The scent of warm, creamy broth wafting through the kitchen, mingled with the savory aroma of sun-dried tomatoes and roasted chicken, creates an inviting atmosphere that instantly feels like home. The rich color of the Marry Me Chicken Soup, with its twirls of tender shell pasta nestled among vibrant spinach and flecks of fresh basil, is nothing short of delightful. As the soup simmers, your mouth begins to water in anticipation, revealing a winter warmer perfect for cozy evenings in or gathering family around the table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Marry Me Chicken Soup Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Marry Me Chicken Soup

I recall fondly a snowy day when I made the first batch of this Marry Me Chicken Soup Recipe. As I ladled the soup into bowls, my partner’s delighted expression was priceless—it was as if the whole world melted away. There’s something undeniably magical about comfort food like this, especially when shared with loved ones. If you’re searching for a soul-soothing dish that warms the heart, gather your ingredients and let’s get started on this heavenly soup!

Why You’ll Love This Recipe

Simple & Quick: Prepping and cooking this delicious soup takes just about an hour, perfect for busy weeknights.
Irresistible Flavor: The combination of creamy broth, juicy chicken, and savory tomatoes creates a taste sensation that feels like a warm hug.
Eye-Catching Appeal: Beautiful colors and textures make this soup not just a meal but a feast for the eyes too.
Flexible Serving: This soup is perfect for cozy dinners, lunch leftovers, or even a special gathering with friends.
Diet-Friendly Options: Easily adaptable for gluten-free diets by swapping the pasta for gluten-free alternatives.

Ingredients You’ll Need

Sun-dried tomatoes (0.5 cup): Look for those packed in oil for added flavor. They’re key for a rich, tangy punch and can be substituted with fresh tomatoes for a different twist.
Oil from sun-dried tomato jar (1 tablespoon): This oil is packed with flavor! It’s perfect for sautéing and adds depth but can be replaced with any cooking oil if necessary.
Yellow onion (1.5 cups, chopped): Sweet and aromatic, onions create a robust base for the soup. Shallots could work too if you prefer a milder flavor.
Garlic (4 cloves, minced): Fresh garlic elevates the taste. If you’re in a pinch, garlic powder may suffice in half the amount.
Tomato paste (3 tablespoons): Adds a concentrated tomato flavor and thickens the broth. You can use canned crushed tomatoes if you don’t have paste on hand.
Chicken broth (32 oz): Use homemade or high-quality store-bought broth for the best flavor; vegetable broth is a solid alternative for a lighter version.
Heavy whipping cream (1 cup): This makes for a rich, creamy texture that’s irresistible. Coconut cream can work as a dairy-free option.
Fresh basil (4 teaspoons): Adds a fragrant herbaceous note. If fresh isn’t available, dried basil can do in a pinch, but use less.
Kosher salt (2 teaspoons): Essential for flavor enhancing. You can adjust the amount based on your taste.
Dried Italian seasoning (1.5 teaspoons): A blend of herbs that adds a wonderful homestyle essence. Substitute with your favorite herbs like oregano or thyme if desired.
Garlic powder (1 teaspoon): For an extra punch, but fresh garlic adds more flavor; adjust according to preference.
Crushed red pepper (0.25 teaspoon, or more to taste): This is where the heat comes from! Adjust the amount to match your taste preference.
Medium shell pasta (8 oz, uncooked): Shell-shaped pasta holds the rich soup beautifully. Feel free to use any small pasta like bowties or elbows if you prefer.
Fresh baby spinach (3 cups, roughly chopped): Adds a nutritious green element. Kale or Swiss chard can be substituted for a different texture.
Rotisserie chicken (2 cups, shredded): This is a time-saver! You can cook your chicken ahead or use leftover grilled chicken if preferred.
Cream cheese (8 oz, cubed, room temperature): It melts beautifully and enriches the soup’s creaminess. Neufchâtel or vegan cream cheese can work here, too.
Parmesan cheese (1.5 oz, finely shredded): Freshly grated Parmesan accentuates flavor. You can skip it for a dairy-free version, adding a dash of nutritional yeast for depth.

How to Make Marry Me Chicken Soup Recipe

Heat and Sauté: Begin by heating 1 tablespoon of the sun-dried tomato oil in a large Dutch oven over medium heat. Once warm, toss in your chopped onion and minced garlic, sautéing for about 3-4 minutes. You want the onions to soften and become fragrant but not browned, which means they’re perfectly ready for the next step.

Incorporate Tomato Goodness: Stir in the sun-dried tomatoes alongside 3 tablespoons of tomato paste. Cook this mixture for another 2 minutes, allowing the tomato paste to deepen in color while stirring constantly. You’ll enjoy the luscious fragrance filling your kitchen!

Combine and Simmer: Pour in 32 ounces of chicken broth and 1 cup of heavy whipping cream, along with 4 teaspoons of fresh basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Increasing the heat, bring this mixture to a gentle boil while stirring occasionally, then reduce the heat and let it simmer for about 12 minutes. Keep an eye on it—it should be bubbling lightly around the edges!

