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An overhead close-up shot of creamy Tuscan chicken soup in a white bowl, showing the rich texture of the sun-dried tomato and parmesan broth.

Marry Me Chicken Soup: The Ultimate Creamy & Delicious Recipe

Discover the ultimate Marry Me Chicken Soup! This one-pot recipe features tender chicken, sun-dried tomatoes, and orzo in a rich, creamy parmesan broth. A perfect, easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp Olive Oil
  • 1.5 lbs Boneless, Skinless Chicken Breasts or thighs
  • 1 tsp Salt to taste
  • 1/2 tsp Black Pepper to taste
  • 1 tsp Paprika
  • 1 cup Diced Yellow Onion about 1 medium onion
  • 4 cloves Garlic minced
  • 1/2 cup Sun-Dried Tomatoes in Oil drained and chopped
  • 1 tsp Italian Seasoning
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes optional
  • 6 cups Low-Sodium Chicken Broth
  • 1 cup Orzo Pasta uncooked
  • 1 cup Heavy Cream
  • 1 cup Freshly Grated Parmesan Cheese
  • 3 cups Fresh Spinach packed

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Cutting Board

Method
 

Main Instructions
  1. Pat the chicken breasts dry and season generously with salt, pepper, and paprika. Heat olive oil in a large Dutch oven over medium-high heat. Sear the chicken for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken and set it aside.
  2. Reduce the heat to medium. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the chopped sun-dried tomatoes, Italian seasoning, oregano, and red pepper flakes. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
  4. Once simmering, stir in the orzo pasta. Let it cook for 8-10 minutes, or until al dente, stirring occasionally to prevent sticking.
  5. Reduce the heat to low. Slowly pour in the heavy cream and stir in the freshly grated Parmesan cheese until it has completely melted into the soup. Do not let the soup boil after adding the cream.
  6. Shred or dice the cooked chicken and return it to the pot. Stir in the fresh spinach and let it wilt for 1-2 minutes. Season with salt and pepper to taste. Serve hot, garnished with extra Parmesan and fresh basil if desired.

Notes

For the best flavor, use sun-dried tomatoes packed in oil.
To prevent curdling, ensure the soup is on low heat before slowly stirring in the cream and cheese.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.