If comfort had a passport, it would taste like this soup. Creamy, herb-laced, and deeply savory, Marry Me Chicken Soup takes a classic chicken base and swirls in a medley of sun-dried tomatoes, garlic, and Italian herbs for a spoonful.
You get the silkiness of a velouté with the soul of Sunday supper—no ring required. It tastes as good as Elote Salad and Brazilian Lemonade: bold, bright, and surprisingly addictive in all the right ways.
The technique borrows from restaurant pan sauces, marrying flavor fast without fuss. Whether you’re simmering for two or batch-cooking for later, this dish gives back more than it takes—and might just win hearts along the way.
Perfect For Rainy Days In!
- I first made this soup while thunder rolled outside—its creamy warmth and savory depth felt like a cozy blanket you could eat.
- The slow simmer fills the kitchen with garlicky, herby aromas, turning even the gloomiest afternoon into something memorable.
- I’ve added spinach or white beans during different rainy-day versions—it’s the kind of recipe that welcomes improvisation.
- Surprisingly, it kept me full without needing bread or sides, which helped me avoid overeating during those snack-heavy indoor days.
- The taste is rich, mellow, and comforting—like Elote Salad and Brazilian Lemonade, it hits the sweet spot between bold and soothing.
Marry Me Chicken Soup Recipe
This soul-warming Marry Me Chicken Soup blends sun-dried tomatoes, garlic, herbs, and tender chicken in a creamy broth loaded with pasta and spinach. Rich with Parmesan and cream cheese, it’s comforting, flavorful, and utterly irresistible—just one spoonful might win someone’s heart.
Equipment
- Large Dutch oven
- Wooden spoon or silicone spatula
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Ladle
Ingredients
- 8 ounces uncooked medium shell pasta
- 1 tablespoon oil from sun-dried tomato jar divided
- 2 cups shredded rotisserie chicken
- 3 tablespoons tomato paste
- 1 cup heavy whipping cream
- 1 ½ teaspoons dried Italian seasoning
- 2 32-ounce packages chicken broth
- 4 medium garlic cloves minced (about 4 teaspoons)
- 1 ½ cups chopped yellow onion
- ½ cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
- 4 teaspoons chopped fresh basil plus more for garnish (optional)
- ¼ teaspoon crushed red pepper plus more for garnish
- 2 teaspoons kosher salt
- 3 cups packed roughly chopped fresh baby spinach
- 8 ounces cream cheese cubed, at room temperature
- 1 ½ ounces Parmesan cheese finely shredded, plus more for garnish
- 1 teaspoon garlic powder
Instructions
- Heat the oil from the sun-dried tomatoes in a large Dutch oven over medium heat until it shimmers.
- Add the chopped onion and minced garlic, stirring often, and cook until softened, about 3 to 4 minutes.
- Stir in the tomato paste and chopped sun-dried tomatoes, and cook while stirring constantly until the tomato paste turns a slightly deeper red, about 2 minutes.
- Pour in the broth and add the cream, chopped basil, salt, Italian seasoning, garlic powder, and crushed red pepper.
- Bring the mixture to a boil over medium heat, stirring occasionally for about 12 minutes.
- Add the pasta, reduce the heat to medium-low, and continue cooking, stirring occasionally, until the pasta is al dente, around 12 minutes.
- Lower the heat to low and stir in the spinach, cooked shredded chicken, cream cheese, and Parmesan.
- Cook while stirring often until the cream cheese and Parmesan are fully melted and the chicken is heated through, about 5 minutes.
- Garnish with extra Parmesan, basil, and crushed red pepper, and serve hot.
Notes
- Use the oil from the sun-dried tomato jar—it adds extra depth and flavor that regular olive oil can’t match.
- Soften cream cheese before adding to prevent clumping and ensure smooth melting into the broth.
| Calories | 655kcal |
| Carbohydrates | 36g |
| Fiber | 3g |
| Fat | 44g |
| Protein | 33g |
| Cholesterol | 188g |
