengthwise to make 4 thin pieces)
- ▢ 2 cup small pasta (ditalini is shown in the photos)
- ▢ 1 cup half and half
- ▢ 3 cups baby spinach
- ▢ ½ cup grated parmesan (plus more for serving)
- ▢ Fresh basil (for serving)
Instructions
- Melt the butter in a soup pot over medium-high heat. Add the onion and cook until it’s soft, about 5 minutes. Add the tomato paste, Italian seasoning, smoked paprika, salt, pepper, and garlic and cook until the tomato paste starts to darken and smell sweet, about 5 minutes. 2 tablespoons butter, 1 medium onion, 4 tablespoons tomato paste, 1 teaspoon EACH: Italian seasoning, smoked paprika, salt, and pepper, 4 cloves garlic
- Pour in the wine and scrape the bottom of the pot to remove any stuck on bits. Let it boil until it almost completely evaporates. ½ cup dry white wine
- Add the chicken stock and sun-dried tomatoes, increase the heat to high, and bring the pot to a boil. Once boiling, add the chicken and simmer until it is fully cooked, about 10 minutes. Remove the chicken from the pot, then either dice or shred it while the pasta (in the next step) is cooking. 6 cups chicken stock, ½ cup chopped sun-dried tomatoes in oil, 2 medium chicken breasts
- Return the pot to a boil and add the pasta. Lower the heat to a simmer, and cook, uncovered and stirring frequently, until the pasta is tender, about 10 minutes. (The time will depend on the pasta shape, so refer to the package.) 2 cup small pasta
- Add the chopped chicken and half and half, then bring the soup almost to a simmer. Stir in the spinach and parmesan and then season to taste with extra salt and pepper. Serve with extra parmesan and some fresh basil. 1 cup half and half, 3 cups baby spinach, ½ cup grated parmesan, Fresh basil
Nutrition
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Marry Me Chicken Soup
Ingredients
- 2 tablespoons butter , divided
- 1 medium onion , minced
- 4 tablespoons tomato paste
- 1 teaspoon EACH: Italian seasoning, smoked paprika, salt, and pepper
- 4 cloves garlic , finely minced
- ½ cup dry white wine , or extra stock
- 6 cups chicken stock
- ½ cup chopped sun-dried tomatoes in oil
- 2 medium chicken breasts , cut in half lengthwise to make 4 thin pieces
- 2 cup small pasta , ditalini is shown in the photos
- 1 cup half and half
- 3 cups baby spinach
- ½ cup grated parmesan , plus more for serving
- Fresh basil , for serving
Instructions
- Melt the butter in a soup pot over medium-high heat. Add the onion and cook until it’s soft, about 5 minutes. Add the tomato paste, Italian seasoning, smoked paprika, salt, pepper, and garlic and cook until the tomato paste starts to darken and smell sweet, about 5 minutes. 2 tablespoons butter, 1 medium onion, 4 tablespoons tomato paste, 1 teaspoon EACH: Italian seasoning, smoked paprika, salt, and pepper, 4 cloves garlic
- Pour in the wine and scrape the bottom of the pot to remove any stuck on bits. Let it boil until it almost completely evaporates. ½ cup dry white wine
- Add the chicken stock and sun-dried tomatoes, increase the heat to high, and bring the pot to a boil. Once boiling, add the chicken and simmer until it is fully cooked, about 10 minutes. Remove the chicken from the pot, then either dice or shred it while the pasta (in the next step) is cooking. 6 cups chicken stock, ½ cup chopped sun-dried tomatoes in oil, 2 medium chicken breasts
- Return the pot to a boil and add the pasta. Lower the heat to a simmer, and cook, uncovered and stirring frequently, until the pasta is tender, about 10 minutes. (The time will depend on the pasta shape, so refer to the package.) 2 cup small pasta
- Add the chopped chicken and half and half, then bring the soup almost to a simmer. Stir in the spinach and parmesan and then season to taste with extra salt and pepper. Serve with extra parmesan and some fresh basil. 1 cup half and half, 3 cups baby spinach, ½ cup grated parmesan, Fresh basil
