Marry Me Chicken Soup Recipe

Ever had a soup so good that it might just make someone fall in love with you? That’s exactly what “Marry Me” Chicken Soup promises. Rich, creamy, and packed with savory goodness, this soup takes the beloved flavors of Marry Me Chicken (the viral creamy chicken dish) and turns them into a soul-soothing, one-pot meal. With tender rotisserie chicken, creamy cheese, and pasta shells that soak up all that deliciousness, it’s the kind of soup that feels like a warm hug. Perfect for cozy nights in, or when you want to impress someone special—no proposal required!

I remember the first time I made this for my family on a rainy evening. The smell of garlic and basil wafted through the kitchen, and everyone was hovering by the stove before it was even done. As soon as we had our bowls, there was complete silence—just happy slurping and the occasional “Wow!” Even the pickiest eaters were converted that night, and it’s now a regular in our dinner rotation.

this RECIPE

The origin story: from Marry Me Chicken to soup perfection

“Marry Me Chicken” got its playful name from its reputation for being so delicious, it could prompt a marriage proposal. Originally, it’s a creamy, skillet chicken dish infused with flavors like garlic, sun-dried tomatoes, and Parmesan—some of the ultimate crowd-pleasers. This soup version captures all that richness in a more spoonable form, perfect for a chilly day or a comforting weeknight dinner. It’s an American twist on classic Italian flavors, with creamy textures and bold spices, making it a standout dish that’s sure to impress.

Let’s talk ingredients: flavor boosters in every spoonful

Each ingredient in this Marry Me Chicken Soup brings something special to the table, so let’s break it down:

• Sun-dried tomato oil: This adds a subtle, savory depth to the soup. The oil from sun-dried tomatoes is slightly sweet and intensely flavorful—don’t skip it if you want maximum impact! Olive oil can work in a pinch.
• Yellow onion & garlic: These are the aromatic backbone of the soup, bringing in that warm, comforting smell that fills your kitchen. I like to chop the onions finely for a smoother texture, but a rough chop works if you want a bit more bite.
• Tomato paste: This is our umami powerhouse! It thickens the soup slightly while adding a rich, concentrated tomato flavor. You can substitute it with a little ketchup if you’re in a bind, but tomato paste is definitely better.
• Chicken broth: The base of our soup. If you’re looking to go lighter, you can use low-sodium broth, but I personally love the richness that full-flavor broth brings.
• Heavy cream: Adds that luxurious creaminess. You could use half-and-half or even coconut milk for a lighter version, though it might slightly alter the flavor.
• Fresh basil: A touch of fresh basil elevates the entire dish. If you don’t have fresh, dried basil works too, though the taste won’t be quite as vibrant.
• Italian seasoning & crushed red pepper: These spices give a punch of flavor and a touch of heat. Adjust the red pepper if you prefer less spice.
• Pasta shells: The pasta turns this soup into a satisfying meal. Medium shells are perfect for scooping up broth, but any small pasta works.
• Baby spinach: Adds a pop of color and nutrients. You can use kale for a heartier green, but spinach’s tenderness is ideal here.
• Rotisserie chicken: Makes this soup a breeze to put together. Just shred and toss it in! If you prefer, you could use leftover roasted chicken or even poached chicken breast.
• Cream cheese & Parmesan: These cheeses make the soup extra creamy and give it a lovely, savory tang. Parmesan especially is key, so don’t skimp on it! If you’re dairy-free, try using a vegan cream cheese and nutritional yeast for a similar effect.

Kitchen gear: what you need (and what you can totally skip)

For this Marry Me Chicken Soup, you don’t need a ton of fancy tools—just a few basics will do the trick!

• Large Dutch oven or stockpot: This is the workhorse of the recipe. A Dutch oven holds heat really well, making it perfect for soups. If you don’t have one, any large, heavy-bottomed pot will work.
• Wooden spoon or spatula: You’ll be doing a fair amount of stirring as you sauté and simmer. A wooden spoon is gentle on your pot and helps mix everything evenly.
• Sharp knife and cutting board: For chopping onions, garlic, and basil. A sharp knife makes prep quicker and less messy.
• Ladle: To serve up those perfect bowlfuls of soup! Not essential, but certainly handy.

Step-by-step: my foolproof method for Marry Me Chicken Soup

Grab your apron, and let’s get cooking! I’ll walk you through each step to make this soup effortlessly delicious.

