This Marry Me Chicken Soup Is a Bowlful of Pure Love
Marry Me Chicken Soup Recipe takes everything people adore about the famous Marry Me Chicken and turns it into a rich, creamy, spoonable comfort meal. With sun-dried tomatoes, tender chicken, pasta, and a silky cream base, this soup feels romantic, cozy, and deeply satisfying while still being easy enough for a weeknight dinner.
Why You’ll Love This Recipe
This soup is ultra-creamy with bold Italian-inspired flavors that feel indulgent but approachable. It’s made in one pot, making cleanup easy and stress-free. The recipe is family-friendly, filling, and perfect for special occasions like Valentine’s Day or cozy nights at home. It’s also halal-friendly and easy to customize with different pasta shapes or greens.
Marry Me Chicken Soup Recipe
Ingredients
- ½ cup drained julienne-cut sun-dried tomatoes packed in oil
- 1 tablespoon oil from sun-dried tomato jar
- 1½ cups chopped yellow onion
- 4 garlic cloves minced
- 3 tablespoons tomato paste
- 2 32-ounce cartons chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons chopped fresh basil plus more for garnish
- 2 teaspoons kosher salt
- 1½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- 8 ounces uncooked medium shell pasta
- 3 cups chopped fresh baby spinach
- 2 cups shredded rotisserie chicken halal
- 8 ounces cream cheese cubed and softened
- 1½ ounces finely shredded Parmesan cheese
Instructions
- Heat the sun-dried tomato oil in a large Dutch oven over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 3 to 4 minutes. Stir in the tomato paste and sun-dried tomatoes and cook for about 2 minutes until the paste deepens in color.
- Pour in the chicken broth, heavy cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring the soup to a gentle boil. Add the pasta, reduce the heat to medium-low, and cook until the pasta is al dente, stirring occasionally.
- Lower the heat and stir in the spinach, shredded chicken, cream cheese, and Parmesan. Cook, stirring often, until the cheeses melt and the soup becomes creamy and smooth. Taste and adjust seasoning, then serve hot with optional garnishes.
Notes
Ingredients
- ½ cup drained julienne-cut sun-dried tomatoes packed in oil
- 1 tablespoon oil from sun-dried tomato jar
- 1½ cups chopped yellow onion
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 (32-ounce) cartons chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons chopped fresh basil, plus more for garnish
- 2 teaspoons kosher salt
- 1½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- 8 ounces uncooked medium shell pasta
- 3 cups chopped fresh baby spinach
- 2 cups shredded rotisserie chicken (halal)
- 8 ounces cream cheese, cubed and softened
- 1½ ounces finely shredded Parmesan cheese
Instructions
Heat the sun-dried tomato oil in a large Dutch oven over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 3 to 4 minutes. Stir in the tomato paste and sun-dried tomatoes and cook for about 2 minutes until the paste deepens in color.
Pour in the chicken broth, heavy cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring the soup to a gentle boil. Add the pasta, reduce the heat to medium-low, and cook until the pasta is al dente, stirring occasionally.
Lower the heat and stir in the spinach, shredded chicken, cream cheese, and Parmesan. Cook, stirring often, until the cheeses melt and the soup becomes creamy and smooth. Taste and adjust seasoning, then serve hot with optional garnishes.
Tips & Tricks
Use medium pasta shapes like shells or rotini to hold the creamy broth. Make sure the cream cheese is fully softened before adding to avoid lumps. If the soup thickens as it sits, simply add a splash of extra broth when reheating. Spinach can be swapped for kale if you prefer a heartier green.
Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: One-pot stovetop
- Cuisine: Italian-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly, gluten-free adaptable with gluten-free pasta
Notes
Leftover roasted chicken or freshly cooked chicken breast works perfectly in this recipe. For a lighter version, replace half of the cream with milk. This soup pairs beautifully with crusty bread or garlic flatbread.
Nutrition (Approximate per Serving)
Calories: 520
Protein: 32g
Carbohydrates: 38g
Fat: 28g
FAQ
Why is it called Marry Me Chicken Soup?
It’s inspired by the viral Marry Me Chicken dish, known for its rich, irresistible flavor that people joke is “proposal-worthy.”
Can I make this soup ahead of time?
Yes, but keep in mind the pasta will absorb liquid. Add extra broth when reheating.
Can I freeze Marry Me Chicken Soup?
Freezing is not recommended because the dairy can separate and change texture.
What pasta works best?
Medium shells, ditalini, or rotini work best for holding the creamy broth.
Can I make it spicy?
Yes, increase the crushed red pepper flakes to taste.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended. Reheat gently on the stovetop with extra broth as needed.
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Conclusion
This Marry Me Chicken Soup Recipe is rich, cozy, and full of comforting Italian-inspired flavor. Whether you’re cooking for someone special or just want a deeply satisfying bowl of soup, this recipe delivers warmth, creaminess, and love in every bite.