Can I use pre-cooked chicken in this recipe?

Absolutely. Using pre-cooked or shredded rotisserie chicken works beautifully. Just add it when you return the shredded chicken to the pot. It keeps the recipe quick and still gives you that classic Best Marry Me Chicken Soup flavor.

Can I freeze leftovers?

You can freeze this soup, but keep in mind the cream may separate when reheated. If that bothers you, freeze the soup before adding the cream and Parmesan. Add them fresh when reheating for the creamiest texture.

Can I substitute spinach with another green?

Yes! Kale works wonderfully. Just cook it a bit longer since it’s sturdier than spinach.

How spicy is this soup?

It has a mild heat from the red pepper flakes. If you’re cooking for kids or spice-sensitive eaters, reduce the flakes. If you like things bold, add more—it’s your kitchen!

Can I make this soup gluten-free?

Yes, the soup is naturally gluten-free as written. Just pair it with gluten-free bread if you want something on the side.

Best Marry Me Chicken Soup: 7 Powerful Comfort Flavors

Description

A rich, creamy, and flavor-packed Best Marry Me Chicken Soup made with tender shredded chicken, spinach, tomatoes, and Parmesan. Ready in just 35 minutes, this comforting recipe delivers cozy restaurant-level taste with simple weeknight ingredients.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon red pepper flakes (adjust to taste)
1 teaspoon dried oregano
Salt and black pepper, to taste
1 can (14.5 ounces) diced tomatoes, drained
6 cups chicken broth
2 large chicken breasts
1 cup heavy cream
3 cups fresh spinach, roughly chopped
1/2 cup grated Parmesan cheese
Fresh parsley or basil, chopped for garnish (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and cook 4–5 minutes until softened.
Add garlic, red pepper flakes, oregano, salt, and black pepper. Cook 1–2 minutes until fragrant.
Stir in diced tomatoes and cook for 3 minutes. Pour in chicken broth and bring to a gentle boil.
Add chicken breasts, reduce to low heat, and simmer 15–20 minutes until fully cooked. Remove and shred with forks.
Return shredded chicken to the pot. Stir in heavy cream and add spinach, cooking 2–3 minutes until wilted.
Stir in Parmesan until melted. Taste and adjust seasonings as needed.
Serve hot with fresh herbs, crusty bread, or a side salad.

Notes

Reduce the red pepper flakes for a milder soup or increase them for extra heat.
Rotisserie chicken can be used to shorten cooking time—add it after the broth heats.
If freezing, freeze before adding cream and Parmesan for best texture when reheated.

Swap spinach for kale if you’d like a sturdier green.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner, Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 410 kcal
Sugar: 5 g
Sodium: 980 mg
Fat: 27 g
Saturated Fat: 13 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 140 mg