Marry Me Chicken Soup
Add Preferred SourceThis creamy, cozy Marry Me Chicken Soup is packed with tender chicken, sun-dried tomatoes, and a rich, flavorful broth. It’s an easy, comforting dish with incredible flavors, perfect for busy weeknight dinners or a cozy night in. One bowl, and you’ll see why it’s love at first bite!
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This soup has quickly become a favorite in my kitchen. The creamy tomato broth, combined with juicy chicken and pasta, makes every spoonful rich and satisfying. With minimal prep, it’s the ultimate comfort food, especially on chilly days when you need something warm and hearty.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Marry Me Chicken Soup
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I love how simple this creamy chicken soup is to prepare, yet the flavors taste like it simmered all day. Here’s how you can make it at home:
Sauté the Aromatics
Heat a large pot or Dutch oven over medium-high heat. Add olive oil and diced yellow onion with a pinch of kosher salt and pepper.
Cook for 3-5 minutes until the onion softens. Stir in garlic powder and dried thyme, cooking for another minute until fragrant.
Add the Tomato Base
Stir in the tomato paste and cook for about 30 seconds to deepen its flavor. Pour in the chicken broth, scraping up any bits from the bottom of the pot.
Add sugar and sun-dried tomatoes, then stir in the shredded chicken.
Cook the Pasta
Bring everything to a boil, then add your pasta. Stir occasionally and let it cook for 8-15 minutes until tender.
Finish with Cream and Spinach
Turn off the heat. Stir in heavy cream, Parmesan cheese, red wine vinegar, and baby spinach. Let everything meld together for a few minutes before serving.
Recipe Notes and Tips
I have a few tips to make this soup even better:
- Types of pasta: Use small pasta shapes like orecchiette, ditalini, conchigliette (small pasta shells), farfalle, or even some pillowy gnocchi. You can also use small gluten-free pasta shapes if needed!
- Chicken: Store-bought rotisserie chicken is a great shortcut, but you can also use leftover chicken, shredded chicken breasts or boneless skinless chicken thighs. Just make sure they are in bite-sized pieces!
- Fresh herbs: You can swap the garlic powder for 2 fresh garlic cloves, add a little Italian seasoning, and stir in fresh basil leaves for a pop of flavor.
- Dairy-free: Substitute heavy cream with canned coconut milk for a dairy-free version.
- Extra flavor: Add red pepper flakes for a touch of heat, and use the sun-dried tomato oil from the jar of instead of olive oil.
- Slow cooker option: Add all ingredients except the pasta, cream, and spinach to the crockpot. Cook on low for 6-8 hours, then stir in pasta for the last 30 minutes and finish with cream and spinach before serving.
How to Store Leftover Marry Me Chicken Soup
Store leftovers in an airtight container in the fridge for up to 4 days.
For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat gently on the stove or in the microwave. The soup thickens as it sits, so you may need to add a splash of broth when reheating.
What to Serve With This Marry Me Chicken Soup Recipe
This creamy soup pairs well with sides that add a mix of texture and flavors. A crisp 7-layer salad or fresh green salad makes a great contrast, while garlic knots or honey butter cornbread are perfect for soaking up every last drop of the rich broth.
For a bit of crunch, try roasted Brussels sprouts with balsamic glaze, Parmesan roasted cauliflower, or a crispy chickpea salad.
More Soup Recipes You Will Love
If you loved this Marry Me Chicken Soup, here are a few more comforting recipes to try:
- Homemade Chicken Noodle Soup
- French Onion Soup Recipe
- Lasagna Soup
- Thanksgiving Turkey Soup Recipe
- Hot and Sour Soup Recipe
Ingredients
- 1 tablespoon olive oil
- ½ cup yellow onion small diced
- Salt and pepper to taste
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried thyme
- 3 tablespoons tomato paste
- 6 cups chicken stock
- 1 teaspoon sugar
- ⅓ cup sundried tomatoes in oil chopped
- 3 cups shredded cooked chicken
- 2 cups small-shape pasta uncooked such as orecchiette, ditalini, farfalle
- ½ cup heavy cream
- ⅓ cup grated parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add olive oil, diced onion, ¼ teaspoon salt, and black pepper. Cook for 3-5 minutes, stirring frequently, until the onion begins to soften.1 tablespoon olive oil, ½ cup yellow onion, Salt and pepper
- Sprinkle in garlic powder and thyme. Cook for about 1 minute, stirring constantly, until fragrant.1 teaspoon granulated garlic powder, 1 teaspoon dried thyme
- Add tomato paste and cook for 30 seconds, stirring constantly.3 tablespoons tomato paste
- Pour in chicken stock, scraping up any browned bits from the bottom of the pot. Stir in 2 teaspoons salt, sugar, and sun-dried tomatoes. Add chicken pieces and stir to combine. Cover and bring to a boil.6 cups chicken stock, 1 teaspoon sugar, ⅓ cup sundried tomatoes in oil, 3 cups shredded cooked chicken
- Once boiling, add pasta, stirring to prevent sticking. Cover, reduce heat to a strong simmer and cook for 8-15 minutes (depending on the pasta type), stirring occasionally, until pasta is just cooked through.2 cups small-shape pasta
- Turn off the heat and uncover. Add cream, Parmesan cheese, vinegar, and spinach. Stir to combine and melt the cheese. Taste and adjust seasonings if needed.½ cup heavy cream, ⅓ cup grated parmesan cheese, 2 cups baby spinach, 1 teaspoon red wine vinegar
- Serve and enjoy!
Video
Notes
- Types of pasta: Use small pasta shapes like orecchiette, ditalini, conchigliette (small pasta shells), farfalle, or even some pillowy gnocchi. You can also use small gluten-free pasta shapes if needed!
- Chicken: Store-bought rotisserie chicken is a great shortcut, but you can also use leftover chicken, shredded chicken breasts or boneless skinless chicken thighs. Just make sure they are in bite-sized pieces!
- Fresh herbs: You can swap the garlic powder for 2 fresh garlic cloves, add a little Italian seasoning, and stir in fresh basil leaves for a pop of flavor.
- Dairy-free: Substitute heavy cream with canned coconut milk for a dairy-free version.
- Extra flavor: Add red pepper flakes for a touch of heat, and use the sun-dried tomato oil from the jar of instead of olive oil.
- Slow cooker option: Add all ingredients except the pasta, cream, and spinach to the crockpot. Cook on low for 6-8 hours, then stir in pasta for the last 30 minutes and finish with cream and spinach before serving.
Storage and Reheating Instructions
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: For longer storage, freeze in a freezer-safe container for up to 3 months.
- Reheat: Reheat gently on the stove or in the microwave. The soup thickens as it sits, so you may need to add a splash of broth when reheating.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
Very tasty and very quick and easy to make.
Glad you enjoyed it!
Made this tonight I can’t believe how delicious it was and so fast and easy.
Thank you! Thank you!
I’m so pleased to hear that you enjoyed it!
I made this today and it was AWESOME!!! I love, love, love it.
Really pleased you love it!