Marry Me Chicken Soup is pure comfort in a bowl, with tender shredded chicken, a creamy and rich broth, and just the right amount of spice. Loaded with sun-dried tomatoes, Parmesan cheese, and baby spinach, it’s a flavor-packed twist on the viral Marry Me Chicken recipe that’s perfect for any cozy night or special occasion.
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I’m so in love with the bold punchy flavors of Marry Me Chicken that I decided to turn it into a bowl of delicious and comforting soup so we have even more ways to enjoy it. My husband and kids love it too and my oldest keeps asking me to make this marry me chicken soup again pronto.
The rich tomato broth, silky cream sauce, and tender chicken create an irresistible mix of flavors. Sun-dried tomatoes, fresh spinach, and Parmesan cheese add the perfect balance, making every bite super satisfying.
More than just a delicious soup, this dish is a complete meal. With al dente pasta and a savory broth, it’s hearty enough for the whole family. Whether for a cozy night or a special occasion, it’s packed with so much flavor, no proposal required!
Love this Tuscan-style dish? You’ll also want to try my Marry Me Chicken Pasta (yes, yet another spin on our favorite – we’re obsessed!), Crock Pot Italian Beef Sandwiches, Creamy Italian Sausage Pasta, Creamy Crockpot Italian Chicken, and Italian Grinder Sandwich (TikTok Salad Sandwich) for even more bold, delicious Italian(ish) flavors!
Why We Love This Recipe
- This creamy chicken soup delivers the same rich, comforting flavors as the viral marry me chicken recipe but in a warm, bowlful that’s perfect for any cozy night.
- With tender chicken, a creamy tomato broth, and bite-sized pasta, it’s a complete meal that brings so much flavor to the table with minimal effort.
- Made with simple ingredients like sun-dried tomatoes, heavy cream, and Parmesan cheese, this soup is easy to make but tastes like it came from a restaurant.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Sun-Dried Tomatoes – Bring a rich, slightly tangy sweetness that makes the broth extra flavorful. Use oil-packed for the best results.
- Reserved Oil from Sun-Dried Tomatoes – Adds extra depth to the soup. Olive oil works as a good substitute.
- Yellow Onion – A must for building flavor in the base of the soup.
- Minced Garlic – Gives the broth a deep, savory taste. Garlic powder works in a pinch.
- Tomato Paste – Intensifies the tomato flavor and adds richness to the broth.
- Chicken Broth – The foundation of a savory broth. Use vegetable broth for a lighter twist.
- Boneless Skinless Chicken Breasts – Cooked right in the soup for the most tender, juicy bites. Store-bought rotisserie chicken can save time.
- Dried Basil – Enhances the Tuscan-inspired flavors of the soup.
- Kosher Salt – Brings out all the flavors in the dish.
- Dried Italian Seasoning – A perfect blend of herbs to complement the creamy broth.
- Crushed Red Pepper – Adds just a touch of heat. Adjust to taste.
- Small Shell Pasta – Small pasta shapes like ditalini or cheese tortellini work well too. You could also use larger shapes, but we really like the mouthfeel of the small shells and they way they hold the broth.
- Baby Spinach – Adds a fresh, slightly earthy contrast to the creamy sauce. Fresh basil can also be used.
- Cream Cheese – Melts into the soup to make it extra creamy and smooth.
- Heavy Cream – Brings richness and a velvety texture to the broth. Coconut milk can be used for a dairy-free option.
- Parmesan Cheese – Gives the soup a deliciously nutty and salty finish.
- Fresh Basil Leaves – The perfect garnish for extra flavor and color.
How to Make Marry Me Chicken Soup
- Sauté aromatics. Heat a large Dutch oven over medium-high heat. Add the reserved oil from the jar of sun-dried tomatoes (or olive oil) and sauté the chopped onion for about three to five minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Build flavor. Add the tomato paste and sun-dried tomatoes, stirring for one to two minutes to caramelize the flavors. This step deepens the rich, slightly tangy taste that makes this soup irresistible.
- Simmer broth. Pour in the chicken broth, then add the chicken breasts, salt, basil, Italian seasoning, and crushed red pepper. Bring everything to a boil, then reduce the heat to a simmer. Let it cook for about 12 to 15 minutes until the chicken is tender and fully cooked.
- Shred chicken. Remove the cooked chicken and shred it into bite-sized pieces using two forks, before returning it to the pot. This makes sure every spoonful has the perfect amount of chicken.
- Finish cooking. Add the pasta, baby spinach, and cream cheese. Reduce the heat to medium-low and cook, stirring occasionally, until the pasta reaches al dente, about 10 to 12 minutes.
- Make it extra creamy. Stir in the heavy cream and Parmesan cheese, letting everything blend into a smooth, velvety broth. Taste and adjust seasoning as needed with more red pepper flakes or salt.
- Serve and enjoy. Ladle the creamy chicken soup into bowls and garnish with extra Parmesan, fresh basil, and a sprinkle of crushed red pepper. Serve with crusty garlic bread or a fresh green salad for the perfect meal!
Recipe FAQ’s
Absolutely! Small pasta shapes like ditalini, small shells, or even cheese tortellini work beautifully in this creamy chicken soup. Just adjust the cooking time as needed.
The easiest way is to use two forks while the chicken is still warm. For an even faster method, toss the cooked chicken into a stand mixer with a paddle attachment and let it do the work in seconds!
