Marry Me Chicken Soup
This Marry Me Chicken Soup takes the viral dish and turns it into the ultimate creamy, cozy comfort in a bowl. Loaded with tender shredded chicken, shell pasta, spinach, and sun-dried tomatoes in a Parmesan and cream-based broth, it’s rich, decadent, and guaranteed to win hearts. Perfect for weeknight dinners or special occasions, this is one of the most irresistible chicken soup recipes you’ll ever make.
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.
Notes
Use rotisserie chicken for convenience, or cook fresh chicken breasts in the broth. For a lighter version, substitute half-and-half for heavy cream and reduce the cream cheese. The pasta will absorb liquid as it sits, so thin leftovers with a splash of broth or cream. Serve with crusty bread or garlic bread for dipping.