Cozy, creamy, and bursting with layers of flavor, Marry Me Chicken Soup just might sweep you off your feet and straight into the kitchen! This is not your average chicken soup—velvety broth, tender shreds of rotisserie chicken, twirls of pasta, and a heavenly swirl of cream cheese all come together, brightened by sun-dried tomatoes and fresh spinach. Whether it’s for a chilly weeknight or a special gathering, Marry Me Chicken Soup is sure to earn adoration with every soul-warming spoonful.
Ingredients You’ll Need
Every ingredient in this soup has a starring role, giving it unrivaled depth, richness, and spirit. Simple pan staples like sun-dried tomatoes and cream cheese transform the entire pot—each adds color, body, or a burst of savory-sweetness. Here’s exactly what you’ll need!
- Butter or Olive Oil: Adds richness and a smooth mouthfeel as the base for sautéing.
- Sun-Dried Tomato Oil: Infuses a spoonful of extra flavor—use oil from the tomato jar for depth.
- Yellow Onion: Offers a mellow sweetness and soft background flavor.
- Garlic: Six cloves (or more!) bring that savory backbone Marry Me Chicken Soup truly loves.
- Sun-Dried Tomatoes (oil-packed): Tangy, sweet, and hearty bits that add both color and punchy flavor.
- Tomato Paste: Concentrates umami and deepens the soup’s color beautifully.
- Low-Sodium Chicken Broth: The foundation of the soup—pick a good quality broth for maximum flavor.
- Small Shell or Ditalini Pasta: Pasta makes this soup toothsome and filling; shells catch all the creamy goodness.
- Shredded Cooked Chicken: Rotisserie or leftover chicken saves time, always tender and satisfying!
- Baby Spinach: Chopped fresh spinach wilts into ribbons, adding nutrition and a pop of green.
- Cream Cheese: Makes the broth rich and luxuriously creamy—soften it for easier blending.
- Heavy Cream (or Half-and-Half): A finishing touch for silkiness and that dreamy mouthfeel.
- Parmesan Cheese: Salty and nutty, it ties the flavors together and boosts umami.
- Italian Seasoning: Brightens the soup with herby notes that feel familiar and homey.
- Crushed Red Pepper Flakes and Fresh Basil (optional): For a gentle heat and a burst of color when serving.
- Kosher Salt and Ground Black Pepper: Always adjust to taste—these season every layer.
How to Make Marry Me Chicken Soup
Step 1: Sauté Aromatics & Build a Flavorful Base
Start by placing a large Dutch oven or heavy-bottomed pot over medium heat. Melt your butter with the rich sun-dried tomato oil or olive oil—this is your secret to launching every spoonful of Marry Me Chicken Soup with big flavor. Once shimmering, add in the diced onion and let it soften until translucent. Don’t rush—those 3–5 minutes let the natural sugars develop deliciously. Next, stir in all that fragrant garlic. The moment your kitchen starts to smell irresistible, you know it’s time to move on!
Step 2: Add the Tomatoes and Tomato Paste
Toss in the sun-dried tomatoes and right after, get the tomato paste sizzling. Cook them for 1–2 minutes, stirring constantly so the paste darkens and caramelizes slightly. This intensifies both color and flavor, bringing out the soup’s signature richness. Those morsels of sun-dried tomato are like little gems hiding in each bite.
Step 3: Simmer with Broth and Remember the Seasoning
Pour in all of your low-sodium chicken broth and give everything a big stir. Sprinkle in your Italian seasoning, a dash of garlic powder if you love extra flavor, and a pinch of crushed red pepper if you like a little gentle heat. Add salt and pepper generously. Bring your pot to a steady boil, then reduce to a simmer for 8–10 minutes—this lets all those flavors meld into a perfect harmony.
Step 4: Add the Pasta and Cook to Just-Al Dente
Turn the heat to medium-low and pour in your tiny pasta, stirring well so nothing sticks. Cooking the pasta right in the broth gives extra body to the soup and lets every shell absorb all that tomato-herb goodness. Stir occasionally and keep tasting as the pasta cooks—it’ll be perfect in about 6–12 minutes. Remember: slightly underdone is better than overcooked here!
Step 5: Finish with Chicken, Greens, and Cream
Take the pot off the heat and gently stir in your shredded cooked chicken, along with the chopped spinach. Then, scatter in the softened cream cheese, pour in the heavy cream, and sprinkle the Parmesan. Stir until the cream cheese melts and everything melds into a velvety, dreamy soup. The spinach should wilt perfectly by the time you’re done. Now, taste and tweak the seasoning if needed. That’s it—Marry Me Chicken Soup magic!
How to Serve Marry Me Chicken Soup
Garnishes
Bring Marry Me Chicken Soup to the table with a little flourish! Top each steamy bowl with a generous shower of freshly grated Parmesan, a confetti of torn fresh basil leaves, or a final sparkle of crushed red pepper flakes for color and bold flavor. These finishing touches make every serving pop and elevate the comforting vibes.
Side Dishes
While Marry Me Chicken Soup is delightful all on its own, a side of warm, crusty bread is highly recommended for dunking. Garlic bread or a cheesy focaccia would be absolute heaven here. For a lighter touch, pair it with a crisp, lemony green salad or roasted vegetables to make it a memorable meal.
