Cozy weeknight comfort in 30 minutes
Creamy chicken soup loaded with garlic, Italian herbs, sun-dried tomatoes, wilted spinach, and Parmesan. It’s rich and cozy like the classic “Marry Me Chicken,” but in spoonable form fast enough for busy nights and perfect for fall.
Why you’ll love it
- Ultra-creamy, savory, and soup-cozy
- 30 minutes, 1 pot (slow-cooker option below)
- Lighter swaps keep it in the healthy creamy soups lane
- Noodle add-in for a “Marry Me Chicken Noodle Soup” vibe
Ingredients (notes)
Exact amounts in the recipe card.
- Chicken: breasts or thighs, bite-size
- Aromatics: butter/olive oil, onion, garlic
- Tuscan base: Italian seasoning, pinch red pepper, sun-dried tomatoes, tomato paste (tiny squeeze for color)
- Liquid: low-sodium chicken broth
- Creamy finish: half-and-half (or evaporated milk), grated Parmesan
- Greens: baby spinach
- Optional add-ins: egg noodles (cooked), fresh basil, lemon squeeze
(No green onion.)
Step-by-step (scannable)
- Sauté butter/oil + onion 3–4 min. Add garlic 30 sec.
- Bloom flavor with Italian seasoning, chile, tomato paste; stir 30 sec.
- Simmer broth + sun-dried tomatoes 8–10 min. Add chicken; cook till 165°F.
- Make it creamy stir in half-and-half + Parmesan on low heat (don’t boil).
- Finish with spinach till wilted. Salt to taste. Lemon squeeze if you like.
- Noodles option fold in cooked egg noodles right before serving.
Pro tips
- Brown chicken in the pot first for deeper flavor (optional).
- Don’t boil after dairy goes in—keep heat low for the silkiest soup.
- Add broth tomorrow if it thickens in the fridge.
- Slow-cooker? See card notes—set and forget.
Variations
- Extra cozy supper ideas: top with biscuit “croutons.”
- Tomato-forward: add 1 cup crushed tomatoes for a tomato chicken soup twist.
- Lighter: use 50/50 milk + evaporated milk and skip noodles.
Make-ahead & storage
- Fridge: 4 days (loosen with broth).
- Freeze: 2 months (freeze without noodles).
- Reheat: gentle simmer; don’t boil.
FAQs
Thighs or breasts? Both—thighs stay extra tender (cook to 175°F).
Gluten-free? Use GF noodles or skip; thicken with a cornstarch slurry if needed.
Too rich? Add a splash of broth + lemon to brighten.
Creamy Marry Me Chicken Soup (Tuscan-Inspired)
Cozy, creamy chicken soup with garlic, Italian herbs, sun-dried tomatoes, spinach, and Parmesan. Ready in 30 minutes on the stovetop with a slow-cooker option, plus an easy noodle add-in.
Ingredients
Equipment
Method
- In a large pot over medium, heat butter and oil. Sauté onion 3–4 minutes; add garlic and cook 30 seconds.
- Stir in Italian seasoning, red pepper flakes, and tomato paste; cook 30 seconds.
- Add sun-dried tomatoes and broth; bring to a lively simmer. Add chicken and cook 8–10 minutes to 165°F.
- Lower heat. Stir in half-and-half and Parmesan until melted (do not boil).
- Stir in spinach to wilt. Season to taste. Fold in cooked noodles if using. Serve with extra Parmesan and basil.
- Slow Cooker Option: Add onion, garlic, Italian seasoning, tomato paste, sun-dried tomatoes, broth, and chicken to the cooker. Cook LOW 4–5 hr or HIGH 2–3 hr. Stir in half-and-half, Parmesan, and spinach for the last 15 minutes. Add cooked noodles at the end.
Nutrition
Notes
Tomato-forward version: add 1 cup crushed tomatoes with the broth. No green onion used.