Marry Me Chicken Soup is the kind of dish that makes people lean in for seconds before they’ve even finished their first bowl. I learned early on in my Midwest kitchen that the best meals don’t need fancy ingredients – they just need heart, and this creamy chicken soup has plenty of it.
There’s something magical about a soup that can turn an ordinary Tuesday into something special. I remember the first time I made a version of this for my family’s Sunday gathering – my youngest kept asking if we could have “that fancy soup” every week. The combination of tender chicken swimming in a velvety Parmesan broth, punctuated by those sweet sun-dried tomatoes, creates the kind of comfort that makes folks forget about the cold outside. My grandmother would’ve called this “the marrying kind of soup,” and she wouldn’t have been wrong. Time to get our hands floury!
What Makes This Marry Me Chicken Soup So Special
This recipe reminds me of why I fell in love with one-pot cooking in the first place – big flavor without the mountain of dishes. I’ve spent years perfecting soups in my Dutch oven, and this Marry Me Chicken Soup delivers everything a home cook could want.
- Uses rotisserie chicken for shortcuts without sacrificing flavor
- Comes together in about an hour on busy weeknights
- Creates that perfect marriage of creamy, tangy, and savory in every spoonful
- Adapts easily when you need to stretch it for unexpected guests
- Delivers restaurant-worthy taste from ingredients you can grab at any grocery store
- Tastes even better the next day when the flavors have had time to get acquainted
Ingredient Spotlight
Sun-dried tomatoes: These little flavor bombs packed in herbed oil bring a concentrated sweetness and tang that makes this soup unforgettable – I always choose the julienne-cut variety because they distribute more evenly throughout the broth.
Rotisserie chicken: In my kitchen, I prefer using store-bought rotisserie chicken because it’s already seasoned and tender, saving you both time and effort while adding depth to the soup.
Cream cheese: This is the secret to that luxuriously thick, velvety texture that makes people ask what your trick is – room temperature cream cheese melts smoothly without clumping.
Heavy whipping cream: I’ve learned that heavy cream creates the rich, silky base that holds all these flavors together without separating during cooking.
Parmesan cheese: Fresh-shredded Parmesan (never the pre-grated kind) melts beautifully and adds that nutty, salty complexity that makes this soup truly special.
Shell pasta: These little pockets catch and hold the creamy broth in every bite, though I’ve found that orecchiette or ditalini work just as well if that’s what you have on hand.
Fresh basil: Betty always starts with fresh basil when she can – it brightens the entire soup with its aromatic sweetness and balances the richness perfectly.
Baby spinach: After years of making this, I learned that roughly chopped spinach wilts just enough to add color, nutrition, and a subtle earthiness without overpowering the other flavors.
How to Make Marry Me Chicken Soup
Step 1. I’ve found that starting with that flavorful sun-dried tomato oil instead of plain olive oil gives your aromatics a head start – heat it in your Dutch oven over medium heat, then add the onions and garlic, cooking for 3-4 minutes until they’re softened and fragrant.
Step 2. Betty’s tip: Stir in the tomato paste and sun-dried tomatoes now, cooking for 2 minutes while stirring constantly – this deepens the tomato paste’s color and concentrates its flavor, which is the foundation of your soup.
Step 3. Pour in the chicken broth, heavy cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper, then bring everything to a gentle boil over medium heat, stirring occasionally and letting it simmer for 12 minutes to marry those flavors.
Step 4. Through trial and error, I learned to add the pasta next, reducing the heat to medium-low and cooking for 12 minutes with occasional stirring – this allows the pasta to absorb some of that delicious broth while cooking to tender perfection.
Step 5. The key I discovered is lowering the heat to low before adding the spinach, shredded chicken, cream cheese cubes, and Parmesan – stir often for 5 minutes, pressing any cream cheese clumps against the pot‘s side to help them blend smoothly.
Step 6. My family prefers when I ladle this into warm bowls and garnish generously with extra Parmesan, fresh basil ribbons, and a sprinkle of red pepper flakes for those who like a little kick.
Keeping This Marry Me Chicken Soup Fresh
I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for up to 4 days. The pasta will continue absorbing liquid as it sits, which actually makes the soup thicker and even more comforting the next day – just what you want from a leftover soup.
For the best texture, I reheat by warming portions on the stovetop over low heat, adding a splash of chicken broth to loosen it up if it’s gotten too thick overnight. Betty’s method works well because gentle reheating prevents the cream from breaking and keeps everything silky smooth. If you’re in a hurry, the microwave works too – just use 50% power and stir every minute to heat evenly.
I don’t recommend freezing this Marry Me Chicken Soup since the cream and pasta don’t handle freezing particularly well – they can become grainy and mushy when thawed. This is one of those soups best enjoyed fresh or within a few days of making it.
Perfect Partners for Marry Me Chicken Soup
- Crusty garlic bread: This is non-negotiable in my house – you need something to soak up every last drop of that creamy, Parmesan-rich broth, and warm garlic bread with butter does the job perfectly.
- Simple arugula salad: The peppery bite and crisp texture of fresh arugula dressed with lemon vinaigrette cuts through the soup’s richness and adds a bright, fresh contrast to each spoonful.
- Roasted Brussels sprouts: I love serving caramelized Brussels sprouts alongside because their slight bitterness and crispy edges balance the soup’s creamy sweetness beautifully.
- Classic Caesar salad: Betty’s family favorite pairs the crunchy romaine and sharp Parmesan dressing with this soup’s velvety texture for a restaurant-quality meal at home, similar to how we serve our Christmas Salad.
- Rosemary focaccia: When I’m feeling fancy, I’ll serve warm focaccia on the side – the herby, olive-oil-brushed bread complements the Italian seasonings in the soup wonderfully.
- Roasted cherry tomatoes: A simple side of blistered cherry tomatoes with garlic adds another layer of tomato flavor and gives you something light and acidic to balance your bowl.
If you’re looking for more hearty comfort food options, this soup pairs beautifully with dishes from my Chicken Soups & Stews collection, or you might enjoy trying my Creamy Taco Soup for another cozy meal option.
FAQs
I recommend using kale or Swiss chard if you don’t have spinach – just chop them finely and add them a few minutes earlier since they take longer to wilt than tender baby spinach.
To prevent this issue, make sure your cream cheese is at room temperature before adding it, and use your spoon to press any clumps against the side of the pot to help them melt smoothly into the broth.
Many home cooks find success making the soup base ahead and storing it separately from the pasta – cook the pasta fresh when you’re ready to serve to prevent it from getting mushy.
Marry Me Chicken Soup
Ingredients
Equipment
Method
- Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add chopped onions and minced garlic, cooking for 3-4 minutes until softened and fragrant.
- Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
- Pour in chicken broth, heavy cream, fresh basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally. Let simmer for 12 minutes.
- Add the shell pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
- Lower the heat to low, then stir in chopped spinach, shredded chicken, cubed cream cheese, and shredded Parmesan. Stir often for 5 minutes until the cheeses melt completely and the chicken is warmed through. If cream cheese clumps, press it against the pot‘s side to blend.
