This Marry Me Chicken Soup is pure comfort in a bowl—rich, creamy, and full of bold, savory flavor. Inspired by the famous “marry me” chicken, this soup version delivers the same irresistible taste with tender chicken, pasta, sun-dried tomatoes, and a velvety cream base.
Why You’ll Love This Recipe
- Ultra-creamy, cozy, and deeply satisfying
- Perfect for family dinners or special occasions
- Made with simple pantry ingredients
- One-pot meal that feels restaurant-worthy
Marry Me Chicken Soup
Creamy chicken soup with sun-dried tomatoes
Ingredients
Main Components
- ½ cup sun-dried tomatoes julienne-cut, packed in oil with herbs
- 1 tablespoon oil from the sun-dried tomato jar
- 1½ cups chopped yellow onion
- 4 cloves garlic minced
Flavor Boosters
- 3 tablespoons tomato paste
- 32 ounces chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons fresh basil plus more for garnish
- 2 teaspoons kosher salt
- 1½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper or to taste
The Good Stuff
- 8 ounces uncooked medium shell pasta
- 3 cups fresh baby spinach roughly chopped
- 2 cups shredded cooked chicken
- 8 ounces cream cheese cubed and softened
- 1½ ounces Parmesan cheese finely shredded, plus more for garnish
Instructions
- Heat the sun-dried tomato oil in a large Dutch oven over medium heat. Add onion and garlic and sauté for 3–4 minutes until softened and fragrant.
- Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the paste darkens slightly.
- Pour in chicken broth, heavy cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil, then simmer for 12 minutes.
- Add pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until pasta is tender.
- Lower heat to low and stir in spinach, shredded chicken, cream cheese, and Parmesan. Stir for 5 minutes until melted and creamy.
- Serve hot and garnish with extra Parmesan and fresh basil.
Notes
- Swap shell pasta with rotini or penne if needed
Ingredients
Main Components
- ½ cup sun-dried tomatoes, julienne-cut, packed in oil with herbs
- 1 tablespoon oil from the sun-dried tomato jar
- 1½ cups chopped yellow onion
- 4 cloves garlic, minced
Flavor Boosters
- 3 tablespoons tomato paste
- 32 ounces chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons fresh basil, plus more for garnish
- 2 teaspoons kosher salt
- 1½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper, or to taste
The Good Stuff
- 8 ounces uncooked medium shell pasta
- 3 cups fresh baby spinach, roughly chopped
- 2 cups shredded cooked chicken
- 8 ounces cream cheese, cubed and softened
- 1½ ounces Parmesan cheese, finely shredded, plus more for garnish
Instructions
- Heat the sun-dried tomato oil in a large Dutch oven over medium heat. Add onion and garlic and sauté for 3–4 minutes until softened and fragrant.
- Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the paste darkens slightly.
- Pour in chicken broth, heavy cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil, then simmer for 12 minutes.
- Add pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until pasta is tender.
- Lower heat to low and stir in spinach, shredded chicken, cream cheese, and Parmesan. Stir for 5 minutes until melted and creamy.
- Serve hot and garnish with extra Parmesan and fresh basil.
Tips & Tricks
- Use oil-packed sun-dried tomatoes for the best flavor
- Keep heat low when adding dairy to prevent curdling
- Add extra broth if the soup thickens too much
Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Halal-friendly
Notes
- Swap shell pasta with rotini or penne if needed
- Add mushrooms for extra depth
- Serve with crusty bread or garlic toast
Nutrition (Approximate per serving)
- Calories: 460
- Protein: 29g
- Carbohydrates: 40g
- Fat: 21g
FAQ
Why is it called Marry Me Chicken Soup?
Because it’s so rich and flavorful, it’s said to be proposal-worthy.
Can I make this soup ahead of time?
Yes, but add pasta fresh for best texture.
Can I freeze it?
Freeze without pasta and dairy for best results.
Is this soup spicy?
It’s mildly warm; adjust red pepper flakes to taste.
Can I use leftover chicken?
Yes, any cooked chicken works perfectly.
Storage
- Refrigerator: Store up to 4 days in an airtight container
- Freezer: Freeze up to 2 months without pasta
- Reheating: Warm gently on stovetop with added broth
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Conclusion
This Marry Me Chicken Soup is rich, creamy, and comforting—the kind of recipe that wins hearts with every spoonful. Once you make it, it’s sure to become a repeat favorite.