Marry Me Chicken Soup — The Best Creamy Chicken Soup With Pasta for Cozy Date Nights

You ever cook something that makes someone look at you like, “Whoa… are you trying to marry me right now?” That’s where Marry Me Chicken Soup comes in. It’s rich. It’s creamy. It’s loaded with pasta, sun-dried tomatoes, tender chicken, and Parmesan. Basically? It’s the comfort food chicken soup of your dreams—turned into a romantic chicken dinner that’s simple enough for a weeknight, but fancy enough to impress.

I made this soup on a snowy night for someone I was just dating. They stayed over. A week later, they moved in. (I’m not saying the soup sealed the deal, but I’m not not saying that either.)

Let me show you how to make Marry Me Chicken Soup—step by step, no fluff, all flavor.

Why You’ll Love This Marry Me Chicken Soup

This isn’t your average chicken soup. It’s a creamy chicken soup recipe meets Tuscan chicken soup meets your new go-to for soup for date night.

• One-pot magic. Less cleanup, more flavor.
  
• Cozy, creamy, hearty—without being too heavy.
  
• Customizable: swap the greens, skip the cream, make it yours.
  
• That sundried tomato flavor? Chef’s kiss.

“Made this for my boyfriend and he legit asked if we should move in together. This soup has powers.” – Danielle R.

Recipe Snapshot

Ingredients

• 1 lb boneless, skinless chicken thighs (or breasts)
  
• 2 tablespoons olive oil
  
• 1 small onion, diced
  
• 2 carrots, peeled and chopped
  
• 2 celery stalks (with leaves), chopped
  
• 3 cloves garlic, minced
  
• 1 teaspoon Italian seasoning
  
• Salt & pepper to taste
  
• 2 tablespoons flour
  
• 6 cups chicken broth
  
• 1 cup small pasta (ditalini, orzo, or elbows)
  
• ½ cup sundried tomatoes (oil-packed), chopped
  
• 2 cups baby spinach
  
• 1 cup heavy cream
  
• ½ cup grated Parmesan cheese

Detailed Ingredient Guidance

Type of Chicken to Use

Go with thighs if you want more flavor and tenderness. Breasts work too, but don’t overcook ‘em—they dry fast. Want a shortcut? Use rotisserie chicken, just add it at the end.

Type of Pasta/Noodles

Small shapes are key here. You want something that soaks up flavor but doesn’t turn to mush. Think orzo, ditalini, elbows. Bonus tip? Cook it separately if you’re making ahead—it holds better.

Type of Pot

Use a heavy-bottomed Dutch oven or stockpot. You want heat distribution and enough space to layer flavors. Don’t skimp on the pot; it’s the unsung hero here.

Step-by-Step Instructions

1. Brown the Chicken

Get your pot hot. Drizzle in olive oil. Season chicken with salt and pepper. Sear until golden on both sides (5–6 minutes total). Don’t crowd the pan—it’ll steam, not sear.

Why it matters: Browning = flavor. That fond on the bottom? That’s flavor gold.

Remove chicken, let it rest, then chop or shred.

2. Sauté the Veggies

In the same pot, toss in onions, carrots, celery. Scrape up those brown bits with a wooden spoon. Cook until soft (5–7 minutes), then stir in garlic and Italian seasoning.

Pro tip: Add a pinch of salt now—it draws moisture out and helps everything caramelize evenly.

3. Build the Base

Sprinkle flour over the veggies. Stir constantly for 1–2 minutes to cook off the raw flour taste.

Slowly pour in chicken broth while whisking. This is your creamy base in the making.

Add pasta and sundried tomatoes. Simmer until pasta is just shy of al dente (about 8–10 minutes).

4. Finish with the Good Stuff

Return chicken to the pot. Stir in cream, spinach, and Parmesan. Let it simmer another 5 minutes until everything’s cozy and creamy.

Taste and adjust seasoning. It should be rich, slightly tangy from the tomatoes, and just cheesy enough.

Tips & Variations

Soup Variations and Substitutions

• Greens: Swap spinach for kale or arugula.
  