1. Heat the oil
   Start by heating up that golden sun-dried tomato oil in your Dutch oven over medium heat. Once it’s shimmering, add the chopped onion and minced garlic. Stir occasionally until the onion is soft and translucent, about 3-4 minutes. This base will make your whole kitchen smell amazing!
2. Add the tomato paste and sun-dried tomatoes
   Stir in the tomato paste and chopped sun-dried tomatoes. Keep stirring for about 2 minutes, or until the paste deepens in color. This quick cooking step intensifies the tomato flavor, giving the soup that rich, almost smoky undertone.
3. Pour in the broth and cream
   Add the chicken broth, heavy cream, fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Give it a good stir, then increase the heat to bring everything to a boil. This will take about 12 minutes, and it’s a good time to catch up on dishes or set the table.
4. Cook the pasta
   Once the soup is boiling, add the pasta shells. Reduce the heat to medium-low, and let the pasta cook for about 12 minutes, stirring occasionally so they don’t stick to the bottom. You’ll know they’re ready when they’re al dente—soft but with a little bite.
5. Add the final ingredients
   Reduce the heat to low and add the chopped spinach, shredded rotisserie chicken, cubed cream cheese, and Parmesan. Stir gently until the cheeses are fully melted and everything is well combined. The soup should be creamy and thick, with just the right amount of chew from the pasta.
6. Garnish and serve
   Ladle the soup into bowls and sprinkle with extra Parmesan, basil, and a pinch of crushed red pepper for garnish. Serve immediately and watch as everyone’s eyes light up!

Variations and adaptations: make it your own

This soup is delicious as is, but there are plenty of ways to adapt it!

• Low-carb version: Swap the pasta for cauliflower florets or zucchini noodles. Both will soak up the creamy broth without adding carbs.
• Dairy-free: Use coconut milk instead of cream, vegan cream cheese, and nutritional yeast for the Parmesan. The flavors will be a little different, but still deliciously creamy.
• Vegetarian: Omit the chicken and use vegetable broth. You can add white beans for extra protein and texture.
• Seasonal twist: Add some diced butternut squash in the fall or zucchini in the summer for a seasonal touch.
• Spicy kick: If you like extra heat, add more crushed red pepper or even a pinch of cayenne.

Serving and presentation ideas: make it pretty!

This soup is already beautiful with its creamy base and colorful spinach and sun-dried tomatoes, but a little garnish goes a long way. Sprinkle extra Parmesan and fresh basil on top for a pop of green, and add a pinch of crushed red pepper if you like a touch of heat. Serve with a side of crusty bread to soak up every last drop. For a heartier meal, pair with a simple side salad.

Suggested drinks

With this creamy, comforting soup, I love to pair something light and refreshing:

• Iced lemon water: Simple, classic, and helps balance out the richness.
• Sparkling apple cider: The slight sweetness works beautifully with the savory flavors.
• Cucumber mint lemonade: Light and refreshing, with a hint of herby freshness.
• Ginger tea: Warm, slightly spicy, and soothing—a great contrast to the creamy soup.
• Herbal iced tea: A floral or citrusy tea, like hibiscus or lemon balm, would add a nice, refreshing finish.

Storing and reheating tips

This soup keeps well in the fridge for up to 3 days. Let it cool completely before storing it in an airtight container. When reheating, use a low heat on the stovetop to prevent the cream from separating. If it thickens up in the fridge, just add a splash of chicken broth to loosen it up. Freezing isn’t recommended because the dairy and pasta don’t hold up well.

Adjusting for different serving sizes

The recipe as written makes about 6 servings, but it’s easy to double if you’re feeding a crowd—just make sure your pot is big enough! If you want a smaller batch, halve all the ingredients. Just be mindful that the cream cheese and Parmesan melt better in larger quantities, so you may need to adjust the cooking time slightly.

Frequently asked questions

1. Can I use regular olive oil instead of sun-dried tomato oil?
Absolutely! Sun-dried tomato oil adds a unique flavor, but olive oil works too.

2. What can I substitute for heavy cream?
Half-and-half, whole milk, or coconut milk are good alternatives, though the soup will be a bit less rich.

3. Can I make this soup gluten-free?
Yes! Just use gluten-free pasta shells or substitute with a vegetable like zucchini.

4. Is there a vegetarian version of this soup?
Yes! Simply omit the chicken and use vegetable broth. You can add white beans for extra protein.

5. How can I make it spicier?
Increase the crushed red pepper or add a dash of hot sauce for more heat.

Enjoy cooking this Marry Me Chicken Soup, and get ready for some serious compliments!

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