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Marry Me Chicken Soup Recipe
Ash Tyrrell

Marry Me Chicken Soup Recipe

Have you ever made a recipe so good that everyone falls in love with it? That’s exactly what happened when I made Marry Me Chicken Soup! This comforting dish is everything you want in a bowl of soup — creamy, flavorful, and hearty.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Soup
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon oil from sun-dried tomato jar: Adds a punch of flavor to the base. Pro-tip: Always use the oil from sun-dried tomatoes for maximum taste.
  • ½ cup sun-dried tomatoes julienne cut: These bring the perfect blend of tangy, sweet, and savory flavors.
  • 1 medium yellow onion finely chopped: A classic aromatic that builds the savory foundation.
  • 3 cloves garlic minced: Because what’s a great soup without garlic?
  • 3 tablespoons tomato paste: This deepens the flavor and gives the broth a slightly sweet tomato tang.
  • 6 cups chicken broth low sodium: Keeps the soup’s flavor rich and savory, without overpowering the ingredients with salt.
  • 1 cup heavy cream: For that creamy goodness that feels indulgent yet comforting.
  • 8 ounces pasta shells: These hug the broth adding heartiness to every spoonful.
  • 3 cups fresh baby spinach roughly chopped: Adds a pop of color and nutrients.
  • 2 cups shredded rotisserie chicken: Effortless and tender addition that saves you prep time.
  • 8 ounces cream cheese: Cube and soften it beforehand for easy melting.
  • 1 cup grated Parmesan cheese: The nutty and savory key to a rich finish.
  • 1 teaspoon Italian seasoning: For a hint of herby balance.
  • 1 teaspoon garlic powder: Enhances the flavor foundation.
  • ½ teaspoon crushed red pepper optional: A light heat kick, but feel free to adjust based on your spice tolerance.

Method
 

  1. Start by heating the sun-dried tomato oil in a large Dutch oven over medium heat. Toss in the onions and garlic, stirring frequently until they become soft and aromatic. Next, stir in the tomato paste and sun-dried tomatoes for a couple of minutes to deepen the flavor.
  2. Pour in the chicken broth, heavy cream, and seasonings (Italian seasoning, garlic powder, and crushed red pepper). Bring the mixture to a boil, then reduce the heat to a gentle simmer. This creates a rich and creamy base for the soup.
  3. Add the pasta shells to the simmering broth. Stir occasionally to prevent sticking and cook until the shells are just al dente. This usually takes about 10-12 minutes.
  4. Lower the heat and fold in the fresh spinach, shredded chicken, cream cheese, and Parmesan. Simmer gently and stir often to melt the cheeses smoothly into the broth. Taste and adjust the seasonings if needed.
  5. Ladle the soup into bowls and garnish with extra Parmesan, fresh basil, and a pinch of red pepper flakes for that finishing touch. Serve immediately!

Notes

  • Use freshly grated Parmesan instead of pre-packaged. It melts better and tastes fresher.
  • Keep the cream cheese out of the fridge for about 30 minutes prior to cooking so it blends more seamlessly into the soup.
  • If you want a more intense flavor, use a Parmesan rind during the simmering process, then remove before serving.
  • Stir the soup frequently while adding cream and cheese to prevent curdling.
  • Taste as you go, especially after adding salt or red pepper flakes.