Legend has it… if you make Marry Me Chicken, your partner will drop to one knee and propose. I can’t confirm that’s true (still waiting over here 😂), but I can confirm this Marry Me Chicken Soup is next-level good.
It’s warm, cozy, nourishing, and light enough that you won’t need a nap after lunch — which is always my goal when it comes to soup. It’s packed with protein and veggies, made with bone broth and coconut milk (instead of heavy cream), and comes together in under 30 minutes. Basically, it’s comfort food that still makes you feel amazing after.
This one’s officially joining my Soup Sunday rotation — it’s that good. 🍗🥬
Ingredients:
Chicken breast – Lean, high in protein, and shreds beautifully into the soup. It gives the broth its flavor base and keeps it hearty and satisfying without being heavy.
Olive oil + sun-dried tomato oil – Adds richness and a subtle nuttiness while infusing the base with savory tomato flavor. The mix of both oils brings balance and depth.
Sun-dried tomatoes – The star of the “Marry Me” flavor profile! They add tangy sweetness and a pop of color that makes every spoonful delicious.
Shallots & garlic – A powerhouse aromatic duo that builds the base flavor. Shallots are slightly sweet and delicate, while garlic adds that savory punch.
Tomato paste – Intensifies the tomato flavor and deepens the color of the broth. It brings that slow-simmered richness in just minutes, making the soup taste like it’s been cooking all day.
Chicken bone broth – Adds protein and a rich, savory flavor. It’s nourishing and makes the soup extra comforting without the heaviness of cream.
Pasta – Shells are perfect because they hold little pockets of creamy broth, but any small pasta works. They make the soup cozy and filling.
Coconut milk – Keeps the soup creamy and luscious while staying light and dairy-free. You can use heavy cream for a richer version.
Parmesan cheese – Brings a salty, umami finish and helps slightly thicken the broth for that velvety texture.
Spinach – Adds color, freshness, and a healthy dose of greens to balance the richness.
Why You’ll Love This Recipe
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Cozy, nourishing, and full of flavor 🍲
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High in protein and loaded with veggies
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Creamy without being heavy
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Ready in under 30 minutes
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Perfect for meal prep or your Soup Sunday lineup
Equipment Needed
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Large pot or Dutch oven – For searing and simmering everything in one pan.
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Tongs – Makes flipping and removing the chicken easy.
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Wooden spoon – For sautéing aromatics and stirring the broth.
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Knife & cutting board – To prep the shallots, garlic, and tomatoes.
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Stand mixer or forks – For shredding the chicken quickly.
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Ladle – To scoop up all that cozy goodness evenly.
Substitutions & Modifications
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Coconut milk → Swap with heavy cream or half-and-half for a richer, creamier soup.
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Spinach → Use kale, arugula, or even chopped zucchini.
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Pasta → Any short pasta works (penne, rotini, elbows). You can also use orzo or gluten-free pasta.
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Bone broth → Regular chicken broth works just fine if you prefer.
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Dairy-free option → Use nutritional yeast instead of Parmesan and stick with coconut milk.
Marry Me Chicken Soup (Cozy Protein-Packed Comfort in a Bowl)
Ingredients
- 1 lb chicken breast
- Salt pepper, garlic powder — to taste
- 2 tbsp olive oil, divided
- 1 tsp oil from sun-dried tomato jar
- ¼ cup sun-dried tomatoes, chopped
- 2 shallots, finely diced
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- Salt and pepper to taste
- 4 –5 cups chicken bone broth
- 8 oz pasta shells or any small shape
- ½ cup coconut milk or heavy cream
- ¼ cup grated Parmesan cheese
- 3 cups spinach
Instructions
Cooking Instructions (Stovetop Method)
- Sear the Chicken:Heat 1 tbsp olive oil in a large pot over medium heat. Season chicken breasts with salt, pepper, and garlic powder. Sear on each side for 3 minutes — not fully cooked — then remove and set aside.
- Sauté the Aromatics:Add another tbsp of olive oil and 1 tsp of sun-dried tomato oil. Add chopped sun-dried tomatoes, shallots, and garlic. Sauté for 2–3 minutes until fragrant.
- Add the Tomato Paste:Stir in the 3 tbsp of tomato paste and cook for 1–2 minutes until it deepens in color and becomes slightly caramelized.
- Build the Broth:Pour in the chicken bone broth and return the chicken to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Cook the Pasta:Add pasta directly into the pot and cook for 12–15 minutes or until al dente.
- Shred the Chicken:Remove chicken, shred using a stand mixer or two forks, then add back to the pot.
