If you’re craving a soul-warming bowl that feels like a cozy hug in a bowl, then the Marry Me Chicken Soup Recipe is about to become your new best friend. This recipe blends tender shredded chicken, savory herbs, and the rich creaminess of parmesan and heavy cream, all brought together with delicious sundried tomatoes and comforting pasta. It’s not just soup—it’s a celebration of flavors and textures that’s surprisingly easy to make but incredibly impressive. Whether you want to impress family or just treat yourself to a luxurious yet simple meal, this Marry Me Chicken Soup Recipe delivers every single time.
Ingredients You’ll Need
Getting the ingredients right is the heart of any fantastic dish, and this recipe keeps it straightforward but full of flavor-packed essentials. Each ingredient plays a crucial role, from the olive oil’s subtle richness to the bright pop of baby spinach and the hearty punch of parmesan cheese.
- 1 tablespoon olive oil: Adds a silky base for sautéing the onions with a mild fruitiness.
- 1 medium yellow onion, small diced: Provides sweetness and aromatic depth as it softens.
- ¼ teaspoon freshly ground pepper: Delivers subtle heat to balance the soup’s creaminess.
- 2 ½ teaspoon salt, divided: Essential for bringing out all the flavors evenly.
- 1 teaspoon granulated garlic powder: Offers a gentle garlic punch without overpowering the dish.
- 1 teaspoon dried thyme: Introduces an earthy, herbal note to complement the chicken.
- 1 6-oz can tomato paste: Gives a tangy depth and beautiful color to the broth.
- 1 quart chicken stock: The savory foundation that creates a rich, comforting broth.
- 2 cups filtered water: Balances the stock for a lighter yet flavorful soup base.
- 1 teaspoon sugar: Balances acidity in the tomato paste for a smooth finish.
- â…“ cup sundried tomatoes in oil, chopped: Adds chewy bursts of intense tomato flavor and a touch of sweetness.
- 3 cups diced or shredded cooked chicken: The hearty protein that makes this soup satisfyingly filling.
- 2 cups small-shape pasta (uncooked): Such as orecchiette, ditalini, or farfalle for tender bites that soak up the broth.
- ½ cup heavy cream: Brings luscious creaminess and smooth texture.
- â…“ cup grated parmesan cheese: Adds umami richness and a velvety finish.
- 2 cups baby spinach: Provides freshness and vibrant color with a gentle, leafy texture.
- 1 teaspoon red wine vinegar: Adds a subtle tang to lift all the flavors beautifully.
How to Make Marry Me Chicken Soup Recipe
Step 1: Sauté the Aromatics
Start by heating a large heavy-bottom pot or Dutch oven over medium-high heat, then add the olive oil, diced onion, a pinch of salt, and freshly ground pepper. Cook the onion for about 3 to 5 minutes, stirring frequently until it softens and becomes translucent. This first step is so important because gently cooking the onion unlocks its natural sweetness, setting the stage for all the wonderful flavors to come.
Step 2: Build the Flavor Base
Then, sprinkle the sautéed onions with garlic powder and dried thyme, cooking for about a minute while stirring constantly. This helps release those aromatic herbs and infuses the onions with a warm, fragrant personality. Next, stir in the tomato paste and give it 30 seconds to cook – this is a game changer because it deepens the tomato flavor and reduces any rawness, enriching the soup’s color and taste.
Step 3: Add Liquids and Proteins
Pour in the chicken stock and filtered water, scraping the bottom of the pot to lift all those delicious browned bits. After that, stir in your reserved salt, sugar, chopped sundried tomatoes, and shredded cooked chicken. Cover the pot and bring everything to a rolling boil. This step melds all the ingredients, building a broth that’s bursting with savory, slightly sweet, and tangy notes that promise comfort in every spoonful.
Step 4: Cook the Pasta
Drop in the uncooked pasta, stirring immediately so it doesn’t clump together. Cover the pot again, reduce the heat to a strong simmer, and let the pasta cook until just tender — timing will vary depending on your choice of pasta, usually about 8 to 15 minutes. Be sure to uncover occasionally and stir to keep everything cooking evenly and prevent sticking, ensuring each bite of pasta is perfect and al dente.
Step 5: Finish with Cream and Greens
Once the pasta is cooked, turn off the heat and stir in the heavy cream, grated parmesan cheese, red wine vinegar, and fresh baby spinach. Stir gently until the spinach wilts and the soup turns creamy and luxurious. This last step transforms the soup into a luscious, velvety delight that’s bursting with layers of flavor and texture, from rich cheese to fresh greens and a hint of acidity to balance it all.
How to Serve Marry Me Chicken Soup Recipe
Garnishes
A little extra touches can elevate this soup beautifully. Try finishing each bowl with a sprinkle of freshly grated parmesan, a crack of black pepper, or a handful of chopped fresh herbs like parsley or basil for vibrant color and fresh aroma. A drizzle of good-quality olive oil or a few extra sundried tomatoes on top can add an inviting richness and texture contrast that makes every spoonful even more delightful.
Side Dishes
This soup is hearty enough to be a meal itself, but if you want company on the plate, consider serving it with warm crusty bread, garlic knots, or a light side salad with lemon vinaigrette. A simple roasted vegetable platter or crispy parmesan crackers are also great for adding crunch and a complementary flavor boost without overshadowing the soup’s richness.