Add Pasta: Incorporate 8 ounces of uncooked medium shell pasta into the boiling broth, reducing the heat to medium-low. Cook for around 12 minutes, stirring occasionally until the pasta is al dente. This is a great time to taste; make adjustments to seasoning if needed.

Mix in Greens and Cheese: Lower the heat to low and gently fold in the 3 cups of chopped spinach, 2 cups of shredded rotisserie chicken, 8 ounces of cubed cream cheese, and 1.5 ounces of shredded Parmesan cheese. Stir frequently over the next 5 minutes until the cheeses have fully melted and the chicken is warmed through. If you see clumps of cream cheese, just press it against the pot’s side to mix it in well.

Serve and Garnish: Once everything is heated through and creamy, ladle the soup into bowls and garnish with extra Parmesan cheese, fresh basil, and a sprinkle of red pepper flakes for an extra kick. Pair your hearty bowls with crusty bread or a fresh green salad to round out the meal!

Storing & Reheating

This delicious soup can be stored in an airtight container at room temperature for about 2 hours after cooking. For longer storage, keep it in the refrigerator for up to 3 days. Make sure it’s in a well-sealed container to maintain freshness. If you wish to freeze the soup, pour it into freezer-safe bags or containers, labeling them with the date—thaw and use within 3 months for the best flavor. When reheating, simply warm it on the stove over low heat until heated through; adding a splash of broth or cream can help refresh the texture and keep it creamy.

Chef’s Helpful Tips

Avoid browning the onions too much; a light sauté ensures sweet flavors without bitterness.
For even creamier soup, use room temperature cream cheese to help it blend smoothly.
If you want a thinner soup, gradually add more broth or cream while reheating.
Make it a day ahead! Flavors often deepen overnight, making it even tastier.
Not a fan of spinach? Kale, zucchini, or even peas can be used instead for added nutrition.

Embarking on this culinary journey with the Marry Me Chicken Soup Recipe promises to be a heartwarming experience. With simple ingredients and a straightforward method, it’s all about nurturing comfort at the table. Don’t hesitate to make your own variations or additions—maybe a pinch more spice or a different type of pasta. Let your creativity shine through, and most importantly, enjoy every comforting bowl of this splendid soup!

Recipe FAQs

Can I use dry chicken instead of rotisserie chicken?

Yes, you can absolutely use cooked chicken breast or thighs. Just shred or chop it into small pieces and add it during the final steps of cooking. Feel free to season the chicken with salt or spices to enhance the flavor!

How can I make this soup gluten-free?

To make this soup gluten-free, simply replace the shell pasta with gluten-free pasta alternatives. Many brands offer delicious gluten-free options that work well without compromising on taste or texture.

Can I make this soup vegetarian?

Definitely! To create a vegetarian version of the Marry Me Chicken Soup, substitute the chicken broth with vegetable broth and eliminate the chicken. Consider adding hearty vegetables like mushrooms for extra flavor and texture.

What can I do if my soup is too thick?

If you find the soup too thick for your liking, simply stir in a bit more chicken broth or cream until you reach your desired consistency. Just remember to adjust seasoning as needed to maintain its deliciously rich flavors!

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Marry Me Chicken Soup

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Author: Dorothy
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

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Description

This Marry Me Chicken Soup offers an irresistible flavor with tender chicken, creamy broth, and sun-dried tomatoes, making it perfect for a comforting, homemade meal.

Ingredients

Scale

0.5 cup sun-dried tomatoes
1 tablespoon oil from sun-dried tomato jar
1.5 cups yellow onion, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
32 oz chicken broth
1 cup heavy whipping cream
4 teaspoons fresh basil
2 teaspoons kosher salt
1.5 teaspoons dried Italian seasoning
1 teaspoon garlic powder
0.25 teaspoon crushed red pepper, or more to taste
8 oz medium shell pasta, uncooked
3 cups fresh baby spinach, roughly chopped
2 cups rotisserie chicken, shredded
8 oz cream cheese, cubed, room temperature
1.5 oz Parmesan cheese, finely shredded

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Instructions

Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Sauté chopped onion and minced garlic for 3-4 minutes until fragrant.
Stir in sun-dried tomatoes and tomato paste; cook for another 2 minutes.
Pour in chicken broth and heavy cream, along with basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil, then let it simmer for 12 minutes.
Add uncooked shell pasta to the boiling broth and cook for around 12 minutes until al dente.
Fold in chopped spinach, shredded rotisserie chicken, cream cheese, and Parmesan cheese, stirring until fully melted and heated.
Ladle into bowls and garnish with Parmesan, fresh basil, and additional red pepper flakes.

Notes

For a gluten-free option, substitute pasta with gluten-free alternatives.
Use room temperature cream cheese for smoother blending into the soup.
This soup can be stored in the refrigerator for up to 3 days, or frozen for 3 months.