This creamy, savory soup takes the flavors of the viral “Marry Me” chicken and turns them into a cozy bowl that’s perfect for weeknights, date nights at home, or anytime you want a one-pot comfort meal without fuss. It’s rich from heavy cream, brightened by spinach and cherry tomatoes, and built on browned chicken for real depth.
If you prefer a set-and-forget approach, there’s also a slow-cooker twist that keeps the same flavors with less hands-on time: crock-pot Marry Me Chicken adaptation.
Why you’ll love this dish
This soup hits comforting and flavorful notes without a long ingredient list. It’s creamy but balanced by vegetables, and the quick cooking time makes it an excellent choice for busy evenings. The recipe is flexible — it’s easy to swap ingredients to suit diets or what’s on hand.
“One spoonful and you’ll understand why we make this again and again — comforting, bright, and surprisingly simple.”
Occasions that work well:
- Weeknight family dinners — quick, filling, and kid-friendly.
- Casual dinner for two — creamy, cozy, and a little special.
- Make-ahead lunches — it reheats well (see storage tips).
The cooking process explained
This soup is a straightforward three-stage process:
- Build flavor by sautéing aromatics and browning seasoned chicken to create fond.
- Simmer vegetables with chicken broth until the chicken is cooked through and vegetables are tender.
- Finish by shredding the chicken, folding in cream and greens off the boil, then adding tomatoes and cheese for brightness.
That high-level overview helps you plan timing — about 30–40 minutes total depending on how fast you brown and shred the chicken.
What you’ll need
- 1 lb boneless, skinless chicken breasts (2 medium breasts) — can use thighs for more flavor.
- 1 medium yellow onion, chopped.
- 3 garlic cloves, minced.
- 1 cup carrots, diced (about 2 medium).
- 1 cup zucchini, diced.
- 2 cups baby spinach (or chopped kale).
- 1 cup cherry tomatoes, halved.
- 4 cups chicken broth (low-sodium recommended).
- 1 cup heavy cream (or half-and-half for lighter, or coconut milk for dairy-free).
- 1 tsp Italian seasoning.
- Salt and freshly ground black pepper, to taste.
- 1–2 tbsp olive oil for cooking.
- Grated Parmesan for serving (optional).
Substitution notes:
- Short on time? Use a cooked rotisserie chicken and skip the browning step.
- Want a thicker soup? Add a splash of heavy cream plus a tablespoon of cornstarch slurry.
- For a dairy-free version, swap heavy cream for full-fat coconut milk and omit Parmesan.
Step-by-step instructions
- Heat a large pot or Dutch oven over medium heat. Add olive oil.
- Add the chopped onion. Cook, stirring, until translucent (about 4–5 minutes).
- Stir in the minced garlic. Cook another 30–45 seconds until fragrant.
- Season the chicken breasts with salt, pepper, and Italian seasoning. Add to the pot and brown 3–4 minutes per side. You’re aiming for a golden crust, not full cooking through. Remove the chicken and set aside.
- Add the diced carrots and zucchini to the pot. Sauté for about 5 minutes to soften and pick up browned bits.
- Pour in the chicken broth and scrape the bottom of the pot to release fond. Return the chicken to the pot. Bring to a boil, then reduce heat and simmer until the chicken reaches 165°F and is cooked through (about 12–15 minutes depending on thickness).
- Remove the chicken and shred with two forks or chop. Return the shredded chicken to the pot.
- Stir in the heavy cream and the baby spinach. Heat gently — do not boil the soup after adding cream. Heat until spinach wilts (1–2 minutes).
- Add the halved cherry tomatoes. Taste and adjust seasoning with salt and pepper. Serve hot with grated Parmesan if desired.
Cook’s safety note: Use a thermometer to confirm the chicken is 165°F (74°C) to ensure safety.
How to serve Marry Me Tuscan Chicken Soup
Best served hot in deep bowls. Finish each bowl with a grind of black pepper and a sprinkle of Parmesan for savory umami. For texture and heartiness, serve with crusty bread or buttery garlic toast for dipping.
If you want a heartier, pasta-based bowl, stir in cooked tortellini at the end — our chicken tortellini soup is a great reference for timing and portion ideas.
Pairing ideas:
- A green salad dressed with lemon vinaigrette to cut the richness.
- A crisp white wine (Sauvignon Blanc or Pinot Grigio) for an evening meal.
- Crusty bread, garlic knots, or even cheesy focaccia for carb lovers.
Storage and reheating tips
- Refrigerator: Cool to room temperature and store in an airtight container for up to 3–4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Leave some headspace; dairy-based soups sometimes separate slightly after freezing.
- Reheating: Thaw overnight in the fridge when frozen. Reheat gently over low-medium heat. If refrigerated, reheat until steaming but avoid boiling after adding cream. If the soup separates, whisk in a splash of cream or broth off heat to bring it back together.
- Safety: Reheat leftovers to 165°F before serving.
Helpful cooking tips
- Brown the chicken well: Browning adds flavor through the Maillard reaction. Don’t skip this step if you want depth.
- Use a thermometer: It removes guesswork for doneness and food safety.
- Add cream at the end: Bring soup back up to serving temperature gently; boiling hard after cream is added can curdle it.
- Save cooking time: Use pre-chopped vegetables or rotisserie chicken when you’re short on time.
- Thickness control: For a thicker broth, simmer uncovered a bit longer to reduce liquid. For thinner, add extra broth.
Creative twists
- Spicy kick: Add red pepper flakes with the garlic or finish with a drizzle of chili oil.
- Mediterranean: Swap in sun-dried tomatoes and replace spinach with baby arugula.
- Protein swap: Use Italian sausage (crumbled and browned) or shredded rotisserie chicken.
- Dairy-free: Use full-fat coconut milk and nutritional yeast for a similar richness.
- Make it a pasta soup: Add cooked small pasta like orzo or tortellini toward the end for a more filling meal.
FAQ
Q: How long does this take from start to finish?
A: About 30–40 minutes. Browning and simmering the chicken are the time factors.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs add richness and are less likely to dry out. Adjust cooking time if using bone-in thighs; boneless thighs cook in roughly the same time as breasts.
Q: Can I make this soup ahead and reheat?
A: Absolutely. Store in the refrigerator for 3–4 days or freeze up to 3 months. Reheat gently and avoid boiling after adding cream.
Q: Is there a low-fat version?
A: Use half-and-half or whole milk instead of heavy cream; reduce the amount slightly and finish with a splash of cream at the end for mouthfeel.
Q: My soup separated after reheating. How do I fix it?
A: Remove from direct heat. Whisk in a small amount of warm broth or cream slowly to reincorporate. A quick puree of a portion of the soup can also re-emulsify it.
If you want other comforting chicken soup ideas or pasta-soup hybrids, check out similar recipes in the site’s soup collection.