Marry Me Chicken Soup

Marry Me Chicken Soup transforms the beloved creamy chicken classic into a cozy, irresistible soup made even better with tender small shell pasta. From the first spoonful, this version feels rich and comforting, yet balanced enough for an easy weeknight dinner. Meanwhile, sun-dried tomatoes, Parmesan, and herbs build deep Italian-inspired flavor, while the pasta adds just the right amount of heartiness.

Because the shells cradle the creamy broth, every bite feels indulgent without being heavy. Historically, adding small pasta to chicken soups was a way to stretch meals while improving texture and satisfaction. Today, it remains a timeless technique for creating soups that feel both rustic and elegant.

Whether served with crusty bread or enjoyed on its own, this soup delivers warmth, romance, and serious comfort—making it a recipe people request again and again.

Recipe Yield: 6 servings

INGREDIENTS

1 lb boneless skinless chicken breasts
3/4 cup small shell pasta
1 cup baby spinach
1/2 cup freshly grated Parmesan cheese
1/2 cup oil-packed sun-dried tomatoes, chopped
1 small yellow onion, finely diced
4 garlic cloves, minced
5 cups chicken broth
1 cup heavy cream
2 Tbsp tomato paste
1 Tbsp fresh basil, chopped
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
2 Tbsp olive oil
3 Tbsp butter
1/2 tsp salt
1/4 tsp black pepper

INSTRUCTIONS

1. Sear the chicken:
First, heat olive oil in a large heavy-bottom pot over medium heat. Add the chicken breasts and sear for 4–5 minutes per side until golden and lightly caramelized. Remove the chicken and set aside.

2. Build the flavor base:
Next, melt the butter in the same pot. Add the diced onion and cook for about 4 minutes, stirring occasionally, until softened. Then add the garlic and tomato paste, stirring constantly for 30 seconds until fragrant and slightly deepened in color.

3. Season and start the soup:
Meanwhile, stir in the sun-dried tomatoes, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Pour in the chicken broth and bring the mixture to a gentle simmer.

4. Cook the pasta and chicken:
Add the small shell pasta and return the chicken breasts to the pot. Simmer gently for 10–12 minutes, stirring occasionally, until the pasta is just al dente and the chicken is fully cooked (165°F internal temperature).

5. Shred and enrich:
Remove the chicken and shred it into bite-sized pieces, or cut it into small cubes if preferred, then return it to the soup. Reduce heat to low, then slowly stir in the heavy cream and Parmesan until the broth becomes smooth and creamy.

6. Finish and serve:
Finally, add the spinach and fresh basil. Simmer for 2–3 minutes until the spinach wilts. Taste and adjust seasoning if needed before serving warm.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Choose the right pasta size: Small shells hold the creamy broth beautifully without overpowering the soup, ensuring balanced bites every time.
• Keep pasta perfectly tender: Cook just until al dente, since the shells will continue softening slightly as the soup rests.
• Add dairy gently: Lower the heat before adding cream and Parmesan to maintain a silky texture and prevent separation.