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This Marry Me Chicken Soup Was So Good, I Ate It In July
I first tested this marry me chicken soup on a group of friends… in July… when absolutely no one is making soups. But guess what? Out of 12 dishes, this one was the first to disappear. Even the kids were fighting over it with their parents. Here’s why I think you’ll love this Tuscan chicken soup just as much:
- Ultimate comfort food – My husband said my marry me chicken was one of the best chicken recipes I’ve ever made, which says a lot because he usually prefers spicy over creamy. So, I decided to turn those flavors into a cozy soup. The combo of tender chicken, sweet sun-dried tomatoes, gently wilted spinach, and creamy, cheesy broth here hits all the comfort food notes. And honestly, I think my husband would marry me all over again. 😉
- Lighter, but still creamy and hearty – Most marry me chicken soup recipes use pasta. I wanted something more nutrient-dense that still felt hearty, so I used sweet potatoes instead. They add subtle sweetness that make the whole bowl so satisfying.
- Easy one-pot meal – This Tuscan chicken soup simmers in one pot, most of the time is hands-off, and it has a balance of macros that make it work beautifully as a meal all by itself. Sometimes I add a fall salad or brussels sprout salad on the side.
I’ve been holding onto this one since July, but now that it’s soup recipe season, it’s your turn to try it. Make it with me!
“This recipe is soooo good, there [were] no leftovers. And that never happens. It was easy to follow and made everyone full.”
-Amy
Ingredients & Substitutions
Here I explain the best ingredients for my marry me chicken soup recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken – I used boneless skinless chicken breast, but feel free to use boneless chicken thighs if that’s what you’ve got. You can also toss in leftover shredded chicken halfway through instead.
- Sun-Dried Tomatoes – Make sure to drain them if they’re packed in oil, otherwise your soup can turn out greasy. These add a subtle tomato flavor, so see my tips below if you like your soup more tomato-ey.
- Sweet Potatoes – Everyone seems to make marry me chicken soup with pasta, but I make mine with sweet potatoes! They’re more nutritious and I think more flavorful, too. You can swap in regular potatoes or just pasta if you like, or even root vegetables or cauliflower for a lower carb option. If you choose cauliflower, I recommend adding it toward the end, so it doesn’t get too mushy.
- Baby Spinach – I’ve also used chopped kale, but it takes a little longer to soften.
- Aromatics – Including onion and garlic! You can grab the jarred kind for a shortcut.
- Chicken Broth – I love using homemade broth when I have it because it adds a richer flavor, but store-bought is just fine. I get reduced-sodium, so you may need less salt if you use regular.
- Heavy Cream – A splash makes this Tuscan marry me chicken soup rich and creamy. Coconut cream or full-fat coconut milk works for a dairy free option.
- Grated Parmesan Cheese – This adds flavor, but also helps thicken the broth a bit. I don’t recommend semi-firm or shredded cheeses here, as they tend to get stringy.
- Olive Oil – For sauteing. Avocado oil works, too.
- Italian Seasoning, Sea Salt, & Black Pepper – Feel free to toss in a dash of crushed red pepper flakes if you like a kick.
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How To Make Marry Me Chicken Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Sauté the aromatics. Heat olive oil in a Dutch oven, add the diced onion, and cook until it starts to brown. Stir in the garlic until it smells amazing.
- Add the chicken, sweet potatoes, sun-dried tomatoes, Italian seasoning, broth, salt, and pepper. Make sure everything is submerged well, then bring it to a boil before letting it simmer until the chicken is cooked and the potatoes are tender.
- Shred the chicken. I like to do this with my hand mixer, which makes it so fast. In a separate bowl, of course.
- Thicken with cheese. Whisk some of the hot broth with the parmesan until smooth, then pour it back into the pot to give the soup that nutty, cheesy depth.
- Add the cream and spinach. Return the chicken to the pot. Stir the marry me chicken soup until the greens are just wilted. Season to your taste and enjoy!
