Let Me Tell You Why I Love This Marry Me Chicken Soup

So, last winter, I was craving something soul-hugging but not, like, a two-hour kitchen marathon. I remembered this viral Marry Me Chicken thing and thought, “What if I made it into soup?” Honestly, I was half-expecting disaster but, mate, it was a winner. My husband called dibs on leftovers before the soup even cooled down. (That never happens—he’s usually a “whatever’s in the fridge guy.”) Anyway, it’s now a weeknight staple, and the best part? No ring required. I mean, unless you want one—but let’s not blame the soup for that.

Why You’ll Want to Make This (Again and Again)

I make this when I need dinner to feel like a hug (without the awkward side squeeze). My family goes nuts for it, especially my daughter, who usually claims she “doesn’t like chicken soup” (kids, eh?). Something about the creamy broth and sundried tomatoes just works. I don’t know, maybe the parmesan is the secret—pretty sure cheese is the answer to most problems. I used to think soups were fussy or bland, but this one actually makes me excited to eat leftovers the next day (if there are any left, which is rare). Oh, and when I’m feeling lazy, I’ve tossed in shredded rotisserie chicken instead of cooking it fresh. No one noticed. Except me…and I was fine with it.

What You’ll Need (Substitutions Totally Welcome)

2 chicken breasts (or thighs, or even leftover cooked chicken—I’ve used last night’s roast and it was fab)
1 tablespoon olive oil (my gran always swore by Bertolli, but I’ve used supermarket own-brand and honestly, I can’t really taste the difference)
1 small onion, diced
4 garlic cloves, minced (or, ha, just use that pre-minced jar stuff if you’re not in the mood to chop)
1/2 cup sundried tomatoes, chopped (I’ve bought the ones in oil, drained them a bit, and sometimes just thrown them in whole—no one’s complained)
1 teaspoon dried thyme (or Italian seasoning, or just whatever green herbs you’ve got)
4 cups chicken broth (stock cube in hot water works, I won’t tell!)
1 cup heavy cream (I’ve swapped in evaporated milk when the fridge is bare)
1/2 cup parmesan cheese, grated
2 cups baby spinach (or kale, or skip if you fancy—sometimes I just use a handful of frozen peas and call it a day)
Salt and pepper (to taste, but I always taste as I go; bad habits die hard)
Pasta (like 1 cup small shapes—ditalini, orzo, whatever you fancy, though I once used broken spaghetti and it was chaos to eat but still tasty)

How I Make This (With My Usual Kitchen Chaos)

First, heat up the olive oil in a big pot (I use my Dutch oven, but any large saucepan will do; if yours is a bit battered like mine, all the better). Toss in the chicken breasts and brown them a little on both sides. Don’t worry if they stick a bit—that’s all flavor. Takes about 5-7 min.
Scoop the chicken out and set aside. In the same pot (don’t wash it—those browned bits are gold), throw in the onion. Cook until it’s soft and smells amazing—about 3 min or so.
Add garlic, thyme, and sundried tomatoes. Stir for 1–2 min. This is where I usually sneak a taste, just to see where things are headed.
Pour in your chicken broth and bring to a gentle boil. At this point, I drop the chicken back in, reduce to a simmer, and let everything get cozy for about 10 min (sometimes I go longer if I’m distracted—no harm done).
Take the chicken out, shred it with two forks (or, honestly, just chop it up if you can’t be fussed), then toss it back in with the soup.
Add in the pasta and let it all cook together until the pasta’s just right (keep an eye on it or it’ll get mushy, ask me how I know…)
Stir in the cream, parmesan, and spinach right at the end. Turn the heat down and let the spinach wilt. Taste, add salt and pepper as needed, and, if you’re like me, a bit more cheese. (Why not?)
Ladle into bowls. Try not to burn your tongue—but, well, I always do.

What I’ve Learned (a.k.a. Real-Life Notes)

Pasta can go from perfect to soggy faster than you think. Actually, I find it works better if you cook it separately and add it to each bowl.
If you use pre-cooked chicken, just warm it up in the broth for a few minutes. Don’t let it simmer too long or it gets tough (learned that the hard way).
I once forgot spinach and used frozen peas—no one noticed. So, don’t fret if you’re missing something green.

Variations I’ve Tried (And One That Flopped)

Used rotisserie chicken—super speedy, tasted great.
Added a splash of white wine before the broth. Fancy! (But my kids pulled faces, so maybe skip if cooking for picky eaters)
Once swapped out sundried tomatoes for roasted red peppers. It was… fine. Not my favorite, honestly.

Don’t Have the Equipment? No Worries

I always use my Dutch oven because, well, it makes me feel like I know what I’m doing. But any big pot works. If you don’t have a ladle (I lost mine for a month once), just use a mug or a measuring cup to serve.

How I Store This Soup (Assuming You Have Leftovers)

It keeps in the fridge for 2-3 days in a covered container. I think it tastes even better on day two—just keep the pasta separate or it’ll soak up all the broth and go a bit gloopy. But honestly, in my house it never lasts more than a day!

How We Like to Serve It

Big bowls, lots of cracked pepper on top. Sometimes I make garlic bread on the side—my son likes dunking it until it’s basically garlic bread soup. If I’m feeling extra, a little sprinkle of fresh basil or chili flakes is lovely, but that’s just me being fancy.

A Couple Pro Tips (Learned the Hard Way)

Don’t rush the onion step. I once skipped it and the soup tasted flat. Just let them soften properly—it’s worth the tiny wait.
If you dump all the cheese in at once and the soup’s boiling, you get clumps. Actually, I find it works better if you turn the heat down first, then stir it in.

Some Questions Folks Have Asked Me

Can I freeze this? Sure, but the pasta goes a bit mushy, so I’d do it without and add fresh when you reheat. Or just embrace the mush, no shame.
Is there a dairy-free option? Yep! Use coconut milk or your favorite plant-based cream. I’ve tried it with oat cream, and it worked a treat (tasted a bit different, but still comforting).
Is the sundried tomato flavor strong? Not really. It just adds a nice sweet tang. You can use less or chop them smaller if you’re nervous.
Can I make this in a slow cooker? Probably! I haven’t tried—if you do, let me know how it goes. (Actually, The Kitchn has great slow cooker tips.)
Where do you get sundried tomatoes? I like the ones packed in oil—check the Italian section at the supermarket.

So there it is—my Marry Me Chicken Soup Recipe. If you give it a go, let me know what tweaks you try! (And if you ever figure out how to keep soup off your jumper, please tell me. I’ve given up.)