Looking for the viral Marry Me Chicken Soup recipe? You found it! This creamy, dreamy chicken soup is so good, it’s rumored to lead to proposals.My creamy Marry Me Chicken Soup is a healthier version — high in protein, low in calories and fat, and it only takes 25 minutes to make for a quick dinner.
For this“high-protein version“, besides chicken breast, I also add Parmesan cheese (which actually has more protein than chicken breast — 35.5g per 100g!)
I use potatoes to replace heavy cream, giving the soup a creamy texture without the extra calories and fats.
Then I add shell pasta, which is lower in carbs, and some spinach for extra balance.
Enjoy a bowl of this Marry Me Chicken Noodle Soup as a quick, easy, and healthy weeknight dinner idea.
What is marry me chicken soup:
“Marry Me Chicken Soup” is the cozy, creamy twist on the viral Marry Me Chicken — the dish people say is so good it could make someone want to marry you.
This soup brings those same bold flavors: sweet–salty, tangy tomato, rich cream, and aromatic Italian herbs.
Add chicken broth, onions, garlic, spinach, and your choice of pasta or potatoes, and you get a warm, hearty bowl that’s perfect for quick, comforting weeknight dinners.”
What do you need:
21-ounce boneless skinless chicken breasts, chicken thighs, or shredded rotisserie chicken
2 chopped yellow onions
4 teaspoons minced garlic
2 potatoes, cut into 1/4″ cubes and smaller cubes
2 (32-ounce) packages chicken broth
5 tablespoons tomato paste
3 cups fresh baby spinach
1 ½ ounces Parmesan cheese, finely shredded, plus more for garnish
8 ounces uncooked medium shell pasta
Seasonings:
1 ½ teaspoons dried Italian seasoning
2 teaspoons paprika
2 teaspoons kosher salt to adjust
Watch how to make this juicy chicken breast:
“Check out the video below or my post to see how to make juicy, tender chicken breast for this Marry Me Chicken Soup!”
How to make:
- In this recipe, I use juicy and tender pan-fried chicken breast for the Marry Me Chicken Soup. You can refer to How to Make Juicy and Tender Chicken Breast, or use shredded rotisserie chicken instead.
- Wash, peel, and cut one potato into 1/4″ cubes and another potato into smaller cubes. Set aside. (Note1)
- Dice the onion and mince the garlic. Set aside.
- Heat a pot over medium-high heat. Add 4 tablespoons olive oil and the potatoes. Stir-fry for 1 minute to coat them evenly with oil, then let them sit in the pot for 2 minutes.
- When the bottoms turn golden brown, stir again for 2 more minutes. Transfer the potatoes to a plate and divide them into two portions: one with the 1/4″ cubes and the other with the smaller cubes. (Note1)
- Add the onion and garlic to the pot and sauté until the onion becomes translucent. (Note2)
- Add Italian herbs and tomato paste. Stir-fry for 1 minute, then add the small potato cubes, chicken broth, and Parmesan cheese.
- Once it comes to a boil, use an immersion blender to blend the mixture until smooth. (Note1)
- Add the larger potato cubes and uncooked medium shell pasta. Boil for 2–3 minutes, or until tender. Add baby spinach and salt to taste.
- Turn off the heat. Spoon the soup into a bowl and place the pan-fried chicken breast on top.
- Enjoy~
Cooking Hacks:
- Cut one potato into 1/4″ cubes and another potato into smaller cubes. The smaller cubes will be blended to make the soup naturally creamy without adding heavy cream, while the 1/4″ cubes help preserve texture. Pan-frying the potatoes in oil also brings out more aroma and sweetness.
- Sauté the onion until it becomes translucent, which makes it sweeter and more aromatic.
More soup recipes:
Easy Chinese Chicken Noodle Soup
Taiwanese Beef Noodle Soup
Easy Creamy Pumpkin Soup
Cream Of Broccoli Soup
Egg Drop Soup
Watch how to make:
Ingredients
- 21 ounce boneless skinless chicken breasts, chicken thighs or shredded rotisserie chicken
- 2 chopped yellow onion
- 4 teaspoons minced garlic
- 2 potatoes, cut into 1/4" cubes and smaller cubes
- 2 packages chicken broth, (32-ounce)
- 5 tablespoon tomato paste
- 3 cups fresh baby spinach
- 1 ½ ounce Parmesan cheese, finely shredded, plus more for garnish
- 8 ounce uncooked medium shell pasta
Seasonings:
- 1 1/2 teaspoons dried Italian seasoning
- 2 teaspoons paprika
- 2 teaspoons kosher salt to adjust
Instructions
- In this recipe, I use juicy and tender pan-fried chicken breast for the Marry Me Chicken Soup. You can refer to How to Make Juicy and Tender Chicken Breast, or use shredded rotisserie chicken instead.
- Wash, peel, and cut one potato into 1/4" cubes and another potato into smaller cubes. Set aside. (Note 1)
- Dice the onion and mince the garlic. Set aside.
- Heat a pot over medium-high heat. Add 4 tablespoons olive oil and the potatoes. Stir-fry for 1 minute to coat them evenly with oil, then let them sit undisturbed for 2 minutes.
- When the bottoms turn golden brown, stir again for 2 more minutes. Transfer the potatoes to a plate and divide them into two portions: the 1/4" cubes and the smaller cubes. (Note 1)
- Add the onion and garlic to the pot and sauté until the onion becomes translucent. (Note 2)
- Add Italian herbs and tomato paste. Stir-fry for 1 minute, then add the small potato cubes, chicken broth, and Parmesan cheese.
- Once it comes to a boil, use an immersion blender to blend the mixture until smooth. (Note 1)
- Add the larger potato cubes and the uncooked medium shell pasta. Boil for 2–3 minutes, or until tender. Add baby spinach and salt to taste.
- Turn off the heat. Spoon the soup into a bowl and place the pan-fried chicken breast on top.
- Enjoy~
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