Marry Me Chicken Soup
This post may contain affiliate links. Please read our disclosure policy.
This Marry Me Chicken Soup is a delicious and easy take on the classic Marry Me Chicken dish of tender chicken in a creamy, sun-dried tomato sauce that is, indeed, worthy of a marriage proposal! But when you turn that classic dish into an irresistible soup, it’s a marriage made in heaven!
Love chicken soup? Try Chicken and White Bean Soup or Chicken and Potato Soup for cozy, delicious bowls!
Perfect for a special occasion or a quick, delicious, and hearty soup recipe for a weeknight meal on a chilly day.
Recipe Overview
- Servings: 6 (perfect for 2 with leftovers or a family meal)
- Recipe time: 30 minutes; 10 minutes of prep, 20 minutes of stovetop cooking
- Kitchen tools: Dutch oven
Why I Love It
Marry Me Chicken Soup is the perfect blending of creamy, tender chicken simmered in a rich, creamy base with layers of flavor from sun-dried tomato, aromatics, cheese, and more. It’s more than comfort food — it’s fancy food wrapped in a warm blanket.
Why do I love it? It’s delicious! And I have a close affinity for romance and soup. A long time ago, my now husband and I walked on a snowy Valentine’s Day evening on a snow-lined drive near my parents’ house. To warm up, I made an impromptu homemade chicken soup with whatever ingredients I could find in my parents’ refrigerator.
When I later walked him to his car, it was a first kiss kind of snowy evening, warmed by a bowl of soup. Marry Me Chicken Soup wasn’t a thing back then, but it should have been!
If you love chicken soup recipes, this Crock Pot Chicken and Rice Soup couldn’t be easier or more delicious!
Marry Me Chicken Soup Ingredients
Here’s what you’ll need to pull together to whip up this recipe in no time:
- Sun-dried tomatoes: The soup features julienne-cut sun-dried tomatoes in oil as a main component that packs a sweet, tart flavor.
- Aromatics: Onion and garlic round out the rest of the flavor base.
- Broth: Chicken broth and milk, half and half, or heavy cream, combine to create a rich liquid. I’m using half and half in this soup.
- Pasta: Choose your favorite tube, macaroni, or medium-shaped shell pasta. I’m using Italian Trottole (because I adore the shape).
- Chicken: Store-bought rotisserie chicken (or cooked chicken) is used here for a 30-minute shortcut!
- Seasonings and garnishes: This easy soup is seasoned with Italian seasoning, garlic powder, red pepper flakes, spinach, and Parmesan for extra umami goodness.
How to Make Marry Me Chicken Soup
This one-pot meal couldn’t be easier to make. It takes about 30 minutes on the stovetop with minimal chopping and prep work. Here’s how to make the soup.
- Step 1: Melt the butter in a large Dutch oven, then sauté the onion, stirring occasionally, until softened and caramelized over medium heat. This gives the soup a delicious flavor, so be patient and let the onions carmelize. Then add the sundried tomatoes and garlic; saute for a few minutes.
- Step 2: Increase the heat to medium-high and pour about 1 cup of the broth into the pot, scraping the bottom to deglaze any browned bits, then pour in the remaining broth. Stir in the salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a boil over medium heat, stirring occasionally, for about 5 minutes.
- Step 3: Add pasta and reduce the heat to maintain a simmer. Cook, stirring occasionally, until the pasta is al dente, about 12 minutes.
- Step 4: Reduce the heat to low, and add milk (cream or half and half), spinach, chicken, and Parmesan; cook, stirring often, until the spinach is wilted and the chicken is heated through. Garnish with additional Parmesan and red pepper flakes. Serve immediately.
Variations
This recipe is flexible and easy to adapt to your needs. Here are some simple swaps you can make:
- Chicken: Rotisserie chicken is quick, but shredded chicken breasts or thighs work just as well.
- Dairy: Use heavy cream for richness, half-and-half for lighter, or whole milk for a softer creaminess.
- Greens: Spinach wilts quickly, but kale or Swiss chard can be used for a heartier texture.
- Pasta: Choose your favorite small shape - shells, elbows, or ditalini all work well.
Serving
While this hearty soup, featuring chicken, pasta, and spinach, is a meal in itself, pairing options are as delightful as the dish itself. Crusty French bread, pillowy rolls, or drop biscuits are delicious, and in addition, you might want to add a tossed fresh green salad on the side.
Any way you serve it, this chicken soup will be simple to make and delicious to enjoy. And who knows what might come from this shared meal? Maybe light some candles?