Creative Ways to Present
For a special occasion or dinner party, serve your Marry Me Chicken Soup Recipe in rustic bowls or mini cast iron pots to amp up the cozy vibe. Garnish creatively by placing a parmesan crisp on top or layering with a swirl of cream before serving. You can also offer toppings separate – like extra cheese, fresh herbs, or a dash of chili flakes – so everyone can customize their bowl exactly how they like it.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it an even tastier option the next day. Just be sure to store the soup before adding spinach if you want to keep the greens fresh and vibrant when you reheat.
Freezing
You can freeze Marry Me Chicken Soup Recipe, but since it contains cream and pasta, it’s best to freeze the soup without the spinach and cream. When ready to enjoy, thaw in the refrigerator overnight and stir in fresh spinach and cream while reheating gently on the stove. This way, you keep the bright green color and creamy texture fresh and delicious.
Reheating
Reheat the soup slowly over medium-low heat on the stovetop, stirring frequently to prevent catching and to incorporate the cream evenly. If it seems too thick, add a splash of chicken broth or water to loosen it up. Adding fresh spinach during reheating keeps it vibrant and tender without becoming mushy.
FAQs
Can I use raw chicken instead of cooked chicken in the Marry Me Chicken Soup Recipe?
Yes, you can use raw chicken, but you’ll want to cook it thoroughly before adding or simmer everything longer until the chicken is fully cooked. Using cooked chicken is quicker and keeps the soup’s texture more consistent.
What pasta shapes work best in this soup?
Small pasta shapes like orecchiette, ditalini, farfalle, or even small shells work beautifully—they cook evenly and hold onto the broth well without overpowering the other flavors.
Is it okay to substitute heavy cream with something lighter?
You can swap heavy cream for half-and-half or whole milk, but keep in mind this will make the soup less rich and creamy. For best results, stick with heavy cream or add a bit more cheese to boost richness.
Can I make this recipe vegetarian?
To make a vegetarian version, replace the chicken stock with vegetable broth and omit the chicken. You might want to add extra vegetables or beans for protein and heartiness.
Why is it called the Marry Me Chicken Soup Recipe?
The name hints at how irresistibly good this soup is—so flavorful and comforting it feels like love in a bowl! It’s a dish that’s perfect for impressing someone special or treating yourself that extra bit of deliciousness.
Final Thoughts
This Marry Me Chicken Soup Recipe isn’t just a meal; it’s a moment of joy and comfort, crafted with simple ingredients but bursting with flavor and heart. Whether you’re serving it for a family dinner or a cozy night in, it promises warmth, satisfaction, and maybe even a little magic. Give it a try—you’re going to want this one in your regular recipe rotation.
Print
Marry Me Chicken Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Marry Me Chicken Soup is a creamy, comforting dish featuring tender chicken, sundried tomatoes, baby spinach, and small pasta simmered in a flavorful tomato and herb-infused broth. Finished with Parmesan cheese and a touch of red wine vinegar, this soup offers a perfect balance of savory and tangy flavors, ideal for a cozy meal.
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon salt
Seasonings & Sauce
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried thyme
- 1 6-oz can tomato paste
- 1 quart chicken stock
- 2 cups filtered water
- 2 teaspoons salt
- 1 teaspoon sugar
- â…“ cup sundried tomatoes in oil, chopped
Main Ingredients
- 3 cups diced or shredded cooked chicken
- 2 cups small-shape pasta (uncooked) such as orecchiette, ditalini, farfalle
Finishing Touches
- ½ cup heavy cream
- â…“ cup grated parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
- Sauté Onions: Heat a large heavy bottom pot or Dutch oven over medium high heat. Add the olive oil, diced onion, ¼ teaspoon salt, and freshly ground black pepper. Cook until the onion begins to soften, about 3-5 minutes, stirring frequently to prevent burning and ensure even cooking.
- Add Seasonings and Tomato Paste: Sprinkle the sautéed onions with garlic powder and dried thyme, then cook for about one minute until fragrant, stirring constantly to coat the onions evenly. Add the tomato paste and cook it for 30 seconds, continuing to stir to deepen its flavor and remove any raw taste.
- Add Liquids and Main Ingredients: Pour in the chicken stock and 2 cups of filtered water, scraping up any browned bits from the bottom of the pot. Stir in the remaining 2 teaspoons salt, sugar, chopped sundried tomatoes, and shredded cooked chicken. Mix well to combine. Cover the pot and bring the mixture to a rolling boil.
- Cook Pasta: Add the uncooked small-shape pasta to the boiling soup, stirring immediately to prevent sticking. Cover again, reduce the heat to a strong simmer, and cook until the pasta is just tender, approximately 8-15 minutes depending on pasta shape. Uncover and stir occasionally to ensure even cooking.
- Finish Soup: Turn off the heat and uncover the pot. Stir in the heavy cream, grated parmesan cheese, red wine vinegar, and baby spinach leaves. Gently combine until the spinach wilts and the soup becomes creamy. Taste and adjust seasoning before serving.
Notes
- Use cooked chicken such as rotisserie or leftover chicken for convenience.
- Choose small pasta shapes like orecchiette, ditalini, or farfalle to ensure even cooking and good texture in soup.
- Adjust salt according to your dietary needs, especially if your chicken stock is salty.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Spinach can be substituted with kale or Swiss chard if desired.
- The soup is best served fresh but can be refrigerated for up to 3 days and gently reheated.
