Marry Me Chicken Soup Recipe

Introduction

This Marry Me Chicken Soup is a rich and comforting dish that combines tender chicken, creamy cheese, and fresh spinach in a flavorful broth. It’s perfect for cozy dinners and comes together in about 40 minutes, making it an easy yet impressive meal for the whole family.

Ingredients

• 8 ounces medium shell pasta (cooked al dente, drained)
• 2 tablespoons unsalted butter
• 1 medium onion (diced small)
• 3 ounces sun-dried tomatoes (sliced or chopped small)
• 4 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups cooked chicken (shredded or chopped)
• 4 cups chicken broth
• 1 cup heavy cream
• 4 ounces cream cheese (room temperature, cubed)
• 3 cups fresh baby spinach
• ½ cup Parmesan cheese (shredded or shaved)

Instructions

1. Step 1: In a large pot or Dutch oven, heat the butter over medium heat.
2. Step 2: Add the diced onion and cook until it starts to soften, about 3-4 minutes.
3. Step 3: Stir in the sun-dried tomatoes and minced garlic, cooking for 1-2 minutes until fragrant.
4. Step 4: Add Italian seasoning, garlic powder, onion powder, cooked chicken, and chicken broth. Stir to combine.
5. Step 5: Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
6. Step 6: Stir in the heavy cream, cream cheese, and Parmesan cheese. Cook on low until the cream cheese is melted and the soup is creamy.
7. Step 7: Add the cooked pasta to the soup and cook for an additional 5 minutes to heat through.
8. Step 8: Remove the pot from heat and stir in the fresh baby spinach until wilted.
9. Step 9: Serve the soup hot, garnished with extra Parmesan cheese if desired.

Tips & Variations

• Use gluten-free pasta or spiralized vegetables for a low-carb or gluten-free version.
• Adding a pinch of red pepper flakes can give the soup a gentle spicy kick.
• Swap baby spinach with kale or Swiss chard for a different leafy green texture.
• For extra depth, use homemade chicken broth or roast the chicken before adding.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the dairy from separating. This soup is not recommended for freezing due to the cream and cheese content, which may change texture when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, short pastas like rotini, penne, or bowties work well, but avoid very thin or delicate pasta that may become mushy.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute heavy cream and cream cheese with coconut milk and dairy-free cream cheese alternatives, and omit the Parmesan or use a plant-based cheese.

Marry Me Chicken Soup Recipe

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★★★★★

4.6 from 163 reviews

• Author: Lila
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Marry Me Chicken Soup is a creamy, comforting dish packed with tender chicken, sun-dried tomatoes, fresh spinach, and a blend of aromatic spices. The addition of cream cheese and parmesan creates a rich, velvety broth paired perfectly with al dente pasta shells. Ready in just 40 minutes, it’s a hearty soup perfect for family dinners or cozy nights in.

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Ingredients

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Soup Base

• 2 tablespoons unsalted butter
• 1 medium onion, diced small
• 3 ounces sun-dried tomatoes, sliced or chopped small
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Protein and Broth

• 2 cups cooked chicken, shredded or chopped
• 4 cups chicken broth

Dairy

• 1 cup heavy cream
• 4 ounces cream cheese, room temperature and cubed
• ½ cup parmesan cheese, shredded or shaved (not powdered)

Additional Ingredients

• 8 ounces medium pasta shells, cooked al dente and drained
• 3 cups fresh baby spinach

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Instructions

1. Heat Butter and Sauté Onion: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until the onion starts to soften and become translucent, about 3-4 minutes.
2. Add Sun-Dried Tomatoes and Garlic: Stir in the sliced sun-dried tomatoes and minced garlic. Cook for 1 to 2 minutes until fragrant, making sure the garlic doesn’t burn.
3. Add Spices, Chicken, and Broth: Mix in the Italian seasoning, garlic powder, onion powder, cooked chicken, and chicken broth. Stir well to combine all the ingredients.
4. Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Allow the soup to cook uncovered for 15 minutes so the flavors meld together.
5. Add Creamy Ingredients: Stir in the heavy cream, cubed cream cheese, and parmesan cheese. Continue cooking on low heat, stirring occasionally, until the cream cheese is fully melted and the soup becomes creamy and smooth.
6. Incorporate Pasta: Add the cooked, drained pasta shells to the soup and cook for an additional 5 minutes to warm through and allow pasta to absorb some of the broth.
7. Finish with Spinach: Remove the pot from heat and stir in the fresh baby spinach. Mix gently until the spinach wilts, which will take a couple of minutes.
8. Serve: Ladle the soup into bowls and garnish with extra parmesan cheese if desired. Serve hot and enjoy!

Notes

• For best results, use fresh sun-dried tomatoes packed in oil; if using dry sun-dried tomatoes, rehydrate in warm water before using.
• Cook pasta just until al dente to prevent it from becoming mushy when added to the soup.
• This soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Keywords: Marry Me Chicken Soup, creamy chicken soup, sun-dried tomato soup, comfort food, easy chicken soup recipe