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A close-up of a rustic bowl of marry me chicken soup with shredded chicken, pasta, potatoes, greens, and a parsley garnish on a marble counter.
Daniel

Marry Me Chicken Soup

A rich and creamy soup packed with tender chicken, sun-dried tomatoes, and a savory parmesan broth. This Marry Me Chicken Soup is so irresistibly delicious, it might just inspire a proposal!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian-American
Calories: 562
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive oil
  • 1.5 lbs Boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tsp Salt more to taste
  • 1/2 tsp Black pepper freshly ground, more to taste
  • 1 medium Yellow onion diced
  • 4 cloves Garlic minced
  • 1 tsp Dried oregano
  • 1/4 tsp Red pepper flakes optional, or more to taste
  • 6 cups Chicken broth low-sodium
  • 1/2 cup Sun-dried tomatoes in oil drained and chopped
  • 1 cup Orzo pasta uncooked
  • 1/2 cup Heavy cream room temperature
  • 1/2 cup Grated Parmesan cheese plus more for serving
  • 3 cups Fresh spinach lightly packed
  • 1/4 cup Fresh basil chopped

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Knife

Method
 

  1. Pat the chicken cubes dry and season generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid crowding) and sear until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside on a plate.
  3. Reduce the heat to medium. Add the diced onion to the same pot and sauté for 4-5 minutes, or until softened and translucent. Add the minced garlic, dried oregano, and red pepper flakes. Cook for another minute until fragrant, stirring constantly.
  4. Pour in about 1/2 cup of the chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Add the remaining chicken broth and the chopped sun-dried tomatoes. Bring the mixture to a simmer.
  5. Stir in the uncooked orzo pasta. Return the seared chicken and any accumulated juices to the pot. Continue to simmer, stirring occasionally, for 8-10 minutes, or until the orzo is cooked al dente and the chicken is cooked through.
  6. Reduce the heat to low. Slowly stir in the heavy cream and the grated Parmesan cheese. Continue stirring until the cheese is completely melted and the soup is creamy. Do not let the soup boil after adding the cream and cheese.
  7. Add the fresh spinach and chopped basil to the pot. Stir until the spinach has just wilted, about 1-2 minutes.
  8. Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh basil.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb liquid, so you may need to add a splash of chicken broth when reheating.
Shortcut: You can use 3-4 cups of shredded rotisserie chicken for a quicker version. Add it in Step 5 along with the orzo.
Creaminess Tip: For the best flavor and texture, use full-fat heavy cream and grate your Parmesan cheese from a block rather than using pre-shredded cheese.