Marry Me Chicken Soup
Marry Me Chicken Soup is a creamy, one-pot soup filled with tender chicken, sun-dried tomatoes, pasta, and spinach in a rich, flavorful broth. Inspired by the famous Marry Me Chicken, this comforting soup is easy to make and perfect for cozy dinners or special occasions.
Equipment
- Large Dutch oven or soup pot
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- ½ cup sun-dried tomatoes in oil with herbs julienne-cut, drained
- 1 tablespoon oil from sun-dried tomato jar
- 1 ½ cups yellow onion chopped
- 4 garlic cloves minced
- 3 tablespoons tomato paste
- 2 cartons 32 oz each chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons fresh basil chopped (plus more for garnish)
- 2 teaspoons kosher salt
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper plus more for garnish
- 8 ounces medium shell pasta
- 3 cups fresh baby spinach roughly chopped
- 2 cups rotisserie chicken shredded
- 8 ounces cream cheese cubed and at room temperature
- 1 ½ ounces Parmesan cheese finely shredded (plus more for garnish)
Instructions
- Heat oil from the sun-dried tomatoes in a large Dutch oven over medium heat. Add onion and garlic; cook, stirring often, until softened (about 3–4 minutes).
- Stir in the tomato paste and sun-dried tomatoes; cook, stirring constantly, until the tomato paste darkens slightly (about 2 minutes).
- Pour in chicken broth and heavy cream. Add basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally (about 12 minutes).
- Add uncooked shell pasta. Reduce heat to medium-low; cook, stirring occasionally, until the pasta is al dente (about 12 minutes).
- Reduce heat to low. Add spinach, rotisserie chicken, cream cheese, and Parmesan cheese. Cook, stirring often, until cheeses are melted and chicken is heated through (about 5 minutes).
- Taste and adjust seasoning if needed. Ladle soup into bowls and garnish with extra Parmesan, fresh basil, and a sprinkle of crushed red pepper.
Notes
For best results, use full-fat cream cheese and heavy cream.
Have the cream cheese at room temperature for easier melting.
Feel free to swap shell pasta for your favorite small pasta shape; adjust cooking time accordingly.
Soup thickens as it stands—add extra broth when reheating if desired.