Creamy Marry Me Chicken Soup is a rich, comforting soup made with tender chicken, sun-dried tomatoes, Parmesan cheese, spinach, and a creamy, flavorful broth. Inspired by my popular Marry Me Chicken recipe, this easy one-pot meal brings all of those delicious flavors into a warm bowl of soup that’s perfect for busy weeknights or cozy weekends.
I love making this soup because it has all the flavors of the classic chicken dish in a warm, hearty bowl. The creamy broth, savory Parmesan, and sun-dried tomatoes make every spoonful feel a little special, yet it’s simple enough to make any night of the week. 🥣🍗🧀
Why I love Marry Me Chicken Soup
Ingredient Notes
- Rotisserie Chicken: Rotisserie chicken is one of my favorite shortcuts for this soup. It adds plenty of flavor and makes this recipe quick enough for a busy weeknight. You can also use leftover cooked chicken or shredded chicken breasts.
- Sun-Dried Tomatoes: Sun-dried tomatoes are the signature ingredient in Marry Me Chicken recipes. They add a rich, tangy flavor that makes this soup stand out.
- Chicken Broth: Chicken broth creates the flavorful base for the soup. I usually use Better Than Bouillon mixed with water, but your favorite chicken broth works just as well.
- Heavy Cream and Parmesan Cheese: These ingredients create the rich, creamy broth. Freshly grated Parmesan melts much more smoothly than pre-shredded cheese and gives the soup the best flavor.
- Shell Pasta: Small shell pasta is perfect because it holds the creamy broth in every bite. If you’re planning for leftovers, cook the pasta separately and add it to each bowl before serving to keep it from absorbing too much liquid.
- Baby Spinach: Fresh spinach wilts quickly into the hot soup and adds color and freshness. Stir it in at the end of cooking so it stays bright green.
- 💙 Optional Garnishes: Top each bowl with extra Parmesan cheese, fresh basil, cracked black pepper, or a pinch of crushed red pepper flakes. Serve with warm crusty bread to soak up every last spoonful. 🥣🍗🧀
Be sure to check out the full recipe and ingredient list below
How To Make Marry Me Chicken Soup
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sundried tomatoes and tomato sauce to the pot, stirring well to combine. Cook for 2-3 minutes, allowing the flavors to meld.
- Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer.
- Stir in the heavy cream, dried basil, salt, black pepper, and crushed red pepper. Allow the soup to simmer gently for about 10 minutes.
- Add the shell pasta to the soup and allow it to cook for 6-8 minutes, stirring frequently.
- Stir in the baby spinach and shredded rotisserie chicken, allowing the spinach to wilt and the chicken to heat through about 3-4 minutes.
- Ladle the soup into bowls and top each serving with a generous sprinkle of shredded parmesan cheese. Garnish with fresh basil leaves if desired. Enjoy!
Tips I Found Helpful
- Rotisserie chicken is a great shortcut and adds plenty of flavor while saving time.
- Cook the shell pasta just until al dente so it doesn’t become too soft in the soup.
- If you’re planning for leftovers, cook the pasta separately and add it to each bowl before serving. This keeps the pasta from soaking up too much broth.
- Stir the spinach in during the last few minutes of cooking. It wilts quickly and stays bright green.
- Add the Parmesan cheese a little at a time, stirring until it’s completely melted for the smoothest, creamiest broth.
- Taste the soup before serving and adjust the salt, pepper, or crushed red pepper flakes to your liking.
- If the soup becomes too thick after sitting, stir in a splash of chicken broth or heavy cream while reheating.
- Serve with warm crusty bread or garlic bread to soak up the creamy broth. 🥣🍗🧀
Frequently Asked Questions
Marry Me Chicken Soup
This Creamy Marry Me Chicken Soup is a rich, comforting soup made with tender chicken, sun-dried tomatoes, shell pasta, spinach, Parmesan cheese, and a creamy, flavorful broth. It's an easy one-pot dinner that's perfect for busy weeknights, cozy weekends, or anytime you're craving a warm bowl of comfort food.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1/2 cup sundried tomatoes, chopped
- 8 oz tomato sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper (optional, for a bit of heat)
- 8 oz shell pasta
- 3 cups baby spinach
- 3 cups shredded rotisserie chicken
- 1/2 cup shredded parmesan cheese
- Fresh basil leaves, for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sundried tomatoes and tomato sauce to the pot, stirring well to combine. Cook for 2-3 minutes, allowing the flavors to meld.
- Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer.
- Stir in the heavy cream, dried basil, salt, black pepper, and crushed red pepper. Allow the soup to simmer gently for about 10 minutes.
- Add the shell pasta to the soup and allow it to cook for 6-8 minutes, stirring frequently.
- Stir in the baby spinach and shredded rotisserie chicken, allowing the spinach to wilt and the chicken to heat through, about 3-4 minutes.
- Ladle the soup into bowls and top each serving with a generous sprinkle of shredded parmesan cheese. Garnish with fresh basil leaves if desired. Enjoy!
Notes
Rotisserie chicken makes this recipe quick and easy, but cooked shredded chicken or diced chicken breasts work just as well. If you're planning for leftovers, cook the pasta separately and add it to each bowl before serving to keep it from absorbing too much broth. Stir the Parmesan cheese in gradually until it's fully melted, then add the spinach at the very end so it stays bright and tender. If the soup thickens while storing, simply stir in a splash of chicken broth or heavy cream when reheating. Garnish with fresh basil, extra Parmesan cheese, or a pinch of crushed red pepper flakes for even more flavor. 🥣🍗🧀
We absolutely loved this recipe!!! I already added it to my Favorites and will no doubt be making this again . Chicken, Sun dried tomatoes and Pasta , what’s not to love ? Delicious. I didn’t have tomato sauce , still can’t believe that but it’s true. It’s like me running out of cannelloni or black beans . Sacrilege I know . I did have tomato paste and diced fire roasted tomatoes and oh boy was it sooooooo darn good. Net time I’ll have tomato sauce . Full disclosure, I used canned chicken. I look forward to next time because I will rotisserie myself a chicken and have the tomato sauce. Thank you so much for sharing your recipe with us ! I