Marry me chicken soup is a creamy chicken soup filled with tender pieces, sun-dried tomatoes, fresh herbs, and pasta. It’s a warm, comforting dish that feels cozy any time of year but especially when you need a little extra care in your day.
This recipe addresses concerns about creaminess, soggy pasta, bland flavors, and meal prep convenience, making it ideal for busy schedules and gatherings.
I had trouble getting the creaminess right without making it too heavy, but this easy Marry Me Chicken recipe solved that for me. It takes away the worry about soggy pasta and bland broth, which I know can be tricky on busy nights or when unexpected guests show up.
This recipe works well because it cooks all in one pot and comes together in about 30 minutes. The sun-dried tomatoes and fresh basil add good smells and flavors, while the chicken stays tender, and the pasta doesn’t get mushy. Plus, it stores nicely for later meals.
If you want a quick chicken meal with some veggies, you might like my Crispy Baked Chicken Thighs. They’re simple to throw together and go great with this soup for a filling dinner.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to dried medium pasta shells included in the marry me chicken soup ingredients.
- The recipe contains cream cheese and heavy cream, so it is unsuitable for dairy-free diets in the marry me chicken dish.
- This recipe is not vegan because it uses chicken, dairy cream, and Parmesan cheese in the marry me chicken soup.
- The recipe meets low-carb and keto requirements as it relies on protein, cream, and low-carb vegetables in marry me chicken soup.
- The recipe is nut-free with all ingredients safe for those avoiding nuts in the marry me chicken recipe.
Why You Will Love This Recipe
- Layered Flavor in Every Spoonful
Sun-dried tomatoes and tomato paste simmer with herbs and chicken broth, creating a savory base that gives this soup a complex, satisfying taste without hours of cooking. - Comforting Creaminess Without Heaviness
Using a mix of cream cheese and heavy cream adds a smooth, thick texture that feels rich but never too heavy, giving the soup a cozy feel that stays balanced. - Flexible Protein and Pasta Options
You can use either fresh browned chicken or shredded rotisserie meat, plus gluten-free pasta shells, so it fits with how you cook and eat, making this soup easy to tailor. - Great for Planning Ahead
Pasta can be cooked separately and added when reheating, and freezing the broth without dairy or pasta helps keep the texture fresh for later meals, which makes this soup convenient for busy days.
Marry Me Chicken Soup
- Prep Time: 10 minutes
- Cool Time: 0
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: simmering
- Cuisine: American
- Diet: gluten-free
Description
A creamy chicken soup filled with tender pieces, sun-dried tomatoes, fresh herbs, and pasta. It’s a warm, comforting dish that feels cozy any time of year.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 teaspoons kosher salt, divided, plus more as needed
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed, drained, thinly sliced)
- 3 tablespoons tomato paste
- 1/2 cup finely diced carrots
- 6 1/2 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (no substitute)
- 8 ounces dried medium pasta shells (gluten-free if needed)
- 5 ounces fresh baby spinach (5 packed cups)
- 1/2 cup cream cheese, softened (or dairy-free cream cheese alternative)
- 3/4 cup heavy cream or half & half (or Original Nutpods for dairy-free)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for dairy-free)
- 2 tablespoons chopped fresh basil (for garnish)
- Freshly ground black pepper, to taste
Instructions
- Begin by patting the chicken pieces dry. Season them with 1 teaspoon of kosher salt. Heat the olive oil and unsalted butter in a large Dutch oven or heavy-bottom pot over medium-high heat. Cook the chicken in batches to ensure even browning, approximately 4-5 minutes per batch, taking care not to steam them. Transfer the browned chicken to a plate and set aside.
*Tip:* Browning the chicken builds flavor through the Maillard reaction, creating tasty browned bits at the pot’s bottom, which contribute to the soup’s depth. - Lower the heat to medium and add the diced onion, garlic, and finely diced carrots to the pot. Sauté, stirring occasionally and scraping up the browned bits, until the onions are translucent and the carrots soften, which should take about 4 minutes.
- Add the sun-dried tomatoes and tomato paste to the pot. Stir constantly for 2-3 minutes until the tomato paste darkens slightly and the tomatoes become fragrant. This step enhances umami flavors in the soup.
