Easy Marry Me Chicken Soup With Spinach – Cozy, Flavor-Packed Comfort

This Marry Me Chicken Soup With Spinach takes everything people love about Marry Me Chicken—creamy sauce, sun-dried tomatoes, and tender chicken—and turns it into a cozy, spoonable bowl of comfort. It’s rich yet balanced, with bright pops of tomato, a hint of garlic, and fresh spinach for color and freshness. The broth is silky and satisfying without feeling heavy.

It’s weeknight-friendly, special enough for company, and a great way to warm up on a chilly day.

What Makes This Recipe Chicken Soup With Spinach So Good

• Big, bold flavor: Sun-dried tomatoes, garlic, and a touch of Parmesan give the broth a savory depth you don’t always get in creamy soups.
• Comforting but not heavy: A mix of chicken stock and cream keeps it silky without turning it into a sauce.
• Quick and flexible: Ready in about 35–40 minutes, and you can swap ingredients based on what you have.
• Family-friendly: Mild enough for picky eaters, but layered enough to please food lovers.
• One pot: Less cleanup, more flavor—everything builds in the same pot.

What You’ll Need for Chicken Soup With Spinach

• 2 tablespoons olive oil (use the oil from the sun-dried tomato jar for extra flavor if you like)
• 1 tablespoon unsalted butter
• 1 medium yellow onion, diced
• 3–4 garlic cloves, minced
• 1 teaspoon red pepper flakes (reduce for less heat)
• 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
• 1 pound boneless, skinless chicken thighs, cut into small bite-size pieces (or chicken breasts)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/3 cup sun-dried tomatoes, finely chopped (packed in oil, drained)
• 1 tablespoon tomato paste
• 4 cups low-sodium chicken stock
• 1 cup heavy cream (or half-and-half for lighter)
• 1/2 cup finely grated Parmesan cheese
• 2 cups fresh baby spinach, roughly chopped
• 1–2 teaspoons lemon juice (to brighten at the end)
• Optional add-ins: 1 cup small pasta (ditalini or orzo), or 1 can cannellini beans, drained and rinsed

Step-by-Step Instructions

1. Warm the pot: Heat olive oil and butter in a large Dutch oven over medium heat until the butter melts and foams.
2. Sauté aromatics: Add onion with a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic, red pepper flakes, and Italian seasoning.Cook 30 seconds until fragrant.
3. Brown the chicken: Add chicken, salt, and pepper. Cook 5–6 minutes, stirring occasionally, until the pieces are opaque and lightly browned. They don’t need to be fully cooked yet.
4. Add tomato depth: Stir in sun-dried tomatoes and tomato paste.Cook 1 minute to caramelize the paste slightly.
5. Pour in stock: Add chicken stock, scraping up any browned bits. Bring to a gentle boil.
6. Simmer: Reduce heat to medium-low and simmer 10 minutes. This finishes cooking the chicken and melds flavors.
7. Optional starch: If using pasta, add it now and simmer until al dente.If using beans, add them now to warm through.
8. Make it creamy: Lower the heat. Stir in heavy cream and Parmesan. Simmer gently 3–4 minutes, stirring, until the cheese melts and the broth turns velvety.Avoid a hard boil.
9. Add greens: Stir in spinach until just wilted, about 1 minute.
10. Finish and balance: Add lemon juice. Taste and adjust salt, pepper, or red pepper flakes. If it’s too thick, splash in more stock; if too thin, simmer another minute.
11. Serve: Ladle into bowls.Top with a little extra Parmesan and a drizzle of sun-dried tomato oil if you’d like. Crusty bread on the side is perfect.

How to Store Chicken Soup With Spinach

• Fridge: Cool completely, then store in airtight containers up to 3–4 days.
• Reheat: Warm gently over medium-low heat, stirring often. Don’t boil or the cream can separate.Add a splash of stock if it thickens.
• Freezer: Creamy soups can separate when frozen. If you plan to freeze, store the soup without the cream and spinach for up to 3 months. Add cream and spinach when reheating.
• Meal prep tip: Cook the base (through the simmer step), cool, and chill.Finish with cream, Parmesan, and spinach right before serving for best texture.

