Marry Me Chicken Soup Recipe

Velvety and full of flavor, Marry Me Chicken Soup transforms simple ingredients into a rich, creamy masterpiece. Tender chicken, tangy sun-dried tomatoes, and fresh spinach create a comforting bowl that feels both indulgent and nourishing.

Each spoonful delivers savory herbs and a gentle kick of spice, perfectly balanced with the smoothness of cream and Parmesan. Orzo pasta adds a delicate, hearty texture that makes every bite satisfying and memorable.

Ideal for cozy dinners or special occasions, this soup is a showstopper that invites second helpings. Its irresistible aroma and luscious taste make it a recipe worth savoring—and sharing.

Recipe Tips

1. Build Flavor in Layers
Sautéing the chicken and garlic before adding the liquids creates a rich base that elevates the entire dish. Browning the chicken develops a savory depth, while lightly toasting the garlic enhances its aroma. Don’t rush this step; those few minutes of careful cooking infuse the broth with irresistible flavor and give the soup a gourmet touch.

2. Achieve Perfect Creaminess
Softened cream cheese and freshly grated Parmesan ensure a smooth, velvety texture. For the best results, add them gradually while stirring over low heat to prevent clumps. Using room-temperature cream cheese helps it melt evenly, while freshly grated Parmesan avoids the gritty texture that often comes from pre-shredded cheese.

3. Customize to Your Taste
This recipe adapts beautifully to your preferences. Swap chicken breasts for thighs or rotisserie chicken for convenience. Add extra vegetables like mushrooms or diced onions for more depth. Adjust seasonings with herbs such as thyme or oregano to suit your flavor profile and create a personalized twist.

What to Serve with Marry Me Chicken Soup

Pair this creamy, hearty soup with warm, crusty bread or garlic knots to soak up every drop of the luscious broth. A light green salad with a lemon vinaigrette adds refreshing contrast to the rich flavors. For a more filling meal, serve alongside roasted vegetables like asparagus or Brussels sprouts, which bring a caramelized bite and vibrant color to the table. Each side dish complements the soup’s creamy texture while keeping the meal balanced and inviting.

Frequently Asked Questions

1. Can I make this soup ahead of time?
Yes, prepare the soup up to two days in advance and refrigerate. Reheat gently on the stove, adding a splash of broth or cream to restore its creamy consistency.

2. Can I freeze Marry Me Chicken Soup?
It’s best enjoyed fresh, as the cream and orzo can change texture after freezing. If needed, freeze without the cream cheese and Parmesan, then add them when reheating.

3. How can I make it lighter?
Use half-and-half or light cream in place of heavy cream and reduce the Parmesan slightly. You can also add more vegetables and less pasta for a lighter balance.

4. What can I use instead of orzo?
Small pasta shapes like ditalini, acini di pepe, or even rice work well, offering a similar comforting texture while keeping the soup hearty and satisfying.

Marry Me Chicken Soup

Marry Me Chicken Soup is a rich and comforting creation that combines tender chicken with sun-dried tomatoes and fresh spinach in a luscious, creamy broth. This flavorful dish delivers warmth and satisfaction, making it a standout for any mealtime.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 People

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1½ lb boneless skinless chicken breasts, diced
• 1 tbsp olive oil
• 8 cups low-sodium chicken broth
• 1 cup heavy whipping cream
• 1 8 oz package cream cheese softened
• ½ cup grated Parmesan cheese
• ½ cup sun-dried tomatoes chopped
• ¾ cup orzo pasta
• 4 tsp minced garlic
• 3 tbsp tomato paste
• 4 tsp fresh basil chopped
• 2 tsp kosher salt or to taste
• 1½ tsp Italian seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• ¼ tsp crushed red pepper flakes
• 3 cups fresh baby spinach chopped

Method

 

1. Warm olive oil in a Dutch oven set over medium-high heat. Add the diced chicken and sear until lightly browned. Incorporate the minced garlic, cooking for about 30 seconds until aromatic. Blend in the tomato paste and sun-dried tomatoes, stirring to meld the flavors.
2. Pour in the chicken broth and heavy cream. Season with basil, salt, Italian seasoning, onion powder, garlic powder, and crushed red pepper flakes. Bring the mixture to a gentle boil, stirring occasionally to ensure even cooking.
3. Add the orzo pasta and lower the heat to a simmer. Cook for 10 to 15 minutes, or until the pasta reaches a tender consistency.
4. Reduce the heat further and stir in the chopped spinach, cream cheese, and Parmesan. Continue cooking for an additional 10 to 15 minutes, stirring frequently until the cheeses fully melt and the broth achieves a smooth, creamy texture.

Notes

Chicken thighs, tenderloins, or rotisserie chicken may replace the chicken breasts. If using rotisserie chicken, add it with the spinach during the final step. For a slow cooker version, combine the chicken, garlic, tomato paste, sun-dried tomatoes, broth, cream, and seasonings in the cooker. Cook on low for 4 to 6 hours, then incorporate orzo, spinach, cream cheese, and Parmesan, allowing the pasta to cook and the cheeses to melt. Enhance the flavor with diced onions or mushrooms if desired, and adjust seasoning with herbs such as thyme, oregano, or rosemary. Store leftovers in an airtight container in the refrigerator for up to three days, reheating gently and adding extra broth or cream as needed to maintain a creamy consistency.