Can I Make This in a Slow Cooker or Instant Pot?

Yes! Here’s how: Slow Cooker: Add everything except the cream and cheese, cook on low for 6-7 hours, then stir in the dairy at the end. Instant Pot: Use the sauté function for the onions and garlic, pressure cook for 10 minutes, then finish with cream and cheese.

How Long Does It Last in the Fridge?

About 3-4 days if stored in an airtight container. The flavors get even better overnight!

Can I Freeze Marry Me Chicken Soup?

Yes, but with a small tweak. Cream-based soups can separate when frozen, so: Freeze without the cream and cheese, then stir them in when reheating. Store in a freezer-safe container for up to 3 months . For more soup inspiration, check out this flavorful chicken taco soup recipe , another comforting dish that’s perfect for meal prepping.

How to Make Marry Me Chicken Soup: A Cozy Classic

Name: Marry Me Chicken Soup: The Creamy, Cozy Dish That Wins Hearts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 tbsp olive oil; 1 lb boneless, skinless chicken breasts (cubed); 1 small onion (diced); 3 cloves garlic (minced); 1 tsp dried oregano; 1 tsp dried basil; ½ tsp crushed red pepper flakes (optional); 4 cups chicken broth; 1 cup heavy cream; ½ cup sun-dried tomatoes (chopped); ½ cup grated parmesan cheese; 2 cups baby spinach; 1 tsp salt (or to taste); ½ tsp black pepper; 8 oz pasta (such as penne or rotini)

Ingredients

Scale

2 tbsp olive oil
1 lb boneless, skinless chicken breasts (cubed)
1 small onion (diced)
3 cloves garlic (minced)
1 tsp dried oregano
1 tsp dried basil
½ tsp crushed red pepper flakes (optional)
4 cups chicken broth
1 cup heavy cream
½ cup sun-dried tomatoes (chopped)
½ cup grated parmesan cheese
2 cups baby spinach
1 tsp salt (or to taste)
½ tsp black pepper
8 oz pasta (such as penne or rotini)

Instructions

Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened (about 3 minutes). Stir in the garlic and cook for 30 seconds until fragrant.
Cook the chicken: Add the cubed chicken, oregano, basil, red pepper flakes, salt, and black pepper. Sauté until the chicken is lightly browned (about 5 minutes).
Simmer the soup: Pour in the chicken broth and bring to a gentle boil. Reduce heat and let simmer for 10 minutes.
Make it creamy: Stir in the heavy cream, sun-dried tomatoes, and parmesan cheese. Simmer for another 5 minutes, stirring occasionally.
Add the pasta: Cook the pasta directly in the soup until al dente (about 8-10 minutes). Stir occasionally to prevent sticking.
Final touch: Add the baby spinach and let it wilt into the soup. Taste and adjust seasoning if needed.
Serve & enjoy! Ladle the soup into bowls and garnish with extra parmesan if desired.

Notes

Substitutions: Swap heavy cream for half-and-half for a lighter version. Use gluten-free pasta if needed.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
Pairing Suggestions: Serve with crusty garlic bread or a side salad for a complete meal.

Author: recipes gather
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup, Main Course
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 480 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 85 mg