Storing the Soup for Leftovers
This recipe serves six, which means it’s either enough to feed the whole family or you’ll have plenty for a ready-made second meal (or two). After all, soup makes for the best leftovers. Allow the stew to cool completely and store it in an airtight container in the refrigerator for up to four days-if it lasts that long.
- Refrigerator: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze without pasta (to avoid mushy texture) in freezer-safe containers for up to 3 months. Add freshly cooked pasta when reheating.
- Reheating: Warm gently on the stovetop over medium-low heat. If the soup is too thick, stir in a splash of chicken broth.
Recipe FAQs
It's a cozy spin on the beloved Marry Me Chicken recipe, which features creamy sun-dried tomato chicken. This soup version brings all the same flavors into a warm, hearty bowl - perfect for weeknight dinners or sharing with family.
Yes. Cook as directed, let it cool completely, and store in an airtight container in the refrigerator for up to 4 days. For the best texture, store pasta separately if you plan to reheat it later.
It does! Simply freeze in portions without the pasta (as it can become mushy). Add freshly cooked pasta when reheating. Thaw overnight in the refrigerator, then warm gently on the stove.
Chicken: Rotisserie chicken is a time-saver, but cooked and shredded chicken breasts or thighs work beautifully.
Dairy: Use heavy cream for richness, half-and-half for lighter, or whole milk for a subtle creaminess.
Greens: Spinach is quick and tender, but kale or Swiss chard can be swapped in.
Pasta: Any small shape works - shells, ditalini, or elbows.
Yes. For gluten-free, substitute with your favorite gluten-free pasta. For dairy-free, try unsweetened oat or almond milk with a splash of dairy-free creamer for richness.
Stir in a little extra chicken broth to loosen the soup. To avoid overly soft pasta, cook it separately and add it just before serving.
Absolutely. Just use a larger soup pot and adjust the seasoning to taste. It freezes well for easy meals later.
More Soup Recipes to Enjoy
- Grandmother's Tomato Potato Soup
- 35 Winter Soup Recipes
- Crock Pot Chicken and Rice Soup
- New Year’s Day Black Eyed Peas Soup
If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Marry Me Chicken Soup Recipe
Equipment
Ingredients
- 1 tablespoon unsalted butter
- 1 cup chopped yellow onion (about 1/2 onion)
- ½ cup sun-dried tomatoes julienne-cut packed in oil with herbs
- 3 garlic cloves minced (about 4 teaspoons)
- 5 cups chicken broth (or 4 cups broth, 1 cup water)
- 1 teaspoon salt
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper plus more for garnish
- 8 ounces uncooked medium shell pasta
- 2 cups shredded rotisserie chicken
- ¾ cup heavy whipping cream (whole milk or half and half)
- ⅓ cup Parmesan cheese finely shredded, plus more for garnish
- 3 cups fresh baby spinach roughly chopped
Instructions
- Melt butter in a large Dutch oven and then saute the onion, stirring occasionally, until softened and caramelized, about 5-7 minutes on medium heat. Add the sundried tomatoes and garlic and saute for another 3-4 minutes.
- Increase the heat to medium-high and pour about 1 cup of the broth into the pot, scraping the bottom to deglaze any browned bits, then pour in the remaining broth.
- Stir in salt, Italian seasoning, garlic powder, and crushed red pepper; bring to a boil over medium heat, stirring occasionally, about 5 minutes.
- Add pasta and reduce heat to maintain a simmer. Cook, stirring occasionally, until pasta is al dente for about 12 minutes.
- Reduce heat to low, and add spinach, chicken, milk or cream, and Parmesan; cook, stirring often, until the spinach is wilted and the chicken is heated through.
- Garnish with additional Parmesan, fresh herbs if desired, and red pepper flakes to taste. Serve immediately.
Video
Notes
- Milk: You want the soup to be creamy, so I usually opt for half and half rather than heavy whipping cream (although that is decadently delicious). If choosing milk, I would suggest whole milk.
- Chicken: Rotisserie chicken is a great shortcut, but cooked and shredded chicken breasts or thighs work too.
- Pasta: Cook directly in the soup for convenience, or cook separately and add before serving to avoid softening.
- Greens: Fresh spinach wilts quickly, but kale or Swiss chard can be used with a little extra cook time.
- Storage: Refrigerate leftovers up to 4 days. For best results, freeze without pasta for up to 3 months. Reheat gently, adding a splash of broth if needed.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This soup is utterly delicious– it’s rich and creamy, and filled with complex flavors. I love that while it’s simple to make, it’s also special. I’ll take chicken soup any day, but this special occasion soup is at the top of the list!