Marry Me Chicken Soup Recipe

“Marry Me” Chicken Soup is the kind of dish that sweeps you off your feet from the very first spoonful. With its creamy, savory broth, tender chicken, and perfectly cooked pasta shells, it’s pure comfort in a bowl. This soup is inspired by the popular “Marry Me” Chicken, a dish so delicious it’s rumored to prompt marriage proposals. Here, we’ve taken all those flavors and made them cozy and soup-worthy for chilly nights.

It’s rich, with a hint of spice from the crushed red pepper, balanced by the creamy sweetness of heavy whipping cream and melted Parmesan. Add a garnish of fresh basil and extra Parmesan, and you have a restaurant-quality bowl of soup that’s easy to whip up at home.

I first made this soup on a whim one winter evening. I was craving something warm, a little indulgent, and packed with flavor—but I didn’t want to go through a whole elaborate cooking process. “Marry Me” Chicken Soup was the answer. The moment I tasted it, I knew it was going into my regular rotation of comfort foods. It’s the kind of dish that makes you feel like you’ve just wrapped yourself in a cozy blanket by a roaring fire.

this RECIPE

A little history behind “Marry Me” chicken

“Marry Me” Chicken originated as a skillet dish where chicken breasts are simmered in a creamy, sun-dried tomato sauce. The name supposedly comes from its “marriage proposal-worthy” taste. The combination of tomatoes, cream, basil, and garlic is incredibly comforting, and it’s easy to see why people fall in love with it. This soup version takes that same concept but transforms it into a one-pot, soul-soothing meal with tender pasta and a heartier texture. It’s the perfect marriage of flavors that’ll have you coming back for seconds—and maybe thirds!

Let’s talk ingredients: flavor-packed essentials

Each ingredient in this soup serves a purpose, creating layers of flavor and texture that make it so irresistible.

• Sun-dried tomato oil: We’re using oil straight from the sun-dried tomato jar for an extra boost of tomato flavor. It adds depth to the sautéed onions and garlic and gives the soup a slightly tangy, rich taste.
• Yellow onion and garlic: The classic flavor base. Yellow onions add sweetness, while garlic brings that aromatic warmth we all love in a cozy soup.
• Tomato paste: This intensifies the tomato flavor and gives the broth a beautiful red color. If you’re out of tomato paste, try a splash of canned tomato sauce or diced tomatoes.
• Chicken broth: This is the backbone of our soup. For a richer flavor, go with a low-sodium chicken broth so you can control the saltiness.
• Heavy cream: The creaminess here is key to making this soup so luxurious. You can substitute half-and-half if you want a lighter version, but heavy cream is what gives it that velvety finish.
• Fresh basil: Fresh basil brightens up the soup, adding a lovely herbal note. Dried basil works in a pinch, but fresh is best here.
• Pasta shells: Medium shells hold onto the broth perfectly. If you don’t have shells, try rotini or bowtie pasta.
• Rotisserie chicken: Using rotisserie chicken makes this recipe quick and easy. Feel free to cook your own chicken if you prefer.
• Cream cheese and Parmesan: These cheeses make the soup extra creamy and slightly tangy. For a dairy-free version, try using a cashew cream and nutritional yeast.

Must-have kitchen tools for this recipe

For this recipe, you don’t need a lot of fancy equipment, just a few reliable tools to make things easy.

• Large Dutch oven: A heavy pot like a Dutch oven is perfect for making soup because it holds heat well and cooks everything evenly. If you don’t have one, a large stockpot will work, but you may need to adjust the heat a bit more.
• Wooden spoon: A sturdy wooden spoon is ideal for stirring everything together, especially when you’re scraping up all those flavorful bits of tomato paste at the bottom of the pot.
• Measuring spoons and cups: Precision is helpful here to balance the spices and get the right creaminess, so grab your measuring tools.
• Box grater: Freshly grated Parmesan really enhances the soup, and a box grater makes this quick and easy.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Sauté the aromatics

Start by heating a tablespoon of oil from the sun-dried tomato jar in your Dutch oven over medium heat. Once it’s shimmering, add your chopped onions and minced garlic. Stir frequently—onions burn easily, and you want them soft and golden, not browned. This should take about 3-4 minutes.

2. Add the tomato paste and sun-dried tomatoes

Once your onions and garlic are softened, add the tomato paste and sun-dried tomatoes. Stir constantly. You’ll notice the tomato paste darkens to a deeper red after a minute or two—that’s your cue to move to the next step. This caramelization process adds a lot of depth.

