Marry Me Chicken Soup is a creamy, comforting dish that brings together tender chicken, rich broth, pasta, and sun-dried tomatoes for a warm, flavorful bowl of goodness. It's inspired by the beloved Marry Me Chicken recipe, turned into a soul-soothing soup that I like to make on chilly nights or when I want something cozy and satisfying.

Why You’ll Love This Recipe

I love how this soup turns a romantic, creamy chicken dish into a hearty one-pot meal. It’s rich without being heavy, and it’s packed with bold, savory flavors from the Parmesan cheese, Italian seasoning, and sun-dried tomatoes. I can put it together quickly, and it tastes like something that simmered all day. Plus, it's just fancy enough to serve to guests but easy enough for a weeknight dinner.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
½ cup diced onions
3-4 garlic cloves, minced
¼ cup sun-dried tomatoes, sliced
6 cups chicken broth
6 oz pasta (shell or fusilli works well)
1 teaspoon Italian seasoning
Salt and pepper to taste
2 cups shredded cooked chicken (I often use rotisserie)
1 cup heavy whipping cream
½ to 1 cup grated Parmesan Reggiano cheese
2 ½ to 3 cups fresh spinach
Optional: 1 tablespoon tomato paste

Directions

I heat olive oil in a large pot over medium heat.
I sauté the diced onions until soft, about 3-4 minutes.
I stir in the minced garlic and sun-dried tomatoes and cook for another minute or two.
I pour in the chicken broth and bring it to a boil.
I add the pasta, Italian seasoning, salt, and pepper, then reduce the heat and let it simmer covered for about 20 minutes.
I stir in the cooked chicken, cream, Parmesan, and spinach.
I let it simmer uncovered for another 5 minutes until everything is warmed through and the spinach is wilted.
I taste and adjust the seasoning before serving.

Servings and Timing

This recipe makes about 6 servings.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I sometimes swap chicken with turkey or sausage for variety.
For a vegetarian version, I leave out the chicken and use vegetable broth.
When I want some heat, I add crushed red pepper flakes.
If I want a lighter soup, I replace the heavy cream with half-and-half or even coconut milk.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm it on the stove over medium heat and add a splash of broth if it’s too thick.
It also reheats well in the microwave—I stir it halfway through to make sure it heats evenly.
If freezing, I do it without the pasta and add cooked pasta fresh when reheating to keep the texture right.

FAQs

What kind of pasta should I use?

I like using small shapes like shells or fusilli because they hold up well and soak in the flavor without getting mushy.

Can I make this soup ahead of time?

Yes, I make it a day in advance and just reheat it when ready to serve. The flavors deepen overnight.

Will this soup freeze well?

Yes, but I recommend freezing it without the pasta. I cook fresh pasta when I’m ready to serve.

How do I make it gluten-free?

I use gluten-free pasta and make sure my broth and other ingredients are certified gluten-free.

Can I use fresh tomatoes instead of sun-dried?

Fresh tomatoes work, but I find sun-dried tomatoes give a richer, more concentrated flavor that makes the soup really stand out.

Conclusion

Marry Me Chicken Soup is a creamy, savory, and easy-to-make meal that I turn to when I want something warm and comforting. Whether I’m cooking for myself, family, or guests, it never disappoints. It’s a flavorful twist on a favorite classic, and once I made it the first time, it became a regular in my kitchen.

Marry Me Chicken Soup Recipe

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Author: Sue
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Lactose

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Description

Marry Me Chicken Soup is a creamy, comforting soup that blends tender chicken, sun-dried tomatoes, spinach, and pasta in a rich, flavorful broth, offering a cozy twist on the beloved Marry Me Chicken dish.

Instructions

In a large pot or Dutch oven, heat olive oil over medium heat.
Add diced onions and sauté until translucent, about 3-4 minutes.
Stir in minced garlic and sun-dried tomatoes, cooking for another 1-2 minutes until fragrant.
Pour in chicken broth and bring the mixture to a rolling boil.
Add pasta, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and let simmer for about 20 minutes, or until the pasta is al dente.
Stir in shredded chicken, heavy cream, grated Parmesan, and fresh spinach.
Allow the soup to simmer for an additional 5 minutes, until the spinach is wilted and the soup is heated through.
Taste and adjust seasoning as needed before serving.