Amazing Marry Me chicken soup in 1 pot

If you’re tired of complicated weeknight meals but still crave that incredible, rich flavor you usually only find in restaurants, then get ready to fall in love. We are making Marry Me chicken soup today, and trust me, this creamy, one-pot Tuscan dream is going to change your dinner game completely.

Hi, I’m Anna, and I’m obsessed with sharing simple, flavorful chicken recipes designed to make everyday cooking easier and way more joyful. This soup captures all the decadent elements of the famous Tuscan dish—think sun-dried tomatoes, Parmesan, and just the right amount of cream—but it comes together faster than you can set the table.

The best part? It’s all done in one pot! Seriously, cleanup is a breeze. You get that deep, comforting flavor without spending an hour over the stove. This Marry Me chicken soup is the hug in a bowl you didn’t know you needed. Grab your biggest pot; we’re starting dinner now!

Gathering What You Need for Marry Me Chicken Soup

Okay, since this recipe is mostly hands-off once it gets simmering, the prep work is super important. I always lay out all my ingredients before I even turn on the stove—it keeps me calm and prevents that frantic search for the measuring spoons later! We’re making enough for six generous servings here, so make sure you have your ingredients measured out correctly. Don’t skimp on the quality here; it really makes a difference in a simple soup like this.

Core Components for Marry Me Chicken Soup

For the main substance of this creamy soup, we need good chicken. I use about a pound and a half of boneless, skinless chicken breasts, cut into nice one-inch pieces. They cook fast this way! Then we have our liquid base: six cups of low-sodium chicken broth—low-sodium is key so we can control the salt later. For that signature creaminess, measure out one full cup of heavy cream or half-and-half if you want it slightly lighter. And don’t forget the pasta! Six ounces of a short shape like shells or ditalini works perfectly because it cooks right there in the broth.

Aromatic Base and Seasonings

This is where all the Tuscan magic starts! You’ll need the standard soup starters: half a cup of diced onion, half a cup of diced celery, and half a cup of diced carrots. These need to cook down until they’re soft. Next, grab a quarter cup of those sweet, chewy sun-dried tomatoes—chopped, please! Three minced garlic cloves bring the punch. For seasoning, we’re using two teaspoons of Italian seasoning total, along with salt and pepper for seasoning the chicken. Finally, we’ll use a quarter cup of all-purpose flour; this is our secret weapon for thickening everything up into that lovely creamy texture.

Essential Tools for Cooking Marry Me Chicken Soup

You don’t need a million fancy gadgets for this recipe, which is another reason I love it so much! Since this is a one-pot wonder, the main requirement is having the right vessel to handle all those ingredients. Trust me, trying to make this in a small saucepan will end in tears and splatters.

Here’s what you’ll definitely want handy before you start chopping:

• A large soup pot or a sturdy Dutch oven. I prefer my Dutch oven because it heats so evenly.
• A good cutting board and a sharp knife for chopping up those veggies and chicken.
• Your measuring cups and spoons. Precision matters with the flour for the roux!
• A wooden spoon or sturdy spatula for stirring, especially when you’re scraping up those tasty brown bits from the bottom.
• A ladle for serving when it’s all done and ready to go!

Step-by-Step Guide to Making Marry Me Chicken Soup

Alright, let’s get this show on the road! Since everything cooks in the same pot, we’re building layers of flavor as we go. Make sure your heat is set to medium-high to start things off for that nice sear on the chicken.

Browning the Chicken

First things first: heat up one tablespoon of olive oil in your big pot. While that’s heating, toss your one-inch chicken pieces with one teaspoon of salt, half a teaspoon of pepper, and one teaspoon of your Italian seasoning—that’s half of what we need total. Drop the chicken into the hot oil. We’re only cooking this for about five to six minutes, just until it gets lightly browned on the outside. We aren’t cooking it all the way through yet! Once they look golden, scoop all that chicken out onto a plate and set it aside. Don’t wipe out the pot; those little browned bits are flavor gold!

Building the Flavor Base

Now we soften up our veggies. Toss in your diced onion, celery, and carrots—that’s half a cup each—along with the quarter cup of chopped sun-dried tomatoes. Let those cook down for about three to four minutes until they start smelling sweet and getting tender. Next, throw in your three minced garlic cloves. Stir that around for just about a minute until you can really smell that garlic aroma. Be careful not to burn the garlic; nobody likes bitter soup!

Creating the Roux and Simmering the Broth

This is the key to thickness! Sprinkle that quarter cup of flour evenly right over the softened vegetables. You need to stir constantly for a full minute while the flour cooks out its raw taste—this creates a quick roux. Now, slowly start whisking in the six cups of low-sodium chicken broth. As you pour, use your spoon to scrape up every single browned bit stuck to the bottom of the pot; that’s essential flavor! Once the broth is incorporated, bring the whole thing up to a gentle boil. Then, stir in the remaining teaspoon of Italian seasoning and add your six ounces of dry pasta. Reduce the heat to medium-low and let it simmer gently for 15 to 18 minutes. You want the pasta tender, and you’ll notice the soup thickening up nicely.

Cooking the Pasta and Finishing the Marry Me Chicken Soup

Once the pasta is cooked, it’s time for the creamy finish! Stir in the one cup of heavy cream, the half cup of grated Parmesan cheese, and the three big cups of fresh spinach leaves. Keep simmering gently for about three to five minutes. Watch the spinach wilt down; it looks like a lot, but it shrinks fast! Once it’s creamy and green, return that lightly browned chicken back into the pot. Let it all heat through together for just two more minutes. Before serving, taste it—does it need a little more salt or pepper? You know best! Serve it hot, maybe with a sprinkle of red pepper flakes if you like a little kick.

