Imagine a soup so rich, creamy, and deeply savory it earns a permanent spot in your recipe collection. That’s exactly what this Marry Me Chicken Soup delivers.
It combines tender rotisserie chicken, shell pasta, and fresh spinach in a velvety, sun-dried tomato and Parmesan cream broth that is absolutely unforgettable.
This recipe transforms the beloved flavors of a classic dish into a comforting one-pot meal. If you love the iconic flavors of this dish, be sure to try our viral Marry Me Chicken Pasta.
Every step is designed for a foolproof result, giving you a restaurant-quality soup that’s as reliable as it is delicious.
Let’s get started.
Quick Overview: Making Your Marry Me Chicken Soup
This rich and creamy soup comes together in under an hour. Here’s what to expect:
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6
Difficulty: Easy
- Sauté onions and garlic in sun-dried tomato oil, then cook the tomato paste until fragrant.
- Stir in broth, cream, and seasonings, bring to a boil, then add pasta and cook until al dente.
- Add spinach, chicken, cream cheese, and Parmesan, stirring on low heat until fully melted and creamy.
Gather Your Ingredients for Marry Me Chicken Soup
This recipe comes together smoothly when you have all your components ready to go. The magic is in the combination of rich, savory, and creamy elements that define this unforgettable soup.
Here’s What You’ll Need:
- ½ cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
- 1 tablespoon oil from sun-dried tomato jar
- 1 ½ cups chopped yellow onion
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 3 tablespoons tomato paste
- 64 ounces chicken broth (two 32-ounce packages)
- 1 cup heavy whipping cream
- 4 teaspoons chopped fresh basil, plus more for garnish (optional)
- 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 uncooked medium shell pasta
- 3 cups packed roughly chopped fresh baby spinach
- 2 cups shredded rotisserie chicken
- 8 ounces cream cheese, cubed and at room temperature
- 1 ½ ounces Parmesan cheese, finely shredded, plus more for garnish
The Secret to Perfect Creamy Soup: Key Ingredients & Techniques
This soup’s incredible flavor and texture don’t happen by accident. Three key components work together to create a truly unforgettable, restaurant-quality result right in your own kitchen.
Sun-Dried Tomatoes: The Flavor Foundation
The heart of this soup’s signature taste comes from sun-dried tomatoes. They provide a concentrated burst of sweet, tart, and umami flavor that plain tomatoes can’t match. Using oil-packed tomatoes is a crucial shortcut; the infused oil becomes an instant flavor booster when you use it to sauté the aromatics.
Cream Cheese: The Silky Secret
While heavy cream provides richness, cream cheese is the secret to the soup’s luxurious, velvety body and tangy finish. This subtle tang cuts through the richness, creating a perfectly balanced bite. Using cubed, room temperature cream cheese is essential; it melts seamlessly into the broth without clumping, ensuring a silky-smooth texture.
Tomato Paste: Blooming for Depth
Sautéing the tomato paste until it darkens, a technique called “blooming,” is a small step with a massive impact. This process caramelizes the sugars in the paste, deepening its flavor and eliminating any raw, metallic taste. It’s a professional technique that builds a profound, savory base for the entire soup.
Understanding these elements is the key to success. Now, let’s put it all together.
Let’s Make Marry Me Chicken Soup: A Step-by-Step Guide
This recipe comes together in one pot, creating layers of flavor at every stage. Follow these steps closely for a rich, creamy, and perfectly cooked soup every time.
Step 1: Sauté the Aromatics
First, heat 1 tablespoon of the reserved oil from your sun-dried tomato jar in a large Dutch oven over medium heat. Using this flavor-infused oil is a pro-tip that builds depth right from the start.
Once the oil is shimmering, add 1 ½ cups of chopped yellow onion and 4 minced garlic cloves. Cook, stirring frequently, until they have softened and become fragrant, which should take about 3 to 4 minutes. Your kitchen will start to smell incredible.
Step 2: Build the Flavor Base
Next, add 3 tablespoons of tomato paste and the ½ cup of drained sun-dried tomatoes to the pot. Stir constantly for about 2 minutes. You’ll notice the tomato paste darken to a deeper red; this step, known as “blooming,” cooks off any raw taste and unlocks its rich, umami flavor.
