Marry Me Chicken Soup Recipe

I absolutely love this Marry Me Chicken Soup Recipe because it s like a warm hug in a bowl-rich, creamy, and packed with cozy flavors that just make a cold day better. When I first tried this, I was hooked on how the sun-dried tomatoes and creamy cheeses melded together to create something luxurious yet so comforting. It s perfect for weeknights when you want to feel fancy without spending hours in the kitchen.

You ll find that this soup is just as wonderful for dinner parties or when you re looking to impress someone special (hence the name!). Plus, it s super versatile and forgiving, so even if you re not a seasoned cook, you ll get great results and maybe even a few impressed smiles around your table.

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Ingredients You’ll Need

All these ingredients come together beautifully in the Marry Me Chicken Soup Recipe. Each adds its own little magic, so make sure to use fresh herbs and good-quality cheeses to get that delicious, homemade flavor that s worth every spoonful.

• Sun-dried tomatoes (packed in oil): These bring a sweet and tangy punch; draining but reserving the oil intensifies flavor.
• Oil from sun-dried tomato jar: Using this oil adds extra richness and depth; don t toss it!
• Yellow onion: Adds sweetness and a subtle base flavor; chop finely for even cooking.
• Garlic cloves: Fresh garlic is a must for that pungent zing and savory warmth.
• Tomato paste: Deepens the tomato flavor, giving the broth a rich, vibrant color and taste.
• Chicken broth: Use a good-quality broth or homemade if you can-it makes all the difference in soup.
• Heavy whipping cream: This brings smoothness and richness; don t skimp here.
• Fresh basil: Offers a bright, herbal note; finely chopped basil is best for even distribution.
• Kosher salt: Enhances all the flavors without overwhelming; adjust to taste.
• Dried Italian seasoning: A blend of herbs that complements the tomato and chicken perfectly.
• Garlic powder: Boosts the garlic flavor subtly and evenly.
• Crushed red pepper: Adds a little gentle heat; adjust amount according to your spice tolerance.
• Medium shell pasta: Small pasta shapes like shells soak up the broth and make each bite satisfying.
• Fresh baby spinach: Adds color, nutrients, and a fresh taste that balances the creamy broth.
• Rotisserie chicken (shredded): Makes this recipe easy and adds a smoky depth without extra cooking time.
• Cream cheese (cubed, room temp): Melts smoothly to create the soup s signature creamy texture.
• Parmesan cheese (finely shredded): Adds savory umami and a slightly nutty finish; garnish with extra for pizzazz.

Variations

I love to tweak this Marry Me Chicken Soup Recipe based on what s in my fridge and who I m cooking for. Feel free to swap ingredients or add your favorites to make this soup your own-it s super versatile and always delicious.

• Vegetarian Version: I substitute the chicken broth for vegetable broth and skip the rotisserie chicken. Adding extra beans or mushrooms helps keep it hearty and satisfying.
• Spicing It Up: When I want a little more kick, I add extra crushed red pepper or a dash of smoked paprika for smoky warmth.
• Gluten-Free: I swap the pasta for gluten-free pasta or even cauliflower florets when I want a low-carb spin.
• Herb Variations: Sometimes I swap basil for fresh thyme or oregano to change the flavor profile subtly but deliciously.

How to Make Marry Me Chicken Soup Recipe

Step 1: Sauté the Aromatics and Sun-Dried Tomatoes

Start by heating the oil from the sun-dried tomato jar in a large Dutch oven over medium heat until it shimmers-this oil holds so much flavor, and warming it releases wonderful aromas. Add the finely chopped yellow onion and minced garlic, cooking and stirring often until they re soft and fragrant, about 3 to 4 minutes. This step builds the flavor base, so don t rush it; you want your kitchen to smell like a little Italian trattoria.

Step 2: Add Tomato Paste and Sun-Dried Tomatoes

Stir in the tomato paste and chopped sun-dried tomatoes and cook for about 2 minutes, stirring constantly. You ll notice the tomato paste s color deepens-that s a sign it s cooking properly and intensifying in flavor. This concentrated tomato goodness is what gives the soup that irresistible richness.

Step 3: Pour in Broth and Cream, Then Season

Next, pour in the chicken broth and heavy cream, then sprinkle in the chopped fresh basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Bring it all to a gentle boil over medium heat, stirring occasionally, and give it about 12 minutes to meld the flavors. You ll start to see the soup thicken slightly and smell heavenly-this is where it really starts to come together.

Step 4: Cook the Pasta in the Soup

Add the uncooked medium shell pasta and reduce the heat to medium-low. Simmer gently, stirring occasionally, until the pasta is perfectly al dente-about 12 minutes. This method lets the pasta soak up the delicious broth, making each bite full of flavor. Keep an eye on it to avoid overcooking the pasta; you want a nice tender bite, not mushy.

Step 5: Stir in Greens, Chicken, and Cheeses

Lower the heat to low, then add the fresh baby spinach, shredded rotisserie chicken, cream cheese cubes, and finely shredded Parmesan. Stir frequently until the cream cheese and Parmesan are fully melted and the chicken is heated through, about 5 minutes. This final step creates the creamy, dreamy texture that makes this soup so special. The spinach softens just right and adds a lovely pop of color.

Step 6: Garnish and Serve Immediately

Finish things off by garnishing with additional Parmesan, fresh basil leaves, and a sprinkle of crushed red pepper if you like a bit more heat. Serve your Marry Me Chicken Soup warm and watch how quickly it disappears from the bowls. Trust me, everyone always asks for seconds!

