If you’re looking for a cozy, comforting soup that feels like a warm hug on a chilly day, then you’re going to adore this Marry Me Chicken Soup Recipe. I absolutely love how rich and creamy this soup turns out, with decadent flavors that will seriously impress anyone lucky enough to share it with you. Stick with me here, and I’ll walk you through every step to make sure your soup is nothing short of fan-freaking-tastic!
Why You’ll Love This Recipe
- Rich, Creamy Texture: The cream cheese and heavy cream make this soup incredibly comforting and luxurious.
- Bursting with Flavor: Sun-dried tomatoes and Italian herbs create a depth that’s just irresistible.
- Hearty and Filling: With chicken and bowtie pasta, it’s a complete meal in a bowl.
- Family Favorite: My family goes crazy for this soup — it’s always requested on chilly nights or when someone needs comfort food.
Ingredients You’ll Need
The magic in this Marry Me Chicken Soup Recipe comes from carefully balancing savory, creamy, and fresh ingredients. Picking good quality sun-dried tomatoes packed in oil and fresh baby spinach helps take the flavor up a notch.
- Sun-dried tomatoes in oil: Adds a tangy-sweet punch and rich texture; draining the oil and reserving it for sautéing is a game changer.
- Yellow onion: Provides the perfect savory base when lightly caramelized.
- Garlic cloves: Fresh garlic always beats pre-minced — you’ll taste the difference.
- Tomato paste: Deepens the tomato flavor to keep the soup robust.
- Chicken broth: Look for low-sodium so you can control the saltiness.
- Heavy cream: Creates that luscious, silky mouthfeel.
- Kosher salt and Italian seasoning: Essential for balancing and brightening flavors.
- Dried basil, onion powder, red pepper flakes: Bring warmth, aroma, and just enough kick.
- Bowtie pasta: Fun shape that holds the soup well and cooks to tender al dente.
- Baby spinach: Adds freshness and a pop of color — stir in gently to keep it vibrant.
- Cooked shredded chicken: A perfect protein addition that soaks up the flavors.
- Cream cheese: My secret weapon for creaminess and tang.
- Grated parmesan cheese: Topping the soup with this adds just the right salty finish.
Variations
I love to mix things up with this Marry Me Chicken Soup Recipe depending on what’s in season or what my family’s craving. Don’t hesitate to swap in veggies or tweak the spice level to make it your own!
- Vegetable Boost: I often add mushrooms or diced carrots to sneak in extra nutrients and texture; they blend seamlessly with the other flavors.
- Spice it Up: Sometimes I double the red pepper flakes if we want a little heat — it gives the soup a lovely warmth.
- Cream Cheese Swap: For a lighter version, you can substitute part of the cream cheese with Greek yogurt, but be sure to add it off the heat to prevent curdling.
- Protein Variations: No chicken on hand? Try diced cooked turkey or even cooked shrimp for an unexpected twist.
How to Make Marry Me Chicken Soup Recipe
Step 1: Sauté Aromatics in Sun-Dried Tomato Oil
First things first, drain the oil from your jar of sun-dried tomatoes into a large Dutch oven or heavy-bottomed pot and warm it over medium heat. This oil is packed with flavor, so don’t toss it! Once it’s hot, add the diced onions and sauté for about 2 minutes until they soften slightly. Then toss in your minced garlic and cook for another 3 minutes. Keep stirring often so nothing sticks or burns — trust me, burned garlic can ruin the whole pot. This step builds the delicious base of the soup.
Step 2: Build the Tomato Base
Chop those drained sun-dried tomatoes roughly — you want nice chunks that’ll add texture without overwhelming the soup. Add them to the pot along with the tomato paste. Stir this mixture for 1-2 minutes until the tomato paste deepens in color, which means it’s cooking well and developing flavor. This step is key to avoid any raw taste from the paste.
Step 3: Add Broth and Seasonings, Then Simmer
Slowly pour in your chicken broth while stirring to blend everything smoothly. Now’s the time to add kosher salt, dried Italian seasoning, dried basil, onion powder, and red pepper flakes. Give everything a good stir, then bring your soup to a gentle boil before lowering it to a simmer. I usually let it simmer for about 10 minutes to let all those flavors mingle beautifully.
Step 4: Cook the Bowtie Pasta
Add your uncooked bowtie pasta right into the simmering soup, stirring occasionally to prevent sticking. Cook for 10-12 minutes or until the pasta is al dente — you don’t want it mushy because it will continue cooking once you add the cream and chicken. I find that stirring gently helps keep the pasta from clumping together.
Step 5: Finish with Cream, Spinach, Chicken & Cream Cheese
Turn the heat down to low and stir in the heavy cream, baby spinach, cooked shredded chicken, and room-temperature cream cheese. Mix everything until the cream cheese fully melts into the soup, creating that signature creamy texture. Let it cook gently for another 5 minutes so the spinach wilts perfectly and the chicken warms through.
Step 6: Serve with Parmesan and Enjoy!
Before serving, sprinkle freshly grated Parmesan cheese over each bowl. It adds that extra zing and richness that takes this soup from great to unforgettable. Serve it hot and dive in!
Pro Tips for Making Marry Me Chicken Soup Recipe
- Reserve Sun-Dried Tomato Oil: Using the oil to sauté onions adds a deep, tomatoey richness you don’t want to miss.
- Don’t Overcook Pasta: I always check a minute or two early to keep the bowties al dente — soft but still with a bite.
- Room Temperature Cream Cheese: This helps it melt evenly and prevents lumps in your soup.
- Simmer Gently After Adding Dairy: High heat can cause cream cheese and heavy cream to separate, so keep your soup at low heat after adding them.
