Marry Me Tuscan Chicken Soup is the cozy, creamy answer to the viral Marry Me Chicken, turned into a bowl of soup you can eat with a spoon and a hunk of crusty bread. Sun-dried tomatoes bring that sweet-tart punch, garlic and Italian seasoning perfume the broth, and a splash of cream turns everything silky without making it heavy.
Advertisements1
The magic is in how quickly it comes together: sear the chicken thighs until deeply golden, soften the aromatics in the same pot, then let the broth simmer while the flavors marry. A handful of baby spinach and a little Parmesan go in at the very end so the greens stay bright and the cheese melts into ribbons instead of clumping.
It's a 50-minute, one-pot meal that feeds six generously, and it reheats beautifully for lunches all week. If you've been searching for a chicken soup that feels special enough for company but easy enough for a Tuesday, this is it.
Why You'll Love This Recipe
About the Ingredients
1 1/2 pounds (680g) boneless, skinless chicken thighs
Thighs stay juicy through the simmer, but boneless breasts work too; cut them into 1-inch pieces so they cook evenly and don't dry out.
2 tablespoons olive oil
Use the oil from the sun-dried tomato jar if it's oil-packed for extra flavor; otherwise regular extra-virgin olive oil is perfect.
1 medium yellow onion, diced (about 1 cup / 160g)
Yellow onion gives the sweetest base; a red onion will work but turns the broth slightly pink, and shallots are a milder swap.
3 cloves garlic, minced
Fresh garlic is best here; if you're out, use 1 teaspoon garlic powder added with the flour instead of fresh.
1/2 cup (70g) oil-packed sun-dried tomatoes, drained and sliced
Buy the julienne-cut ones to save chopping time; if yours are dry-packed, soak them in hot water for 10 minutes first.
1/4 cup (30g) all-purpose flour
Flour thickens the broth before the cream goes in; for gluten-free, swap in 2 tablespoons cornstarch whisked into the cold broth.
5 cups (1.2L) low-sodium chicken broth
Low-sodium lets you control the salt; if using regular broth, skip the added salt until the final taste.
1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Italian seasoning is the shortcut here; a mix of dried oregano, basil and thyme in equal parts is a fine substitute.
1/2 cup (120ml) heavy cream
For a lighter bowl, use half-and-half or full-fat coconut milk, but add coconut milk off the heat so it doesn't split.
5 cups (140g) baby spinach, packed
Baby spinach wilts in seconds; kale works but needs 5 extra minutes of simmering before you add the cream.
1/2 cup (50g) freshly grated Parmesan, plus more for serving
Grate it yourself for a smooth melt; pre-shredded Parmesan contains anti-caking agents that can turn grainy in hot broth.
Tips & Tricks
Don't boil after adding the cream
Keep the soup at a gentle simmer once the cream goes in, because a hard boil can make dairy curdle and turn the broth grainy.
Season in layers, not at the end
Salt the chicken before searing and use low-sodium broth so you can taste and adjust at the finish without overshooting.
Squeeze the spinach dry if frozen
If you swap in frozen spinach, thaw and squeeze out the excess water first, or the soup turns watery and loses its creamy body.
Pro Tips
Step-by-Step Instructions
1. Season and Sear the Chicken
Pat the chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the olive oil in a Dutch oven over medium-high heat (about 375°F / 190°C) and sear the chicken in a single layer for 4 to 5 minutes per side until deeply golden brown and the internal temperature reads 165°F (74°C). Transfer to a plate.
2. Soften the Aromatics
Lower the heat to medium (about 350°F / 175°C) and add the onion, cooking for 4 to 5 minutes until translucent and soft. Stir in the garlic and sun-dried tomatoes and cook for 60 seconds until fragrant but not browned.
3. Build the Base
Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw taste. Pour in a splash of broth and scrape up the browned bits from the bottom, then whisk in the remaining broth and the Italian seasoning until smooth.
4. Simmer the Soup
Return the chicken and any juices to the pot and bring to a gentle boil, then reduce to a simmer (about 200°F / 93°C) and cook uncovered for 15 minutes until the broth thickens slightly and coats the back of a spoon.
5. Add the Cream
Reduce the heat to low (about 180°F / 82°C) and stir in the heavy cream. Simmer gently for 3 to 4 minutes until the soup turns pale and silky, being careful not to let it boil.
6. Wilt the Spinach
Add the baby spinach in handfuls, stirring until each batch collapses, about 2 minutes total. The greens should be just wilted and still bright green.
