When you need something that wraps around you like a warm blanket on a cold evening, Marry Me Chicken Soup delivers exactly that feeling. Rich, creamy, and loaded with flavors that make everyone reach for seconds, this soup transformed a regular Tuesday night into something my kids still ask about weeks later.
Table of Contents
Ingredients for Marry Me Chicken Soup
I always gather everything before heating the pot. This soup builds flavor in layers, so having ingredients prepped makes the whole process flow smoothly. My go-to is using oil-packed sun-dried tomatoes because they bring an incredible depth that dried ones simply cannot match.
- ½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)
- 1 tablespoon oil from sun-dried tomato jar
- 1 ½ cups chopped yellow onion
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 32 oz chicken broth (I recommend low-sodium so you control the salt level)
- 1 cup heavy whipping cream
- 4 teaspoons fresh basil (plus more for garnish)
- 2 teaspoons kosher salt
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper (start with less if your family avoids spice)
- 8 oz uncooked medium shell pasta
- 3 cups fresh baby spinach, roughly chopped
- 2 cups shredded rotisserie chicken (my favorite time-saver)
- 8 oz cream cheese, cubed and at room temperature (this matters for smooth melting)
- 1 ½ oz Parmesan cheese, finely shredded, about ⅓ cup (plus more for garnish) – In my experience, freshly grated melts better than pre-shredded
Step-by-Step Instructions
I recommend reading through all steps before starting, especially if this is your first time making the recipe. Once you understand the timing, the process flows naturally.
Step 1: Heat the sun-dried tomato oil in a 5 to 6 quart Dutch oven over medium heat. Add the chopped onion and minced garlic, stirring occasionally for 3 to 4 minutes until they soften and smell amazing. This aromatic base creates the foundation for your soup’s flavor.
Step 2: Stir in the tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly to prevent sticking. Watch as the tomato paste deepens to a rich brick-red color, which means you’re building deep, savory flavor.
Step 3: Pour in the chicken broth, heavy cream, fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring everything to a gentle boil over medium heat, stirring occasionally, then reduce to medium-low and simmer for 12 minutes. This allows the flavors to blend beautifully together.
Step 4: Add the uncooked pasta directly to the pot. Keep the heat at medium-low and cook for 12 minutes, stirring every few minutes to prevent the pasta from sticking to the bottom. If using different pasta shapes like orecchiette or ditalini, adjust the cooking time according to package instructions. The pasta absorbs the creamy broth and becomes incredibly flavorful.
Step 5: Lower the heat to low, then stir in the chopped spinach, shredded chicken, cubed cream cheese, and Parmesan. Stir frequently for 5 minutes until the cheeses melt completely and create a silky, luxurious texture. If your cream cheese forms small clumps, gently press them against the side of the pot with your spoon to help them blend smoothly into the soup.
Step 6: Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes for those who enjoy extra heat.
Best Sides for Marry Me Chicken Soup
This soup satisfies on its own, but the right accompaniment creates a complete, balanced meal.
Crusty Garlic Bread: The crispy exterior and soft interior are perfect for soaking up every last drop of that creamy Parmesan broth. I usually brush mine with butter, garlic, and a sprinkle of Italian herbs before toasting. If you love chicken and bread pairings, you might also enjoy Hot Honey Feta Chicken served with warm pita.
Simple Green Salad: A fresh mix of romaine, arugula, and cherry tomatoes with a light lemon vinaigrette provides a crisp, bright contrast to the soup’s richness. The acidity helps balance the cream and cheese beautifully. For another light pairing option, Easy Chicken Breast and Green Beans offers similar freshness.
Roasted Vegetables: Oven-roasted broccoli, Brussels sprouts, or asparagus add nutrition and a slightly caramelized flavor that complements the soup without competing with it.
Caesar Salad: The tangy dressing and crunchy croutons create textural contrast, and since both dishes feature Parmesan, the flavors harmonize perfectly.
Dinner Rolls: Soft, buttery rolls work wonderfully for younger kids and provide a milder option for soaking up the soup while keeping the meal family-friendly.
Storage and Reheating Guide
This soup stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers something to anticipate rather than just convenient.
When reheating, warm the soup over low heat on the stovetop, stirring occasionally. You may need to add a splash of chicken broth or cream to thin it out, as the pasta continues absorbing liquid as it sits. I recommend adding just a few tablespoons at a time until you reach your desired consistency.
My best tip: If you plan to serve this soup over several days, consider cooking the pasta separately and adding it to individual bowls when serving. This prevents the pasta from becoming overly soft and helps the soup maintain its best texture throughout the week.
FAQs
Can I use a different type of pasta?
Absolutely! Orecchiette, ditalini, or orzo work wonderfully. Just check the package instructions for cooking time, as smaller shapes may cook faster than shell pasta.
What if I don’t have rotisserie chicken?
You can use any cooked chicken you have on hand. Leftover grilled chicken, poached chicken breasts, or even canned chicken in a pinch will work. Just make sure it’s shredded or cut into bite-sized pieces.
How can I make this soup less spicy?
Simply reduce or omit the crushed red pepper. The soup still has incredible flavor from the sun-dried tomatoes, herbs, and garlic without the heat. You can always serve red pepper flakes on the side for those who want to add some kick.
Marry Me Chicken Soup
Ingredients
Equipment
Method
- Heat 1 tablespoon of sun-dried tomato oil in a 5 to 6 quart Dutch oven over medium heat. Add the chopped onion and minced garlic, cooking for 3 to 4 minutes until softened and fragrant.
- Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
- Pour in chicken broth, heavy cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally, then reduce to medium-low and simmer for 12 minutes.
- Add the uncooked pasta, keeping heat at medium-low. Cook for 12 minutes, stirring occasionally, until the pasta is tender. If using different pasta shapes, adjust cooking time per package instructions.
- Lower the heat to low, then stir in spinach, shredded chicken, cream cheese, and Parmesan. Stir frequently for 5 minutes until the cheeses melt completely and the chicken is warmed through. If cream cheese clumps, press it against the pot’s side with your spoon to blend.
- Ladle into bowls and garnish with extra Parmesan, fresh basil, and red pepper flakes if desired. Serve immediately.
