Marry Me Chicken Soup Recipe

This Marry Me Chicken Soup has all the rich, creamy goodness of the famous “Marry Me Chicken” recipe, but in a cozy, comforting soup form. Imagine tender shredded chicken, tangy sun-dried tomatoes, and baby spinach swimming in a creamy, Parmesan-infused broth. It’s a one-pot wonder that’ll have your family coming back for seconds (or even thirds). Perfect for chilly nights, this soup is a complete meal that feels indulgent without too much fuss. The name says it all—this is a soup that’ll make you fall in love!

this RECIPE

A cozy, comforting backstory

The original “Marry Me Chicken” recipe went viral for its irresistible combination of creamy, tangy, and savory flavors. Some say it got its name because it’s so good, anyone who makes it might just get a proposal! Over time, people have adapted the dish into different forms—pastas, casseroles, and now this delightful soup. The essence of the dish is the same: rich cream, tangy sun-dried tomatoes, and tender chicken, all brought together in a way that feels both luxurious and homey. This soup version has become a go-to in my kitchen because it’s easier to make in big batches and has that same dreamy flavor that makes the original so famous.

My favorite ingredients (and a few clever swaps)

This soup’s ingredients are carefully chosen to bring out that unique Marry Me Chicken flavor, but I’ve found a few substitutions that work if you’re missing something. Here’s a closer look:

• Sun-dried tomato oil: This oil from the sun-dried tomato jar is packed with flavor, adding a hint of tanginess and richness. If you don’t have it, olive oil works too, but you’ll miss that slightly tangy depth.
• Heavy cream: The cream gives the soup its luxurious, velvety texture. If you want a lighter option, you could swap in half-and-half, though it won’t be quite as rich.
• Rotisserie chicken: Using rotisserie chicken makes this recipe quick and easy. Any leftover cooked chicken would work here too. Just shred it up and add it in!
• Baby spinach: This adds color and a hint of freshness to the soup. If you’re out of spinach, try kale or even a handful of fresh parsley for a different twist.
• Parmesan cheese: The Parmesan melts into the broth, adding depth and a bit of umami. Asiago or Pecorino could work in a pinch, though they’ll each bring a slightly different flavor.

Essential kitchen tools to make things easy

This recipe keeps it simple in the kitchen, with just a few essential tools that make all the difference:

• Dutch oven or large soup pot: A good Dutch oven distributes heat evenly and is perfect for simmering soups. If you don’t have one, any large, heavy-bottomed pot will work.
• Wooden spoon: For stirring the ingredients without scratching your pot, a wooden spoon is a must.
• Microplane or fine grater: Grating Parmesan fresh gives you that soft, melt-in-your-mouth texture. A Microplane makes it easy to get those fine shreds.
• Ladle: Once your soup is ready, a ladle will make serving easy and mess-free.

Step-by-step: My foolproof method for Marry Me chicken soup

Let’s dive into the process! I’ll walk you through each step so you know exactly what to expect. It’s like cooking with a friend right by your side.

1. Start with the aromatics
   Heat a tablespoon of oil from your sun-dried tomato jar in a large Dutch oven over medium heat. Once it’s shimmering, toss in the chopped onion and minced garlic. Stir often and let them cook for about 3-4 minutes until softened and fragrant. You’re building the foundation of flavor here, so don’t rush this step!
2. Add tomato paste and sun-dried tomatoes
   Add the tomato paste and sun-dried tomatoes to the pot. Stir constantly for about 2 minutes until the tomato paste deepens in color. This step intensifies the flavors and gives your soup a rich, almost smoky taste.
3. Bring on the broth and seasonings
   Pour in the chicken broth and add the heavy cream, fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Stir everything together and bring the mixture to a boil over medium heat. This should take around 12 minutes—just enough time to infuse the broth with all those wonderful spices.
4. Cook the pasta
   Add the uncooked pasta shells to the boiling soup and reduce the heat to medium-low. Cook for about 12 minutes, stirring occasionally, until the pasta is al dente. The pasta will soak up some of the broth, making the soup thick and hearty.
5. Finish with the creamy goodness
   Lower the heat to a gentle simmer. Now add the chopped spinach, shredded rotisserie chicken, cubed cream cheese, and shredded Parmesan. Stir frequently for about 5 minutes until the cheeses have melted into the broth and the chicken is heated through. The cream cheese gives it that extra creamy texture, and the Parmesan adds a savory punch.
6. Garnish and serve
   Ladle your soup into bowls and sprinkle with extra Parmesan, fresh basil, and a pinch of crushed red pepper if you like a little extra heat. Serve it hot and enjoy!