Creative Ways to Present
Serve Marry Me Chicken Soup in deep, rustic bowls for an inviting look, or ladle it into mini mugs for a cozy starter at gatherings. For date nights or special occasions, swirl a little extra cream in a spiral on top or use a basil leaf as a simple, elegant garnish. Don’t be afraid to set out bowls of extra cheese or fresh herbs for a “build-your-own” soup bar!
Make Ahead and Storage
Storing Leftovers
Leftover Marry Me Chicken Soup keeps beautifully for 3–4 days in the refrigerator. If you plan ahead, consider storing the cooked pasta and soup separately; this helps the pasta stay bouncy instead of soaking up all the broth and getting mushy. Just combine them when reheating for the freshest taste and texture.
Freezing
Marry Me Chicken Soup is freezer-friendly—with a few tweaks! For best results, freeze the soup before adding the pasta and dairy to prevent odd textures when thawed. Store the cooled base in airtight containers for up to 2 months. When you’re ready to enjoy, heat the soup and add fresh pasta and cream as directed for a just-made feel.
Reheating
To reheat, gently warm Marry Me Chicken Soup on the stovetop over medium-low, stirring frequently. If the soup thickens too much, splash in extra broth or water until you reach your perfect consistency. For microwave reheating, use a lower power setting to keep the dairy creamy and prevent the chicken from drying out.
FAQs
Can I use a different type Soup
Absolutely! While small shells and ditalini are perfect for scooping up all the creamy broth, you can use orzo, elbow macaroni, or even gluten-free pasta. Just be sure to check the cooking time on your chosen pasta, and cook it al dente for best texture.
What if I don’t have sun-dried tomatoes?
If sun-dried tomatoes are missing from your pantry, roasted red peppers or even a few extra spoonfuls of tomato paste can give a similar depth. You lose a bit of that signature tang, but the soup will still be incredibly comforting and flavorful.
How do I make Marry Me Chicken Soup lighter?
For a lighter take, use reduced-fat cream cheese and half-and-half, and swap in whole-grain or gluten-free pasta. You can also add more spinach and skip the heavy cream for a slightly leaner, still-luscious bowl.
Can I make this soup vegetarian?
Yes! Try swapping the chicken for canned white beans or chickpeas, and use a high-quality vegetable broth. Add a touch more seasoning to round out the flavors, and you’ll have a hearty, satisfying vegetarian version of Marry Me Chicken Soup.
My soup is too thick—what can I do?
If your Marry Me Chicken Soup gets too thick (especially after storing), simply stir in a little extra chicken broth or water when reheating. This brings back that lovely soup consistency without diluting the big flavors!
Final Thoughts
If you’re searching for a show-stopping, cozy meal to win hearts and fill bellies, Marry Me Chicken Soup is it. Packed with love and easy enough for any night, it’s a recipe you’ll want to keep close—and share often. Give this irresistible twist on a classic a try, and watch it become your own family favorite!
Print
Marry Me Chicken Soup Recipe
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Non-Vegetarian
Description
Indulge in the creamy and flavorful Marry Me Chicken Soup that is quick and easy to prepare, making it a perfect comfort meal for any day of the week.
Ingredients
For the Soup:
- 2 tablespoons oil or butter
- 1/2 to 1 tablespoon oil from sun-dried tomato jar or olive oil
- 1 medium yellow onion, diced
- 4–7 garlic cloves, minced
- 1/2–3/4 cup julienne or chopped sun-dried tomatoes (oil-packed), drained
- 2–3 tablespoons tomato paste
- 8 cups low-sodium chicken broth
- 8 ounces small shell or ditalini pasta
- 2–3 cups shredded cooked chicken (rotisserie or leftover)
- 3–4 cups baby spinach, roughly chopped
- 8 ounces cream cheese, cubed and softened
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- Optional: crushed red pepper flakes and fresh basil for garnish
- Kosher salt and ground black pepper, to taste
Instructions
- Sauté Aromatics: In a large Dutch oven or heavy pot, heat butter and sun-dried tomato oil or olive oil over medium heat. Sauté diced onion until translucent, about 3-5 minutes. Add garlic and cook for 1 minute.
- Add Tomatoes and Broth: Stir in sun-dried tomatoes and tomato paste, cook 1-2 minutes. Pour in chicken broth, season with Italian seasoning, garlic powder, red pepper, salt, and pepper. Bring to a boil, then simmer for 8-10 minutes.
- Cook Pasta: Reduce heat to medium-low, add uncooked pasta. Cook until al dente, about 6-12 minutes.
- Finish Soup: Remove from heat, stir in chicken, spinach, cream cheese, heavy cream, and Parmesan until creamy. Season to taste. Serve hot, garnished with extra Parmesan, basil, or red pepper flakes.
Notes
- Using oil-packed sun-dried tomatoes enhances flavor.
- For a lighter version, use reduced-fat cream cheese, half-and-half, and whole-grain or gluten-free pasta.
- To store, keep pasta separate to prevent sogginess; add before serving.
- Soup stores well refrigerated for 3-4 days and freezes without pasta or dairy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: about 1 1/4 cups
- Calories: ~374 kcal
- Sugar: ~3 g
- Sodium: ~650-700 mg
- Fat: ~18 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~10 g
- Trans Fat: 0 g
- Carbohydrates: ~29 g
- Fiber: ~2-3 g
- Protein: ~24 g
- Cholesterol: ~66 mg
