Marry Me Chicken Soup

Marry Me Chicken Soup takes everything I love about the classic dish and transforms it into the ultimate cozy one-pot meal. This velvety Parmesan broth loaded with tender rotisserie chicken, pasta shells, and sun-dried tomatoes delivers restaurant-quality comfort in every spoonful.

I created this soup version on a chilly evening when I was craving marry me chicken but wanted something I could eat with a spoon while curled up on the couch. The moment I ladled the first bowl, I knew this was going to become a regular in my dinner rotation. What makes this creamy chicken soup so special is how the Parmesan melts into the broth, creating this incredibly rich base that coats every pasta shell and piece of chicken. The sun-dried tomatoes add tangy pops of flavor throughout, while fresh spinach gives you those healthy greens without any extra effort. Best of all, everything cooks together in one Dutch oven, building flavor as you go. From chopping to serving, you’re looking at just under an hour for a soup that tastes like you spent all afternoon in the kitchen.

Ingredients for Marry Me Chicken Soup

Pro tip: I always use sun-dried tomatoes that are packed in oil with herbs rather than the dried variety. They’re already soft and flavorful, which saves time and adds extra depth to the broth.

Main Components:

• ½ cup sun-dried tomatoes packed in oil with herbs, julienne-cut or thinly sliced
• 1 tablespoon oil from the sun-dried tomato jar
• 1½ cups yellow onion, chopped (about 1 medium onion)
• 4 cloves garlic, minced

Flavor Boosters:

• 3 tablespoons tomato paste
• 32 ounces (4 cups) chicken broth, preferably low-sodium
• 1 cup heavy whipping cream
• 4 teaspoons fresh basil, chopped (plus more for garnish)
• 2 teaspoons kosher salt (adjust to taste)
• 1½ teaspoons dried Italian seasoning
• 1 teaspoon garlic powder
• ¼ teaspoon crushed red pepper, or more if you like heat

The Good Stuff:

• 8 ounces uncooked medium shell pasta (about 2 cups dry)
• 3 cups fresh baby spinach, roughly chopped
• 2 cups cooked rotisserie chicken, shredded
• 8 ounces cream cheese, cubed and brought to room temperature
• 1½ ounces Parmesan cheese, finely shredded (about ½ cup, plus extra for garnish)

Making Your Marry Me Chicken Soup

Step 1: Heat 1 tablespoon of oil from the sun-dried tomato jar in a large Dutch oven over medium heat. Add chopped onions and minced garlic. Cook for 3 to 4 minutes, stirring occasionally, until the onions have softened and the garlic becomes fragrant. Your kitchen will smell amazing at this point.

Step 2: Stir in tomato paste and sun-dried tomatoes. Cook for about 2 minutes, stirring constantly, until the tomato paste deepens in color from bright red to a darker, richer tone. This concentrates the flavor and removes any raw taste.

Step 3: Pour in chicken broth, heavy cream, chopped basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Stir everything together well. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent anything from sticking to the bottom. Once it reaches a boil, reduce heat slightly and let it simmer for 12 minutes. This simmering time allows all those flavors to meld together beautifully.

Step 4: Add the uncooked pasta shells to the pot. Reduce heat to medium-low and cook for 12 minutes, stirring occasionally to prevent the pasta from sticking together or to the bottom of the pot. The pasta should be tender but still have a slight bite to it when you taste a piece.

Step 5: Lower the heat to low. Stir in the chopped spinach, shredded rotisserie chicken, cubed cream cheese, and shredded Parmesan. Stir often for about 5 minutes, using your spoon to press any cream cheese cubes against the side of the pot if they’re not melting quickly. Keep stirring until both cheeses melt completely and the chicken is warmed through. The soup should be creamy and smooth.

Step 6: Taste and adjust seasoning with additional salt and pepper if needed. Ladle the marry me chicken soup into bowls and garnish each serving with extra Parmesan cheese, fresh basil, and a sprinkle of red pepper flakes if you like extra heat. Serve immediately while piping hot.

Perfect Sides for Marry Me Chicken Soup

Since this marry me chicken soup is already packed with protein, vegetables, and pasta, you really just need simple sides to complete the meal.

Crusty Bread: A warm baguette, sourdough boule, or garlic bread is absolutely essential for soaking up every last drop of that creamy Parmesan broth. This is one of the best sides for marry me chicken soup because it turns the meal into pure comfort.

Fresh Green Salad: A light salad with mixed greens, cucumber, and cherry tomatoes dressed in a simple lemon vinaigrette provides a crisp, refreshing contrast to the rich, creamy soup.

Cheese Toast: Thick slices of toasted bread topped with melted mozzarella or more Parmesan make this soup feel extra indulgent and special.

Roasted Vegetables: If you want to add more vegetables to the meal, simple roasted broccoli or roasted Brussels sprouts on the side bring some nice color and added nutrition.

White Wine: A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the creamy, tangy flavors in this soup for a complete restaurant-style experience at home.

More Marry Me Chicken Dishes to Love

This Marry Me Chicken Soup transforms the viral favorite into a cozy, comforting bowl, but when you want the traditional presentation, try the Marry Me Chicken One Skillet for stovetop ease or the Incredible Baked Marry Me Chicken for hands-off oven cooking. Both deliver that signature creamy sun-dried tomato sauce with tender chicken.

Craving more variations? The Incredible Marry Me Chicken Pasta combines the beloved sauce with pasta for a complete meal, while the Marry Me Chicken British Version offers an interesting international twist. When time is tight, the Easy and Quick Marry Me Chicken Recipe delivers maximum flavor with minimal effort.

Storing Your Marry Me Chicken Soup

Store leftover marry me chicken soup in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb some of the liquid as it sits, which actually makes the soup even more flavorful the next day.

When reheating individual portions, warm them gently on the stovetop over low heat or in the microwave in 1-minute intervals, stirring between each heating. Add a splash of chicken broth or water if the soup has thickened too much in the fridge – this brings back that perfect creamy consistency.

Pro tip: This soup genuinely tastes better on day two after all the flavors have had time to develop overnight. I often make a big batch on Sunday and enjoy easy, delicious lunches throughout the week. The combination of tender chicken, creamy broth, and those tangy sun-dried tomatoes just gets better with time.

Your Marry Me Chicken Soup Questions

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