Pour in the 64 ounces of chicken broth and 1 cup of heavy cream. Stir in the fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture to a boil over medium heat, which will take about 12 minutes.
Step 3: Simmer and Cook the Pasta
Once the soup base is boiling, add the 8 ounces of uncooked medium shell pasta. Immediately reduce the heat to medium-low to maintain a gentle simmer.
Cook, stirring every few minutes to prevent the pasta from sticking to the bottom of the pot. Continue simmering until the pasta is cooked al dente, which should take about 12 minutes.
Step 4: Add the Creamy Goodness
Reduce the heat to low. Now it’s time to introduce the final rich and creamy elements. Add the 3 cups of fresh baby spinach, 2 cups of shredded rotisserie chicken, 8 ounces of cubed room-temperature cream cheese, and 1 ½ ounces of shredded Parmesan.
Stir often for about 5 minutes. The spinach will wilt, the chicken will heat through, and the cheeses will melt seamlessly into the broth. Using room-temperature cream cheese is crucial here for a silky, lump-free texture.
Step 5: Garnish and Serve
Ladle the hot soup into bowls. Garnish with a sprinkle of extra Parmesan cheese, a pinch of crushed red pepper for a little heat, and some fresh basil, if desired.
This soup is best served immediately, piping hot. Enjoy every spoonful!
Amanda’s Top Tips for the Best Marry Me Chicken Soup
To ensure your soup is absolutely perfect every time, a few key details make all the difference. These tips focus on achieving the ideal texture and maximizing flavor with minimal effort.
Cream Cheese Perfection
The secret to an ultra-creamy, lump-free soup is using room temperature cream cheese. Cold cream cheese will seize up and create small specks instead of melting smoothly into the broth.
Pro-Tip: To bring cream cheese to room temperature quickly, you can submerge the sealed foil package in a bowl of warm water for about 10 minutes.
Pasta Perfection: Preventing Mush
Pasta continues to absorb liquid as it sits, which can lead to a mushy texture in leftovers. For the best results, especially if you’re making the soup ahead of time, consider cooking the pasta separately.
Pro-Tip: Cook your pasta to al dente according to package directions, then store it separately. Add it to individual bowls and ladle the hot soup over it right before serving.
Unlock Flavor with Sun-Dried Tomato Oil
Never discard the oil from your jar of sun-dried tomatoes. This oil is infused with herbs and concentrated tomato essence, providing a powerful flavor boost right from the start.
Pro-Tip: Using 1 tablespoon of this flavorful oil to sauté the onion and garlic creates a rich, savory foundation that plain olive oil simply can’t match.
Your Ultimate Guide to Customizing Marry Me Chicken Soup
While this recipe is delicious as written, it’s also incredibly adaptable. Think of it as a template you can adjust to fit your taste or what you have in your pantry. Here are a few of our favorite variations.
Making a Lighter Version
To reduce the calorie and fat content, swap the full-fat cream cheese for Neufchâtel cheese and use half-and-half instead of heavy cream. For a tangy finish, you can stir in Greek yogurt at the end, but do not let the soup boil, as it can curdle.
Making it Ahead
To prepare this soup in advance, make the entire recipe but do not add the pasta. When you’re ready to serve, reheat the soup base and cook the pasta separately. Add the cooked pasta to individual bowls before ladling the hot soup over it to prevent it from becoming mushy.
Protein Swaps
Shredded rotisserie chicken is a fantastic time-saver, but you can also use freshly cooked chicken. Sautéed and shredded chicken breasts or thighs work perfectly. Just ensure you have about 2 cups of cooked chicken to add in Step 7.
Pasta, Grains, & Gnocchi
Don’t have medium shells? No problem. Small pasta shapes like orzo or ditalini are excellent substitutes. For a heartier, dumpling-like texture, try adding potato gnocchi. Just be sure to adjust the simmering time according to the package directions for whatever you choose.
What to Serve with Marry Me Chicken Soup?
This rich and creamy soup is a meal in itself, but the right pairing can elevate it to a truly memorable dinner. The key is to choose something that complements the soup’s robust flavors without overpowering them.
Crusty Bread or Grinder Salad Sandwich
A simple, high-quality crusty bread is essential for soaking up every last drop of the delicious, savory broth.
