Marry Me Chicken Soup: Amazing Comfort Food

If you’re looking for a dish that feels like a warm hug in a bowl, you’ve absolutely landed on the right page! Today, we’re diving into my Marry Me Chicken Soup Recipe, and trust me, it’s the kind of soup that makes you want to propose… to the soup itself! I’m Daniel, the guy behind Reciqa, and for me, cooking has always been about more than just what’s on the plate. It’s about those moments when everyone gathers ’round, sharing stories and laughter over a meal that just feels *right*. I started Reciqa because I believe delicious food shouldn’t be complicated. It should be joyful, nourishing, and accessible to everyone, whether you’re a seasoned pro or just starting out. This creamy chicken soup is the perfect example – it’s simple enough for a weeknight but feels special enough for any occasion. Let’s get cooking and make some delicious memories together!

Why This Marry Me Chicken Soup Recipe Will Steal Your Heart

So, what makes this Marry Me Chicken Soup so special? Honestly, it’s pure comfort in a bowl! It’s got that incredible richness and creaminess that just makes you feel all warm and fuzzy inside. It’s like a culinary hug!

• Unbelievably Creamy: Thanks to the heavy cream and Parmesan, it’s decadently smooth.
• Packed with Flavor: The Italian seasoning, sundried tomatoes, and tender chicken create a symphony of tastes.
• Super Satisfying: With chicken, pasta, and veggies, it’s a complete meal that will leave you feeling perfectly content.
• Crowd-Pleaser Guaranteed: Whether it’s a chilly evening, a family dinner, or you just need a little pick-me-up, this soup is always a winner!

Seriously, one spoonful and you’ll understand why it’s earned the name!

Gathering Your Ingredients for the Marry Me Chicken Soup Recipe

Alright, let’s get down to business and gather everything we need for this dreamy Marry Me Chicken Soup! Having all your ingredients prepped and ready to go makes the whole cooking process so much smoother, trust me. It’s like setting the stage for a delicious performance!

1 teaspoon olive oil	For sautéing and building that initial flavor base.
1-1 ½ pounds boneless, skinless chicken breasts or thighs	Diced into nice, bite-sized 1-inch pieces. Thighs give a bit more richness, but breasts work great too!
2 teaspoons Italian seasoning, divided	We’ll use some at the beginning and some later for a double dose of herby goodness.
Salt and pepper to taste	Don’t be shy! Seasoning is key to making this soup sing.
½ cup diced carrots	About 1-2 medium carrots, finely diced.
½ cup diced celery	Adds that classic aromatic base.
½ cup diced onions	Yellow or white onions work perfectly here.
¼ cup diced sundried tomatoes	These little flavor bombs add such a lovely depth and a hint of tang.
3 garlic cloves, minced	Fresh garlic is a must!
¼ cup flour	This is our secret weapon for getting that luxuriously thick, creamy texture.
2 tablespoons tomato paste (optional)	For a richer, more tomato-forward flavor. Totally up to you!
6-8 cups chicken broth	Low-sodium is usually best so you can control the saltiness.
6 oz pasta	Small shapes like shells, ditalini, or elbow macaroni are perfect.
1 cup heavy whipping cream	This is where the magic happens for that dreamy creaminess!
½-1 cup grated Parmesan Reggiano cheese	For that salty, nutty finish. Use the good stuff if you can!
2 ½-3 cups fresh spinach	It wilts down beautifully and adds a nice pop of color and nutrients.

Ingredient Notes and Smart Substitutions for Marry Me Chicken Soup

Let’s chat about some of these ingredients and how you can make them work for you! The flour is crucial for thickening this soup into that gorgeous, creamy consistency we’re going for. If you’re looking for a gluten-free option, you could try a gluten-free all-purpose flour blend, but you might need to adjust the amount. The tomato paste is totally optional, but I find it adds a lovely richness without making the soup taste overtly tomato-y. If you’re short on time, using a rotisserie chicken is a fantastic shortcut! Just shred it and add it towards the end with the spinach and cream to warm through. Now, about that heavy cream – it’s what makes this soup so decadent! If you want something a little lighter, half-and-half is a good substitute, though it won’t be quite as rich. You could also use whole milk, but the soup might be a bit thinner. For a dairy-free twist, full-fat coconut milk (the kind in a can) works surprisingly well, though it will impart a slight coconut flavor. Just experiment and see what you love best!

Crafting Your Perfect Marry Me Chicken Soup Recipe

Alright, let’s get this soup cooking! Making this Marry Me Chicken Soup is actually pretty straightforward, and the results are SO worth it. I like to call it my “happy dance in a pot.” First things first, grab a big, sturdy soup pot or a Dutch oven. We want plenty of room for all that deliciousness! Heat up that olive oil over medium-high heat. Once it’s shimmering, toss in your diced chicken. Make sure it’s seasoned up with about half of that Italian seasoning, plus a good pinch of salt and pepper. Let it brown up nicely on all sides – this takes about 4-5 minutes and really builds the flavor base. Don’t worry if it’s not cooked all the way through yet; we’ll get there!

Next, it’s time for the aromatics! Add in your diced onions, carrots, celery, those yummy sundried tomatoes, and all that minced garlic. Give it a good stir and let them soften up for about 3-4 minutes until they’re smelling fragrant and looking a little translucent. Now, here comes the thickening magic: sprinkle the flour all over the veggies and chicken. Stir it around really well to coat everything. If you decided to use that optional tomato paste, now’s the time to stir that in too. Let it cook for about a minute; this helps get rid of that raw flour taste.

