Marry me chicken soup is a cozy spin on the viral marry me chicken recipe made with tender chicken, pasta, sun-dried tomatoes and spinach in a Parmesan cream broth.
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A Soup To Fall Head Over Heels For
I’ve explored many recipes using the flavors of the classic marry me chicken dish, including marry me chicken pasta and marry me chicken meatballs. This is the first time turning it into a cozy, comforting soup, and I must say, it could be my new favorite!
Marry me chicken soup is a one-pot recipe made with a creamy, tomato-based broth, tender noodles, sun dried tomatoes, spinach, and red pepper flakes for kick. The noodles are cooked in the broth, and for convenience, we’re using shredded rotisserie chicken!
Why You’ll Love This Recipe
- It has all of the yummy, rich and savory, creamy flavors of the traditional skillet recipe.
- A cozy, one-pot soup made with simple, convenient ingredients.
Ingredients Notes
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.
How to Make Marry Me Chicken Soup
Sauté the onion and minced garlic, then stir in the tomato paste until combined. 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.
Reduce the heat to low and wait a few minutes before adding the cream and Parmesan cheese. Make sure the cream is no longer cold, otherwise it will curdle and the cheese won’t melt as nicely.
Toss in the shredded chicken, sun-dried tomatoes, and seasoning. Then, you’ll add the fresh baby spinach and let that wilt as you stir. Ladle the soup into bowls and garnish with fresh basil and a sprinkle of extra Parmesan. Enjoy!
Recipe Tips
- Serve with a slice of toasted Italian bread or go all out with these homemade bread bowls!
- The pasta will absorb the broth, the longer it sits, so it’s best to serve marry me chicken soup right away.
- If you’re not serving it immediately, cook the pasta separately to al dente, and then add it into the soup just before serving.
- Garnishing with fresh herbs at the end is the best way to round out this soup!
More soup recipes to try include creamy tomato tortellini soup and zuppa toscana.
More Soup Recipes To Try
Marry Me Chicken Soup
Video
Ingredients
- 2 Tablespoons unsalted butter
- 1 cup yellow onion , diced
- 3 garlic cloves , minced
- 2 Tablespoons tomato paste
- 6 cups chicken broth , I used low sodium
- 8 ounces rotini
- 1 ½ cups heavy cream , at room temperature
- 1 cup Parmesan cheese , freshly grated
- 3 cups rotisserie chicken , shredded
- ¾ cup sun dried tomatoes in oil , drained and finely chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 2 cups baby spinach
- salt and pepper , to taste
Garnish: Fresh basil or shredded Parmesan
Instructions
- Saute aromatics. Heat 2 Tablespoons of butter in a large pot over medium heat. Add 1 cup onion and sauté until softened, about 4 minutes. Add the minced garlic and cook 1-2 minutes, or until fragrant. Then stir in the 2 Tablespoons tomato paste until combined.
- Cook pasta. Slowly pour in the 6 cups of chicken broth and heat to a low boil over medium to medium-high heat. Add in 8 ounces rotini pasta and cook until the noodles soften, about 9-10 minutes.
- Make creamy sauce. Once the pasta is cooked, reduce the heat to low and wait 3 minutes before adding 1 1/2 cups heavy cream and 1 cup grated parmesan cheese. Stir until combined.
- Add chicken. Add in 3 cups shredded rotisserie chicken, 3/4 cup finely chopped sun-dried tomatoes, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and 1 teaspoon crushed red pepper flakes. Season with salt and pepper, to taste.
- Wilt spinach. Add in 2 cups fresh baby spinach and heat until the spinach has wilted.
- Serve. Garnish with fresh basil or additional parmesan, if desired.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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.
Recipe FAQs
Keep it stored in an airtight container in the refrigerator for about 3-4 days.
I don’t recommend freezing soups made with dairy. Even freezing soup with pasta can alter the texture once it thaws.
I suggest using a pot on the stove for even reheating. You’ll notice the pasta has absorbed much of the broth, so feel free to add a splash of broth or cream to loosen it up.
