Marry Me Chicken Soup
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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!
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Perfect for a special occasion or a quick and delicious and hardy 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 parent’s house. To warm up, I made an impromptu homemade chicken soup with whatever ingredients I could find in my parent’s 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!
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 shaped medium 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 the Soup
This one-pot meal couldn’t be easier to make. It takes about 30 minutes on the stovetop with very little chopping and prep work. Here’s how to make the soup.
Step 1: Saute Vegetables
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. 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: Bring to a boil
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.
Step 3: Add pasta
Add pasta and reduce heat to maintain a simmer. Cook, stirring occasionally, until pasta is al dente for about 12 minutes.
Step 4: Toss in chicken and spinach
Reduce 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.
What to serve with Marry Me Chicken Soup
While this hearty soup with 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, Marry Me 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?
How to store
This soupThis recipe serves six which either means it’s 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. Completely cool the stew and store it in an airtight container in the refrigerator for up to four days—if it lasts that long.
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Marry Me Chicken Soup Recipe
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
Equipment
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.
- Spinach: While spinach cooks quickly at the very end, you can substitute any greens you prefer, like kale. If you choose a sturdier green, it may take additional cooking time to wilt.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.