Yes, but keep in mind that the pasta will soften more as the soup cools and absorb more of the broth. We think the flavors get even better the next day, but I often need to add extra water to the soup for reheating purposes (don’t worry – there is plenty of flavor in the broth so it doesn’t taste watered down). Another option if you are making this ahead and planning to serve it later is to cook the soup without the pasta, then cool and store in the fridge. Cook the pasta separately, then drain and combine the two just before serving.
Let the soup cool completely before transferring it to a freezer-safe container. It keeps well for up to three months. When reheating, thaw overnight in the fridge and warm it on medium-low heat, adding a splash of chicken broth if needed.
Tips for Success
- For the best results, use room-temperature cream cheese so it melts smoothly into the broth without clumping.
- Cook the pasta just until al dente, as it will continue absorbing the broth even after the heat is off. Overcooked pasta can get too soft.
- Shred the chicken while it’s still warm—it’s much easier to pull apart and creates the perfect bite-sized pieces for the soup.
- Adjust the spice level to your taste by adding more or less crushed red pepper flakes. A little heat balances the richness of the creamy tomato broth.
- If the soup thickens too much when reheating, stir in a splash of chicken broth or heavy cream to bring back the silky texture.
What to Serve with Marry Me Chicken Soup
This creamy chicken soup is a complete meal on its own, but a few delicious sides can take it to the next level.
A slice of crusty garlic bread is perfect for soaking up every last drop of the rich, savory broth.
A simple green salad with fresh herbs and a light vinaigrette adds a refreshing contrast to the creamy texture.
Substitutions and Variations
- Boneless skinless chicken thighs work just as well as chicken breasts for a richer flavor. For a shortcut, use store-bought rotisserie chicken and add it toward the end.
- Small pasta shapes like ditalini, macaroni, or cheese tortellini add a fun twist to the texture.
- If you don’t have baby spinach, fresh basil or kale can be great substitutes. Chop them into smaller pieces so they blend well into the soup.
- If you love a little heat, increase the crushed red pepper flakes or add a splash of hot sauce for an extra kick.
- If you prefer a thicker broth, reduce the amount of chicken stock slightly or let the soup simmer a bit longer before adding the pasta.
More Irresistible Soup Recipes to Try Next
- Tortellini Soup with Italian Sausage
- Homemade Italian Wedding Soup
- Chicken Pot Pie Soup
- Crockpot Ham and Bean Soup
- Cheesy Chicken Tortilla Soup
- Old-Fashioned Vegetable Beef Soup
- Classic French Onion Soup
- Creamy Chicken Tortellini Soup
Marry Me Chicken Soup
Ingredients
- ½ cup julienne-cut sun-dried tomatoes drained
- 1 Tablespoon reserved oil from the jar of sun-dried tomatoes
- 1 large yellow onion chopped (about 1 ½ cups)
- 6 cloves garlic minced
- 3 Tablespoons tomato paste
- 8 cups chicken broth (32 ounces)
- 1 pound boneless skinless chicken breasts
- 2 teaspoons dried basil
- 2 teaspoons kosher salt
- 1 ½ teaspoons dried Italian seasoning
- ¼ teaspoon crushed red pepper
- 8 ounces uncooked medium shell pasta
- 3 cups packed baby spinach roughly chopped
- 8 ounces cream cheese cubed, at room temperature
- 1 cup heavy cream
- ½ cup freshly grated parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Heat a large dutch oven over medium-high heat. Add 1 tablespoons of reserved oil from the jar of sun-dried tomatoes or 1 tablespoon of olive oil. Add the chopped onion and saute for 3-5 minutes until softened. Add garlic and saute for another 30 seconds.1 Tablespoon reserved oil from the jar of sun-dried tomatoes, 1 large yellow onion, 6 cloves garlic
- Add the tomato paste and sun-dried tomatoes. Stir for 1-2 minutes to caramelize the flavors.3 Tablespoons tomato paste, ½ cup julienne-cut sun-dried tomatoes
- Add the chicken broth, chicken breasts, salt, basil, Italian seasoning, and crushed red pepper. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the chicken is cooked through.8 cups chicken broth, 1 pound boneless skinless chicken breasts, 2 teaspoons dried basil, 2 teaspoons kosher salt, 1 ½ teaspoons dried Italian seasoning, ¼ teaspoon crushed red pepper
- Remove the chicken from the pot and shred with two forks.
- Return the shredded chicken to the pot along with the pasta, baby spinach, and cream cheese. Reduce the heat to medium-low and cook, stirring occasionally, until pasta is cooked through to al dente, about 10-12 minutes.8 ounces uncooked medium shell pasta, 3 cups packed baby spinach, 8 ounces cream cheese
- Stir in the heavy cream and parmesan cheese. Taste and adjust seasoning as needed with more red pepper flakes or salt. Garnish with additional Parmesan, basil, and crushed red pepper.1 cup heavy cream, ½ cup freshly grated parmesan cheese
Notes
Storage & Make Ahead
- Store: Let the soup cool completely before transferring it to an airtight container. It stays fresh in the refrigerator for three to four days.
- Freeze: Pour the cooled soup into a freezer-safe container, leaving room for expansion. Freeze for up to three months, then thaw overnight in the fridge before reheating.
- Reheat: Warm gently over medium-low heat on the stovetop, stirring occasionally. If it thickens too much, add a splash of chicken broth or heavy cream to restore the silky consistency.
- Make Ahead: Prepare the soup up to a day in advance and refrigerate it. The flavors meld beautifully, making it even better the next day! Just reheat and serve.