- Pour in the chicken broth and add the dried thyme, Italian seasoning, red pepper flakes, the remaining teaspoon of salt, and some freshly ground black pepper to taste. Bring the mixture to a boil to allow the flavors to blend.
- Add the dried pasta shells to the boiling broth. Reduce the heat and maintain a gentle simmer, cooking the pasta until al dente, about 10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Reduce heat to low. Return the browned chicken and any juices back into the pot. Add the fresh baby spinach, cream cheese, heavy cream (or substitute), and grated Parmesan cheese. Stir gently until the cream cheese melts, the spinach wilts, and the soup becomes uniformly creamy, which will take 2-3 minutes.
*Tip:* Introducing cream cheese along with heavy cream contributes to a smooth and rich texture. - Before serving, taste the soup and adjust the seasoning with additional salt and pepper if necessary. Garnish each bowl with freshly chopped basil and an extra sprinkle of Parmesan cheese for a fragrant finish.
Notes
- For a dairy-free version, you can substitute cream cheese and heavy cream with plant-based alternatives as specified in the ingredients list.
- Using gluten-free pasta will ensure that this dish remains inclusive for those with gluten sensitivities, maintaining texture and flavor.
- When preparing the soup in advance, consider cooking the pasta separately and storing it in separate containers. This prevents it from becoming mushy when reheated.
- Leftovers can be refrigerated in airtight containers for up to 4 days. If freezing, do so without the pasta or dairy, and add them after thawing and reheating to achieve the best texture.
- If you’re pressed for time, opt for shredded rotisserie chicken in place of fresh chicken. Simply add it in Step 6 along with the spinach and cream components for a quick solution.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Ingredient Notes
- Boneless, skinless chicken breasts or thighs: I usually pick chicken that’s firm and pink without dark spots. Thighs stay juicy, but breasts work great, too.
- Kosher salt: I like to use kosher salt since the crystals stick better when seasoning chicken pieces and veggies before simmering—skip fine table salt for better control.
- Olive oil: A light olive oil is easy to cook with here; it sears chicken without burning and keeps the flavor balanced. Don’t use extra virgin—it can get bitter with high heat.
- Unsalted butter: I go for unsalted so you’re in control of saltiness. Let it soften a bit before adding so it melts evenly when sautéing the onion.
- Yellow onion: Look for onions with dry skin and no soft spots. Dicing them small helps them soften quickly and blend into the broth for that traditional Marry Me Chicken recipe vibe.
- Garlic cloves: Use fresh garlic for the best flavor. Mincing releases more aroma and depth, which builds the base flavor in every Marry Me Chicken soup batch I make.
- Sun-dried tomatoes (oil-packed, drained): I always reach for oil-packed—they’re softer and have more flavor. Slice them thin so the soup gets that tangy kick in every spoonful.
- Tomato paste: A little tomato paste goes a long way in building that classic Marry Me Chicken dish depth. Cook it until it darkens to get the fullest flavor.
- Carrots (finely diced): I use fresh, firm carrots and chop them small so they soften fast. They add a gentle sweetness and a touch of color to Marry Me Soup.
- Low-sodium chicken broth: Go for low-sodium to keep the salt under control—adding your own later works best. A clear broth base lets other flavors shine through.
- Dried thyme: Dried thyme adds that earthy note found in easy Marry Me Chicken recipes. Rub it between your fingers as you sprinkle it in to wake up the aroma.
- Italian seasoning: I grab a blend that has rosemary, oregano, and basil for those classic Marry Me Chicken soup flavors. Check labels if gluten is a worry at your house.
- Red pepper flakes: I always use just a pinch—no need for swaps here. This brings gentle heat that balances out the creaminess without overwhelming.
- Dried medium pasta shells: I go for gluten-free shells so my mom and siblings can enjoy it. Whatever you use, pick something that won’t get soggy and holds up after reheating.
- Fresh baby spinach: Bright green leaves with no wilting work best. Stirring them in at the end keeps them tender without turning mushy.