How to Serve Marry Me Chicken Soup Recipe
Garnishes
I’m a sucker for fresh basil or a sprinkle of extra parmesan on top when serving — they really lift the flavor. Sometimes a drizzle of good-quality olive oil adds a little silkiness on the surface, too. And freshly cracked black pepper is a no-brainer for me.
Side Dishes
This soup is quite filling on its own, but I love pairing it with warm, crusty bread or garlic knots for dipping. A crisp green salad balances the creaminess perfectly, making it a well-rounded meal every time.
Creative Ways to Present
For a dinner party, I’ve served this soup in mini bread bowls—everyone loved it, and it felt so special. You could also garnish with fresh herbs and place a small parmesan crisp on the side for a fancy touch. It’s these little details that make the everyday feel extra cozy and inviting.
Make Ahead and Storage
Storing Leftovers
I usually cool the soup completely before transferring it to airtight containers and storing it in the fridge — it keeps beautifully for up to 3 days. The flavors actually meld together more overnight, so leftovers taste even better!
Freezing
Freezing this soup is totally doable, but keep in mind the pasta might get a bit softer upon reheating. I recommend freezing it without the pasta if you want the best texture, and just cook fresh pasta when you reheat. Store in freezer-safe containers for up to 3 months.
Reheating
When reheating, warm the soup gently over low to medium heat, stirring occasionally. If it’s too thick, add a splash of chicken broth or water to loosen it up. Resist the urge to microwave on high, as the creaminess can break down.
FAQs
-
Can I make Marry Me Chicken Soup Recipe dairy-free?
Absolutely! Swap the heavy cream for coconut milk or a dairy-free creamer, and replace cream cheese with a dairy-free cream cheese alternative. The flavor will be slightly different but still delicious.
-
Can I use leftover rotisserie chicken?
Yes! Leftover rotisserie chicken works perfectly for this recipe — just shred it before adding. It’s a fantastic way to reduce prep time without sacrificing flavor.
-
What if I don’t have bowtie pasta? Can I use another type?
You can absolutely swap in other pasta shapes like penne, rotini, or small shells. Just watch the cooking time as it can vary slightly depending on the shape and size.
-
How spicy is the soup with red pepper flakes?
The red pepper flakes add a gentle kick, not overwhelming heat. If you prefer milder flavors, start with half the amount and adjust to taste.
-
Can I prepare the soup in advance and reheat it?
Yes, this soup is fantastic as a make-ahead meal. Just be mindful when reheating to do so gently to preserve the creaminess and avoid overcooking the pasta.
Final Thoughts
When I first tried this Marry Me Chicken Soup Recipe, I was floored by how simple ingredients came together to create something so indulgently satisfying. It’s become a go-to comfort food for me and my family; I know when I serve this soup, smiles will follow. If you’re craving a hearty, flavorful, and beautifully creamy soup that feels like a warm embrace, I highly recommend giving this a whirl. You’ll thank yourself every cozy spoonful of the way!
Print
Marry Me Chicken Soup Recipe
- Prep Time: 0H35M
- Cook Time: 0H35M
- Total Time: 1H10M
- Yield: Serves 6-8
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
Marry Me Chicken Soup is a rich and creamy tomato-based soup featuring tender shredded chicken, sun-dried tomatoes, and bowtie pasta. Infused with Italian herbs and a blend of cream cheese and heavy cream, this hearty soup offers comforting flavors balanced with a hint of spice from red pepper flakes. Perfect for a cozy meal that feels indulgent yet wholesome.
Ingredients
Soup Base
- 1 (8 oz) jar sun-dried tomatoes in oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 (6 oz) jar tomato paste
- 2 (32 oz) cartons chicken broth
- 2 teaspoons kosher salt
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
Soup Additions
- 8 oz uncooked bowtie pasta
- 3 cups packed baby spinach
- 2 cups cooked, shredded chicken
- 1 cup heavy cream
- 1 (8 oz) package cream cheese, room temperature
- ½ cup grated parmesan cheese
Instructions
- Heat Oil and Sauté Aromatics: Drain the oil from the sun-dried tomato jar into a large dutch oven or heavy-bottom pot and heat over medium heat until hot. Add the diced onion and cook for 2 minutes until softened. Then add minced garlic and cook for an additional 3 minutes, stirring frequently to prevent burning and to release aromas.
- Add Tomato Ingredients: Roughly chop the drained sun-dried tomatoes and add them to the pot along with the tomato paste. Stir continuously and cook for 1-2 minutes, allowing the tomato paste to darken slightly which enhances the depth of flavor.
- Create Broth Base and Season: Slowly pour in the chicken broth while stirring to combine everything evenly. Season with kosher salt, dried Italian seasoning, dried basil, onion powder, and red pepper flakes. Bring the mixture to a boil, then reduce heat to a simmer for about 10 minutes to marry the flavors.
- Cook Pasta: Add the uncooked bowtie pasta to the simmering soup. Continue to simmer for 10-12 minutes or until the pasta is cooked al dente, stirring occasionally to prevent sticking.
- Add Cream and Other Ingredients: Lower the heat to low. Stir in the heavy cream, packed baby spinach, cooked shredded chicken, and room temperature cream cheese. Mix thoroughly until the cream cheese melts and integrates smoothly. Cook for an additional 5 minutes to heat through and allow spinach to wilt.
- Finish and Serve: Sprinkle the grated parmesan cheese on top of the soup. Serve hot immediately for best flavor and texture.
Notes
- This soup is rich and creamy, making it perfect for a comforting meal that feels indulgent.
- You can use rotisserie chicken or leftover cooked chicken to save time.
- If you prefer less spice, reduce or omit the red pepper flakes.
- For a thicker soup, add more cream cheese or reduce some broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: Twenty-nineg
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
