Marry Me Chicken Soup

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Looking for a soup so good it might just put a ring on your finger? Say hello to Marry Me Chicken Soup—a rich, creamy, and flavor-packed dish that’ll have everyone swooning. With tender chicken, sun-dried tomatoes, and a velvety broth, this recipe is pure comfort in a bowl!

You may also like my Marry Me chicken skillet served with garlic-roasted vegetables.

A white spoon holding a scoop of soup above a pot on a gray surface.

This cozy bowl of goodness is perfect for chilly nights, romantic dinners, or impressing your guests at a dinner party. Inspired by the classic Marry Me Chicken Pasta dish, this soup takes all those beloved flavors and turns them into a warm, spoonable masterpiece. Serve it with some cheesy garlic bread for the ultimate experience!

Why You’ll Love This Recipe

Ultra Creamy & Dreamy – Thanks to coconut milk and parmesan, every bite is smooth and rich.
Quick & Easy – Ready in under an hour, making weeknight dinners a breeze.
Crowd-Pleasing Flavor – The perfect balance of tangy, savory, and herby goodness.
Great for Meal Prep – Stores beautifully, so you can enjoy leftovers.
One-Pot Wonder – Fewer dishes, more enjoyment!

Ingredients Needed

A few simple ingredients come together to make this unforgettable soup. Here’s what you will need below. Full measurements are listed further down below in the recipe card.

Ingredients to make marry me chicken soup

Olive oil – or you can use avocado oil
Chicken breast – Lean, protein-packed, and juicy when cooked just right. You can use boneless and skinless chicken thighs.
Kosher salt & pepper
Yellow onion & carrots – Adds a natural sweetness and depth.
Sun-dried tomatoes – The secret ingredient that brings a burst of tangy, rich flavor.
Garlic, thyme, oregano – Aromatic herbs that give this soup its irresistible taste.
Tomato paste – Intensifies the umami factor and adds richness.
Chicken stock – The base that ties everything together.
Coconut milk – Gives the soup a luscious, creamy texture.
Small-shape pasta – Hearty and satisfying in every spoonful.
Baby spinach – A pop of color and added goodness.
Parmesan cheese – Melts into the soup for a deliciously savory finish.

How to Make Marry Me Chicken Soup

This soup comes together in just a few steps. Full details are in the recipe card below!

Stirring diced chicken in a pot with a white spatula.

Chicken, tomato paste, salt, and pepper, and sun dried tomatoes in a pot.

Step 1: Sear the chicken – Heat olive oil in a large pot and cook the chicken until no longer pink.

Step 2: Add veggies & seasoning – Stir in onion, carrots, sun-dried tomatoes, garlic, thyme, oregano, and tomato paste.

Pouring broth into a pot with other ingredients.

Step 3: Pour in liquids – Add chicken stock and coconut milk, then bring to a boil.

Step 4: Cook the pasta – Reduce to a simmer and let it cook until the pasta is tender.

Step 5: Final touches – Stir in spinach and parmesan, then serve hot!

Tips & Tricks

Don’t overcook the pasta – It will continue to soften in the broth.
Use freshly grated parmesan – It melts better and enhances flavor.
Let the flavors meld – The soup tastes even better the next day!

Variations

Want to put your own spin on it? Try these tweaks:

Spicy Kick – Add red pepper flakes for a bit of heat.
Extra Veggies – Toss in mushrooms, zucchini, or bell peppers.
Low-Carb Swap – Use cauliflower instead of pasta.
Creamier Texture – Blend a portion of the soup for extra silkiness.
Dairy-Free – Swap parmesan for nutritional yeast.

A white mug with chicken soup on a gray surface.

Substitutions

Need to adjust for dietary preferences? No problem!

Gluten-Free – Use gluten-free pasta or rice.
Dairy-Free – Skip the parmesan or use a dairy-free alternative.
Vegetarian – Swap chicken for white beans or tofu.
Low-Sodium – Use homemade chicken stock with no added salt.
Nut-Free – Double-check your coconut milk is nut-free (some brands mix in other ingredients).

Make Ahead & Storage

To make ahead, Cook the soup base and store it in the fridge for up to 2 days. To avoid sogginess, add pasta when reheating.
Refrigerate: Keep leftovers in an airtight container for up to 4 days.
Freeze: Store without pasta for up to 3 months. Reheat and add fresh pasta when serving.

A white bowl filled marry me chicken soup with spoon in the bowl.

How to make in an instant pot

Set the Instant Pot to “Sauté” mode and heat the olive oil.
Add the diced onion, carrots, and sun-dried tomatoes and Sauté for 2-3 minutes until softened.
Next, stir in the seasonings and cook for another minute until fragrant. Add the chicken, season with salt and pepper, and cook for another 2-3 minutes until lightly browned. The chicken doesn’t need to be fully cooked.
Add in the tomato paste and chicken stock and stir to combine.
Secure the lid of the instant pot, set it to “Pressure Cook”- Manual, and cook on HIGH for 6 minutes.
Once done, allow it to naturally release for 5 minutes, then do a quick release.
Open the lid of the Instant Pot and set it to “Sauté” mode. Stir in the pasta and let it cook for another 6-8 minutes. Stir a few times until the pasta is tender and cooked through.
Once the pasta is cooked, add in the coconut milk, chopped spinach, and grated parmesan cheese. Let it cook for another 1-2 minutes until the spinach wilts and the soup is creamy and thick to your liking. Serve and enjoy.

How to make using a crockpot

To make this marry me chicken soup using or slow cooker or crockpot, follow the following instructions.

In a soup pot, sautee the diced onions, carrots, and sun-dried tomatoes until softened. This will take about 3-4 minutes. Then add in the minced garlic and seasonings. Sear for 1-2 more minutes. You can alternatively skip the searing process and just add all the above ingredients right into the slow cooker. I feel like searing the above ingredients first adds so much flavor to the soup.
Into a crockpot, add the chicken breast, sauteed veggies, tomato paste, salt and pepper, and chicken stock.
Cover the crockpot and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is fully cooked.
Cook the pasta al dente. Remove the chicken from the crockpot and either cube it or shred it. Return the chicken to the crockpot, add the pasta and coconut milk, and cook on HIGH for another 20-30 minutes or until the pasta is tender.
Finally, add the chopped spinach and parmesan cheese, stir, and let it sit for 5 minutes on LOW. Serve and Enjoy.