Marry Me Chicken Soup
Creamy, cozy, and packed with flavor, this marry me chicken soup recipe is a one-pot comfort dish perfect for any night of the week.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle
Ingredients
- 2 tablespoons olive oil or oil from sun-dried tomatoes
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- ½ cup sun-dried tomatoes chopped (oil-packed, drained)
- 6 cups low-sodium chicken broth
- 1½ cups shredded cooked chicken rotisserie recommended
- 1 cup small pasta ditalini or orzo
- ½ cup heavy cream
- 4 oz cream cheese softened and cubed
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme or 1 tbsp fresh
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- Optional: 2 cups baby spinach
- Optional garnish: fresh basil Parmesan, chili flakes
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
- Stir in garlic and cook for 1 minute, then add tomato paste and sun-dried tomatoes. Cook for another 2–3 minutes until aromatic.
- Pour in chicken broth and bring to a gentle boil. Add pasta and reduce heat to medium. Simmer for 8–10 minutes, stirring occasionally.
- Once pasta is nearly cooked, stir in the shredded chicken.
- Lower the heat, add heavy cream, cream cheese, Parmesan, thyme, salt, and pepper. Stir until the cheeses are fully melted and soup is creamy.
- Add spinach (if using) and cook for 1–2 more minutes until wilted.
- Taste and adjust seasoning. Ladle into bowls and top with optional garnishes before serving.
Notes
For quicker prep, use rotisserie chicken and pre-chopped vegetables.
To make it lighter, use half-and-half or a dairy-free alternative like coconut milk. Leftovers can be stored in the fridge for up to 4 days.
Reheat gently and add a splash of broth or cream if needed.
Avoid boiling after adding cream to maintain a smooth texture.