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Bowl of creamy Marry Me Chicken soup with herbs and crusty bread

Creamy Marry Me Chicken Soup

A comforting one-pan soup featuring seasoned chicken, hearty veggies, and a rich, creamy broth that warms your soul.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 teaspoon olive oil For cooking the chicken
  • 1-1.5 pounds boneless, skinless chicken breasts or thighs (diced into 1 inch pieces) Use either breasts or thighs for this recipe
  • 2 teaspoons Italian seasoning Divided for seasoning chicken and soup
  • to taste salt and pepper For seasoning
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onions
  • 1/4 cup diced sundried tomatoes
  • 3 cloves garlic (minced)
  • 1/4 cup flour For thickening the soup
  • 2 tablespoons tomato paste (optional) Adds extra flavor
  • 6-8 cups chicken broth
  • 6 oz pasta (small shells work great!)
  • 1 cup heavy whipping cream
  • 1/2-1 cup grated parmesan reggiano cheese Adjust to taste
  • 2.5-3 cups fresh spinach To be added at the end

Method
 

Cooking
  1. Heat olive oil in a large pot over medium-high heat.
  2. Add diced chicken with Italian seasoning, salt, and pepper. Cook until browned (about 4–5 minutes).
  3. Toss in the chopped onions, carrots, celery, sundried tomatoes, and garlic. Sauté until veggies soften (3–4 minutes).
  4. Stir in flour and mix well. If using tomato paste, add it now.
  5. Gradually whisk in chicken broth while stirring to prevent lumps.
  6. Bring it to a boil, then add your pasta and any extra seasoning, cover, and simmer on low for 20 minutes.
  7. Stir in heavy cream, spinach, and Parmesan cheese. Simmer for another 5 minutes.
  8. Taste and adjust seasoning before serving hot.

Notes

Serve garnished with extra Parmesan and fresh herbs. Pairs well with crusty bread or a fresh salad. Leftovers can be stored in the fridge for up to 3-4 days or frozen for up to 3 months. Cook pasta al dente to prevent mushiness when reheated.