There’s something incredibly comforting about a rich, creamy soup that comes together with simple ingredients yet feels indulgent. Marry Me Chicken Soup is one of those dishes—a warm, hearty blend of tender chicken, pasta, and a luscious broth infused with sun-dried tomatoes and Parmesan. What sets this version apart is the addition of pepperoncini peppers, offering just the right amount of tangy heat and a slight crunch to elevate the texture.
Pepperoncini peppers are often overlooked in soups, but their unique combination of mild spice and vinegar-like brightness makes them a perfect addition here. They provide contrast against the creamy broth and mellow sweetness of the sun-dried tomatoes. Adding them in the final minutes of cooking ensures their bite and flavor shine through without overpowering the soup.
The inspiration behind the soup’s name, “Marry Me Chicken,” is the idea that the dish is so delicious it might inspire a marriage proposal. While the origins of the recipe may not be steeped in tradition, it has gained popularity as a versatile comfort food perfect for busy weeknights or cozy gatherings.
As we dig into this hearty bowl of Marry Me Chicken Soup, we appreciate its layers of flavor and the thoughtful touch of the pepperoncini. Serve it with a slice of crusty bread or a sprinkle of Parmesan, and you have a dish worth swooning over!
Comforting Marry Me Chicken Soup
Ingredients
1 1/2 pounds boneless, skinless boneless chicken thighs
2 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
1/2 cup thinly sliced sun-dried tomatoes
3 tablespoons tomato paste
4-5 cups chicken brother, or more as needed
1 teaspoon dried thyme
1 tsp dried oregano
1/4 tsp red pepper flakes
6-8 ounces medium dried pasta shells (I felt 8 was a tad too much)
5 ounces baby spinach (about 5 packed cups)
1/3 cup heavy cream
1/2 cup grated Parmesan cheese, plus extra for serving
salt and pepper to taste
3/4 cup chopped pepperoncini peppers,
Directions
- Brown the Chicken:
Melt the butter in a Dutch oven or large pot over medium-high heat.
Add the chicken in a single layer, working in batches if needed. Cook until browned really well on one side, turn and lightly brown the other side. Use a slotted spoon to transfer the chicken to a cutting board. Chop into bite size pieces. Don't worry if this is not fully cooked - we fill finish cooking it in step 5. - Cook the Aromatics:
Reduce the heat to medium. Add the diced onion, red pepper flakes, minced garlic, black pepper, and a pinch of kosher salt to the pot. Stir occasionally, scraping the bottom of the pot, until the onion is softened and translucent, about 3 to 4 minutes. - Add Tomatoes and Tomato Paste:
Stir in the sun-dried tomatoes and tomato paste. Cook, stirring often, until the tomato paste deepens in color, about 2 to 3 minutes. - Simmer the Soup:
Pour in the chicken broth, dried thyme and dried oregano. Bring the mixture to a boil. - Cook the Pasta and Chicken:
Stir in the dried pasta shells. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the pasta is al dente, about 10 to 12 minutes. Stir in the chicken prepared in step 1, including any juices that accumulated in the last 5 minutes of cooking the pasta. Cook until cooked through. - Finish the Soup:
Stir in the spinach, heavy cream, and Parmesan cheese. Cook, stirring frequently, until the spinach is wilted and the chicken is heated through, about 2 minutes.
Add the chopped pepperoncini peppers in the final minute for a tangy, spicy kick. - Taste and Adjust:
Season with additional kosher salt and black pepper to taste. Ladle the soup into bowls and garnish with extra grated Parmesan cheese if desired. Serve warm.
