Get ready to fall head over heels for what might just be The Best Chicken Soup you have ever tasted. Inspired by the viral “Marry Me Chicken” dish, this Marry Me Chicken Soup is a rich, creamy, and ridiculously flavorful one-pot meal. This isn’t just any old chicken soup; this is one of the most decadent Hearty Chicken Soup Recipes out there. It’s loaded with tender shredded chicken, shell pasta, spinach, and savory sun-dried tomatoes, all swimming in a luscious, Parmesan-infused cream broth. It’s so good, it might just inspire a proposal!
Why This is the Ultimate “Soups Chicken” Recipe
Forget everything you know about basic chicken soup. This Mary Me Chicken Soup is in a league of its own.
- Incredibly Rich & Creamy: The combination of heavy cream, cream cheese, and Parmesan creates a luxuriously smooth and decadent broth that is pure comfort.
- Packed with Savory Flavor: Sun-dried tomatoes, tomato paste, and a blend of Italian herbs give this soup a deep, robust, and unforgettable taste.
- A Complete One-Pot Meal: This is a full meal in a single bowl, combining protein, carbs, and vegetables. It’s one of the most satisfying Chicken Recipes Soup you can make.
- Quick and Easy: Despite its gourmet flavor, this impressive soup comes together in under an hour, making it perfect for a special weeknight dinner.
Your Ingredient Checklist
This recipe uses a handful of high-impact ingredients to create its signature flavor.
The Ingredient Lineup:
- 2 cups shredded rotisserie chicken
- 8 oz medium shell pasta, uncooked
- ½ cup sun-dried tomatoes (julienne-cut, packed in oil)
- 1 tbsp oil from the sun-dried tomato jar
- 1 ½ cups chopped yellow onion
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 32 oz chicken broth
- 1 cup heavy whipping cream
- 8 oz cream cheese, cubed and at room temperature
- 1 ½ oz finely shredded Parmesan cheese, plus more for garnish
- 3 cups fresh baby spinach, roughly chopped
- Herbs & Spices: 4 tsp fresh basil, 1 ½ tsp dried Italian seasoning, 1 tsp garlic powder, ¼ tsp crushed red pepper, 2 tsp kosher salt
Step-by-Step Instructions
This impressive soup comes together easily right on your stovetop.
Part 1: Build the Flavor Base
- Sauté the Aromatics: Heat the sun-dried tomato oil in a large Dutch oven or pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for one more minute until fragrant.
- Deepen the Flavor: Stir in the tomato paste and the sun-dried tomatoes. Cook, stirring constantly, for about 2 minutes. This step toasts the tomato paste and deepens its savory flavor.
Part 2: Simmer and Cook the Pasta
- Create the Broth: Pour in the chicken broth and heavy cream. Stir in the fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture to a gentle boil, then let it simmer for about 12 minutes to allow the flavors to meld.
- Cook the Pasta: Add the uncooked shell pasta to the simmering broth. Reduce the heat to medium-low and cook for about 12 minutes, stirring occasionally, until the pasta is tender.
Part 3: Make it Creamy and Serve
- Add the Final Ingredients: Reduce the heat to low. Add the chopped spinach, shredded rotisserie chicken, cubed cream cheese, and shredded Parmesan to the pot.
- Melt and Serve: Stir frequently for about 5 minutes, until the spinach has wilted and the cream cheese and Parmesan have melted completely into the broth, creating a smooth and creamy soup.
- Garnish and Enjoy: Ladle the hot soup into bowls. Garnish with a little extra Parmesan cheese, some fresh basil, and a sprinkle of red pepper flakes if you like. Serve immediately!
Frequently Asked Questions (FAQ)
1. Can I use regular chicken breasts instead of rotisserie chicken? Absolutely! This is one of the best Soup Recipes With Chicken Breast. Simply season two medium boneless, skinless chicken breasts with salt and pepper. You can either dice them and cook them in the pot before you sauté the onions, or you can place the whole breasts in the broth to simmer. Cook them for about 15-20 minutes, then remove, shred, and add them back in at the end as directed.
2. Is this a good recipe for using leftover chicken? This is one of the best Rotisserie Chicken Soup Recipes because it’s so quick and easy, but it works perfectly with any leftover cooked chicken you have on hand. You’ll need about 2-3 cups of shredded chicken.
3. What can I serve with this Marry Me Soup? This Marry Me Soup Recipe is a hearty meal on its own, but it’s absolutely fantastic served with a side of crusty bread or garlic bread for dipping into the creamy broth. A simple green salad with a light vinaigrette would also be a perfect pairing.
4. How do I store and reheat this soup? You can store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb some of the liquid, so the soup will be thicker the next day. Reheat it gently on the stovetop over low heat, stirring occasionally. You may want to add a splash of chicken broth or cream to thin it out to your desired consistency.
Marry Me Chicken Soup
Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Measuring Cups and Spoons
- Ladle
- Cutting board & knife
Ingredients
- 2 cups shredded rotisserie chicken
- 8 oz medium shell pasta, uncooked
- ½ cup sun-dried tomatoes, julienne-cut, packed in oil
- 1 tbsp oil from sun-dried tomato jar
- 1 ½ cups yellow onion, chopped
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 32 oz chicken broth
- 1 cup heavy whipping cream
- 8 oz cream cheese, cubed and room temperature
- 1 ½ oz Parmesan cheese, finely shredded (plus more for garnish)
- 3 cups fresh baby spinach, roughly chopped
- 4 tsp fresh basil
- 1 ½ tsp dried Italian seasoning
- 1 tsp garlic powder
- ¼ tsp crushed red pepper
- 2 tsp kosher salt
Instructions
- Heat sun-dried tomato oil in a large Dutch oven over medium heat. Add onion and sauté 3–4 minutes until softened. Add garlic and cook 1 more minute until fragrant.
- Stir in tomato paste and sun-dried tomatoes. Cook 2 minutes, stirring, to deepen flavor.
- Pour in chicken broth and heavy cream. Stir in basil, Italian seasoning, garlic powder, crushed red pepper, and salt. Bring to a gentle boil, then simmer 12 minutes.
- Add uncooked shell pasta. Reduce heat to medium-low and cook 12 minutes, stirring occasionally, until pasta is tender.
- Lower heat. Stir in spinach, shredded chicken, cubed cream cheese, and Parmesan. Cook 5 minutes until spinach wilts and cheeses melt smoothly into broth.
- Ladle into bowls and garnish with extra Parmesan, basil, and red pepper flakes if desired. Serve immediately.