Marry Me Chicken Soup Recipe

This Marry Me Chicken Soup is a creamy, cozy dish loaded with tender rotisserie chicken, sun-dried tomatoes, pasta, and a blend of rich cheeses. It’s all the flavors of the famous Marry Me Chicken—now in comforting, spoonable form! Perfect for a cozy dinner, this soup is indulgent, satisfying, and might just earn you a few extra compliments at the table.

Why You’ll Love This Recipe

• Creamy and Comforting: With heavy cream, cream cheese, and Parmesan, this soup is ultra-rich and satisfying.
• Bursting with Flavor: Sun-dried tomatoes, fresh basil, and Italian herbs give it a flavor boost that’s hard to resist.
• One-Pot Wonder: Made entirely in one Dutch oven, making cleanup a breeze.
• Quick and Easy: Perfect for weeknights, with a total cook time of just about 1 hour.

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Ingredients

• Sun-dried tomatoes: Adds tang and depth to the soup with a hint of sweetness.
• Sun-dried tomato oil: Enhances the flavor and aroma of the dish.
• Yellow onion & garlic: Aromatic base that adds depth.
• Tomato paste: Intensifies the savory flavor with a touch of sweetness.
• Chicken broth: Forms the flavorful base of the soup.
• Heavy cream: For that creamy, indulgent texture.
• Fresh basil: Adds freshness and a hint of sweetness to balance the richness.
• Italian seasoning, garlic powder, crushed red pepper: Perfect seasonings to give it that classic Italian flavor.
• Pasta: Medium shell pasta is great for soaking up all the creamy goodness.
• Baby spinach: Adds color and a dose of nutrients.
• Shredded rotisserie chicken: A convenient, tender protein source.
• Cream cheese & Parmesan: Melt into the soup, creating a velvety, cheesy finish.

Variations

• Make it Vegetarian: Omit the chicken and add more veggies, like mushrooms or zucchini.
• Switch the Greens: Swap spinach with kale or arugula for a different flavor profile.
• Adjust the Heat: Add more or less red pepper flakes to suit your taste.

How to Make the Recipe

1. Sauté the Aromatics

In a large Dutch oven, heat 1 tablespoon of oil from the sun-dried tomato jar over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant—about 3 to 4 minutes.

2. Add Tomato Paste and Sun-Dried Tomatoes

Stir in the tomato paste and sun-dried tomatoes, cooking for about 2 minutes until the paste deepens in color. This caramelizes the tomato paste slightly, enhancing the depth of flavor in the soup.

3. Build the Broth

Add the chicken broth, heavy cream, basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Stir everything together and bring it to a boil over medium heat, letting the flavors meld for about 12 minutes.

4. Cook the Pasta

Add the pasta to the boiling soup, then reduce the heat to medium-low. Let it cook for about 12 minutes, stirring occasionally, until the pasta is al dente and tender.

5. Finish with Chicken and Cheese

Reduce the heat to low and add the chopped spinach, shredded chicken, cubed cream cheese, and Parmesan. Stir continuously for about 5 minutes until the cream cheese and Parmesan are melted and incorporated, creating a creamy, thick soup.

6. Garnish and Serve

Ladle the soup into bowls and top with additional Parmesan, fresh basil, and a sprinkle of red pepper flakes if desired. Serve immediately for the best texture and flavor.

Tips for Making the Recipe

• Soften the Cream Cheese: Let it come to room temperature before adding so it melts more easily into the soup.
• Adjust the Spice: If you’re sensitive to heat, add the crushed red pepper gradually.
• Don’t Overcook the Pasta: It will continue to soften in the hot soup, so aim for just-al-dente when cooking.

How to Serve

Serve this creamy chicken soup with a side of crusty bread or a fresh green salad. A sprinkle of extra Parmesan and fresh basil on top is a perfect finishing touch.

Make Ahead

• To Refrigerate: Let the soup cool completely before transferring to an airtight container. It will keep well in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to thin it out.
• To Freeze: If you plan to freeze the soup, do so before adding the pasta for the best texture. Let it cool, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat and add cooked pasta when serving.
• Storage: Store leftovers in the fridge for up to 4 days. Reheat on the stovetop or microwave, adding a splash of broth as needed.

FAQs

1. Can I use a different type of pasta?

Yes! Just check the cooking time on the package and adjust as needed. Smaller shapes like orecchiette or ditalini work well.

2. Can I make this soup spicy?

For more heat, add extra crushed red pepper flakes or even a dash of hot sauce.

3. Can I use half-and-half instead of heavy cream?

Yes, but it will be less rich. To avoid curdling, warm the half-and-half slightly before adding it to the soup.

4. What should I serve with this soup?

Crusty bread, a side salad, or garlic bread are all great options to make it a full meal.

Conclusion

Marry Me Chicken Soup is the ultimate comfort food with its creamy, savory flavors and heartwarming texture. Loaded with tender chicken, fresh greens, and plenty of cheese, it’s a meal that’s sure to impress—whether it’s a family dinner or a special occasion. Enjoy each creamy, flavorful bite!