My Recipe Tips
- Cut the sweet potatoes into similar-sized pieces, and not too big. I recommend 1/2 inch cubes. This helps them cook quickly and evenly, and the smaller size prevents them from overpowering individual bites.
- The amount of broth you need can vary depending on the size and shape of your Dutch oven. I use this Dutch oven and need about 7 cups. The liquid will reduce as the marry me chicken soup simmers, so make sure to add enough to submerge the chicken and potatoes well, with an extra 1-2 inches of broth on top.
- If it looks like your broth has reduced too much, it’s totally fine to add more toward the end. It won’t be quite as flavorful, but it can save your soup if you didn’t add enough at the start.
- If you’re making the soup for later or to freeze, hold off on adding the cream, cheese, and spinach. These are best added fresh if possible.
- A hand mixer is the fastest way to shred the chicken. I usually break up each chicken breast into 2-3 pieces with a fork first, then start the mixer on low and gradually increase. Shredded chicken in seconds!
- If you’ve got rotisserie chicken or leftover Instant Pot chicken, feel free to use it in this Tuscan chicken soup. If it’s already cooked and shredded, I’d recommend waiting to add it until toward the end rather than simmering it the entire time.
- Compared to many marry me chicken dishes, this one doesn’t have a lot of tomatoes, just a touch of sun-dried tomatoes for flavor. If you like tomato flavor in the soup base, you can add a can of diced tomatoes or a couple tablespoons of tomato paste before simmering. I tried this and it was good, but liked it better without.
- How to thicken this marry me chicken soup: It’s not very thick and I like it this way. If you like it thicker, double the sweet potatoes and blend half of them with a little broth at the end, then return to the pot. This thickens the soup naturally! You can see how I do this in my other creamy chicken soup post.
Marry Me Chicken Soup
By
My Tuscan marry me chicken soup recipe is creamy, cozy, and packed with tender chicken, sun-dried tomatoes, spinach, and sweet potatoes.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Heat the olive oil in a Dutch oven over medium heat. Add the onion and saute for 5-7 minutes, until starting to brown.
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Add the garlic and saute for about 1 minute, until fragrant.
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Add the chicken breast, sweet potatoes, sun-dried tomatoes, Italian seasoning, chicken broth, salt, and pepper. The broth should submerge everything well – add more if needed to do so. Increase the heat to bring to a boil, then reduce to medium heat and simmer for 15-20 minutes, until the chicken is cooked through and the sweet potatoes are tender.
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Remove the chicken from the pot, shred, and set aside.
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Ladle 1/2 to 3/4 cup of hot broth into a medium bowl. Whisk in the parmesan cheese, until smooth. Pour the mixture back into the soup.
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Add the heavy cream and spinach. Return the chicken to the pot. Stir for 2-3 minutes, until the spinach is wilted. Adjust salt and pepper to taste if needed.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best texture in your marry me chicken soup, my time-saving shortcuts, and fixes to common issues.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
- Meal prep: I tested this soup both fresh and reheated, and the second-day version had even deeper flavor. If you’re making it ahead or freezing it, just hold off on the cream and spinach until serving.
- Reheat: Warm gently on the stove until heated through, or use the microwave in short bursts, stirring in between.
- Freeze: For best results, leave out the cream, cheese, and spinach if you plan to freeze. Cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and add the fresh ingredients when reheating.
- Note on serving size: A cup (the amount I used for the macros here) is perfect as a starter. To serve this Tuscan chicken soup as a meal, double the serving size to 2 cups, or 1.5 cups if you’re not very hungry.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Marry Me Chicken Soup
48 Comments
Martie
0Yummy
Wholesome Yum D
0Thanks, Martie! I’m glad you enjoyed it.
Linda
0The carb count with sweet potatoes is too high unlike most your recipes. You said to swap cauliflower out. Will it still taste ok?
Maya | Wholesome Yum
0Hi Linda, Yes, you can swap in cauliflower and it will still taste good, just different from sweet potatoes.
D
0Loved this for freezing and eating with roasted veggies.
Wholesome Yum D
0I’m so glad you loved it! Pairing it with roasted veggies sounds delicious.