Hi everyone, Emily here! If you’ve spent any time on the foodie side of the internet lately, you know that “Marry Me Chicken” is legendary for a reason—it is supposedly so good it warrants a marriage proposal. But since we are in the heart of soup season 2026, I’ve taken those iconic flavors—sundried tomatoes, parmesan, and silky cream—and transformed them into the most comforting Creamy Marry Me Chicken Soup you will ever taste. It is rich, it is velvety, and it has that authentic Italian-American fusion soul that makes every spoonful feel like a warm hug. Whether you’re looking to impress a date or just want to treat yourself to a 5-star dinner, this bowl is a total game-changer.
Why You’ll Love This Recipe
Proposal-Worthy Flavor: The combination of savory sundried tomatoes and salty Parmesan Reggiano creates a deep, addictive umami base.
One-Pot Harmony: Everything—including the pasta—simmers together, allowing the shells to soak up all that incredible chicken broth.
Beginner-Friendly: Despite its sophisticated name, the steps are straightforward and perfect for a low-stress weeknight.
The “Glow Up”: Fresh spinach adds a pop of color and a boost of nutrients, making this decadent soup feel beautifully balanced.
Ingredients
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Chicken: 680 g; boneless breasts or thighs diced into 2.5 cm pieces. Thighs stay extra juicy!
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The “Holy Trinity” + More: 65 g each of diced carrots, celery, and onions, plus 40 g of savory sundried tomatoes.
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Garlic: 3 cloves; minced for that essential aromatic punch.
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Fresh Spinach: 75 g; added at the end for a bright, leafy finish.
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Italian Seasoning: 2 teaspoons; divided to layer the flavor throughout the cooking process.
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Chicken Broth: 1.5 to 2 litres; depending on how thick or brothy you like your soup.
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Italian Small Shells: 170 g; the perfect pasta shape for catching little pockets of creamy broth.
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Heavy Whipping Cream: 240 ml; for that signature, luxurious Marry Me texture.
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Parmesan Reggiano: 50 g; grated fresh for the best melt and flavor.
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The Thickener: 30 g flour; to give the soup a beautiful, coating consistency.
Instructions
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Brown the protein by heating olive oil in a large Dutch oven over medium-high heat. Add the chicken, 1 teaspoon of Italian seasoning, salt, and pepper. Sauté for 4–5 minutes until the chicken is golden and evenly browned.
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Sauté the aromatics by adding the onions, carrots, celery, sundried tomatoes, and garlic. Cook for 3–4 minutes, stirring occasionally until the vegetables soften and start to smell incredible.
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Create the roux by sprinkling the flour evenly over the chicken and veg. Stir continuously for a minute to cook out the raw flour taste. If you’re using tomato paste for extra depth, stir it in now!
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Build the base by gradually pouring in the chicken broth. Whisk as you pour to deglaze the bottom of the pot—those brown bits are where the flavor lives!
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Simmer the shells by bringing the soup to a gentle boil. Stir in the pasta and the remaining Italian seasoning. Cover, reduce heat to low, and simmer for 20 minutes until the pasta is al dente and the chicken is tender.
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The Finishing Touch: Stir in the heavy cream, fresh spinach, and grated Parmesan. Let it simmer uncovered for 5 more minutes until the spinach wilts and the cheese is fully integrated.
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Season and serve by tasting one last time and adjusting the salt and pepper. Ladle into deep bowls and get ready for the compliments!
You Must Know
Technique Alert: If you plan on having leftovers, consider cooking the pasta separately and adding it to individual bowls. Pasta tends to act like a sponge and will soak up all the broth while sitting in the fridge, turning your soup into a thick stew overnight! Ingredient Note: Use sundried tomatoes packed in oil for the best texture; they are much more tender than the dry-packed variety.
Storage Tips
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Fridge: This soup stays delicious in an airtight container for up to 3 days.
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Reheating: If the soup has thickened too much in the fridge, simply whisk in a splash of chicken broth or water before reheating on the stove.
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Freezing: Because of the heavy cream and pasta, this soup doesn’t freeze perfectly (the dairy can separate). If you must freeze it, do so before adding the cream, spinach, and cheese!
Ingredient Substitutions
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The Cream: For a lighter version, use half-and-half or whole milk. Just know the broth will be thinner.
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Gluten-Free: Swap the flour for a 1:1 gluten-free flour blend and use your favorite GF pasta shells.
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Protein Swap: This recipe is fantastic with rotisserie chicken! Just skip the browning step and add the shredded chicken at the very end with the cream.
Serving Suggestions
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The Perfect Side: Serve with a thick slice of toasted sourdough or garlic bread for dipping.
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Extra Toppings: A pinch of red pepper flakes adds a lovely “hot honey” style kick, or a squeeze of fresh lemon juice can brighten the richness.
Perfect Occasions
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Date Night: It’s in the name! It’s the perfect “wow” meal that doesn’t keep you stuck in the kitchen.
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Sunday Meal Prep: One big pot provides a luxurious lunch for the entire work week.
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Sick Days: This is the sophisticated, grown-up version of classic chicken noodle soup.
Pro Tips
Deglaze Like a Pro: When you add the broth, use your wooden spoon to really scrape the bottom of the pot. Those caramelized bits of chicken and garlic are “liquid gold.”
The Cheese Quality: Always grate your own Parmesan from a block. Pre-shredded cheese is coated in starch to prevent clumping, which can make your soup slightly grainy instead of silky smooth.
Slow Cooker Option: Want to come home to this? Add everything except the pasta, cream, spinach, and cheese to your slow cooker. Cook on Low for 8 hours, then stir in the remaining ingredients at the end!
Creamy Marry Me Chicken Soup
Ingredients
Equipment
Method
- Brown: Sauté chicken in oil with half the seasoning, salt, and pepper for 5 minutes.
- Aromatics: Add onions, carrots, celery, garlic, and sundried tomatoes; cook 4 minutes.
- Thicken: Stir in flour (and tomato paste if using) for 1 minute.
- Liquid: Gradually whisk in broth. Bring to a boil.
- Pasta: Add shells and remaining seasoning. Cover and simmer on low for 20 minutes.
- Finish: Stir in cream, spinach, and Parmesan. Simmer uncovered for 5 minutes.
- Serve: Adjust seasoning and enjoy immediately.
Video
Notes
Technical Notes & Troubleshooting
- Consistency Control: Start with 1.5 litres of broth. If you prefer a thinner, more "drinkable" soup, gradually whisk in the remaining 500 ml until you reach your desired texture.
- Dairy Choice: For the most luxurious mouthfeel, stick with heavy whipping cream. If you substitute with milk or half-and-half, add it at the very end and do not let the soup reach a rolling boil, or it may curdle.
- Veggie Sizing: Try to dice your carrots, celery, and onions to a similar size as your pasta shells. This ensures every spoonful has a bit of everything!
- Sundried Tomatoes: If yours are packed in oil, you can use a teaspoon of that flavored oil instead of regular olive oil for browning the chicken to add even more depth.