Time to add the liquid! Gradually whisk in your chicken broth, a cup or two at a time, making sure to scrape up any browned bits from the bottom of the pot – that’s where all the flavor is hiding! Keep whisking until there are no lumps. Bring the whole glorious mixture up to a boil. Once it’s bubbling, toss in your pasta and the rest of that Italian seasoning, plus more salt and pepper to your liking. Give it a good stir, then pop a lid on, turn the heat down to low, and let it simmer away for about 20 minutes. You want the chicken to be cooked through and the pasta to be perfectly *al dente* – tender but still with a little bite. Overcooked pasta is just sad, you know?

The grand finale! Stir in that luscious heavy cream, the fresh spinach (it’ll wilt down in no time!), and the grated Parmesan cheese. Let it simmer gently for another 5 minutes, just until everything is heated through and the spinach is tender. Give it one last taste and adjust the salt and pepper if needed. Sometimes it needs a little extra love!

Heat olive oil in a large soup pot or Dutch oven over medium-high heat.

Add chicken, 1 teaspoon Italian seasoning, salt, and pepper. Cook until chicken is browned on all sides, about 4-5 minutes.

Add onions, carrots, celery, sundried tomatoes, and garlic to the pot. Cook until translucent, about 3-4 minutes.

Sprinkle flour over the vegetables and stir well to combine. If using tomato paste, add it now and stir. Cook for 1 minute.

Gradually whisk in chicken broth, stirring to prevent lumps. Scrape the bottom of the pan to deglaze.

Bring the mixture to a boil. Add pasta and the remaining 1 teaspoon Italian seasoning, salt, and pepper.

Cover, reduce heat to low, and simmer for about 20 minutes, or until chicken is cooked through and pasta is al dente.

Stir in heavy cream, spinach, and Parmesan cheese. Simmer for an additional 5 minutes.

Taste and adjust seasoning with salt and spices as needed.

Essential Equipment for Your Marry Me Chicken Soup Recipe

To make this soup magic happen, you’ll need just a few key players in your kitchen. A large, heavy-bottomed pot or Dutch oven is essential for even heating and plenty of space. A good sharp knife and a cutting board will make prepping your veggies and chicken a breeze. You’ll also want measuring cups and spoons to get those ingredients just right. A whisk is super important for getting that flour incorporated smoothly into the broth without lumps. And of course, a trusty wooden spoon or spatula for stirring everything together!

Frequently Asked Questions About Marry Me Chicken Soup

Got questions about this dreamy Marry Me Chicken Soup? I’ve got answers! It’s always good to know how to tweak a recipe to fit your needs, or just to clear up any little doubts.

Q1. Can I make this Marry Me Chicken Soup vegetarian?
Absolutely! To make this a vegetarian delight, simply swap out the chicken broth for a good quality vegetable broth. You can omit the chicken altogether or add in some hearty white beans or chickpeas towards the end for extra protein and texture. It will still be wonderfully creamy and comforting!

Q2. How can I make this creamy chicken soup even thicker?
If you prefer a really thick, almost stew-like consistency, start with the lower end of the chicken broth range (6 cups). You can also let the soup simmer uncovered for a few extra minutes after adding the cream and cheese, allowing some of the liquid to evaporate. Another trick is to cook your pasta separately and add it just before serving, which prevents it from absorbing too much liquid from the soup.

Q3. What’s the best kind of pasta for this soup?
For this Marry Me Chicken Soup, small pasta shapes work best because they cook quickly and are easy to eat with a spoon. Think small shells (like in the recipe!), ditalini, elbow macaroni, or even orzo. Just make sure not to overcook them – we want them perfectly al dente!

Q4. Can I use store-bought rotisserie chicken?
Yes, you totally can! Using a pre-cooked rotisserie chicken is a fantastic shortcut for this easy soup recipe. Just shred the chicken meat and add it in during the last 5-10 minutes of simmering, along with the spinach and cream, just to let it heat through. It saves so much time and still tastes amazing!

Savoring Your Marry Me Chicken Soup Recipe: Storage and Reheating

The best part about making a big pot of this Marry Me Chicken Soup? Leftovers! This soup is honestly just as good, if not better, the next day. Once it’s cooled down a bit, ladle any extra soup into an airtight container. It’ll keep beautifully in the refrigerator for about 3-4 days. Just make sure it’s sealed up tight!

When you’re ready to reheat, don’t just blast it on high heat! Gently warm it up on the stovetop over low to medium-low heat. The cream can sometimes separate if it gets too hot too fast. If the soup seems a little too thick (which can happen as it chills), just stir in a splash or two of extra chicken broth or even a little water until it reaches your desired consistency. It’ll be like magic, bringing that creamy goodness back to life!

Storage Method:	Airtight container in the refrigerator.
Storage Time:	3-4 days
Reheating Method:	Stovetop over low to medium-low heat.
Tip for Loosening:	Add extra chicken broth or water as needed to reach desired consistency.

Understanding the Nutrition of Your Marry Me Chicken Soup Recipe

Let’s talk numbers! While every kitchen and ingredient can vary a bit, here’s a general idea of what you’re getting with a serving of this delightful Marry Me Chicken Soup. It’s good to know what you’re feeding yourself and your loved ones!

Serving Size:	1 cup
Calories:	~300 kcal
Fat:	~19g
Protein:	~24g
Carbohydrates:	~8g

Keep in mind these are estimates. Using different types of chicken, lower-fat cream, or adding more pasta can change these values. It’s a satisfying meal that balances comfort with good-for-you ingredients!

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