Marry Me Chicken Soup Recipe | Easy Comfort Food
This marry me chicken soup is rich, creamy, and full of flavor. Tender chicken, sun-dried tomatoes, garlic, and herbs simmer together to create a cozy bowl of comfort food. Quick to make and perfect for weeknight dinners or special occasions.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Sharp knife & cutting board
- Measuring cups & spoons
- Ladle for serving
Ingredients
- 1 lb (450 g) chicken thighs or breasts, cut into chunks
- 1½ cups small pasta (orzo, shells, or ditalini) or rice
- 1 can (14 oz) diced tomatoes
- ½ cup sun-dried tomatoes, chopped
- 4 cups chicken or bone broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp oregano
- ½ tsp thyme
- Salt & pepper to taste
- 2 cups fresh spinach (optional)
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
- Add chicken chunks, season with salt, pepper, oregano, and thyme. Cook until lightly browned.
- Stir in diced tomatoes and sun-dried tomatoes. Cook for 2–3 minutes.
- Pour in broth and bring to a gentle simmer.
- Add pasta (or rice) and cook until al dente, about 10–12 minutes.
- Reduce heat and stir in cream and Parmesan until broth turns silky.
- Taste and adjust seasoning. Add spinach and cook until just wilted.
- Garnish with fresh basil before serving.
- Expert Tip: Always taste the broth before serving — balance saltiness from Parmesan with brightness from tomatoes.
Notes
- Make-Ahead: Cook base and add pasta fresh when reheating.
- Storage: Refrigerate in airtight containers for 3–4 days.
- Freezer-Friendly: Freeze without pasta for up to 2 months; add fresh pasta when reheating.
- Variations: Swap chicken for chickpeas, use rice instead of pasta, or add chili flakes for spice.
- Tip: Add spinach or basil at the very end for vibrant color and flavor.