Marry Me Chicken Soup

Find the full printable recipe with specific measurements below.

• For the soup base: You’ll need unsalted butter, onion, garlic, tomato paste, and chicken broth. I use 33% less sodium, but if you want to use sodium-free, adjust with added salt to taste.
• Rotini: You can use any medium pasta you prefer. Penne, bowtie, pasta shells, etc.
• Heavy cream and Parmesan cheese: Freshly grated Parmesan not only melts more easily into the creamy broth but tastes better, too. Bring the cream to room temperature beforehand.
• Rotisserie chicken: This is a great time to use up any leftover shredded chicken or go out and grab a rotisserie chicken from the grocery store.
• Sundried tomatoes and baby spinach: I use the dried tomatoes packed in oil, so they need to be drained and then chopped.
• Seasoning: Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.

Substitutions and Variations

• Cut up chicken breast into bite-size pieces if you prefer that over shredded chicken.
• To make the broth a bit lighter, you could swap the heavy cream for half-and-half. It won’t be as rich, but it’ll still taste great!
• You can also use half and half with a bit of cream cheese melted in.
• Add cooked bacon crumbles into the soup for a bit of smoky flavor.
• Clean out your fridge of fresh veggies. Mushrooms, zucchini, and green peas would all be great in this soup.

How to Make Marry Me Chicken Soup

Step 1: Sauté the onion and minced garlic, then stir in the tomato paste until combined. These really build the flavor in the soup, so don’t skip it!

Step 2: Slowly pour in the chicken broth and bring to a low boil over medium to medium-high heat. Add the pasta and cook for 9–10 minutes, until the noodles are tender.