Variations to make it your own

• Gluten-free: Swap the pasta shells for your favorite gluten-free pasta, or even use rice for a fun twist. Just keep an eye on the cooking time, as gluten-free options can vary.
• Vegetarian option: Skip the chicken and add a can of chickpeas or cannellini beans instead. The beans add protein and a nice texture that pairs well with the creamy broth.
• Low-carb: Leave out the pasta entirely and add extra spinach or kale. You’ll still get a filling, flavorful soup that’s a bit lighter on the carbs.
• Spicier version: If you love a bit more heat, add extra crushed red pepper or even a diced jalapeño when you sauté the onions and garlic.
• Seasonal vegetables: Try adding chopped zucchini, bell peppers, or even butternut squash cubes. These add color, flavor, and a little extra nutrition.

Serving suggestions for a cozy meal

To make this soup an unforgettable experience, I like to serve it with a side of crusty bread or warm garlic knots. The bread is perfect for soaking up that creamy, tomato-rich broth. You could also pair it with a simple side salad—something light and fresh with a lemon vinaigrette works beautifully to balance the richness of the soup. For an extra flourish, garnish each bowl with a little more fresh basil and a sprinkle of Parmesan.

Drink pairings that complement the flavors

This soup has a creamy base with a bit of tanginess from the tomatoes, so I like to pair it with something refreshing. Here are a few of my favorites:

• Sparkling water with lemon: Simple but effective, this drink cuts through the richness and adds a little brightness.
• Iced green tea: The slight bitterness of green tea complements the creamy soup without overwhelming it.
• Apple cider: If it’s fall, a warm apple cider on the side makes for a cozy pairing that adds a hint of sweetness.
• Cranberry spritzer: Mix cranberry juice with a splash of sparkling water and a few mint leaves for a refreshing, fruity drink that goes well with the soup’s flavors.

Storing and reheating tips

If you have leftovers (lucky you!), store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat to prevent the cream from separating. Add a splash of broth or water if it’s thickened too much in the fridge. Avoid microwaving on high heat, as the cream and cheese can get a bit grainy—stick to low power and stir often if you’re using the microwave.

Scaling the recipe up or down

This recipe serves about 6, but if you want to double it for a crowd, go right ahead! Just make sure you’re using a pot large enough to hold everything. If you’re cooking for just one or two, halving the recipe works well, though keep an eye on the pasta as it may cook a bit faster in a smaller batch.

Troubleshooting tips for a perfect soup

• Cream separating: If your soup looks curdled, it might’ve gotten too hot too fast. Keep the heat to a gentle simmer once you add the cream and cheeses.
• Pasta too soft: If you plan to save some soup for later, you might want to cook the pasta separately or undercook it slightly in the soup. It’ll soften more as it sits in the broth.
• Too thick? The pasta will continue to absorb liquid as it sits. Just add a splash of broth when reheating to thin it back out.

Ready to fall in love with this soup?

There’s something about this Marry Me Chicken Soup that’s simply irresistible. It’s the kind of dish that warms you from the inside out, perfect for cozy nights at home or impressing your loved ones. Try it out, and don’t be afraid to put your own twist on it—whether that’s adding more spice, swapping the greens, or trying one of the variations. I’d love to hear how it turns out!

FAQs

1. Can I freeze this soup?
Yes, you can freeze it, but the cream and pasta might change texture slightly. Freeze before adding the pasta if possible, then add fresh pasta when reheating.

2. What can I use instead of heavy cream?
Half-and-half or whole milk will work, though it won’t be as rich. You could also try coconut milk for a dairy-free option, but it’ll have a slight coconut flavor.

3. Can I use fresh tomatoes instead of sun-dried?
Sun-dried tomatoes add a concentrated flavor that fresh tomatoes can’t quite match. If you use fresh tomatoes, you may need to add a bit of extra tomato paste for richness.

4. How can I make it spicier?
Add extra crushed red pepper, or throw in a diced jalapeño or a pinch of cayenne pepper when you sauté the onions and garlic.

5. Can I use a different type of pasta?
Absolutely! Small pasta shapes like ditalini, mini farfalle, or orzo work well. Just keep an eye on cooking times as they may vary.

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