One-Pot Marry Me Chicken Soup Recipe in 40 Mins in 2026

If you’re looking for a cozy, creamy chicken soup that makes people fall in love with you a little bit… this is it.

This marry me chicken soup is rich, garlicky, full of tender chicken, sweet carrots, fragrant herbs, and little pasta shells that soak up all that goodness. It’s the kind of bowl that makes you stop mid-bite and go, “Okay, I get why they called it marry me.”

Whether you want to impress someone special, spoil your family, or just treat yourself after a long day, this soup delivers. It feels fancy, but it’s made with simple, everyday ingredients and straightforward steps.

Let’s walk through it together, step by step, like we’re cooking side by side in the kitchen.

Ingredients for Marry Me Chicken Soup

Here’s your complete grocery list in an easy-to-read table format. These are all basic, everyday ingredients you won’t have to look far to find.

Category	Ingredient	Notes
Protein	Boneless skinless chicken breast	Cut into 1-inch cubes, try to keep a uniform size
Base Flavor	Garlic-infused olive oil	Adds deep flavor from the beginning; regular olive oil also works
Aromatics	Celery	Diced, mix of thin and thick slices for flavor + texture
	Carrots	Use baby carrots, diced into small pieces.
	Yellow onion	Diced, becomes sweet and mellow when sautéed.
	Garlic cloves	Minced or pressed, added after veggies to prevent burning
Umami Boost	Sun-dried tomatoes	Roughly chopped, adds richness and tang
Herbs & Spice	Italian seasoning	Divided: some with veggies, some in broth
	All-purpose seasoning (e.g., Creole Kick or “A” blend)	Use during browning chicken for a pop of savory depth
Thickener	All-purpose flour	Helps create a creamy base before adding liquids
Tomato Richness	Tomato paste	Adds color, acidity, and slow-cooked flavor
Liquid	Chicken broth or stock	Start with 6 cups, add more if needed for a thinner soup
Pasta	Small pasta shells	Shells hold soup like mini bowls; cook directly in soup for flavor
Dairy	Heavy cream or whole milk	Stirred in last for velvety richness
	Grated Parmesan cheese	Adds saltiness and body; start with ¾ cup and go up to 1 cup
Greens	Fresh baby spinach	Wilts quickly; looks like a lot but cooks down easily
Optional	Butter	Add a dollop if the mixture feels dry during the flour step

📝 Pro Tip: Don’t skip the sun-dried tomatoes, they’re one of the key flavor bombs that make this taste “next-level.”

Prep Work: Set Yourself Up for Easy Cooking

Before you turn on the stove, do a tiny bit of prep. Trust me, it makes the cooking part smoother and more fun.

Dice the Veggies Like a Pro

Take your celery stalks, slice them lengthwise into two or three strips, then cut across into small pieces.

You can:

• Cut some pieces thinner for flavor
• Leave some slightly chunkier for texture.

Do the same with the carrots. If you’re using baby carrots, just slice them into little coins or small chunks.

Dice the onion into small pieces so it melts nicely into the base.

Cut the Chicken Evenly

Cut the chicken breasts into about 1-inch cubes.

The shape isn’t as important as the size. Try to keep everything about the same:

• It browns evenly
• It cooks at the same speed
• You don’t end up with one overcooked piece and one raw piece

A Little Board Trick (So Nothing Slides)

Here’s a small kitchen hack that makes chopping safer:

• Take a slightly damp kitchen towel
• Lay it flat on the counter
• Place your cutting board on top

This prevents the board from shifting while you cut. It’s a tiny thing, but it makes cooking feel calmer, especially when you’re working with a lot of ingredients.

Step-by-Step: How to Make Marry Me Chicken Soup

Making this creamy, comforting soup isn’t just about throwing things into a pot. It’s about building layers of flavor at every step.

Here’s precisely how to do that, step by step, so your Marry Me Chicken Soup tastes like a cozy bowl of magic.

Step 1: Brown the Chicken

First things first, heat matters.

Place a Dutch oven (or heavy pot) over medium heat. Wait for it to warm up. You can hover your hand above the pot to feel the heat spreading evenly across the bottom.

Now, drizzle in a little garlic-infused olive oil (regular olive oil works too), just enough to lightly coat the center of the pan.

Once you see the oil shimmer, and no sooner, it’s time to add the chicken. Toss in your 1-inch chicken breast cubes, spreading them out to get maximum surface contact. You want them to sizzle.

🧂 Add your seasoning blend right here. The subtitle mentions using the “A” seasoning and Creole Kick from the cook’s own blend, but for your kitchen, a simple all-purpose blend works beautifully.