Tips for Perfect Marry Me Chicken Soup Results

Getting this soup spot-on is all about timing, especially when cooking the pasta directly in the liquid. My biggest tip is to always check the pasta packaging for the recommended cooking time, and then pull it out about two minutes before it says, especially if you plan on having leftovers. The pasta will continue to absorb liquid as it cools!

Also, when you add the cream and Parmesan cheese at the very end, make sure your heat is low. If the soup boils hard after the dairy goes in, you risk the cream separating or the cheese getting grainy. Just a gentle simmer is all you need to let those flavors meld.

And seriously, don’t skip scraping up those browned bits in Step 3! That fond on the bottom of the pot is pure, concentrated chicken flavor. That’s what takes this from just “chicken soup” to true Marry Me chicken soup flavor.

Finally, always taste before you serve! Broths vary widely in sodium, so adjusting the salt and pepper right at the end ensures the soup tastes exactly how you want it to.

Customizing Your Marry Me Chicken Soup

This recipe is wonderfully forgiving, which is perfect for busy weeknights when you’re missing an ingredient or just want to switch things up! If you don’t have spinach on hand, don’t panic. You can easily substitute it with chopped kale, but you’ll need to let it simmer for a few extra minutes until it softens up nicely.

For a deeper vegetable flavor, try adding a cup of chopped mushrooms along with the onions and carrots; just sauté them until they release their liquid. If you want to boost the Tuscan vibe even more, swap out the Italian seasoning for a mix of dried rosemary and thyme—about half a teaspoon of each works beautifully alongside the sun-dried tomatoes.

Remember, since we are adding things to a creamy base, keep the additions relatively light so the soup doesn’t get too thick. A little creativity goes a long way in making this Marry Me chicken soup feel like a brand new meal every time you make it!

Storing and Reheating Leftover Marry Me Chicken Soup

The really wonderful thing about this creamy chicken soup is how well it keeps. It tastes just as good, if not better, the next day once all those Tuscan flavors have had time to really marry together! When storing leftovers, you need to be mindful of that pasta, though. Pasta tends to soak up liquid quickly in the fridge, which can make the soup overly thick.

My rule of thumb is to let the soup cool down completely on the counter before chilling it. Never put a huge pot of hot soup directly into the fridge—it’s not safe for the food or your fridge motor! Divide the soup into smaller, airtight containers. This helps it cool faster and makes reheating individual portions super simple later on. I usually store mine in glass containers because they reheat evenly on the stovetop or in the microwave.

When you go to reheat it, you will likely need to add a splash of extra broth or even a little milk or half-and-half. This brings back that perfect, pourable consistency we aimed for in the original recipe. Don’t rush the reheating process; low and slow is the way to go!

Storage and Reheating Table

Storage Duration	Reheating Method	Reheating Time Estimate
Up to 3 days in the refrigerator	Stovetop (Recommended)	Gently heat over medium-low heat, stirring often and adding extra broth as needed until warmed through (about 8-10 minutes).
Up to 1 month in the freezer	Microwave	Heat in 60-second intervals, stirring well between each interval, until piping hot (time varies widely by microwave wattage).

Frequently Asked Questions About Marry Me Chicken Soup

I get so many questions about this soup because everyone wants it to turn out perfectly creamy! Here are the few things folks ask me most often when they are making this one-pot soup for the first time.

Q1. Can I skip browning the chicken and just cook it raw in the broth?
You certainly could, but you’d miss out on so much flavor! Browning the chicken first creates those delicious little browned bits on the bottom of the pot that we scrape up later to make the base richer. If you skip it, the final soup just won’t have that depth of flavor that makes it so famous.

Q2. My soup is too thick after sitting overnight. What happened?
That’s the pasta! Pasta loves to soak up liquid as it sits in the fridge. It’s totally normal. When you reheat it, just stir in an extra splash of chicken broth or even a little half-and-half until your creamy chicken soup reaches the consistency you like again. Don’t worry, it still tastes amazing!

Q3. Can I use rotisserie chicken instead of raw chicken?
Yes, absolutely! That’s a fantastic shortcut for busy nights. If you use pre-cooked chicken, skip Step 2 entirely. Just add the shredded rotisserie meat back into the pot when you add the cream and Parmesan in the final step, making sure it heats through for those last couple of minutes.

Q4. What happens if I don’t use sun-dried tomatoes?
The sun-dried tomatoes bring a unique, slightly sweet tang that balances the richness of the cream and Parmesan. If you absolutely must leave them out, I’d suggest adding a tiny squeeze of fresh lemon juice right at the end to mimic that needed acidity.

Share Your Marry Me Chicken Soup Experience

I truly hope this Marry Me chicken soup brings as much joy to your kitchen as it does to mine. Cooking should be fun, and sharing these simple, hearty recipes is the best part of my day!

Now that you’ve made this creamy, one-pot wonder, I’d absolutely love to hear what you thought. Did it earn the “Marry Me” title in your house? Did you try any fun vegetable swaps?

Please take a moment to leave a star rating right below this section—it helps other busy cooks find this recipe! And if you have a minute, drop a comment below telling me how it went. I read every single one.

If you snapped a picture of your beautiful bowl of Tuscan chicken soup, tag me on social media! I love seeing your results. Happy cooking, everyone!

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