3. Pour in the broth and seasonings

Add the chicken broth, heavy cream, fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Give it a good stir and increase the heat to bring everything to a boil. Once it’s boiling, you’ll notice the delicious aroma really filling the kitchen.

4. Cook the pasta

Add your pasta shells and lower the heat to medium-low. Stir occasionally to keep the pasta from sticking to the bottom. After about 10-12 minutes, the pasta should be al dente. (Taste it to make sure—it should have a little bite but be mostly tender.)

5. Finish with spinach, chicken, and cheese

Reduce the heat to low, then add your chopped spinach, shredded rotisserie chicken, cubed cream cheese, and Parmesan. Stir gently until the cream cheese and Parmesan melt into the broth, creating a silky, creamy texture. The spinach will wilt quickly, and the chicken will warm through in just a few minutes.

6. Garnish and serve

Ladle the soup into bowls and top with extra Parmesan, a sprinkle of crushed red pepper for heat, and a few fresh basil leaves if you like. Serve immediately and enjoy every cozy, creamy bite!

Variations and adaptations to try

• Gluten-free option: Swap out the pasta for a gluten-free variety or even rice. Just be mindful of cooking times, as gluten-free pasta often cooks faster.
• Low-carb version: Skip the pasta and add cauliflower florets or zucchini noodles. Both will soak up the flavors and keep the dish satisfying.
• Vegan twist: Use vegetable broth, coconut milk instead of cream, dairy-free cream cheese, and skip the chicken. You can add chickpeas or tofu for protein.
• Spicy version: Add extra crushed red pepper or a few dashes of hot sauce. A hint of cayenne also works for some added heat.
• Seasonal vegetables: Depending on the time of year, you can add diced zucchini, bell peppers, or even mushrooms. These add texture and a bit of earthiness.

Presentation and serving suggestions

To make this soup dinner-party worthy, serve it in shallow bowls with a sprinkle of Parmesan, a few basil leaves, and a pinch of crushed red pepper on top. For a pretty touch, place a small bowl of extra Parmesan and crushed red pepper on the table so guests can customize their bowls. Serve with a side of crusty bread or garlic knots to dip—perfect for soaking up that creamy broth!

Drink pairings

This soup pairs beautifully with drinks that are refreshing and slightly tangy to balance the creaminess. Here are a few ideas:

• Iced lemon water: The bright acidity of lemon cuts through the richness of the soup.
• Sparkling cranberry or pomegranate juice: These juices add a touch of sweetness and a festive vibe to your meal.
• Ginger tea: The slight spiciness of ginger works well with the Italian herbs and crushed red pepper in the soup.

Storing and reheating tips

This soup stores well in the fridge for up to 3 days. Let it cool completely before transferring it to an airtight container. When reheating, do so gently over low heat on the stovetop, stirring occasionally to prevent the cream from separating. If the soup has thickened, just add a splash of chicken broth or water to loosen it up.

If you want to freeze it, leave out the pasta and add it fresh when reheating. Pasta doesn’t always hold up well in the freezer and can get mushy.

Scaling the recipe for different servings

This recipe serves about 6-8 people generously. To halve it, simply reduce all ingredients by half. If you’re doubling, make sure you have a large enough pot to handle the volume, as the soup will need space to boil and simmer without spilling over.

Common questions and answers

Q: Can I use canned chicken instead of rotisserie?
A: Yes! Canned chicken works in a pinch, though rotisserie has a richer flavor. Just make sure to drain it well.

Q: Can I make this soup dairy-free?
A: Absolutely! Use coconut cream or a non-dairy creamer, and swap the cream cheese with a dairy-free version. Nutritional yeast can stand in for Parmesan.

Q: What other pasta shapes work well here?
A: Small pasta like rotini, ditalini, or even macaroni will work. Just keep an eye on the cooking time!

Q: How do I make this less spicy?
A: Simply omit the crushed red pepper, or use just a pinch if you’re sensitive to spice.

Q: Can I add other vegetables?
A: Definitely! Mushrooms, zucchini, or even bell peppers would be great in this soup.

This “Marry Me” Chicken Soup is the perfect way to warm up any night. It’s so comforting and easy to make that I know it’ll become a staple in your kitchen, just like it has in mine. So grab a spoon, cozy up, and get ready to fall in love with this bowl of goodness!

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