Marry Me Chicken Soup is a cozy and flavorful bowl of comfort that feels like a warm hug on a chilly day. This soup usually features tender chicken, fresh vegetables, and a rich, creamy broth that brings all the flavors together in just the right way. It’s one of those dishes that tastes like it took forever to make, but it’s actually pretty simple, and the result is always satisfying.
I love making Marry Me Chicken Soup when I want something both tasty and soothing. The chicken gets so tender it almost melts in your mouth, and the creamy broth feels indulgent without being overwhelming. A little tip I like to share: adding a sprinkle of fresh herbs at the end really brightens up the flavors and makes the soup feel extra special.
For me, this soup works perfectly as a light dinner or lunch. I often pair it with some crusty bread or a simple green salad to keep things balanced. Every time I make it, friends ask for the recipe because it’s just that good—comforting, hearty, and easy to enjoy any day of the week.
Key Ingredients & Substitutions
Bacon: Bacon adds smoky flavor and crispiness. If you want less fat, try turkey bacon or smoked paprika instead for that smoky touch without the grease.
Chicken: Shredded cooked chicken is great for texture. Rotisserie chicken is a time-saver and adds good flavor. For a leaner option, use skinless chicken breast.
Heavy Cream: This creates the soup’s creamy, rich texture. For a lighter version, substitute half-and-half or coconut milk, but the flavor and thickness will be a bit different.
Spinach: Fresh spinach adds color and nutrition at the end. Baby kale or Swiss chard work well too, just add a bit earlier to soften them.
Pasta: Small shells or tortellini work well here, but feel free to swap with any small pasta like elbow macaroni or orzo if you prefer.
How Can You Get the Best Flavor from Bacon and Build Your Soup Base?
Start by cooking the bacon low and slow to get crispy bits and flavorful fat. Leaving that fat in the pot adds depth to the soup. If there’s not enough fat, a splash of olive oil helps sauté the onions without burning them.
- Cook bacon until crisp, then remove and set aside.
- Sauté onions in the bacon fat until soft and translucent—this step softens their sharpness and pulls out sweetness.
- Add garlic and spices last so they don’t burn, stirring for just about a minute.
- Adding broth and tomatoes now builds a rich, flavorful base after simmering.
Taking time at the start really pays off in a soup full of layered taste and comforting warmth.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I like this because it heats evenly and can handle all the ingredients without burning.
- Cooking spoon or spatula – essential for stirring and scraping up flavorful bits from the bottom.
- Knife and cutting board – for chopping bacon, vegetables, and herbs easily.
- Measuring cups and spoons – to keep the ingredients just right and make cooking easier.
- Soup ladle – perfect for serving hot bowls of the soup at the table.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham—it’s a nice change and adds different flavors.
- Use different cheeses, like parmesan or mozzarella, stirred in at the end to add depth.
- Add sliced mushrooms or bell peppers along with the onions for extra vegetables and flavor.
- Spice it up with additional red pepper flakes, cayenne, or a dash of hot sauce for more heat.
Marry Me Chicken Soup
Ingredients You’ll Need:
- 4 slices bacon, chopped
- 1 tbsp olive oil (optional, if needed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes (adjust to taste)
- 6 cups chicken broth
- 2 cups cooked shredded chicken breast
- 1 cup diced tomatoes (canned or fresh)
- 1 cup heavy cream
- 2 cups fresh spinach leaves
- 1 cup small pasta shells or tortellini
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and around 25-30 minutes to cook, including simmering and pasta cooking. It’s quick enough for a weeknight dinner but special enough to impress!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Once done, remove the bacon with a slotted spoon and set it aside. Keep the bacon fat in the pot to add extra flavor. If there isn’t enough fat, add about 1 tablespoon of olive oil.
2. Sauté Onions and Garlic:
Add the diced onion to the pot and cook until it becomes soft and translucent, about 4 to 5 minutes. Then, stir in the minced garlic, dried Italian seasoning, and red pepper flakes. Cook for another minute until fragrant.
3. Add Broth and Tomatoes:
Pour in the chicken broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
4. Add Chicken and Simmer:
Stir in the cooked shredded chicken. Let the soup simmer for about 10 minutes so the flavors blend well together.
5. Cook Pasta:
Add the pasta shells or tortellini to the pot and cook following the package instructions until tender. Keep an eye on the pasta as cooking times vary.
6. Finish with Cream and Spinach:
Stir in the heavy cream and fresh spinach leaves. Cook for another 2 to 3 minutes until the spinach wilts and the soup is warmed through.
7. Season and Serve:
Season with salt and freshly ground black pepper to taste. Ladle soup into bowls and garnish with the reserved crispy bacon and fresh herbs like basil or parsley if you like. Enjoy your cozy, creamy bowl of Marry Me Chicken Soup!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken before shredding and adding it to the soup. Thaw in the fridge overnight or use the defrost setting on your microwave for a quicker option.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the pasta step, then cool and refrigerate. When ready to eat, reheat gently on the stove and add fresh pasta or reheat pasta separately to avoid overcooking.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup but hold off on adding the cream and pasta until reheating for best texture.
Can I Substitute the Heavy Cream?
You can swap heavy cream for half-and-half or coconut milk for a lighter or dairy-free option, though the soup will be less rich and creamy. Add alternative milks slowly and adjust seasoning if needed.
