Possibly the most luxurious soup you'll ever make, this Marry Me Chicken Soup is a one-pot dinner your whole family will adore! With tender chicken, pasta, and vegetables in a creamy Parmesan broth, it's pure comfort in a bowl - and it's ready in just 30 minutes!
If you love this recipe, try my creamy one-pan Tuscan chicken and creamy Marry Me Salmon next!
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Easy Marry Me Chicken Soup Recipe
There's nothing better than a warm bowl of hot chicken soup when the temperatures take a nosedive. Not only does this soup have all the yummy flavors of "Marry Me Chicken," but it's also:
- The perfect weeknight dinner! There is no need to cook the chicken ahead - just use rotisserie chicken! This cozy soup can be prepped in just minutes which makes it perfect for busy weeknights.
- It's so versatile! Feel free to switch it up! Try adding mushrooms, roasted red peppers, or leftover vegetables! You can also use leftover turkey instead of chicken.
Recipe Ingredients
Don't let the ingredient list intimidate you - this soup is super easy! The picture below shows all the ingredients for this recipe, and special notes are included in the bulleted list below to assist you.
- Chicken: I used leftover Traeger chicken thighs, but I have made it with smoked chicken breast and smoked boneless chicken thighs. You can also use rotisserie chicken for convenience, or even leftover roast turkey.
- Fresh Vegetables: Regular yellow onion, carrots, and bell peppers form your flavor base. Simply rough chop them - they'll soften as they cook.
- Chicken Broth: I prefer low-sodium so I can control the salt level. Store-bought is perfectly fine - I like Kirkland Signature Organic, but any brand works great. You can also use vegetable broth.
- Diced Tomatoes: I used my homemade canned diced tomatoes, but both regular and fire-roasted work.
- Heavy Cream: This is what makes the soup rich and creamy. Half-and-half works too, but heavy cream gives that silky restaurant-style texture.
- Sun-dried Tomatoes: Look for the ones packed in oil - they add incredible flavor to the broth. You'll find them in the Italian section near the pasta sauce.
- Pasta: I love using orzo, ditalini, or small shells, but any short pasta works great. Even broken spaghetti would work.
- Baby Spinach: A couple of handfuls add color and make this soup even better for you. It wilts right down, so don't worry if it looks like too much at first.
- Parmesan Cheese: Fresh-grated melts the best, but pre-grated will work too. I like to add extra for serving.
See the recipe card below for full information on ingredients and quantities.
How To Make Perfect Marry Me Chicken Soup
- Start the flavor base: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1 large diced onion and 3 sliced carrots. Sauté for 4-5 minutes until the vegetables begin to soften and the onions become translucent.
- Add aromatics: Add 1 large diced bell pepper and 3 minced garlic cloves to the pot. Cook for 3 minutes until fragrant and the pepper starts to soften. The garlic should be golden but not brown.
- Build the broth: Pour in 6 cups chicken broth and 1 can (14 oz) diced tomatoes. Use a wooden spoon to scrape the bottom of the pot - this releases all those flavorful browned bits into your soup. Bring to a boil over medium-high heat, then reduce to a low boil.
- Cook the pasta: Add ¾ cup small pasta (like ditalini or small shells) to the simmering broth. Cook until al dente according to package instructions, usually 8-10 minutes. Note: Keep an eye on the pasta - you want it tender but still with a slight bite as it will continue cooking in the hot soup.
- Add the rest: Once pasta is al dente, stir in 2 cups shredded chicken, 1 cup heavy cream, ½ cup chopped sun-dried tomatoes, 1 teaspoon dried thyme, 1 teaspoon Italian seasoning, ½ teaspoon oregano, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes (if using). Simmer gently for 3-5 minutes to blend the flavors.
- Finish with cheese and greens: Add 2 cups baby spinach and ½ cup freshly grated Parmesan cheese. Stir until the spinach wilts and the cheese melts, about 2 minutes. Note: Fresh Parmesan melts much better than pre-grated.
- Serve: Remove from heat and taste for seasoning - add more salt, pepper, or red pepper flakes if needed. Stir in fresh basil just before serving. Serving tip: Garnish with extra grated Parmesan and fresh basil and serve crusty bread on the side.