How to Serve Marry Me Chicken Soup Recipe

Garnishes

I love topping this soup with a little extra freshly shredded Parmesan and a handful of chopped fresh basil-it adds a bright, fresh contrast to the creamy base. A sprinkle of crushed red pepper flakes also brings warmth and a mild kick, which balances the richness beautifully.

Side Dishes

Garlic bread or a warm crusty baguette pairs so perfectly with this soup because it s great for dipping and soaking up every last bit of that luscious broth. Sometimes I serve it alongside a simple green salad with a light vinaigrette to brighten the meal and add freshness.

Creative Ways to Present

For special occasions, I like serving the Marry Me Chicken Soup Recipe in little bread bowls or rustic mugs, which makes it feel extra cozy and festive. You can also sprinkle edible flowers on top or add a drizzle of basil oil to really wow your guests with the presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge, and the soup holds up well for up to 3 days. Just keep the pasta a bit firmer when cooking initially, because it absorbs more liquid as it sits, so you don t end up with mushy soup.

Freezing

This soup freezes okay, but I recommend freezing it without the pasta to prevent it from getting mushy. Add freshly cooked pasta when you reheat for the best texture and flavor.

Reheating

I gently reheat the soup on the stovetop over low heat, stirring often to help the cream cheese and Parmesan reincorporate smoothly. If it s too thick, I add a splash of broth or water to bring it back to the perfect consistency.

FAQs

Final Thoughts

This Marry Me Chicken Soup Recipe has become one of my absolute favorites because it s effortless yet feels indulgent and special every time I make it. I genuinely think you ll enjoy its rich flavors and creamy texture as much as my family does, and it s so easy to customize to your taste. So next time you want a meal that feels like a warm hug, give this recipe a go-I’m confident it ll win a spot on your weekly rotation!

Marry Me Chicken Soup Recipe

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• Author: Villerius
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hr
• Yield: 6 servings (about 2 cups each)
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

This Marry Me Chicken Soup is a rich, creamy, and comforting bowlful of pure love featuring sun-dried tomatoes, tender shredded chicken, fresh spinach, and tender pasta shells all simmered in a savory tomato and cream broth. Perfect for cozy dinners, this hearty soup combines robust flavors with comforting textures for a satisfying meal.

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Ingredients

Units USM Scale 1x2x3x

Sun-Dried Tomato Base

• 1/2 cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
• 1 tablespoon oil from sun-dried tomato jar, divided

Aromatics & Seasonings

• 1 1/2 cups chopped yellow onion
• 4 medium garlic cloves, minced (about 4 teaspoons)
• 3 tablespoons tomato paste
• 4 teaspoons chopped fresh basil, plus more for garnish (optional)
• 2 teaspoons kosher salt
• 1 1/2 teaspoons dried Italian seasoning
• 1 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper, plus more for garnish

Liquids & Dairy

• 2 (32-ounce) packages chicken broth
• 1 cup heavy whipping cream
• 8 ounces cream cheese, cubed, at room temperature
• 1 1/2 ounces Parmesan cheese, finely shredded, plus more for garnish

Main Ingredients

• 8 ounces uncooked medium shell pasta
• 3 cups packed roughly chopped fresh baby spinach
• 2 cups shredded rotisserie chicken

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Instructions

1. Gather Ingredients: Collect all ingredients needed for the recipe and prepare the vegetables and proteins by chopping the onions, mincing garlic, chopping basil, roughly chopping spinach, cubing cream cheese, shredding chicken if needed, and measuring pasta and liquids.
2. Sauté Aromatics: Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat until shimmering. Add chopped onion and minced garlic and cook, stirring often, until they soften and become fragrant, about 3 to 4 minutes.
3. Add Tomato Paste and Sun-Dried Tomatoes: Stir in the tomato paste and julienne-cut sun-dried tomatoes. Continue cooking while stirring constantly until the tomato paste deepens to a slightly darker red, about 2 minutes, to develop flavor.
4. Add Liquids and Seasonings: Pour in the chicken broth and heavy whipping cream. Add chopped fresh basil, kosher salt, dried Italian seasoning, garlic powder, and crushed red pepper. Stir to combine and bring the mixture to a boil over medium heat, stirring occasionally. This should take around 12 minutes.
5. Cook Pasta: Add the uncooked medium shell pasta to the boiling soup. Reduce the heat to medium-low and cook, stirring occasionally, until the pasta is al dente (tender but still slightly firm), about 12 minutes.
6. Add Final Ingredients and Melt Cheeses: Lower heat to low. Stir in the chopped fresh spinach, shredded rotisserie chicken, cubed cream cheese, and shredded Parmesan cheese. Cook, stirring frequently, until the cream cheese and Parmesan melt completely and the chicken is heated through, about 5 minutes.
7. Garnish and Serve: Ladle the soup into bowls. Garnish with additional Parmesan cheese, fresh basil leaves, and a sprinkle of crushed red pepper if desired. Serve immediately for the best flavor and texture.

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Notes

• Use rotisserie chicken for convenience, or substitute with cooked shredded chicken breast.
• If sun-dried tomatoes packed in oil are not available, rehydrate dried sun-dried tomatoes in hot water and add a tablespoon of olive oil.
• Adjust crushed red pepper amount to your preferred spice level.
• For a lighter version, substitute heavy cream with half-and-half, but the soup will be less rich.
• The soup can be stored in an airtight container for up to 3 days in the refrigerator and reheated gently on the stovetop.
• To make it gluten-free, use gluten-free pasta shells.

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Nutrition

• Serving Size: 1 bowl (about 2 cups)
• Calories: 410
• Sugar: 4 g
• Sodium: 900 mg
• Fat: 27 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 23 g
• Cholesterol: 90 mg