Health Benefits of Chicken Soup With Spinach

• Protein-rich: Chicken supplies lean protein to keep you full and support muscle health.
• Spinach boost: Offers iron, vitamin K, folate, and antioxidants in a quick-cooking form.
• Balanced fats: A modest amount of cream and olive oil helps with satiety and flavor, and aids absorption of fat-soluble vitamins.
• Lycopene and phytonutrients: Sun-dried tomatoes bring concentrated antioxidants and robust flavor with minimal volume.
• Customizable sodium: Using low-sodium stock and seasoning to taste lets you control salt levels.

What Not to Do

• Don’t boil after adding cream: High heat can cause the soup to split or feel greasy.
• Don’t skip seasoning layers: Salt lightly at each step for deeper flavor instead of oversalting at the end.
• Don’t add spinach too early: It overcooks and turns dull. Fold it in right before serving.
• Don’t use only water: Stock builds body and savoriness that water alone can’t deliver.
• Don’t overcrowd with add-ins: Pasta, beans, or extra veg are great, but choose one or two so the broth stays silky.

Variations of Chicken Soup With Spinach You Can Try

• Lighter version: Use half-and-half and reduce Parmesan slightly. Add extra stock if it gets too thick.
• Gluten-free: Skip pasta or use gluten-free pasta.Everything else is naturally gluten-free—just double-check stock and tomato paste labels.
• Bacon twist: Crisp 2–3 slices chopped bacon first, remove, then cook the soup in the rendered fat. Stir bacon back in at the end.
• Mushroom upgrade: Sauté 8 ounces sliced cremini with the onions for more umami.
• Herby fresh finish: Stir in fresh basil or parsley right before serving for a bright lift.
• High-protein swap: Use rotisserie chicken and add a can of white beans for extra heft.
• Heat lovers: Increase red pepper flakes or add a pinch of Calabrian chili paste.
• Dairy-free: Use full-fat coconut milk and skip the Parmesan, or use a dairy-free Parmesan alternative. Flavor will shift slightly but still be delicious.

FAQ

Can I use rotisserie chicken?

Yes.

Shred about 3 cups of rotisserie chicken and add it after the stock comes to a simmer. Warm through, then proceed with the cream and spinach.

What can I use instead of heavy cream?

Half-and-half works, though the soup will be slightly thinner. For dairy-free, use full-fat coconut milk.

You may want to add an extra splash of stock to balance richness.

How do I keep the soup from curdling?

Lower the heat before stirring in cream and avoid boiling afterward. Adding the cream slowly while stirring helps, and a little extra Parmesan can emulsify the broth.

Do I have to use sun-dried tomatoes?

They add signature flavor, but you can substitute with a handful of cherry tomatoes added with the stock, plus an extra teaspoon of tomato paste for depth.

Can I make it in a slow cooker?

Yes. Add everything except cream, Parmesan, and spinach.

Cook on Low 4–5 hours or High 2–3 hours. Stir in cream and Parmesan, then add spinach and heat until wilted.

How can I thicken the soup without more cream?

Simmer uncovered for a few extra minutes, or mash a few beans in the pot if using. You can also whisk 1 teaspoon cornstarch with 1 tablespoon water and stir it in at a gentle simmer.

Final Thoughts

Creamy Marry Me Chicken Soup with Spinach brings restaurant-level flavor to a simple weeknight pot.

It’s comforting, customizable, and ready fast, with a balance of richness and brightness that keeps every spoonful interesting. Keep the method gentle, finish with lemon, and you’ll have a crowd-pleasing bowl that tastes like a hug. Save the leftovers—you’ll want them for lunch tomorrow.