Marry Me Chicken Soup – A Cozy, Creamy Favorite

If you love comforting, creamy soups that come together quickly, this Marry Me Chicken Soup is about to become your new go-to recipe.

Packed with tender shredded chicken, velvety cream cheese, and the rich flavor of sun-dried tomatoes, it’s a one-pot wonder that feels like a warm hug in a bowl.

Whether you’re making dinner for your family, impressing someone special, or just craving something hearty on a chilly night, this soup delivers big on flavor, texture, and pure cozy goodness—all in under an hour!

For Marry Me Chicken Soup

Sun-Dried Tomato Oil – Adds a rich, slightly sweet depth of flavor to the base of the soup.
Garlic – A must-have for bold, aromatic flavor.
Sun-Dried Tomatoes – Brings a tangy, slightly sweet kick to the broth.
Tomato Paste – Deepens the umami flavor and enhances the soup’s richness.
Chicken Broth – Forms the heart of the soup, keeping it light yet flavorful.
Small Pasta Shells – A hearty addition that makes the soup extra satisfying.
Spinach – Adds a pop of freshness and nutrients.
Shredded Chicken – The star protein, making the soup hearty and comforting.
Cream Cheese – Creates a luxuriously creamy texture.
Parmesan Cheese – Adds a salty, nutty finish to the soup.
Fresh Basil – Brings an herby, fresh contrast to the rich flavors (optional but recommended).
Kosher Salt – Season to taste if needed.

Marry Me Chicken Soup Recipe

This comforting and flavorful soup is packed with sun-dried tomatoes, tender chicken, and creamy Parmesan, making it a perfect meal for any occasion.

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Course: Main Course, Soup

Cuisine: American

Keyword: Marry Me Chicken Soup Recipe

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Notes

Ingredients

2 tbsp oil from oil-packed sun-dried tomatoes
6 cloves garlic, minced
¾ cup sun-dried tomatoes with herbs, drained and chopped
3 tbsp tomato paste
8 cups low-sodium chicken broth
8 oz small pasta shells (about 2 cups)
1 (5 oz) package baby spinach, chopped
2 cups shredded cooked chicken (about 8 oz)
1 (8 oz) package cream cheese, cubed and softened
½ cup finely shredded Parmesan cheese, plus extra for garnish
¼ cup fresh basil, chopped (optional)
Kosher salt, to taste

Instructions

1. Prepare the Tomato Base

Heat the sun-dried tomato oil in a large Dutch oven over medium heat until shimmering, about 3 minutes. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the chopped sun-dried tomatoes and tomato paste, cooking for another 2 minutes until the tomato paste deepens in color.

2. Build the Flavor

Pour in the chicken broth and bring the mixture to a boil over medium-high heat. Let it simmer for about 8 minutes, stirring occasionally, to develop the flavors.

3. Cook the Pasta

Reduce the heat to medium-low and add the pasta shells. Cook until al dente, stirring occasionally, about 6 minutes.

4. Finish the Soup

Remove the pot from heat. Stir in the chopped spinach, shredded chicken, cubed cream cheese, Parmesan, and fresh basil (if using). Let it sit for about 5 minutes, stirring occasionally, until the cheese melts and the chicken is heated through. Taste and adjust seasoning with salt if needed.

5. Serve and Enjoy

Ladle the soup into bowls and garnish with extra Parmesan and fresh basil if desired. Serve warm.

Storage Tip: Refrigerate leftovers in an airtight container for up to 4 days. The pasta may absorb more broth over time but will remain delicious.

Nutrition

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1. Can I use a different type of pasta?
Yes, you can substitute the small pasta shells with other small pasta shapes like orecchiette or even potato gnocchi. Just be sure to adjust the cooking time according to the package instructions to ensure the pasta is cooked al dente.

2. What can I use instead of sun-dried tomatoes?
If you don’t have sun-dried tomatoes, you can replace them with 1 tablespoon of tomato paste or 1 large diced fresh tomato. This will provide a similar depth of flavor to the soup.

3. Can I make this soup ahead of time?
Absolutely! You can prepare the soup in advance and store it in the refrigerator for up to four days. Keep in mind that the pasta may absorb more broth over time, so you might need to add a bit more broth when reheating to achieve the desired consistency.

4. Is it possible to freeze the soup?
Yes, you can freeze Marry Me Chicken Soup. Allow the soup to cool completely before transferring it to a freezer-safe container, leaving some space for expansion. It can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before reheating on the stovetop or in the microwave.

5. Can I use a different protein instead of chicken?
Yes, you can substitute chicken with other proteins like Italian sausage, shrimp, or even tofu for a vegetarian option. Adjust the cooking time accordingly to ensure the protein is cooked through and complements the flavors of the soup.