Well, this Marry Me Chicken Soup would have gotten me a marriage proposal if not for the lack of a ring in there. Well, I offered Silas a bowl of this soup during a rainy weeknight and left to fetch the bread. By the time I returned, he was scraping the soup at the bottom of the bowl.
He lifted his eyes and asked me whether I had been hiding a ring in the soup.
Of course, there was no ring. The soup was full of Parmesan instead.
The appeal of this soup is in the transformation of the popular creamy, sun-dried tomato chicken which stormed the internet into an appealing pot to be eaten with a spoon and the bread.
You get shredded chicken, a delicious Parmesan broth with a hint of spiciness, pasta, wilted spinach, and chewy and flavorful sun-dried tomatoes.
All of this is done in a single pot within 50 minutes. There is only one small thing that you need to do in order for your soup to turn out to be velvety or chunky and most people miss it.
Why Everyone Is Making Marry Me Chicken Soup in 2026
Here’s a fun one. The original dish wasn’t even called Marry Me Chicken at first.
Back in 2016, recipe developer Lindsay Funston created a creamy chicken skillet for Delish called Sicilian Chicken Skillet.
During the video shoot, the videographer took one bite and blurted out, “I’d marry you for that chicken!” The name changed on the spot.
Ten years later, the “marry me” treatment has spread to pasta, salmon, meatballs, and even chickpeas. The soup is the cold-weather spin, and it’s all over Pinterest right now.
Side Note: In cooking, “marry” also means letting flavors blend together. Some folks say that’s the real story behind the name. I prefer the proposal version, obviously.
Why This Recipe Works
- Searing first builds flavor. Those golden bits stuck to the pot become the backbone of your broth.
- Sun-dried tomatoes pull double duty. They bring a sweet, tangy depth that fresh tomatoes just can’t match.
- A little flour gives body. Two tablespoons makes the broth feel creamy without turning it into gravy.
- The pasta cooks right in the soup. It soaks up flavor and releases starch, which thickens things naturally.
- The cream goes in last, on low heat. That keeps the broth smooth and stops it from splitting.
What You’ll Need
Nothing fancy here. Every single ingredient is sitting at your regular grocery store.
For the Chicken
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 1 1/2 pounds (about 2 large) |
| Kosher salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Italian seasoning | 1 teaspoon |
| Smoked paprika | 1/2 teaspoon |
| Olive oil (or oil from the sun-dried tomato jar) | 1 tablespoon |
For the Soup
| Ingredient | Amount |
|---|---|
| Unsalted butter | 2 tablespoons |
| Yellow onion, diced | 1 medium |
| Garlic cloves, minced | 5 |
| Oil-packed sun-dried tomatoes, drained and chopped | 1/2 cup |
| Tomato paste | 2 tablespoons |
| Italian seasoning | 1 teaspoon |
| Red pepper flakes | 1/2 teaspoon |
| All-purpose flour | 2 tablespoons |
| Low-sodium chicken broth | 6 cups |
| Ditalini or small shell pasta | 6 ounces (about 1 1/2 cups) |
| Heavy cream | 1 cup |
| Freshly grated Parmesan | 3/4 cup (about 2 ounces), plus more for serving |
| Baby spinach | 3 packed cups |
| Fresh basil, thinly sliced | 1/4 cup |
Side Note: Grab the oil-packed sun-dried tomatoes in a jar, not the dry ones in a bag. The jarred kind is softer, and that flavored oil is basically free seasoning for searing the chicken.
Read this also: These Hot Honey Brussels Sprouts Turned My Husband Into a Fan
Tools You’ll Need
- Large Dutch oven or heavy soup pot (5 to 6 quarts)
- Cutting board and a sharp chef’s knife
- Tongs for flipping the chicken
- Wooden spoon for scraping up the browned bits
- Two forks for shredding
- Box grater for the Parmesan
- Measuring cups and spoons
- Instant-read thermometer
- Ladle for serving
Pro Tips for Your First Pot
- Grate your own Parmesan. Bagged shredded Parmesan is coated with anti-caking starch or cellulose, so it melts into clumps instead of a smooth broth. A wedge and a grater take two minutes and make a huge difference.
