Marry Me Chicken Soup
Have you ever tried the famous “Marry Me Chicken”? Well, I took all those amazing flavors and turned them into a warm, cozy bowl of marry me chicken soup. It’s a rich, creamy, and super flavorful soup that you are going to love.
I packed it with tender chicken, tangy sun-dried tomatoes, and pasta, all swimming in a yummy herb broth. You can prepare this on a weeknight, and trust me, everyone will be asking you for the recipe!
Why You’ll Love Marry Me Chicken Soup
You are going to fall in love with this soup! It packs so much incredible flavor into one simple bowl. Here’s why it’s a new favorite:
- Quick and Easy: You can have this amazing soup on the table in less than an hour!
- Crowd-Pleasing Flavor: Everyone loves the mix of tangy tomatoes, yummy herbs, and savory chicken.
- One-Pot Wonder: You make everything in one pot, which means less cleaning for you. YAY!
- Hearty and Filling: The chicken and pasta make it a full meal that will fill you right up.
Ingredients You’ll Need
You only need a few simple things to make this incredible soup. You can find the exact amounts in the recipe card at the bottom!
- Chicken breast: I use this for a juicy, lean protein. You can also use boneless chicken thighs if you like!
- Sun-dried tomatoes: These are the secret star! They add a burst of tangy, delicious flavor to your soup.
- Coconut milk: This is what makes your soup so creamy and dreamy without feeling too heavy.
- Small-shape pasta: I love adding ditalini…You can also try elbow macaroni, orecchiette, or farfalle. Those make the soup extra hearty and fun for you to eat.
- Baby spinach: A handful of spinach adds a nice touch of color and some extra healthy goodness.
- Parmesan cheese: Freshly grated parmesan melts right in and gives it a savory, cheesy finish. YUM!
How to Make Marry Me Chicken Soup
Let’s get cooking! We’ll start by browning the chicken and veggies to build up lots of flavor, then let it all simmer together.
Step 1: Sear the Chicken
First, heat 1 tablespoon of olive oil in your big pot over medium heat. Toss in 1 pound of chicken breast cubes and cook them for about 4-5 minutes until they’re no longer pink.
Step 2: Sauté Veggies and Aromatics
Now, season your chicken with salt and pepper. Add in 1 diced yellow onion, 2 chopped carrots, 1/3 cup sun-dried tomatoes, 4 minced garlic cloves, your herbs, and the 6 oz of tomato paste. Stir it all up and cook for 5 more minutes.
Step 3: Simmer the Soup
Pour in 4 cups of chicken stock and the 14.5 oz of coconut milk. Bring it all to a boil, then turn the heat down and let it simmer away for 10 minutes.
Step 4: Cook the Pasta
Time for the pasta! Stir in 2 cups of small-shape pasta and let it keep simmering for about 10-12 minutes, or until the pasta is nice and tender.
Step 5: Add Final Touches
Take the pot off the heat. Now, stir in 2 cups of chopped baby spinach and 1/2 cup of grated Parmesan cheese. Keep stirring until the spinach wilts down. Serve it up hot and ENJOY!
Tips for the Best Marry Me Chicken Soup
Want to make your soup extra amazing? Here are a few little tricks I use to get it perfect every single time.
- Don’t Overcook Pasta: Your pasta will keep cooking in the hot soup, so take it off the heat when it’s just right.
- Use Freshly Grated Parmesan: Trust me, grating your own cheese makes a huge difference! It melts so much better.
- Let Flavors Meld: If you can wait, this soup tastes even better the next day. The flavors really get to know each other.
- Sear the Aromatics: Don’t skip sautéing the garlic and tomato paste! It really wakes up all those delicious flavors.
- Use Quality Stock: A good chicken stock is your flavor base, so use one that you really like the taste of.
Variations and Substitutions
Feel free to play around with this recipe! Here are some fun ideas for you to switch things up and make it your own.
- Spicy Kick: If you like a little heat, add a pinch of red pepper flakes when you add the other herbs.
- Extra Veggies: You can totally toss in some chopped mushrooms or zucchini along with the onions.
- Low-Carb Swap: Want fewer carbs? Just use cauliflower florets instead of the pasta.
- Dairy-Free Option: Simply leave out the parmesan cheese, and the soup will still be wonderfully creamy.
- Vegetarian Twist: You can swap the chicken for white beans and use vegetable broth to make it vegetarian.
Make-Ahead and Storage Tips
I love making this soup ahead of time. It’s a lifesaver! If you want to prep it, just make the soup base without the pasta. You can keep it in the fridge for a couple of days. When you’re ready to eat, warm it up and cook your pasta fresh so it doesn’t get mushy.
You can store leftovers in an airtight container in the fridge for up to 4 days. You can even freeze the soup base (again, no pasta!) for up to 3 months.
Recipe FAQs
Can I use rotisserie chicken for this recipe?
Totally! Just shred it and stir it in at the end to warm it up. It makes the recipe even easier!
How do I thicken the soup if it’s too thin?
You can let it simmer a little longer with the lid off or mix a spoonful of cornstarch with water and stir it in.
Can I make this soup vegetarian?
Absolutely! Swap the chicken for white beans and use veggie broth. It will be just as delicious.
Can I use kale instead of spinach?
Yes, kale works great. Just make sure to chop it up and give it a few extra minutes to get tender in the soup.
Will frozen spinach work in this recipe?
For sure. Just thaw it out and squeeze out all the extra water before you add it to your pot.
What to serve with this soup?
I love serving it with crusty garlic bread for dipping or a simple side salad. It makes a perfect meal!
Can I make this recipe in a Crockpot?
Yes, you can! Just sauté your veggies first, then add everything but the pasta and spinach to the slow cooker and cook on low.
Can I use a different milk instead of coconut milk?
You can. If you want an even richer soup, you can use heavy cream or half-and-half instead of coconut milk.
Marry Me Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast cut into cubes
- kosher salt and pepper to taste
- 1 medium yellow onion small diced
- 2 medium carrots finely chopped
- 1/3 cup sun-dried tomatoes chopped
- 4 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 can (6 oz) tomato paste
- 4 cups low-sodium chicken stock
- 1 can (14.5 oz) coconut milk
- 2 cups small-shape pasta
- 2 cups baby spinach coarsely chopped
- 1/2 cup grated parmesan cheese
Instructions
- Sear the chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven. Add 1 pound of chicken breast cubes and cook for 4-5 minutes until they are no longer pink.
- Sauté aromatics: Season your chicken with salt and pepper, then stir in 1 diced onion, 2 chopped carrots, 1/3 cup sun-dried tomatoes, 4 minced garlic cloves, your herbs, and 6 oz of tomato paste. Let it all cook together for 5 minutes.
- Simmer the base: Pour in 4 cups of chicken stock and 14.5 oz coconut milk. Bring it to a boil, then turn down the heat and let it simmer for 10 minutes.
- Cook the pasta: Now, stir in 2 cups of small-shape pasta. Let it keep simmering for another 10-12 minutes, or until your pasta is perfectly tender.
- Finish and serve: Take the pot off the heat. Stir in 2 cups of baby spinach and 1/2 cup of Parmesan cheese until the spinach has wilted. Serve it up nice and hot!
Notes
- I really suggest using freshly grated Parmesan cheese for the best melty goodness.
- Remember, the pasta will keep softening in the hot soup, so don’t overcook it.
- If you have leftovers, they taste even more amazing the next day!
- A good serving size is about one and a half cups for each person.
- You can keep any leftovers in the fridge for up to four days in a sealed container.
