Homemade Marry Me Chicken Soup with Spinach

Finding a soup that’s both comforting and impressive enough to serve to guests can feel impossible. You want something that warms you up on a cold day but also has that special something that makes people ask for the recipe, and it gets even trickier when you’re trying to sneak some greens into the mix for extra nutrition.

Luckily, this marry me chicken soup with spinach hits all the right notes: it’s creamy and satisfying, packed with tender chicken and fresh spinach, and has that irresistible flavor combination that supposedly makes people want to propose on the spot.

What Kind of Chicken Should I Use?

For this soup, rotisserie chicken is your best friend since it’s already cooked and perfectly seasoned, saving you tons of time. You can find it at pretty much any grocery store, and it shreds easily into bite-sized pieces that work great in soup. If you don’t have rotisserie chicken on hand, leftover grilled or baked chicken works just as well – just make sure it’s fully cooked before adding it to the pot. You can also use chicken thighs instead of breast meat if you prefer something a bit more tender and flavorful, though either will give you delicious results.

Options for Substitutions

This comforting soup is pretty forgiving when it comes to swaps – here’s what you can change up:

• Ditalini pasta: Any small pasta works great here! Try orzo, small shells, elbow macaroni, or even broken-up spaghetti. Just keep the cooking time similar.
• Rotisserie chicken: You can use leftover cooked chicken, poached chicken breasts, or even cooked chicken thighs. In a pinch, canned chicken works too – just drain it well first.
• Cream cheese and half-and-half: For a lighter version, use Greek yogurt instead of cream cheese (stir it in at the end off the heat). You can swap half-and-half with heavy cream for richer soup, or milk for lighter.
• Baby spinach: Kale, arugula, or chopped regular spinach all work well. Frozen spinach is fine too – just thaw and squeeze out excess water before adding.
• Sundried tomatoes: If you don’t have these, try diced fresh tomatoes or a tablespoon of tomato paste for that rich tomato flavor.
• Parmesan: Romano, Pecorino, or even sharp cheddar can step in for Parmesan. Just adjust the amount based on how strong the cheese flavor is.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the pasta too early, which leads to mushy, overcooked noodles that break apart – always add your ditalini during the last 10-12 minutes of cooking time so it stays perfectly al dente.

Another common error is adding the cream cheese while the soup is boiling, which can cause it to curdle and create an unpleasant texture, so make sure to lower the heat to a gentle simmer before stirring in the cream cheese until smooth.

Don’t dump all the spinach in at once or it will wilt unevenly – instead, add it in handfuls and stir gently until each batch wilts before adding more.

Finally, resist the urge to boil the soup once you’ve added the half and half, as dairy-based soups can easily separate when heated too aggressively, so keep it at a low simmer to maintain that creamy, restaurant-quality consistency.

What to Serve With Marry Me Chicken Soup?

This hearty soup is pretty much a complete meal on its own, but I love serving it with some warm, crusty bread for dipping – think sourdough or a nice Italian loaf. A simple side salad with mixed greens and a light vinaigrette helps balance out all that creamy goodness, or you could go with some buttery garlic bread if you’re feeling indulgent. Since the soup already has pasta and chicken, you really don’t need much else, but a sprinkle of extra Parmesan on top and maybe some crusty rolls on the side make it feel like a proper dinner. For something a bit different, try serving it with some warm focaccia or even cornbread for a cozy twist.

Storage Instructions

Refrigerate: This creamy chicken soup keeps really well in the fridge for up to 4 days in an airtight container. The pasta will absorb some of the liquid over time, so you might need to add a splash of chicken broth when you reheat it. I actually think it tastes even better the next day once all those flavors have had time to meld together!

Freeze: You can freeze this soup for up to 3 months, but keep in mind that the cream base might separate a bit when thawed. The pasta texture will also change slightly after freezing. For best results, let it cool completely before transferring to freezer-safe containers, leaving some room at the top for expansion.

Warm Up: Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent the cream from curdling. If it looks too thick, just whisk in some extra chicken broth or half and half until you get the consistency you like. You can also microwave individual portions on medium power, stirring every minute or so.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1750
• Protein: 95-110 g
• Fat: 60-75 g
• Carbohydrates: 125-140 g

Ingredients

For the base:

• 1 tbsp olive oil
• 1 medium yellow onion (peeled and diced into 1/2-inch pieces)
• 2 large garlic cloves (freshly minced for best flavor)
• 2 to 3 celery ribs (diced)
• 1 medium carrot (peeled and diced into 1/2-inch pieces)

For cooking and simmering:

• 1 bay leaf
• 3/4 cup ditalini pasta
• 1/2 cup sundried tomatoes (oil-packed preferred, roughly chopped)
• A small pinch red pepper flakes
• 6 cups chicken broth (I use Swanson chicken broth)

For the creamy soup:

• 1/2 cup half and half
• 1/2 cup reduced-fat cream cheese (room temperature for easy melting)

Finishing touches:

• 2 cups pulled rotisserie chicken
• Salt and black pepper (freshly ground, to taste)
• 1/3 cup Parmesan cheese (freshly grated for superior melt)
• 2 cups baby spinach

Step 1: Sauté the Aromatics

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 2 to 3 celery ribs, diced

Heat the olive oil in a large pot or Dutch oven over medium heat.

Once hot, add the diced onion, carrot, and celery.

Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Step 2: Add Garlic, Sundried Tomatoes, and Spices

• 2 large cloves garlic, minced
• 1/2 cup sundried tomatoes, roughly chopped
• a small pinch red pepper flakes

Stir in the minced garlic and cook for about 1 minute until fragrant.

Next, add the roughly chopped sundried tomatoes and a small pinch of red pepper flakes.

Continue to cook for another minute, allowing the flavors to meld.

Step 3: Simmer the Soup Base with Pasta

• 1 bay leaf
• 3/4 cup ditalini pasta
• 6 cups chicken broth

Add the bay leaf, ditalini pasta, and chicken broth to the pot.

Increase the heat and bring the mixture to a boil, then reduce the heat to a simmer.

Cook for about 10-12 minutes, or until the pasta is almost cooked through.

Stir occasionally to prevent sticking.

Step 4: Incorporate the Cream Cheese and Half and Half

• 1/2 cup reduced-fat cream cheese
• 1/2 cup half and half

Reduce the heat to low and stir in the reduced-fat cream cheese and half and half.

Continue to simmer, stirring gently, until the cream cheese is fully melted and the soup has thickened slightly.

I find that letting the soup gently simmer at this stage ensures a perfectly creamy texture.

Step 5: Add Chicken, Parmesan, and Greens

• 2 cups pulled rotisserie chicken
• 1/3 cup Parmesan cheese, grated
• 2 cups baby spinach or kale leaves

Stir in the pulled rotisserie chicken, grated Parmesan cheese, and the baby spinach or kale leaves.

Put the lid on and let the soup cook for another 1-2 minutes, or until the greens are wilted and the chicken is heated through.

For a richer flavor, I sometimes reserve a bit of Parmesan to sprinkle on top when serving.

Step 6: Season and Serve

• salt and black pepper, as needed

Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.

Serve the soup hot, optionally topped with extra grated Parmesan.

This makes the soup even more comforting and flavorful.