Nothing says “I adore you” quite like a steaming bowl of Marry Me Chicken Soup. This cozy, creamy, and flavor-packed spin on the viral Marry Me Chicken recipe is pure comfort in every spoonful, brimming with tender rotisserie chicken, sun-dried tomatoes, Parmesan, and a swirl of golden cream—all wrapped up in one irresistible, love-at-first-bite bowl.
Why You’ll Love This Recipe
- Ultra Creamy Comfort: The irresistible swirl of cream cheese and heavy cream turns this into the coziest, dreamiest soup you’ll ever spoon up.
- Savory, Tangy Depth: Sun-dried tomatoes, Parmesan, and Italian herbs mingle together for layers of hearty, sophisticated flavor in every bite.
- Weeknight Friendly: Using rotisserie chicken means you get all the stick-to-your-soul deliciousness in just an hour—no fussing over raw poultry!
- A Soup That Loves Back: Marry Me Chicken Soup gets better with every spoonful, making it perfect for both weeknight dinners and romantic date nights at home.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple, flavorful ingredients transform into Marry Me Chicken Soup’s rich, creamy magic. Each element, from the tangy sun-dried tomatoes to the luscious cream, gives this soup its irresistible taste and signature texture. Here’s what you’ll need and why it matters:
- Sun-dried tomatoes: These little jewels add a delicious tang and a pop of color, infusing the soup with sweet-savory richness.
- Oil from the sun-dried tomato jar: This oil is bursting with flavor and gives your sautéed aromatics instant depth and herby aroma.
- Yellow onion: Classic onion provides aromatic sweetness and the savory backbone of the broth.
- Garlic cloves: Fresh garlic enhances that classic Italian flavor; don’t skimp here!
- Tomato paste: It intensifies the tomato flavor and adds a beautiful color when caramelized.
- Chicken broth: The savory, comforting base that ties everything together—use a high-quality or homemade broth for extra love.
- Heavy whipping cream: Makes every sip velvety and luscious—just the way Marry Me Chicken Soup should be.
- Fresh basil: Offers a burst of bright, herby freshness; more for garnish if you love its fragrance.
- Kosher salt, Italian seasoning, garlic powder, crushed red pepper: This combo brings the right balance of savory, herby, garlicky, and just a hint of heat.
- Medium shell pasta: These shape up into tiny flavor cups—perfect for holding onto all that creamy broth!
- Baby spinach: Tossed in for color, nutrition, and a welcome pop of green.
- Rotisserie chicken: Tender, already-cooked protein makes this soup lightning fast and extra satisfying.
- Cream cheese: Adds thickness and signature creaminess, melting right into the pot.
- Parmesan cheese: Salty, nutty, and utterly crucial for that Italian-inspired twang.
Variations
Marry Me Chicken Soup is endlessly customizable! You can easily swap in your favorites or adjust the recipe for dietary needs—get creative and make it your own every single time you crave a bowl.
- Gluten-Free: Use your favorite gluten-free pasta shells, or even diced potatoes, for a comforting gluten-free take.
- Lighter Version: Sub in half-and-half or evaporated milk for a lighter but still creamy base—still deliciously rich!
- Extra Veggies: Stir in chopped zucchini, bell peppers, or mushrooms with the onions for even more color and vibrant flavor.
- Spicy Kick: Add a touch more crushed red pepper or a pinch of chili flakes if you love a little extra heat.
- Protein Swap: Try shredded turkey or even cooked Italian sausage for a fun twist on the classic chicken flavor.
How to Make Marry Me Chicken Soup
Step 1: Sauté the Aromatics
Start by heating a glug of that flavorful sun-dried tomato oil in your Dutch oven or soup pot. Add the chopped onions and minced garlic, and sauté until the onion softens and everything smells absolutely mouthwatering—about 3 to 4 minutes. This is the first step to building that irresistible base for your Marry Me Chicken Soup.
Step 2: Toast the Tomato Paste & Sun-Dried Tomatoes
Next, stir in the tomato paste and all the julienne-cut sun-dried tomatoes. Cook, stirring constantly, until the tomato paste turns a little deeper in color. This quick caramelization brings out bold flavors and deepens the color of your soup—watch for the magic to happen in about 2 minutes.
Step 3: Add Seasonings & Broth
Pour in the chicken broth and heavy cream, then stir in the basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring the glorious mixture to a gentle boil over medium heat. This is where Marry Me Chicken Soup really starts to smell like heaven—allow it to simmer for about 12 minutes, stirring every so often.
Step 4: Cook the Pasta
Add your dry pasta shells straight into the simmering soup. Lower the heat a bit, and cook until they’re al dente—tender but with that perfect, toothsome bite. Stir occasionally to keep the pasta from sticking and to distribute those flavors throughout. This takes about 12 minutes.
Step 5: Finish With Greens, Chicken, and Cheeses
With the heat on low, stir in the chopped baby spinach, shredded rotisserie chicken, cubed cream cheese, and Parmesan. Keep stirring gently until the cheeses melt into your creamy broth and the chicken is heated through—about 5 final minutes. Your Marry Me Chicken Soup will now look and taste completely irresistible!
