Name: Marry Me Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 0.5 cup sun-dried tomatoes; 1 tablespoon oil from sun-dried tomato jar; 1.5 cups yellow onion (chopped); 4 cloves garlic (minced); 3 tablespoons tomato paste; 32 oz chicken broth; 1 cup heavy whipping cream; 4 teaspoons fresh basil; 2 teaspoons kosher salt; 1.5 teaspoons dried Italian seasoning; 1 teaspoon garlic powder; 0.25 teaspoon crushed red pepper; 8 oz uncooked medium shell pasta; 3 cups fresh baby spinach; 2 cups shredded rotisserie chicken; 8 oz cream cheese (cubed, room temperature); 1.5 oz Parmesan cheese (finely shredded)

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Picture this: a cozy evening at home, the rain tapping gently against your window, and the delicious aroma of a hearty soup wafting through your kitchen. That’s the magic of the Marry Me Chicken Soup Recipe. Each spoonful offers a rich, creamy delight that wraps you in warmth, with tender shell pasta dancing around tender pieces of rotisserie chicken, sun-dried tomatoes adding a touch of sweetness, and a velvety broth that sings with flavor. The vibrant greens of fresh spinach create a feast for the eyes, making this soup not only comforting but utterly satisfying.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Marry Me Chicken Soup Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Marry Me Chicken Soup

Reflecting on family gatherings, I remember my late grandmother serving soups just like this on chilly nights. It always brought everyone together—laughter filling the air, hearts warmed by love and delicious food. Fast forward to today, and I’ve taken her comforting recipe and infused it with modern flavors in this Marry Me Chicken Soup Recipe. Whether it’s a cold evening or a gathering of loved ones, this soup isn’t just a meal; it’s a memory waiting to happen. So, grab your pot and let’s create something magical together!

Why You’ll Love This Recipe

Simple & Quick: Ready in under an hour, it’s perfect for busy weeknights or last-minute guests.
Irresistible Flavor: Creamy, hearty, and packed with Italian herbs, each bite will leave you craving more.
Eye-Catching Appeal: The vibrant colors of sun-dried tomatoes and greens make it as visually stunning as it is tasty.
Flexible Serving: Ideal as a cozy dinner, a comforting lunch, or a delightful starter for any gathering.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free pasta or dairy-free by substituting with coconut cream.

Ingredients You’ll Need

0.5 cup sun-dried tomatoes: Look for those packed in oil with herbs for the best flavor. They add a unique sweetness and depth to the soup.
1 tablespoon oil from sun-dried tomato jar: This oil is loaded with flavor and helps sauté the onions and garlic beautifully.
1.5 cups yellow onion (chopped): Adds a sweet base flavor. You can substitute with a sweet onion for a milder taste.
4 cloves garlic (minced): The aromatic kick! Fresh is best, but you can use jarred in a pinch.
3 tablespoons tomato paste: This thickens the soup and enhances its rich flavor.
32 oz chicken broth: Homemade is ideal, but store-bought works great too. Look for low-sodium options if you’re watching your salt intake.
1 cup heavy whipping cream: For that creamy texture! Replace with half and half for a lighter version.
4 teaspoons fresh basil: This brings freshness; fresh is preferred, but you can use dried in a pinch (just 1 teaspoon).
2 teaspoons kosher salt: Enhances the flavors; adjust based on your broth’s saltiness.
1.5 teaspoons dried Italian seasoning: A blend of herbs that complements the chicken and tomatoes perfectly.
1 teaspoon garlic powder: Extra garlic flavor that enhances the base.
0.25 teaspoon crushed red pepper: Adds a touch of heat—feel free to adjust to your taste!
8 oz uncooked medium shell pasta: Perfect for holding the broth! You can substitute with any pasta you have at home.
3 cups fresh baby spinach: This adds color and nutrition—add more if you like!
2 cups shredded rotisserie chicken: Easy and provides fantastic flavor; feel free to roast your chicken if you prefer.
8 oz cream cheese (cubed, room temperature): Vital for creaminess; it helps achieve that dreamy texture.
1.5 oz Parmesan cheese (finely shredded): Adds saltiness and nuttiness; top with more for extra flair!