Now, here’s the key:

• Don’t crowd the pot
• Don’t move the chicken too much

Let it brown and sear; you’re not cooking it all the way through yet, and just getting a golden crust that’ll add depth to the final soup.

👉 Pro Tip: This step isn’t optional. That golden sear is flavor gold.

Once browned, remove the chicken with a slotted spoon and set it aside. Leave those toasty bits in the pot that’s your flavor foundation.

Step 2: Sauté the Veggies

Without wiping out the pot (we want that chicken goodness!), add a touch more oil or a dollop of butter if it’s looking dry.

Toss in your diced onions, carrots, and celery.

Stir and sauté over medium heat until:

• Onions start to go translucent
• Carrots soften slightly at the edges
• Celery begins to melt into the mixture

This is your soup’s aromatic backbone. Take your time here; a good veggie sauté lays the foundation for everything that follows.

👉 If you want more depth, let the onions get a slight golden edge before moving on.

Step 3: Add Garlic and Sun-Dried Tomatoes

Time for the magic makers.

Drop your minced or pressed garlic on top of the veggies. Don’t stir immediately; let it sit on top for a few seconds to gently warm before adding to the pan. This helps prevent burning.

Then stir it in and inhale that fragrance. That’s what home cooking is all about.

Next, add your chopped sun-dried tomatoes. These deepen the flavor and add subtle sweetness and tang, elevating the entire soup.

🌿 Sprinkle in about half of your Italian seasoning here. This infuses the base with herby notes before the liquids even hit the pan.

👉 Keep the heat on low-to-medium so nothing scorches. You’re building flavor, not rushing dinner.

Step 4: Build the Creamy Base (Flour + Tomato Paste)

Time to thicken things up.

Sprinkle in your all-purpose flour and stir well. It’ll cling to the vegetables and form a light roux (a fancy term for a flour-and-fat base).

Let the flour cook for 1-2 minutes to remove the raw flour flavor and create a base for the creamy texture.

👨‍🍳 If it looks dry or clumpy? Add a small amount of butter to loosen it. Don’t skip this; it makes the soup smooth instead of grainy.

Now stir in your tomato paste, just a couple of tablespoons. Work it into the flour-veggie mixture until it’s evenly coated and the color deepens.

💡 The tomato paste won’t melt on its own. Let it gently toast and darken. It’s a small step that makes a huge difference.

Step 5: Add the Broth and Bring It to a Boil

Here comes the soul of the soup, the broth.

Pour in about 6 cups of chicken stock or broth, scraping up every browned bit from the bottom as you go. Use a wooden spoon to deglaze the pot; that’s where all that chicken flavor is hiding.

Now, return the browned chicken to the pot and stir to combine.

Turn up the heat to medium-high and bring the soup to a gentle boil.

Watch the top of the soup, you’ll see it come to life:

• Bubbles around the edges
• Layers of flavor starting to swirl
• Herbs and tomato paste are thoroughly blended in

👉 Don’t forget to add the second half of the Italian seasoning now. This ensures you get herby notes both cooked in and fresh.

Once boiling, reduce to a simmer.

Step 6: Add the Pasta and Simmer

Now it’s time for those cute little pasta shells.

Drop the dry pasta directly into the broth. No need to pre-cook, it’ll cook right in the soup and absorb all the flavor.

Keep the pot at a gentle simmer and stir every few minutes to prevent sticking.

Let the soup simmer for about 25 minutes. During this time:

• The chicken finishes cooking
• The pasta absorbs broth and becomes tender.
• The broth thickens slightly from the starch.

🥄 Want it soupier? Add another 1–2 cups of broth toward the end. Thicker, like stew? Let it simmer uncovered a little longer.

You’re in control here.

Step 7: Spinach, Parmesan, and Creamy Finish

We’re almost there, time to turn this into creamy perfection.

🥬 Add the Spinach

Drop in a few handfuls of baby spinach. It may look like a lot at first, but don’t worry — spinach wilts down fast.

Stir until it’s just softened and vibrant green.

🧀 Stir in Parmesan

Grab your grated Parmesan and stir it in slowly. The subtitle suggests about ¾ to 1 full cup, depending on your preference.

Watch it melt into the soup and give it that beautiful salty-silky finish.

🥛 Finish with Cream

Last step: pour in your heavy cream or milk. You’ll see the broth shift from tomato-orange to a rosy, creamy blush. That’s the marry-me moment. Let it all simmer for another 5 minutes, just long enough to bring it together.

Taste and adjust seasoning if needed:

• More salt?
• A dash of black pepper?
• Maybe a pinch of red pepper flakes if you like a little heat

You’ve now built a restaurant-level soup in your own kitchen, no reservations required.