For a more substantial meal that offers a fresh, crunchy contrast, Serve this hearty soup with a crusty Grinder Salad Sandwich for the perfect pairing.
Craving More Comfort Food?
If this creamy, satisfying soup is your style, you’re in the right place. We have plenty of other comforting recipes that deliver big flavor without complicated steps.
Marry Me Chicken Pasta
Explore the dish that started it all. If you love the iconic flavors of this dish, be sure to try our viral Marry Me Chicken Pasta. It has the same incredible sun-dried tomato and cream sauce, just in a hearty pasta form.
Lasagna Soup
For another comforting, one-pot meal, our Lasagna Soup recipe is a reader favorite. It delivers all the rich, cheesy goodness of classic lasagna with a fraction of the effort, making it a perfect weeknight dinner.
Frequently Asked Questions
what can I add besides more chicken broth to make the soup more soupy and less thick and creamy? can I just add some water or will that ruin it?
You can add water to thin the soup, but for the best flavor, add a bit of heavy cream or even milk to reach your desired consistency. Start with small amounts and taste as you go.
How can I make a lighter version of this soup? Skim milk and greek yogurt?
To lighten the soup, use Neufchâtel cheese instead of full-fat cream cheese, and substitute half-and-half for heavy cream. Greek yogurt can be added at the end for a tangy flavor, but be careful not to boil it, as it may curdle.
Am I able to make this soup in a slow cooker?
Yes, you can adapt this soup for a slow cooker. Sauté the aromatics, then combine all ingredients except the pasta, spinach, cream cheese, and parmesan in the slow cooker. Cook on low for 6-8 hours, then stir in the remaining ingredients until melted and wilted before serving.
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Marry Me Chicken Soup
Equipment
- Large Dutch oven
Ingredients
- ½ cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
- 1 tablespoon oil from sun-dried tomato jar
- 1 ½ cups chopped yellow onion
- 4 medium garlic cloves, minced about 4 teaspoons
- 3 tablespoons tomato paste
- 64 ounces chicken broth two 32-ounce packages
- 1 cup heavy whipping cream
- 4 teaspoons chopped fresh basil plus more for garnish (optional)
- 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 uncooked medium shell pasta
- 3 cups packed roughly chopped fresh baby spinach
- 2 cups shredded rotisserie chicken
- 8 ounces cream cheese, cubed and at room temperature
- 1 ½ ounces Parmesan cheese, finely shredded plus more for garnish
Instructions
Sauté the Aromatics
- First, heat 1 tablespoon of the reserved oil from your sun-dried tomato jar in a large Dutch oven over medium heat. Once the oil is shimmering, add 1 ½ cups of chopped yellow onion and 4 minced garlic cloves. Cook, stirring frequently, until they have softened and become fragrant, which should take about 3 to 4 minutes.
Build the Flavor Base
- Next, add 3 tablespoons of tomato paste and the ½ cup of drained sun-dried tomatoes to the pot. Stir constantly for about 2 minutes. You'll notice the tomato paste darken to a deeper red; this step, known as "blooming," cooks off any raw taste and unlocks its rich, umami flavor.
- Pour in the 64 ounces of chicken broth and 1 cup of heavy cream. Stir in the fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture to a boil over medium heat, which will take about 12 minutes.
Simmer and Cook the Pasta
- Once the soup base is boiling, add the 8 ounces of uncooked medium shell pasta. Immediately reduce the heat to medium-low to maintain a gentle simmer. Cook, stirring every few minutes to prevent the pasta from sticking to the bottom of the pot. Continue simmering until the pasta is cooked al dente, which should take about 12 minutes.
Add the Creamy Goodness
- Reduce the heat to low. Add the 3 cups of fresh baby spinach, 2 cups of shredded rotisserie chicken, 8 ounces of cubed room-temperature cream cheese, and 1 ½ ounces of shredded Parmesan. Stir often for about 5 minutes. The spinach will wilt, the chicken will heat through, and the cheeses will melt seamlessly into the broth.
Garnish and Serve
- Ladle the hot soup into bowls. Garnish with a sprinkle of extra Parmesan cheese, a pinch of crushed red pepper for a little heat, and some fresh basil, if desired. Serve immediately.