Let Me Tell You About This Marry Me Chicken Soup

So, there I was, standing in the middle of my chaotic kitchen—cat weaving around my ankles, toddlers doing, well, whatever it is toddlers do with Tupperware lids—and suddenly it hit me: why not try making that Marry Me Chicken Soup everyone keeps raving about? I love a good soup that tastes like it took all day, but didn’t actually require me to clear my schedule or buy half the fancy aisle at the store. The first time I cooked this, I actually forgot the cream and, bizarrely, my husband still said it was “knock-your-socks-off good.” That’s probably when I knew this was one for the regular rotation. Also, for the record: I still don’t know why it’s called Marry Me Chicken, but I think it has something to do with how people react after tasting it. Or maybe it’s just a clever ploy to get us to cook, who knows?

Why You’ll Love This (Or at Least Why I Do)

I make this soup when I want dinner sorted but don’t want anything overly faffy (ugh, chopping onions is a love-hate thing for me). My family goes a bit mad for it because, well, it’s honestly rich and hearty and that sun-dried tomato kick feels way fancier than it is. Even my picky eater of a child—who thinks soup is just “wet food”—runs back for seconds, which is saying something. Plus, on a cold, rainy day (which around here, is like, five days a week), a bowl of this is basically the culinary equivalent of a big soft jumper.

What You’ll Need (Plus a Few Substitutions I’ve Tried)

2 tbsp olive oil (or, in a pinch, butter does the trick)
1 medium onion, chopped (I go half red, half white if that’s what’s rolling around in the fridge—tastes basically the same)
3 cloves garlic, minced (I sometimes use the jarred stuff when I’m already over chopping things)
2 large chicken breasts, diced (thighs are juicier but can get…stringy. Gran swore by them though.)
3 cups chicken stock (cube or boxed, honestly—it’s all good)
1 cup sun-dried tomatoes, chopped (the oil-packed kind is richest, but use dry if that’s what you’ve got. I’ve done both, even in the same batch by accident. Still yum)
1 cup pasta (small shells, penne, or those tiny bow ties–sometimes I just break spaghetti into pieces, don’t judge)
1/2 cup heavy cream (half-and-half or full-fat milk work if that’s what’s in the house, it’s just less dreamy)
1/2 cup grated parmesan (I heard a rumor you can use nutritional yeast for dairy-free, and if you do, more power to ya)
1 tsp dried Italian herbs (a mix, or nick a bit from every old jar in the cupboard—it’s all flavor)
Salt and pepper, to taste
Fresh basil, to serve (sort of optional, but I feel like a TV chef when I do this part)

How I Actually Make It (With a Little Chaos)

OK, so first, grab a biggish pot. Heat the olive oil over medium. If you suddenly realize you used all the oil trying to fix a squeaky door (just me?), butter works too. Toss in your onions; let them soften till they’re a bit see-through—stir casually, sing to yourself. Garlic goes in next, just till it smells like, well, garlic.
Add in the diced chicken. I try not to crowd the pan, but honestly, sometimes those cubes cling together anyway, and then I just break them up with a spoon. Brown ‘em up, but they don’t have to be cooked through—don’t panic.
Pour in the chicken stock, scrape up the tasty bits sticking to the bottom (those are like the secret sauce). Then go in with those sun-dried tomatoes and herbs. Bring it to a gentle simmer. (This is usually where I forget the pasta and wonder why I have so much left at the end.)
Pasta time—pop it in. I totally eyeball this at times. If it starts looking more like stew than soup, splash in some water or even a glug of milk.
Simmer until the pasta’s done and the chicken’s cooked through. Give it a good stir here and there to keep things friendly. When the pasta is just right – not mushy, please – lower the heat.
Stir in the cream and parmesan till the whole thing gets sort of velvety. Don’t fret if it looks a touch split—it’ll taste grand. Do a little taste test (with a separate spoon, or not, it’s your house).
Ladle into generous bowls, top with torn fresh basil, and honestly, just stick your face in the steam and take a deep breath.

Random Notes From My Kitchen Adventures

If you forget the cream, as I have, it’s still tasty. Actually, I find it’s a bit lighter, so maybe that’s its own thing.
Watch the salt if your stock is already salty. I once went mad with the shaker and, well, lesson learned.
If your parmesan has a rind, chuck it in while things are simmering—it sneaks in an extra whack of flavor.

Tinkering: Soup Experiments (Some Hit, Some Miss)

Once I swapped sun-dried tomatoes for roasted red peppers. Not bad! Not quite the same “marry me” energy though.
I tried adding spinach—I think I prefer it without, but for stretching it or sneaking in veg, go for it.
Added cooked rice instead of pasta once. Er, it ended up more like porridge. So that’s a nope for me.

Stuff You (Maybe) Need, But Don’t Panic If You Don’t Have It

Big soup pot or Dutch oven: Anything roomy. Sometimes I use a deep frying pan and just go slow with the simmer.
A sharp-ish knife is handy, but I’ve done this with a steak knife from the cutlery drawer and a bit of elbow grease.
Ladle: Or just a mug for serving, if all else fails!

How I Store It (But It Disappears Fast…)

Stick it in the fridge in a lidded tub; probably safe for about three days, but, honestly, in my house, it never lasts more than a day! If you’ve managed leftovers, the pasta sucks up more broth, so add a splash of water before reheating on the hob or in the microwave. I swear it tastes even better on day two. Or maybe I’m just hungry by then.

What We Eat It With Around Here

Thick, chunky bread for dunking is the gold standard. Or do what my mum does and serve it with a green salad “for balance” (her words). Personally, a little glass of white wine on the side doesn’t hurt, but, hey, you do you.

If I Could Offer Just a Few Pro Tips…

Give the soup a few minutes to settle before serving; I once rushed it straight off the heat and ended up burning my tongue and then couldn’t really taste dinner. Rookie error.
Actually, I find pasta shape makes a difference. Couscous went weird and gluey (don’t recommend!), but shells or fusilli catch all the good bits.
Don’t skip deglazing the pan—those browned bits are pretty much free flavor.

Marry Me Chicken Soup Questions I’ve Actually Been Asked

Can I make this dairy-free? Yeah, totally—use coconut milk instead of cream, and skip the cheese or sub in a dairy-free kind. Flavor’s a bit different but still works.
Does this freeze? Technically yes, but the pasta gets… mushy and sad. If you know you’ll freeze it, just leave the pasta out and add fresh when reheating.
What if I don’t have sun-dried tomatoes? Try chopped fresh tomatoes, they’re milder but do the trick. You’ll miss that punch, but not the end of the world.
Can I add more veggies? Sure thing! I quite like a handful of peas or even chopped carrots if we’re clearing out the fridge.
What’s with the name? Honestly, no idea—though after a bowl, I might just say yes to anyone.

Oh, and before you go, may I just say: use the big spoon. Life’s too short for tiny soup spoons.

Marry Me Chicken Soup Recipe: The Cozy Bowl My Family Loves