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GET IT NOWThis 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.
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!
Marry Me Chicken Soup
My Tuscan marry me chicken soup recipe is creamy, cozy, and packed with tender chicken, sun-dried tomatoes, spinach, and sweet potatoes.
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Instructions
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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
28 Comments
Sylvia
0I substituted sundried tomatoes for a can of petite tomatoes (with a couple of spins in food processor). Substituted heavy cream for 4 oz. low-fat cream cheese. Husband says it’s the best I’ve ever made.
Wholesome Yum D
0That’s such a creative swap, Sylvia! I love that you made it work with what you had and even better that your husband says it’s the best yet!
Cindy
0This soup is delicious!!! It’s quick and easy to make. The chicken is really tender. This soup is a new favorite in our house. Thank you Maya.
Wholesome Yum D
0I’m so happy to hear that, Cindy! It’s always a win when a quick recipe becomes a new family favorite, thank you for sharing that with me!
Holly
0This soup is so delicious. Since it’s starting to get colder here, I love to make soup. Taste so good on a cold day. I didn’t have any heavy cream so I used coconut cream. Everything else I kept the same. So yummy. Will definitely make this again. Will get heavy cream on my next shopping.
Wholesome Yum D
0That sounds delicious, Holly! Coconut cream was a great swap. I’m so glad you’ll be making it again!
Amy
0This recipe is soooo good, there was no leftovers. And that never happens. Its was easy to follow and made everyone full 🙂
Wholesome Yum D
0Thanks, Amy! I’m so happy to hear it was a hit and that there weren’t any leftovers. Always a great sign. I’m glad it was easy to follow and satisfying for everyone.
Deborah Morales
0I love this recipe! Simple ingredients and it is so delicious! It was also very easy to make. How can you go wrong? Definitely a comfort dish that everyone in the home will enjoy!
Wholesome Yum D
0I’m so glad you loved it, Deborah! Simple, easy, and comforting is always a win. It’s the best when a recipe brings everyone around the table and leaves them happy!
Donna
0This was absolutely so delicious. Since we just celebrated Canadian Thanksgiving, I used homemade turkey bone broth and yams. Next time I will add even more sun dried tomatoes as we loved the extra flavour they provide. My husband and I were both very impressed.
Maya | Wholesome Yum
0I’m so happy you enjoyed it, Donna! Hope you and your family had a wonderful Thanksgiving.
Trina
0This is a great “comfort” quick go to dinner for my family. I love the sweet potatoes added to it along with the spinach! Just a great creamy, savory flavored dinner.
Wholesome Yum D
0I’m so happy to hear that, Trina! The sweet potatoes and spinach really do make it extra comforting. I’m glad it’s become a quick go-to dinner for your family!
Rosemarie
0I made this soup yesterday and my husband and I both like it. I used rotisserie chicken and used kale instead of spinach.
Maya | Wholesome Yum
0I’m glad you both liked it, Rosemarie! Kale is a great swap for the spinach if that’s what you have on hand. If there’s anything you didn’t like that prevented you from rating the recipe 5 stars, I’d love to know and happy to help. Best wishes!
Fran Herring
0Love all you share.
Wholesome Yum D
0Thanks so much, Fran! I really appreciate that.
dcmaxwell4223
0This soup came out so good. My whole family enjoyed it.
Wholesome Yum D
0I’m so glad to hear that! It’s always a win when the whole family enjoys it.
Joyce
0This sounds good. If I make this in the crock pot, do I need to adjust the time the sweet potatoes are cooked? I know I would add the cream, parmesan cheese and spinach at the end. Thanks.
Maya | Wholesome Yum
0Hi Joyce, I think the sweet potatoes can handle being cooked as long as the chicken in a Crock Pot, I’d estimate 2-4 hours on high or 4-6 hours on low. You’re right that the cream, parmesan, and spinach are best added at the end. Please let me know how it turns out if you try the Crock Pot!
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.