- Cream cheese (softened): I always let the cream cheese sit out until soft for smooth stirring. You can use a good plant-based cream cheese if dairy-free is needed.
- Heavy cream or half & half: Pour in cold heavy cream or Nutpods (for dairy-free). This gives that signature creamy texture from Marry Me Chicken soup everyone asks for.
- Parmesan cheese (grated): I like to grate my own, but pre-grated is fine in a pinch. Nutritional yeast can step in for vegan or dairy-free versions and still brings out that cheesy taste.
- Fresh basil (chopped, for garnish): Use bright, unblemished leaves and add at the very last moment. It gives a hit of freshness right before serving Marry Me Chicken soup.
- Black pepper (freshly ground): Grinding it straight into the soup brings more depth, so I never use pre-ground. Add it at the end to boost all the savory notes.
Recipe Baking Tips
- If chicken sticks to the pot and won’t brown, dry pieces thoroughly and use 1 tablespoon olive oil with 1 tablespoon butter over medium-high heat for 4-5 minutes per batch.
- If your pasta becomes mushy, cook shells separately in salted water and add to soup just before serving to keep texture intact.
- If cream cheese clumps when added, lower heat to low and stir gently for 2-3 minutes until fully melted with cream and spinach.
- If soup thickens too much after adding cream, thin with 1/4 cup chicken broth at a time while reheating on low heat to maintain smoothness.
- If freezing leftovers, omit pasta and dairy; reheat soup first, then add cooked pasta and cream cheese to keep texture fresh after thawing.
Serving Suggestions
Serve the Marry Me Chicken Soup alongside gluten-free garlic bread or a mixed greens salad with lemon vinaigrette. You can include roasted zucchini or steamed green beans as simple side options.
Use leftover Marry Me Chicken Soup as a base for creamy chicken pot pie or as a sauce over roasted cauliflower steaks. Add cooked quinoa and sautéed mushrooms to create a hearty stew variant.
Top Marry Me Soup bowls with fresh basil leaves and extra Parmesan cheese to enhance flavor. Consider drizzling a small amount of chili oil or a squeeze of lemon juice to brighten the broth.
Recipe variations
- You can use boneless skinless chicken thighs or breasts for the Marry Me Chicken Soup, seasoning with 2 teaspoons kosher salt divided in two steps for consistent flavor development.
- Add dried thyme, Italian seasoning, and 1/4 teaspoon red pepper flakes for subtle heat, stirring in 3 tablespoons of tomato paste and 1/2 cup sun-dried tomatoes for depth.
- Either traditional heavy cream and cream cheese or dairy-free alternatives like Original Nutpods and plant-based cream cheese can be incorporated to achieve a creamy texture suitable for diabetic-friendly diets.
- If using this as a base, scale the soup by increasing chicken to 3 pounds and broth to 13 cups, keeping pasta at 8 ounces for thickness; this method pairs well with recipes such as Honey Soy Chicken Drumsticks.
Save This Recipe!
How to Store?
To keep your marry me chicken soup fresh and delicious, follow these storage tips:
Room Temperature: Store Marry Me Soup in an airtight container at room temperature for up to 2 days to maintain freshness and taste.
Refrigeration: Place the Marry Me Chicken dish in an airtight container in the fridge up to 4 days. Store cooked pasta separately to avoid sogginess.
Freezing: Freeze the soup base without pasta or dairy in a freezer container up to 3 months. Thaw overnight in the fridge before reheating gently.
Other Recipes You’ll Love
- Honey Garlic Chicken Breast
- Chicken Tenders
- Crispy Baked Chicken Thighs
- Honey Soy Chicken Drumsticks
Marry Me Chicken soup has onion, garlic, tomato paste, chicken broth, heavy cream, medium shell pasta, and spinach, cooked together for a creamy, savory base.
Marry Me Chicken features cheesy sauce with sun-dried tomatoes, Italian spices, garlic, and lemon notes over pan-seared chicken thighs.
No. Marry Me Chicken is not a curry; it’s a creamy Italian-inspired dish with herbs, sun-dried tomatoes, and cheese.
If you enjoyed this Marry Me Chicken Soup or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