• Protein: Use leftover turkey or even chickpeas for a meatless twist.
  
• Brighten it up: Add a squeeze of lemon at the end.

Ways to Add More Flavor

• Sauté bacon at the start, use the fat to cook veggies.
  
• Add a splash of white wine after the garlic—deglaze like a boss.
  
• Throw in a parmesan rind while it simmers for depth.

Dietary & Cooking Tips

• No cream? Sub in half-and-half or full-fat coconut milk.
  
• Avoiding mushy pasta? Cook it separately and add when serving.
  
• Want it spicier? A pinch of red pepper flakes goes a long way.

Storage & Reheating

How to Store

Let the soup cool completely. Store in an airtight container in the fridge for up to 4 days.

How to Reheat

Reheat gently on the stove. Add a splash of broth or cream if it thickens up too much.

How to Freeze

Freeze in portions without the pasta. Pasta gets weird when frozen and reheated. Add fresh pasta when serving.

Suggested Recipes You’ll Also Love

If this Marry Me Chicken Soup hit the spot, here are more cozy, creamy, and comforting chicken dishes from the blog that you shouldn’t miss:

• Crockpot Marry Me Chicken – Same “marry me” magic, but made low and slow in the crockpot. Perfect for busy days or make-ahead meals.
  
• Perfect Chicken Pot Pie Recipe – Classic comfort food with a golden flaky crust and creamy chicken filling. A crowd-pleaser every time.
  
• Creamy Smothered Chicken and Rice – Rich, creamy, and downright irresistible. One-pan comfort food at its best.
  
• Chicken Pastina Soup – A cozy classic, perfect for kids and grownups alike. Simple, soothing, and full of heart.
  
• Garlic Butter Chicken Bites with Creamy Parmesan Pasta – Bold garlic flavor meets creamy pasta perfection. Weeknight gold.

FAQ — Marry Me Chicken Soup

Conclusion + Call to Action

So there you have it. Marry Me Chicken Soup—rich, romantic, and just fancy enough to impress without requiring a culinary degree. It’s your new secret weapon for cozy dinners, date nights, or just a weeknight meal that feels like a warm hug.

Now go make it. And hey—if someone proposes after eating this? I want an invite to the wedding.

→ Save this recipe, leave a review, and check out more cozy dinner recipes on my Pinterest page. You’ve got this.

Marry Me Chicken Soup — The Best Creamy Chicken Soup With Pasta for Cozy Date Nights

Print Recipe

A rich, creamy chicken soup with pasta, sun-dried tomatoes, spinach, and Parmesan—perfect for cozy date nights or romantic dinners.

• Author: Emilio
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken thighs (or breasts)
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks (with leaves), chopped
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt & pepper to taste
• 2 tablespoons flour
• 6 cups chicken broth
• 1 cup small pasta (ditalini, orzo, or elbows)
• ½ cup sundried tomatoes (oil-packed), chopped
• 2 cups baby spinach
• 1 cup heavy cream
• ½ cup grated Parmesan cheese

Instructions

1. Heat olive oil in a heavy-bottomed pot. Season chicken with salt and pepper, then sear until golden (about 5–6 minutes). Remove and chop or shred.
2. In the same pot, sauté onions, carrots, and celery until softened (5–7 minutes). Stir in garlic and Italian seasoning.
3. Sprinkle flour over vegetables, stir for 1–2 minutes. Slowly whisk in chicken broth.
4. Add pasta and sundried tomatoes. Simmer for 8–10 minutes until pasta is just shy of al dente.
5. Return chicken to the pot. Stir in cream, spinach, and Parmesan. Simmer for 5 minutes. Season to taste.

Notes

Use thighs for richer flavor, and cook pasta separately if making ahead. Add a squeeze of lemon or a pinch of red pepper flakes for a twist. For freezing, omit pasta until reheating.

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 6g
• Sodium: 890mg
• Fat: 32g
• Saturated Fat: 17g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 110mg

Keywords: marry me chicken soup, creamy chicken soup, pasta soup, romantic dinner, comfort food