- Sear hard, but don’t worry about cooking it through. Fun fact: searing doesn’t “seal in juices.” That’s an old kitchen myth. It builds browned, savory flavor, and the chicken finishes cooking in the broth anyway.
- Trust a thermometer, not a guess. Chicken is safe at 165°F in the thickest part. Pull it the moment it gets there and it stays juicy instead of stringy.
- Shred with a hand mixer. Drop the warm chicken in a bowl and run a hand mixer on low for about 20 seconds. Perfect shreds, no sore wrists.
- Plan ahead for leftovers. Pasta keeps drinking broth in the fridge. If you know you’ll have extra, cook the pasta in a separate pot and add it to each bowl.
How to Make Marry Me Chicken Soup
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 40 minutes | 50 minutes | 6 |
Step 1: Season and Sear the Chicken
Pat the chicken dry with paper towels. Mix the salt, pepper, 1 teaspoon of Italian seasoning, and smoked paprika, then rub it all over both sides.
Heat the olive oil in your Dutch oven over medium-high heat. Sear the chicken for 4 to 5 minutes per side, until deep golden. It won’t be cooked through yet, and that’s totally fine. Move it to a plate.
Step 2: Build the Flavor Base
Turn the heat down to medium and melt the butter in the same pot. Add the onion and cook for 4 to 5 minutes, until soft and see-through.
Stir in the garlic and cook for 30 seconds. Add the sun-dried tomatoes, tomato paste, remaining Italian seasoning, and red pepper flakes.
Keep stirring for 1 to 2 minutes, until the tomato paste turns a shade darker.
Your kitchen will smell unreal right about now.
Step 3: Add the Flour and Broth
Sprinkle the flour over everything and stir for 1 minute to cook out the raw taste.
Pour in about 1 cup of broth and scrape the bottom hard with your wooden spoon. All those browned bits are pure flavor. Then add the rest of the broth and bring it to a gentle simmer.
Step 4: Simmer and Shred the Chicken
Nestle the chicken back into the pot along with any juices from the plate. Cover and simmer gently for 12 to 15 minutes, until it hits 165°F.
Move the chicken to a bowl and shred it with two forks (or that hand mixer trick). Set it aside.
Step 5: Cook the Pasta Right in the Pot
Bring the broth back to a steady simmer and add the pasta. Cook it uncovered for the package time, usually 8 to 10 minutes, stirring now and then so nothing sticks to the bottom.
Step 6: Stir in the Cream and Parmesan
Here’s the make-or-break moment I promised you. Turn the heat all the way down to low and wait until the bubbling stops.
Slowly stir in the heavy cream. Then add the Parmesan a handful at a time, letting each batch melt before adding more.
A rolling boil plus acidic tomatoes can split the cream and make the cheese seize into strings. Gentle heat keeps the whole pot silky.
Step 7: Finish With Chicken, Spinach, and Basil
Return the shredded chicken to the pot and stir in the spinach. It wilts in about 1 to 2 minutes.
Turn off the heat, stir in most of the basil, and taste. Add a pinch more salt and pepper if it needs it. Ladle into bowls and top with extra Parmesan and the last of the basil.
Read this also: Air Fryer Salmon Bites That Turned a Salmon Hater Into a Fan
Substitutions and Variations
This recipe is super forgiving, so you can work with what’s already in your fridge.
| Instead Of | Use | What Changes |
|---|---|---|
| Chicken breasts | Boneless, skinless chicken thighs | Richer, juicier meat; simmer a few minutes longer |
| Raw chicken | 3 to 4 cups shredded rotisserie chicken | Skip Steps 1 and 4; add the chicken in Step 7 |
| Ditalini | Orzo, small shells, or cheese tortellini | Tortellini makes it heartier; follow its package time |
| Heavy cream | Half-and-half | Lighter and thinner, but it curdles more easily, so keep the heat very low |
| Baby spinach | Chopped kale | Heartier bite; add it with the pasta so it softens |
Diet-Friendly Swaps
- Gluten-free: Use gluten-free pasta. Skip the flour and stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water once the broth simmers.
- Low-carb: Leave out the pasta and flour. Add 2 cups of small cauliflower florets in Step 5 and simmer until tender, about 8 to 10 minutes.