Top Tips
- Don't rush the cream and cheese! After adding the heavy cream, keep the soup at a gentle simmer and add the Parmesan gradually. This helps the cheese melt perfectly into the broth! Want it even richer? You can add up to ¾ cup of Parmesan!
- Let it rest before serving! The soup might initially look a bit thin, but give it a few minutes to settle. The pasta will continue absorbing liquid, the cream will thicken, and the Parmesan will create that perfect, silky texture!
- Use fresh-grated Parmesan, if possible! Pre-grated cheese often contains anti-caking agents that can make your soup grainy instead of silky smooth. A few extra minutes of grating makes a huge difference!
How To Serve Marry Me Chicken Soup
Here are a few different ideas for serving this cozy, creamy soup:
- Date night dinner: Serve in wide, shallow bowls with crusty garlic bread for a romantic meal.
- Dinner party: Serve in small cups as a starter before the main course, garnished with a fresh basil leaf.
- Comfort meal: Pair with a grilled cheese sandwich for the ultimate cozy dinner.
- Sunday supper: Serve as the main course with a fresh green salad and warm focaccia on the side.
Make Ahead Instructions
This Marry Me Chicken Soup is the perfect make-ahead meal! Make a big batch on Sunday, and you'll have cozy lunches or dinners ready to reheat all week!
You can also prep all the vegetables in advance and store them in the fridge for up to 24 hours. Then, when you're ready to enjoy your soup, start cooking!
Pro tip: If making ahead, cook the pasta slightly less than al dente since it will soften when you reheat the soup!
Storage and Freezing Instructions
Store soup in an airtight container in the refrigerator for 3-4 days. When reheating, add a splash of chicken broth or cream to thin it out.
To freeze, let the soup cool completely, then portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator, then warm on the stovetop or in the microwave.
Recipe FAQs
Stir in more chicken broth, a little at a time, until you reach your desired consistency.
I recommend using heavy cream for a rich, velvety broth. You could also use half-and-half or canned coconut milk. You could probably use evaporated milk, but I haven't tried it yet.
While sun-dried tomatoes add amazing flavor, you can substitute with roasted red peppers or extra diced tomatoes. The flavor will be different but still delicious!
Absolutely! Just swap the regular pasta for your favorite gluten-free pasta.
More Easy Comfort Food Recipes
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Recipe
Marry Me Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 large carrots sliced
- 1 large bell pepper diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 can diced tomatoes (14 oz)
- ¾ cup small pasta (ditalini, filini, small shells)
- 2 cups cooked chicken shredded
- 1 cup heavy cream
- ½ cup sun-dried tomatoes drained and chopped
- 1 teaspoon dried thyme leaves
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- ½ cup Parmesan cheese
- 1 cups baby spinach
- ¼ cup fresh basil chopped (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and carrots, sautéing until softened, about 4-5 minutes.
- Add bell pepper and garlic, cooking for another 3 minutes until fragrant.
- Add the chicken broth and diced tomatoes. Use a wooden spoon to scrape the bottom of the pot to deglaze it. Bring to a boil, then reduce the heat to maintain a low boil.
- Add the pasta and cook according to package directions until al dente, usually 8-10 minutes.
- Stir in shredded chicken, heavy cream, sun-dried tomatoes, thyme, Italian seasoning, oregano, salt, pepper, and red pepper flakes. Simmer gently for 3-5 minutes.
- Add Parmesan cheese and spinach, stirring until the spinach wilts and the cheese melts, about 2 minutes.
- Remove from heat, taste for seasoning, and stir in fresh basil. Serve hot topped with extra Parmesan and fresh basil if desired.
- If you loved this recipe, please leave a 5-star rating and review below!
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Recipe Notes:
- Use low-sodium broth - you can always add more salt later.
- Keep the heat low after adding cream to prevent curdling.
- The soup will thicken as it stands due to the pasta and cheese.
- Use fresh-grated Parmesan for the smoothest texture.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- You can substitute half-and-half for the heavy cream, but the soup won't be quite as rich.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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