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
About the Ingredients ⭐
- Chicken: Rotisserie chicken keeps this soup quick and easy.
- Sun-Dried Tomatoes: Add rich, tangy flavor.
- Chicken Broth: Creates the flavorful soup base.
- Heavy Cream: Makes the broth rich and creamy.
- Shell Pasta: Small shells hold onto the creamy broth.
- Spinach: Stir in near the end so it just wilts.
- Parmesan: Freshly grated Parmesan melts best.
- Seasonings: Basil, salt, pepper, and red pepper add flavor.
Be sure to check out the full recipe and ingredient list below
How to Make Marry Me Chicken Soup
Sauté the Aromatics: Heat the olive oil in a large pot. Add the onion and cook until softened, then stir in the garlic.
Add the Tomatoes: Stir in the sun-dried tomatoes and tomato sauce and cook for 2-3 minutes.
Make the Broth: Add the chicken broth, heavy cream, basil, salt, pepper, and crushed red pepper. Bring to a gentle simmer and cook for about 10 minutes.
Cook the Pasta: Add the shell pasta and cook for 6-8 minutes, stirring occasionally.
Finish the Soup: Stir in the spinach and shredded chicken. Cook for 3-4 minutes, until the spinach wilts and chicken is heated through.
Serve: Ladle into bowls and top with Parmesan and fresh basil if desired.
Tips I Found Helpful 💙
- Keep pasta al dente: This prevents it from getting too soft.
- Planning leftovers? Cook the pasta separately so it doesn’t absorb the broth.
- Use rotisserie chicken: It saves time and adds plenty of flavor.
- Too thick? Add a splash of chicken broth when reheating.
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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.
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. 🥣🍗🧀
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 551Total Fat: 35gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 192mgSodium: 1745mgCarbohydrates: 22gFiber: 3gSugar: 6gProtein: 38g
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