Marry Me Chicken Soup is a comforting bowl full of tender chicken, creamy broth, and a hint of herbs that just make you feel cared for with every spoonful. This soup combines juicy chicken pieces with a smooth, flavorful base that’s perfect for chilly days or whenever you need a little extra love in your meal.
I love making this soup when I want something simple but special because it feels like a warm hug in a bowl. The best part is how easy it comes together, yet tastes like you’ve been simmering it for hours. I usually add a sprinkle of fresh parsley on top for a bit of brightness that makes the flavors pop just right.
This soup is one of those recipes that I find myself coming back to again and again. It’s perfect on its own or served with some crusty bread to soak up all that delicious broth. If you’re looking for a meal that’s cozy, satisfying, and just a little bit fancy in the best way, this one’s a winner every time.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast keeps the soup tender and hearty. You can swap it for rotisserie chicken to save time or use shredded turkey if you prefer.
Spinach: Fresh spinach adds a lovely pop of green and nutrition. If you don’t have spinach, kale or Swiss chard works well—in just toss them in a bit earlier to soften.
Shell Pasta or Tortellini: These add texture and soak up the broth nicely. Feel free to substitute with any small pasta like orzo or ditalini.
Heavy Cream: This adds creaminess to the soup. For a lighter version, swap heavy cream with half-and-half or coconut milk for a mild twist.
How Do I Make the Vegetables Soft but Not Mushy?
Perfectly cooked vegetables are key to this soup. Here’s how to get them just right:
- Start by sautéing onions, carrots, and celery in olive oil over medium heat to soften gently without browning.
- Cook them about 5 minutes until they’re tender but still hold their shape.
- Add garlic and herbs next, cooking briefly to release their aroma without burning.
- Simmering with broth helps the flavors marry, but keep the heat low once you add pasta and chicken! This avoids overcooked veggies and mushy pasta.
Taking time with the first sauté step really brings out the natural sweetness and flavors in the veggies, giving you that cozy, homemade taste you want.
Equipment You’ll Need
- Large pot or Dutch oven – great for simmering the soup evenly and holding all the ingredients comfortably.
- Wooden spoon – perfect for stirring without scratching your pot.
- Chef’s knife – makes chopping onions, carrots, and celery quick and easy.
- Cutting board – gives you a safe space to prep all the veggies and chicken.
- Measuring cups and spoons – help you keep the herbs and liquids just right every time.
Flavor Variations & Add-Ins
- Swap spinach for kale or Swiss chard for a heartier green with a bit more texture.
- Add cooked sausage or bacon for a smoky twist that deepens the soup’s flavor.
- Stir in fresh basil or thyme at the end for a brighter herbal note.
- Include a squeeze of lemon juice just before serving to add a fresh, zesty contrast.
Marry Me Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 3 celery stalks, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups cooked chicken breast, shredded or cut into bite-sized pieces
- 1 cup shell pasta or tortellini
- 2 cups fresh spinach leaves
- ¼ cup heavy cream
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This tasty soup takes about 10 minutes to prepare the ingredients and 25 minutes to cook, so roughly 35 minutes total. It’s quick enough for a weeknight but special enough to impress!
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for about 5 minutes until they start to soften.
2. Add Garlic and Herbs:
Stir in minced garlic, oregano, basil, thyme, salt, and pepper. Cook for another 1-2 minutes until you can smell the aroma of the garlic and herbs.
3. Add Broth and Tomatoes:
Pour in the chicken broth and the diced tomatoes with their juice. Bring everything to a boil. Then, reduce the heat and let it simmer for 10 minutes so the flavors come together.
4. Add Chicken and Pasta:
Stir in the cooked chicken and shell pasta (or tortellini). Continue simmering until the pasta is tender, about 8-10 minutes.
5. Finish With Spinach and Cream:
Add the fresh spinach leaves and cook just until they wilt, about 1-2 minutes. Turn the heat down and stir in the heavy cream gently. Warm it through–but don’t let it boil now.
6. Taste and Serve:
Adjust the seasoning with salt and pepper if needed. Serve the soup hot, topped with fresh chopped parsley for a pop of color and fresh flavor.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken before adding it to the soup. Thaw it overnight in the fridge or use the cold water method for quicker thawing.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in the fridge. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
How Do I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until warmed through, stirring occasionally.
Can I Substitute the Heavy Cream?
Yes! You can swap heavy cream for half-and-half or full-fat coconut milk for a dairy-free alternative. Just add it towards the end and warm gently.