7. Finish with Parmesan
Turn off the heat and stir in the grated Parmesan until melted and smooth. Taste and adjust salt and pepper, then ladle into bowls and top with extra Parmesan and a crack of black pepper.
Delicious Variations
Spicy Marry Me
Add 1/2 teaspoon red pepper flakes with the garlic and finish with a pinch of smoked paprika for a warm kick.
Tuscan Chicken and Orzo
Stir in 3/4 cup orzo with the broth and simmer 12 minutes before adding the cream for a heartier, pasta-filled bowl.
Mushroom Swap
Replace the chicken with 1 pound sliced cremini mushrooms and use vegetable broth for a meatless version that still tastes rich.
How to Store Marry Me Tuscan Chicken Soup
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the flavors deepen overnight and the soup thickens as it sits.
Freezer
Freeze in portions for up to 2 months, but leave out the spinach and cream if you can and add them fresh after reheating for the best texture.
Reheating
Reheat gently over medium-low heat (about 300°F / 150°C) with a splash of broth or milk, stirring often, until steaming but not boiling.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
Yes, boneless skinless chicken breasts work fine in this soup. Cut them into bite-size pieces and simmer them for 12 minutes instead of 15 so they stay tender rather than stringy.
Q: Why did my creamy soup curdle?
Curdling usually happens when the cream hits a hard boil or when cold cream is added to a hot pot. Temper the cream by whisking a ladle of hot broth into it first, then stir it in over low heat and never let it boil.
Q: Is Marry Me Tuscan Chicken Soup gluten-free?
Not as written, because the flour and some broths contain gluten. Swap the flour for 2 tablespoons cornstarch whisked into cold broth and use a certified gluten-free broth for a gluten-free version.
Q: Can I make this soup in a slow cooker?
Yes, but brown the chicken and soften the onions on the stove first for flavor. Then add everything except the cream, spinach and Parmesan to the slow cooker and cook on low for 4 hours, stirring in the dairy at the end.
Q: What do you serve with Marry Me Tuscan Chicken Soup?
Crusty bread or garlic bread is the classic pairing for soaking up the creamy broth. A simple green salad or roasted vegetables rounds it out into a full meal.
If you make this Marry Me Tuscan Chicken Soup, I'd love to hear how it turned out. Leave a comment below, snap a photo and tag me on social, and save the recipe for the next chilly night when you need something cozy and fast.
Marry Me Tuscan Chicken Soup
Marry Me Tuscan Chicken Soup is a creamy one-pot dinner with sun-dried tomatoes, spinach and tender chicken that tastes like a restaurant bowl at home.
🧂 Ingredients
- 1 1/2 pounds (680g) boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup / 160g)
- 3 cloves garlic, minced
- 1/2 cup (70g) oil-packed sun-dried tomatoes, drained and sliced
- 1/4 cup (30g) all-purpose flour
- 5 cups (1.2L) low-sodium chicken broth
- 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- 1/2 cup (120ml) heavy cream
- 5 cups (140g) baby spinach, packed
- 1/2 cup (50g) freshly grated Parmesan, plus more for serving
📋 Instructions
- 1Season and Sear the Chicken — Pat the chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the olive oil in a Dutch oven over medium-high heat (about 375°F / 190°C) and sear the chicken in a single layer for 4 to 5 minutes per side until deeply golden brown and the internal temperature reads 165°F (74°C). Transfer to a plate.
- 2Soften the Aromatics — Lower the heat to medium (about 350°F / 175°C) and add the onion, cooking for 4 to 5 minutes until translucent and soft. Stir in the garlic and sun-dried tomatoes and cook for 60 seconds until fragrant but not browned.
- 3Build the Base — Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw taste. Pour in a splash of broth and scrape up the browned bits from the bottom, then whisk in the remaining broth and the Italian seasoning until smooth.
- 4Simmer the Soup — Return the chicken and any juices to the pot and bring to a gentle boil, then reduce to a simmer (about 200°F / 93°C) and cook uncovered for 15 minutes until the broth thickens slightly and coats the back of a spoon.
- 5Add the Cream — Reduce the heat to low (about 180°F / 82°C) and stir in the heavy cream. Simmer gently for 3 to 4 minutes until the soup turns pale and silky, being careful not to let it boil.
- 6Wilt the Spinach — Add the baby spinach in handfuls, stirring until each batch collapses, about 2 minutes total. The greens should be just wilted and still bright green.
- 7Finish with Parmesan — Turn off the heat and stir in the grated Parmesan until melted and smooth. Taste and adjust salt and pepper, then ladle into bowls and top with extra Parmesan and a crack of black pepper.