How to Make Marry Me Chicken Soup Recipe

Heat and Sauté: Start by heating 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Once it’s shimmering, toss in the chopped yellow onion and minced garlic. Sauté for 3-4 minutes until they soften and become fragrant—this forms the base of your soup.

Add Flavor: Next, stir in the tomato paste and sun-dried tomatoes, cooking them for 2 minutes while stirring constantly. You want the tomato paste to deepen in color and infuse a rich taste into the mix.

Pour in Broth: Now, it’s time to add 32 ounces of chicken broth, followed by a cup of heavy whipping cream. Sprinkle in the fresh basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Stir well and bring this luscious mixture to a gentle boil, simmering for about 12 minutes while stirring occasionally.

Add Pasta: Introduce the medium shell pasta to the pot, and reduce the heat to medium-low. Cook for 12 minutes, stirring occasionally, until you see those pasta shells growing tender—this is where the heart of your soup begins!

Mix in Greens & Chicken: Lower the heat to low and gently fold in your chopped spinach, shredded rotisserie chicken, cubed cream cheese, and Parmesan cheese. Stir frequently for about 5 minutes until the cheeses melt and the chicken is warmed through. If you encounter clumps of cream cheese, don’t panic—press them against the pot’s side to blend smoothly.

Serve and Garnish: Finally, ladle the soup into your favorite bowls and garnish with additional Parmesan cheese, fresh basil, and a sprinkle of crushed red pepper flakes. Serve immediately with crusty bread or a fresh green salad for an extra touch of satisfaction!

Storing & Reheating

To store any leftover Marry Me Chicken Soup, let it cool at room temperature for no more than two hours before transferring it to an airtight container. It’s best enjoyed fresh but can be refrigerated for up to 5 days. If you want to freeze it, ladle the soup into freezer-safe containers or bags, leaving some space for expansion, and it can last up to 3 months. When you’re ready to enjoy again, thaw overnight in the fridge or use the microwave. Reheat gently on the stove or in the microwave until warmed through, adding a splash of cream or broth if it thickens.

Chef’s Helpful Tips

Don’t Overcook the Pasta: Keep an eye on your pasta to avoid mushiness; it should be al dente since it continues to cook after adding the broth.
Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature for easy blending into the soup.
Add Flavors Gradually: Taste along the way—adjust salt, spices, or cream to suit your palate.
It’s Okay to Swap Ingredients: Don’t hesitate to use leftover chicken or whatever greens you have on hand!
Make Ahead: You can prepare the soup beforehand; just hold off on adding the cream, cheese, and spinach until you reheat to maintain the best texture.

This Marry Me Chicken Soup Recipe encapsulates all the warmth and comfort you could hope for, perfect for any occasion. Maybe you’ll even find it to be a new family favorite! I encourage you to make it your own, infusing it with personal touches and sharing it with those you love.

Recipe FAQs

Can I use dried herbs instead of fresh?

Absolutely! While fresh herbs provide a vibrant flavor, using dried herbs is convenient. For this recipe, substitute 1 teaspoon of dried basil for every 4 teaspoons of fresh basil. Just remember, dried herbs are more potent, so adjust accordingly.

How can I make this soup gluten-free?

To easily make the Marry Me Chicken Soup Recipe gluten-free, swap out the medium shell pasta for your favorite gluten-free pasta. There are plenty of brands available that maintain great texture and flavor!

Is there a low-calorie option available?

You can lighten this soup by using half-and-half instead of heavy cream and reducing the amount of cream cheese. Opt for low-sodium chicken broth as well, and load up on veggie content to balance it out.

Can I make this in a slow cooker?

Yes! To adapt it for a slow cooker, sauté the onions and garlic first, then combine all the ingredients in the slow cooker except for the cream and cheese. Cook on low for 6-8 hours. Stir in the cream and cheese shortly before serving to maintain that velvety texture.