There are some recipes that feel like pure comfort from the very first spoonful, and this Marry Me Chicken Soup is one of them. It takes everything we love about classic Marry Me Chicken and turns it into a cozy, creamy soup that feels like a warm hug at the end of a long day.
Tender chicken, sun-dried tomatoes, pasta, and a velvety Parmesan broth come together in the most comforting way. I have made this soup more than once just to watch everyone quietly fall in love with it at the table. If you are craving something rich, cozy, and a little bit special, this is the soup for you. Let's get cooking.
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Why You'll Love This Recipe
- All the creamy flavors of Marry Me Chicken in soup form
- Rich, velvety broth with pasta and tender chicken
- Perfect for fall and winter soup dinners
- Comforting enough for guests, easy enough for weeknights
- Feels indulgent but simple to make
Ingredients
This soup is built in layers, and every ingredient adds something cozy and delicious.
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
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper, more to taste
The Good Stuff
- 8 ounces uncooked medium shell pasta
- 3 cups fresh baby spinach, roughly chopped
- 2 cups shredded rotisserie chicken
- 8 ounces cream cheese, cubed and room temperature
- 1 ½ ounces finely shredded Parmesan cheese, plus more for garnish
Ingredient Notes and Substitutions
Sun-dried tomatoes are the heart of this soup. They bring that signature Marry Me flavor, so I recommend using the kind packed in oil with herbs.
Rotisserie chicken keeps this recipe easy, but any cooked shredded chicken works well. If you want to change up the pasta, orecchiette, ditalini, or orzo are all great options. Just keep an eye on cooking time.
Cream cheese melts best when it is at room temperature. If it clumps a bit, just press it gently against the side of the pot and it will smooth right out.
Instructions
IMAGE: sautéing onions and garlic in a pot]
- Heat the sun-dried tomato oil in a large Dutch oven over medium heat. Add the chopped onion and garlic and cook for 3 to 4 minutes, stirring occasionally, until soft and fragrant.
- Stir in the tomato paste and sun-dried tomatoes. Cook for about 2 minutes, stirring constantly, until the tomato paste deepens in color and smells rich.
- Pour in the chicken broth, heavy cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil, then reduce the heat and let it simmer for about 12 minutes so the flavors come together.
- Add the uncooked pasta and reduce the heat to medium-low. Cook for about 12 minutes, stirring occasionally, until the pasta is tender.
- Lower the heat to low. Stir in the spinach, shredded chicken, cream cheese, and Parmesan. Stir often for about 5 minutes, until the cheeses melt and the soup becomes silky and creamy.
- Ladle the soup into bowls and garnish with extra Parmesan, fresh basil, and a pinch of red pepper flakes. Serve right away while it is warm and cozy.
Pro Tips for Success
- Start with less crushed red pepper and add more later if needed
- Room temperature cream cheese melts smoothly and faster
- Stir gently once the cheese is added to keep the soup creamy
- If the soup thickens too much, add a splash of broth
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will soak up some broth, so add a little extra chicken broth when reheating.
Reheat gently on the stovetop over low heat, stirring often.
Make Ahead and Freezing
You can make this soup ahead and store it in the fridge for easy dinners. For freezing, I recommend freezing it without the pasta, then adding freshly cooked pasta when reheating for the best texture.
Tips and Variations
- Swap the pasta for orzo for a risotto-style feel
- Add mushrooms for extra depth
- Stir in a handful of kale instead of spinach
- Serve with extra Parmesan on top for even more richness
FAQs
It has a gentle warmth, not a strong heat. You can adjust the crushed red pepper to your taste.
You can use half-and-half instead of heavy cream, though the soup will be slightly less rich
The sun-dried tomatoes, cream, Parmesan, and Italian seasoning recreate those signature flavors in soup form.
📖 Recipe
Marry Me Chicken Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American / Italian-inspired
Description
All the creamy, dreamy flavors of Marry Me Chicken, now in a cozy, comforting soup. Tender chicken, sun-dried tomatoes, Parmesan, and pasta come together in a rich, velvety broth for a love-at-first-sip experience.
Ingredients
- ½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)
- 1 tbsp oil from sun-dried tomato jar
- 1 ½ cups chopped yellow onion
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 32 oz chicken broth
- 1 cup heavy whipping cream
- 4 tsp fresh basil (plus more for garnish)
- 2 tsp kosher salt
- 1 ½ tsp dried Italian seasoning
- 1 tsp garlic powder
- ¼ tsp crushed red pepper (adjust to taste)
- 8 oz uncooked medium shell pasta
- 3 cups fresh baby spinach, roughly chopped
- 2 cups shredded rotisserie chicken
- 8 oz cream cheese, cubed (room temperature)
- 1 ½ oz Parmesan cheese, finely shredded (plus more for garnish)
Instructions
- Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add onions and garlic, cook for 3-4 minutes until softened.
- Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly.
- Pour in the chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil and simmer for 12 minutes.
- Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally until pasta is tender.
- Reduce heat to low and stir in spinach, shredded chicken, cream cheese, and Parmesan. Stir for 5 minutes until cheeses are melted and chicken is warmed through.
- Ladle into bowls, garnish with extra Parmesan, basil, and red pepper flakes. Serve immediately with bread or salad.
Notes
Use room temperature cream cheese for easy melting. Adjust spice to taste. Swap pasta types based on preference. Store leftovers up to 4 days and reheat gently on the stove with a splash of broth to loosen. Serve with garlic bread or a fresh salad.
Nutrition
- Serving Size: 1 serving
- Calories: 657
- Sugar: 7g
- Saturated Fat: 22g
- Carbohydrates: 37g
- Protein: 34g
- Cholesterol: 190mg
Serving Suggestions
This soup is hearty enough on its own, but I love serving it with warm garlic bread or a fresh green salad. A simple soup and sandwich night works beautifully here too.
Nutrition and Notes
- Servings: 6
- Calories: 657 per serving
This soup was tested to get that perfect balance of creamy, savory, and comforting. It is rich, cozy, and absolutely worth every spoonful.
Reader Reviews or Testimonials
"This soup is unreal. Everyone went back for seconds."
"Creamy, comforting, and full of flavor. A new favorite in our house."
Related Recipes and Internal Links
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