- Finish the Soup:Stir in spinach, coconut milk, and Parmesan cheese. Simmer on low for 2–3 minutes until spinach is wilted and everything is creamy and well combined.
- Serve:Taste and adjust seasoning. Serve hot with extra Parmesan and fresh parsley on top.
Crock Pot Instructions
- Add all ingredients except tomato paste, pasta, spinach, coconut milk, and Parmesan to the crock pot.
- In a small skillet, sauté shallots, garlic, sun-dried tomatoes, and tomato paste in a drizzle of olive oil for 3–4 minutes, then add to the slow cooker.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- Remove chicken, shred it, then stir it back in.
- Add pasta, spinach, coconut milk, and Parmesan. Cook on HIGH for another 20–25 minutes until pasta is tender and spinach is wilted.
- Stir, taste, and serve warm!
Video
Nutrition
Tips & Tricks for the BEST Soup!
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Don’t overcook the chicken early on—it’ll finish cooking in the broth.
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Shred your chicken in a stand mixer for the quickest, easiest result.
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Add spinach at the end so it stays vibrant and doesn’t over-wilt.
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Save a splash of pasta water to thin the soup if it gets too thick.
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Always taste and season as you go — the broth should be flavorful before adding pasta!
Frequently Asked Questions
Can I use rotisserie chicken instead of raw chicken?
Yes! If you’re short on time, shredded rotisserie chicken works perfectly. Just skip the searing step and add it in during the last 10 minutes of simmering so it warms through without overcooking.
What type of pasta works best for this soup?
I love using small pasta shapes like shells, ditalini, or orzo because they soak up all that flavorful broth. But honestly — any pasta you have on hand will work! Just adjust the cooking time depending on the shape.
Can I make this soup dairy-free?
Definitely. Swap the Parmesan cheese for nutritional yeast or your favorite dairy-free Parmesan alternative, and stick with coconut milk for creaminess. It’s still rich, cozy, and absolutely delicious.
What if I don’t like coconut milk?
No problem! You can use heavy cream, half-and-half, or even evaporated milk for a similar creamy texture. Each option gives a slightly different flavor — coconut milk is lighter and subtly sweet, while cream is richer.
Can I use chicken thighs instead of chicken breast?
Yes! Boneless, skinless chicken thighs add even more flavor and stay super tender. You can use the same cooking time as listed for the chicken breasts.
Can I use vegetable broth instead of chicken broth?
You can! It will still taste amazing, just slightly less “chickeny.” I recommend adding an extra sprinkle of salt or a splash of soy sauce for depth if you use veggie broth.
How can I make this soup gluten-free?
Use gluten-free pasta or even rice! Chickpea or lentil-based pasta also works and adds extra protein. Just keep an eye on the texture — gluten-free pasta can soften faster.
Can I make this ahead of time?
Yes, and it reheats beautifully! Just note that pasta will continue to absorb liquid, so the soup may thicken in the fridge. When reheating, add a splash of broth or water to bring it back to your desired consistency.
How do I freeze this soup?
If you plan to freeze it, leave out the pasta and spinach until you’re ready to eat. Freeze the broth and chicken base, then thaw and reheat, adding fresh pasta and greens just before serving for best texture.
How can I make it spicier?
Add a pinch of red pepper flakes or a drizzle of Calabrian chili oil when sautéing the garlic and shallots. It gives the broth a cozy, subtle heat that pairs perfectly with the creamy base.
Storage Instructions
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Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
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Freeze: Let cool completely, then store in freezer-safe containers for up to 2 months.
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Reheat: Warm on the stove over medium heat, adding a splash of broth or water to loosen. If frozen, thaw overnight in the fridge before reheating.
More of my recipes
Do you LOVE Soup?! Check Out MORE of my Favorite Soup Recipes!Red Thai Curry Dumpling Soup (Easy 20-Minute One-Pot Recipe) Spicy Buffalo Chicken Chili Recipe High Protein Chicken Orzo Soup RecipeConclusion
This Marry Me Chicken Soup is pure cozy comfort — rich, flavorful, and secretly light. The tomato paste and sun-dried tomatoes make the broth so satisfying, and the creamy finish ties it all together. Whether you’re making it for lunch meal prep or your next Soup Sunday, this recipe just hits every craving.
And if someone proposes after you make it… I’ll be expecting an invite to the wedding 😉💍.
If you loved this Marry Me Chicken Soup, don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ review and tag me on Instagram @munchiesbymallory so I can see your cozy creations! For more nourishing, easy recipes, head to munchiesbymallory.com and check out my Soup Sunday lineup 🍲✨
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