- Dairy-free: Use olive oil instead of butter, full-fat canned coconut milk instead of cream, and 2 to 3 tablespoons of nutritional yeast instead of Parmesan. It tastes a little different, but still really cozy.
Fun Ways to Switch It Up
- Slow cooker version: Add everything except the flour, pasta, cream, Parmesan, spinach, and basil. Cook on LOW for 4 to 6 hours or HIGH for 2 1/2 to 3 hours, until the chicken hits 165°F. Shred, stir in the cream, Parmesan, and spinach, and add separately cooked pasta to each bowl.
- Smoky bacon: Crisp 4 slices of chopped bacon first, sear the chicken in the drippings, and crumble the bacon on top.
- Extra veggies: Sliced mushrooms or diced zucchini can go in with the onion.
Make-Ahead Tips
- Chop the onion, garlic, and sun-dried tomatoes up to 2 days ahead and keep them in a sealed container in the fridge.
- Make the soup through Step 4 (broth plus shredded chicken) up to 2 days ahead. When dinnertime comes, bring it back to a simmer and finish Steps 5 through 7.
- Shortcut night: Grab a rotisserie chicken and a jar of minced garlic, and dinner lands on the table in about 30 minutes.
Leftovers and Storage
Let the soup cool, then get it into the fridge within 2 hours. In an airtight container, it keeps for 3 to 4 days.
Fair warning: the pasta keeps soaking up broth, so day-two soup gets thick. Silas calls it “soup stew,” and he’s not wrong.
- Stovetop: Reheat over medium-low with a splash of broth or water, stirring often. Don’t let it boil hard.
- Microwave: Heat in 1-minute bursts, stirring between each one.
- Food safety: Leftovers should be steaming hot, 165°F, before you dig in.
- Freezing: Cream and pasta both get weird in the freezer. For the best texture, freeze the soup after Step 4 for 2 to 3 months. Thaw it overnight in the fridge, then finish with fresh pasta, cream, Parmesan, and spinach.
Nutrition Snapshot (Per Serving)
These are estimates for 1 of 6 servings, based on the ingredients above. Your broth, salt, and extra Parmesan will nudge them.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 530 |
| Protein | 37 g |
| Carbohydrates | 32 g |
| Fat | 28 g |
| Saturated fat | 14 g |
| Fiber | 2 to 3 g |
| Sodium | 600 to 750 mg |
That’s a solid hit of protein for a cozy bowl. Want it lighter? Cutting the cream in half drops about 65 calories per serving.
What to Serve With Marry Me Chicken Soup
- Crusty bread or garlic bread for dunking. Non-negotiable in our house.
- A simple arugula salad with lemon and olive oil to cut through all that richness.
- Grilled cheese cut into strips for the coziest night in.
- Roasted broccoli or green beans if you want more veggies on the plate.
FAQs Related to Marry Me Chicken Soup
1. Why is it called Marry Me Chicken Soup?
It’s a soup version of Marry Me Chicken, the creamy sun-dried tomato skillet that Delish made famous in 2016. The name came from a crew member who joked they’d marry the cook after one bite.
2. Why did my soup turn grainy?
Usually one of two things happened. The soup was boiling when the cream and cheese went in, or the Parmesan came pre-shredded from a bag. Low heat and freshly grated cheese fix both.
3. Can I use frozen spinach?
Yes. Use about half of a 10-ounce box, thawed and squeezed very dry, so it doesn’t water down the broth.
4. Can I use dry-packed sun-dried tomatoes?
You can. Soak them in hot water for 10 to 20 minutes until soft, then drain and chop. Use olive oil for searing since you won’t have the jar oil.
5. Is Marry Me Chicken Soup spicy?
Not really. The red pepper flakes add a gentle warmth in the background. Use 1/4 teaspoon for a mild pot, or leave them out for picky eaters.
Conclusion
Marry Me Chicken Soup is what happens when a viral skillet dinner grows up and gets cozy. Creamy, cheesy, a little spicy, and loaded with tender chicken, this pot disappears way faster than you’d expect.
Make it this week while the nights are chilly. Serve it to someone you love, or someone you’d like to impress, and watch their face after that first spoonful.
Then come back and tell me how it went in the comments. Did anyone propose? Did you sneak in bacon or tortellini? Drop your questions below too, and I’ll help you troubleshoot your pot.