Pro Tips for Making Marry Me Chicken Soup
- Sun-Dried Tomato Oil Secret: Don’t skip using the oil straight from the sun-dried tomato jar — it’s loaded with flavor from the tomatoes and herbs and gives your soup instant complexity.
- Velvety Cream Cheese Technique: Cube the cream cheese and let it come to room temperature before adding, so it melts seamlessly into the soup for that luscious, silky texture.
- Pasta Timing: Wait to add the pasta until the soup is boiling, then watch closely and stir often for the perfect al dente finish (without getting mushy).
- Spinach at the End: Stir in the spinach just before serving—it wilts instantly and stays vibrantly green without overcooking.
How to Serve Marry Me Chicken Soup
Garnishes
For that little extra “I made this with love” flourish, top each bowl of Marry Me Chicken Soup with more fresh basil, extra shreds of Parmesan, a pinch of crushed red pepper, or even a drizzle of sun-dried tomato oil. These finishing touches not only boost flavor but also make your soup look gorgeously invite-worthy.
Side Dishes
This soup is a meal in itself, but it pairs brilliantly with warm, crusty bread for dunking, a crisp green salad tossed with lemony vinaigrette, or even some simple roasted vegetables on the side. It’s the kind of cozy dinner that makes everyone want one more bowl.
Creative Ways to Present
Serve Marry Me Chicken Soup in deep bowls with a big ladle in the center of the table for a crowd, or dish it up in chic little soup pots for a romantic dinner date. For special occasions, add edible flower petals or microgreens on top for an extra-pretty, showstopping presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Marry Me Chicken Soup keeps beautifully in the fridge for 3 to 4 days in an airtight container. As it sits, the flavors mingle and deepen, making every reheated bowl possibly more irresistible than the last!
Freezing
If you’d like to freeze your soup, simply let it cool completely before transferring to freezer-safe containers. For best texture, freeze before adding the cream and cream cheese—stir those in gently when reheating for a just-made, creamy finish.
Reheating
To reheat, warm gently over low heat on the stove, stirring frequently until smooth and creamy again. If it thickens a little too much after chilling, just add a splash of extra broth or cream to bring it back to silky perfection.
FAQs
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Can I use leftover cooked chicken instead of rotisserie?
Absolutely! Any cooked, shredded chicken works wonderfully in Marry Me Chicken Soup—leftover roast chicken, grilled breasts, or even poached thighs. Just be sure it’s tender and add it toward the end to prevent it from drying out.
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Can I make Marry Me Chicken Soup ahead of time?
Yes! You can prep the soup base ahead of time and store it in the fridge. For best results, cook the pasta and add cream cheese, cream, and spinach just before reheating and serving to keep the veggies vibrant and the pasta perfectly textured.
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What type of pasta is best in this soup?
Medium shell pasta works perfectly in this soup, catching all that creamy broth in each bite. If you’d like to change things up, try ditalini, small elbows, or even orzo for a fun alternative.
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How do I make Marry Me Chicken Soup spicier?
If you love a little extra heat, sprinkle in more crushed red pepper, serve with chili oil, or even add a dash of cayenne. Taste as you go so the spice is just right for your crew!
Final Thoughts
This Marry Me Chicken Soup recipe isn’t just outrageously delicious—it’s downright cozy, heartwarming, and guaranteed to make anyone at your table feel cherished. If you’re craving a meal that’s both easy and worthy of a special occasion, give this soup a try and let it become a new favorite in your kitchen!
PrintMarry Me Chicken Soup Recipe
This Marry Me Chicken Soup is a creamy and flavorful dish that will warm your heart and soul. Loaded with tender chicken, spinach, sun-dried tomatoes, and a creamy broth, this soup is a bowlful of pure love.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Yield: 6 servings (about 2 cups each) 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the soup:
- 1/2 cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
- 1 tablespoon oil from sun-dried tomato jar, divided
- 1 1/2 cups chopped yellow onion
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 3 tablespoons tomato paste
- 2 (32-ounce) packages chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons chopped fresh basil, plus more for garnish (optional)
- 2 teaspoons kosher salt
- 1 1/2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper, plus more for garnish
- 8 ounces uncooked medium shell pasta
- 3 cups packed roughly chopped fresh baby spinach
- 2 cups shredded rotisserie chicken
- 8 ounces cream cheese, cubed, at room temperature
- 1 1/2 ounces Parmesan cheese, finely shredded, plus more for garnish
Instructions
- Gather all ingredients.
- Add tomato paste and sun-dried tomatoes;
- Stir in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper;
- Add pasta and reduce heat to medium-low;
- Reduce heat to low, and add spinach, chicken, cream cheese, and Parmesan;
- Garnish with additional Parmesan, basil, and red pepper.
Heat oil from sun-dried tomatoes in a large Dutch oven over medium until shimmering. Add onion and garlic; cook, stirring often, until softened, 3 to 4 minutes.
cook, stirring constantly, until tomato paste is slightly deeper red in color, about 2 minutes.
bring to a boil over medium, stirring occasionally, about 12 minutes.
cook, stirring occasionally, until pasta is al dente, about 12 minutes.
cook, stirring often, until cream cheese and Parmesan are melted and chicken is heated through, about 5 minutes.
Serve immediately.
Nutrition
- Serving Size: 1 cup
- Calories: 570
- Sugar: 5g
- Sodium: 1240mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 120mg