Adjusting the Thickness of Your Soup

One of the best things about this soup? You control the final texture.

After simmering with pasta, the soup naturally thickens as starches release and the noodles soak up the broth. Depending on how long you simmer or how long it sits, the consistency can shift from creamy soup to almost a stew.

👉 If you want it thicker (think: bowl of cozy heaven with bread):

• Simmer uncovered for a few extra minutes
• Let it rest off the heat to thicken naturally.
• Add more Parmesan to boost richness.

👉 Want it thinner and brothier (classic soup style)?

• Stir in ½ to 1 cup of hot chicken broth or warm water
• Add extra cream or milk to stretch it luxuriously
• Reheat gently and adjust salt to balance

🔄 The cook in the subtitle even joked: “You could’ve left it thick and served it with rice and cornbread. Night, night!”

Whatever your vibe is, comfort food or classy starter, you’ve got options.

Flavor Boosters and Simple Swaps

Want to take your soup from excellent to next-level legendary? These easy flavor boosters and swaps will help you make this recipe your own:

🌿 Flavor Boosters:

• Butter for browning: If the pot feels dry while sautéing veggies or garlic, a pat of butter adds richness and depth.
• Red pepper flakes: Add a pinch with the Italian seasoning for a subtle background heat.
• White wine splash: Deglaze the pot after sautéing the garlic with a couple of tablespoons of dry white wine, let it cook down before adding the broth.
• Extra garlic: You saw how happy the cook was when adding garlic; it’s the flavor heart of this soup. Don’t be shy.
• Lemon zest or juice: Add just a little at the end to brighten up the richness.

🔄 Simple Ingredient Swaps:

• Chicken thighs for chicken breasts: add more fat and flavor, and stay juicier longer.
• Half-and-half or evaporated milk for heavy cream: For a lighter but still creamy result.
• Kale instead of spinach: Just give it extra cooking time, sturdier but still great.
• Different pasta: Try elbows, ditalini, or orzo, whatever holds broth works.
• Jarred garlic or pre-cut veggies: No shame in saving time

This soup is super forgiving. Stick to the creamy, garlicky, herby base, and you can’t go wrong.

What Goes with Marry Me Chicken Soup

This soup is a complete meal in a bowl, but the right side dish makes it even more irresistible.

Here are some cozy, crowd-pleasing ideas that pair beautifully:

🥖 Breads (For Dipping + Scooping)

• Garlic bread: The golden standard. Crusty, buttery, and perfect for dunking.
• Cheesy toast: Add shredded mozzarella or cheddar to sliced sourdough and broil until bubbly.
• Cornbread: Especially if you went thicker with the soup, this combo is pure comfort.
• Buttered rolls or biscuits: Soft and pillowy, with butter that’s melted? Yes, please.

🥗 Light Sides

• Mixed greens salad: Something crisp and refreshing to cut through the richness.
• Simple arugula with lemon vinaigrette: Peppery and zesty contrast.
• Roasted veggies: Try broccoli, asparagus, or green beans for color and crunch.

🥤 Drinks

• Sweet tea or lemonade: Southern-style refreshers that keep it casual.
• White wine: A crisp Pinot Grigio or Chardonnay balances the creaminess.
• Sparkling water with citrus slices: Simple but classy.

Final Thoughts: A Bowl That Says “Stay Awhile”

This marry me chicken soup isn’t just a random dinner idea. It’s the kind of bowl you make when you want to slow down, sit at the table a little longer, and really enjoy the people you’re with.

You’ve got tender chicken, creamy broth, little shells holding all that flavor, sun-dried tomatoes, spinach, and a good hit of Parmesan.

It’s rich yet comforting, simple yet special enough for date night, Sundays, or those “I need a hug in a bowl” evenings.

Make it once, tweak it to your taste, and it will quickly become your signature cozy soup.

More Cozy Bowls to Try Next

When you’re in the mood to keep the soup streak going, these three are perfect companions to this recipe:

• Cozy Chicken Noodle Soup Recipe for Busy Nights: A classic, comforting chicken noodle soup that’s perfect for rushed evenings but still feels homemade and soothing.
• Easy Chicken Tortilla Soup Recipe in 45 Mins: A zesty, hearty chicken tortilla soup loaded with flavor, crunch, and just enough heat, ready in under an hour.
• Healthy Chicken Enchilada Soup Recipe for Winter: A cozy, enchilada-inspired bowl with melty vibes and big flavor, ideal for cold nights when you want something filling but lighter than takeout.

Save these for later, pin them, or build a little “soup season” menu because once you start with marry me chicken soup, it’s hard to stop at just one recipe.