Marry Me Tuscan Chicken Soup takes everything you love about the viral marry me chicken and turns it into a bowl of pure comfort. Tender seared chicken simmers in a garlicky cream sauce loaded with sun-dried tomatoes, baby spinach, and Parmesan, with a splash of white wine and Italian herbs that make the whole kitchen smell incredible.
Advertisements1
It's the kind of soup that feels fancy enough for a dinner party but easy enough for a Tuesday night, because everything cooks in one pot with pantry-friendly ingredients. The sauce is thick and velvety, the chicken stays juicy, and the sun-dried tomatoes give every spoonful a sweet-tangy punch.
Serve it with crusty bread for dipping and watch it disappear. This is the recipe people ask you to make again and again, which is exactly how it earned its name.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
Thighs stay juicy in the simmering broth, but boneless breasts work too; cut them the same size and pull them out a minute earlier so they don't dry out. Look for air-chilled chicken for cleaner flavor.
2 tbsp olive oil, divided
Use regular (not extra-virgin) olive oil for searing since it handles higher heat; avocado oil is a good neutral substitute.
1 medium yellow onion, diced (about 1 cup / 160g)
Yellow onion gives the sweetest base; swap in a shallot for a milder, more delicate flavor if you prefer.
3 garlic cloves, minced (about 1 tbsp)
Fresh garlic is essential here; if you're out, use 1 tsp garlic paste rather than garlic powder for a rounder taste.
1/2 cup (120ml) dry white wine, such as Pinot Grigio
The wine deglazes the pan and adds acidity; substitute with 1/2 cup chicken broth plus 1 tbsp lemon juice if you avoid alcohol.
1/3 cup (about 50g) oil-packed sun-dried tomatoes, drained and sliced
Oil-packed tomatoes are softer and more flavorful than dry ones; pat them dry so they don't make the soup greasy, and save the oil for drizzling.
4 cups (960ml) low-sodium chicken broth
Low-sodium lets you control the salt; use vegetable broth for a lighter version or homemade stock if you have it frozen.
1 cup (240ml) heavy cream
For a lighter soup, use half-and-half, but add it off the heat and don't boil hard or it may curdle. Full-fat coconut milk works for a dairy-free swap.
1/2 cup (50g) freshly grated Parmesan cheese
Grate it yourself from a block; pre-shredded cheese contains anti-caking agents that can make the broth grainy.
1 tsp Italian seasoning, plus 1/2 tsp each salt and black pepper
A dried blend of basil, oregano, and thyme is standard; crush it between your palms before adding to release more aroma.
5 oz (140g) baby spinach
Baby spinach wilts in seconds and stays tender; kale works but needs 5 extra minutes of simmering to soften.
2 tbsp cornstarch whisked with 3 tbsp cold water (slurry)
The slurry thickens the broth without flour lumps; arrowroot starch is a 1:1 gluten-free substitute.
Tips & Tricks
Don't boil the cream
Keep the soup at a gentle simmer after adding cream and Parmesan, because a hard boil can cause the dairy to curdle and turn grainy.
Season in layers
Salt the chicken before searing and taste the broth before serving, since the Parmesan and sun-dried tomatoes add salt gradually as they cook.
Dry the chicken well
Pat the chicken pieces dry before searing so they brown instead of steaming, which is what builds the flavor base for the whole pot.
Pro Tips
Step-by-Step Instructions
1. Season the chicken
Pat the chicken pieces dry with paper towels and season all over with 1/2 tsp salt and 1/4 tsp black pepper. Drying the surface is what lets the chicken develop a golden crust rather than releasing water into the pan.
2. Sear the chicken
Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat (about 375°F / 190°C) until it shimmers. Add the chicken in a single layer and sear 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C); it will finish cooking in the broth. Transfer to a plate.
3. Soften the aromatics
Lower the heat to medium (about 325°F / 165°C), add the remaining 1 tbsp oil, and cook the onion for 4 to 5 minutes until translucent and soft, scraping up browned bits. Add the garlic and sun-dried tomatoes and stir for 60 seconds until fragrant and the garlic smells toasty, not raw.
4. Deglaze with wine
Pour in the white wine and scrape the bottom of the pot with a wooden spoon for 2 to 3 minutes until the liquid reduces by half and the sharp alcohol smell fades. This step lifts all the browned flavor off the pan.
5. Simmer the broth
Stir in the chicken broth and Italian seasoning, return the chicken and any juices to the pot, and bring to a gentle boil over medium-high heat (about 375°F / 190°C). Reduce the heat and simmer 12 to 15 minutes until the chicken is tender and the broth tastes rich and savory.
6. Thicken the soup
Whisk the cornstarch slurry once more, then stream it into the simmering soup while stirring. Cook 2 to 3 minutes until the broth visibly thickens and coats the back of a spoon.
7. Make it creamy
Reduce the heat to low (about 200°F / 95°C), stir in the heavy cream and Parmesan, and cook 3 to 4 minutes until the cheese melts and the soup is velvety, with small bubbles at the edges but no rolling boil.
8. Wilt the spinach and serve
Turn off the heat, add the baby spinach, and stir for 1 to 2 minutes until just wilted and bright green. Taste, adjust salt and pepper, and ladle into bowls with extra Parmesan and a crack of black pepper.
Delicious Variations
Creamy Tuscan Chicken Pasta
Stir 8 oz (225g) cooked penne into the finished soup for a heartier, pasta-night version.
Spicy Marry Me Soup
Add 1/2 tsp red pepper flakes with the garlic and finish with a pinch of smoked paprika for a warm kick.
Mushroom Tuscan Soup
Swap the chicken for 12 oz (340g) sliced cremini mushrooms and add 1 extra cup of broth for a vegetarian bowl.
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 may thicken, so loosen with a splash of broth when reheating.
Freezer
Freeze in portioned containers for up to 3 months, but leave out the spinach and add fresh spinach when reheating, since frozen spinach turns mushy. Thaw overnight in the refrigerator before warming.
Reheating
Reheat gently over medium-low heat (about 250°F / 120°C) for 5 to 7 minutes, stirring often, and avoid boiling so the cream stays smooth. Add a splash of broth or milk if the soup is too thick.
Frequently Asked Questions
Q: Can I make Marry Me Tuscan Chicken Soup with chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well in this soup. Cut them into 1-inch pieces and reduce the sear to 3 to 4 minutes per side, then simmer them for about 10 minutes so they stay tender instead of drying out.
Q: How do I thicken Marry Me Tuscan Chicken Soup without cornstarch?
Use a flour-and-butter roux or a tablespoon of arrowroot starch instead of cornstarch. You can also mash a few pieces of cooked chicken or stir in an extra 2 tablespoons of Parmesan to naturally thicken the broth.
Q: Is this Tuscan chicken soup spicy or kid-friendly?
It's not spicy at all, so it's very kid-friendly. The sun-dried tomatoes add tang rather than heat, and you can leave out any red pepper flakes if you add them in a variation.
Q: Can I use half-and-half instead of heavy cream?
Yes, half-and-half works, but add it over low heat and never let the soup boil after it goes in. It's slightly thinner than heavy cream, so you may want an extra teaspoon of cornstarch slurry for body.
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 complete meal.
If you make this Marry Me Tuscan Chicken Soup, I'd love to hear how it turned out, so leave a comment and a star rating below. Snap a photo and tag me on social media, and save this recipe for the next night you need a cozy, one-pot dinner that feels like a hug in a bowl.
Marry Me Tuscan Chicken Soup
Marry Me Tuscan Chicken Soup is a creamy one-pot dinner with seared chicken, sun-dried tomatoes, and spinach that's rich, cozy, and ready in about 50 minutes.
🧂 Ingredients
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp olive oil, divided
- 1 medium yellow onion, diced (about 1 cup / 160g)
- 3 garlic cloves, minced (about 1 tbsp)
- 1/2 cup (120ml) dry white wine, such as Pinot Grigio
- 1/3 cup (about 50g) oil-packed sun-dried tomatoes, drained and sliced
- 4 cups (960ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1 tsp Italian seasoning, plus 1/2 tsp each salt and black pepper
- 5 oz (140g) baby spinach
- 2 tbsp cornstarch whisked with 3 tbsp cold water (slurry)
📋 Instructions
- 1Season the chicken — Pat the chicken pieces dry with paper towels and season all over with 1/2 tsp salt and 1/4 tsp black pepper. Drying the surface is what lets the chicken develop a golden crust rather than releasing water into the pan.
- 2Sear the chicken — Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat (about 375°F / 190°C) until it shimmers. Add the chicken in a single layer and sear 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C); it will finish cooking in the broth. Transfer to a plate.
- 3Soften the aromatics — Lower the heat to medium (about 325°F / 165°C), add the remaining 1 tbsp oil, and cook the onion for 4 to 5 minutes until translucent and soft, scraping up browned bits. Add the garlic and sun-dried tomatoes and stir for 60 seconds until fragrant and the garlic smells toasty, not raw.
- 4Deglaze with wine — Pour in the white wine and scrape the bottom of the pot with a wooden spoon for 2 to 3 minutes until the liquid reduces by half and the sharp alcohol smell fades. This step lifts all the browned flavor off the pan.
- 5Simmer the broth — Stir in the chicken broth and Italian seasoning, return the chicken and any juices to the pot, and bring to a gentle boil over medium-high heat (about 375°F / 190°C). Reduce the heat and simmer 12 to 15 minutes until the chicken is tender and the broth tastes rich and savory.
- 6Thicken the soup — Whisk the cornstarch slurry once more, then stream it into the simmering soup while stirring. Cook 2 to 3 minutes until the broth visibly thickens and coats the back of a spoon.
- 7Make it creamy — Reduce the heat to low (about 200°F / 95°C), stir in the heavy cream and Parmesan, and cook 3 to 4 minutes until the cheese melts and the soup is velvety, with small bubbles at the edges but no rolling boil.
- 8Wilt the spinach and serve — Turn off the heat, add the baby spinach, and stir for 1 to 2 minutes until just wilted and bright green. Taste, adjust salt and pepper, and ladle into bowls with extra Parmesan and a crack of black pepper.
