Marry Me Chicken Soup

You know those recipes that make you close your eyes and sigh after the first bite? That's exactly what happened when I first tried this Marry Me Chicken Soup. I swear, the name isn't just for show—one spoonful of this rich, creamy goodness with sun-dried tomatoes and tender chicken, and you'll understand why it's proposal-worthy.

What I love most is how quickly it comes together—just 40 minutes from chopping to serving. The magic happens when the creamy broth hits the pasta, spinach, and that gorgeous oil from the sun-dried tomatoes. It's cozy enough for a chilly night but bright enough to feel special. Trust me, this isn't just soup—it's a hug in a bowl with flavors so balanced, you'll keep going back for "just one more" taste.

Why You’ll Love This Marry Me Chicken Soup

This soup isn’t just delicious—it’s downright addictive. Here’s why:

• Creamy without being heavy: The combo of cream cheese and whipping cream sounds indulgent (because it is), but the bright sun-dried tomatoes and basil keep it fresh.
• Flavor bombs everywhere: That oil from the sun-dried tomato jar? Gold. It infuses every bite with herby, tangy depth, while the red pepper flakes add just enough warmth to make things interesting.
• Weeknight superhero: 40 minutes, one pot, and minimal fuss—yet it tastes like you fussed a lot. Leftovers? Even better the next day.
• Comfort food with flair: It’s cozy enough for sweatpants but fancy enough to serve to guests. (Pro tip: Double the recipe—they’ll ask for seconds.)

Ingredients for Marry Me Chicken Soup

Gather these simple ingredients—most are pantry staples with a few special touches that make all the difference. Trust me, that oil from the sun-dried tomato jar is liquid gold here!

• ½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs—don’t drain!)
• 1 tablespoon oil from sun-dried tomato jar (yes, we’re using every last drop of flavor)
• 1 ½ cups chopped yellow onion (about 1 medium onion—I like mine finely diced)
• 4 cloves garlic, minced (fresh is best—none of that jarred stuff)
• 3 tablespoon tomato paste (adds richness; I keep the tube in my fridge for recipes like this)
• 32 oz chicken broth (2 standard boxes—low-sodium lets you control the salt)
• 1 cup heavy whipping cream (for that luscious texture)
• 4 teaspoon fresh basil (chiffonade it right before adding—it makes a difference!)
• 2 teaspoon kosher salt (adjust to taste—I start with 1 teaspoon and add more later)
• 1 ½ teaspoon dried Italian seasoning (my secret weapon for depth)
• 1 teaspoon garlic powder (because we’re garlic people here)
• ¼ teaspoon crushed red pepper (or more—I usually sneak in an extra pinch)
• 8 oz uncooked medium shell pasta (the nooks hold the creamy broth beautifully)
• 3 cups fresh baby spinach (roughly chopped—it wilts down to nothing)
• 2 cups shredded rotisserie chicken (time-saver! Use the dark meat for extra flavor)
• 8 oz cream cheese, cubed (room temp—cold cream cheese will clump)
• 1 ½ oz Parmesan cheese, finely shredded (plus extra for serving—because more cheese is always better)

Note: If you’re like me and forget to set out the cream cheese, zap it in the microwave for 15 seconds—just until slightly softened. No one wants lumpy soup!

How to Make Marry Me Chicken Soup

Alright, let’s get cooking! This soup comes together fast, but the layers of flavor make it taste like you spent hours. Grab your favorite big pot—I use my trusty Dutch oven—and let’s dive in.

1. Sizzle those aromatics: Heat that gorgeous oil from the sun-dried tomatoes over medium heat. Add the onions and cook until they’re soft and translucent—about 5 minutes. You want them sweet and golden, not browned.
2. Garlic’s time to shine: Stir in the minced garlic and let it cook just until fragrant—about 30 seconds. Don’t walk away! Burnt garlic is a tragedy we can avoid.
3. Build the base: Add the tomato paste, sun-dried tomatoes, and crushed red pepper. Cook for 2 minutes, stirring constantly. This intensifies their flavors and makes the whole kitchen smell incredible.
4. Broth party: Pour in the chicken broth and crank the heat to bring it to a boil. Once bubbling, add the pasta and cook until al dente—about 9 minutes for medium shells. Stir occasionally so nothing sticks.
5. Creamy magic: Reduce heat to low. Add the cubed cream cheese and stir like your life depends on it until completely melted and smooth. This is where lump prevention happens—don’t rush it!
6. Bring it all together: Stir in the heavy cream, chicken, spinach, basil, salt, Italian seasoning, and garlic powder. Let it simmer gently for 5 minutes—just until the spinach wilts and everything is heated through.
7. The grand finale: Taste and adjust seasoning (I usually add another pinch of salt here). Serve immediately with extra Parmesan and fresh basil on top.

Pro Tips for the Best Marry Me Chicken Soup

• Cream cheese must be soft: Room temp or slightly warmed in the microwave ensures silky smoothness. Cold cubes = stubborn lumps.
• Pasta perfection: Cook shells just shy of al dente—they’ll keep softening in the hot soup. Overcooked pasta turns mushy fast.
• Spice control: Start with ¼ teaspoon red pepper flakes. You can always add more, but you can’t take it out! (Ask me how I know...)
• Spinach last-minute: Toss it in right at the end—it wilts in seconds, and you want that vibrant green color.

There you have it—spoon-ready bliss in under 30 minutes. The hardest part? Not eating the whole pot by yourself!

Ingredient Substitutions & Notes

Life happens—here's how to adapt this soup when your pantry doesn't cooperate! Heavy cream can swap for half-and-half (it'll be slightly less rich) or even whole milk in a pinch, but add it at the very end to prevent curdling. No fresh basil? Use 1 teaspoon dried basil instead—just stir it in with the Italian seasoning. For the sun-dried tomatoes, dry-packed works too—soak them in warm water for 10 minutes first. And if you're out of rotisserie chicken, 2 cups shredded cooked chicken breast works, though I miss the extra flavor from dark meat. Lastly, gluten-free friends—use your favorite GF pasta, but cook it separately to avoid gumminess!

Serving Suggestions for Marry Me Chicken Soup

This soup is a meal all on its own, but I love serving it with a crusty baguette or garlic bread to soak up every drop of that creamy broth. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. For garnish? Go wild—extra grated Parmesan, a drizzle of that sun-dried tomato oil, and plenty of fresh basil leaves. Pro tip: Serve it in shallow bowls so you get a bit of everything in each spoonful!

Storing and Reheating Marry Me Chicken Soup

Leftovers? (As if!) Store cooled soup in an airtight container in the fridge for up to 3 days—the flavors actually deepen overnight! Reheat gently on the stove over low heat, stirring often. If it thickens too much, splash in a little broth or water. Skip the freezer—the cream separates weirdly, and nobody wants grainy soup. Trust me, it’s so good you won’t need to freeze it anyway!

Marry Me Chicken Soup Nutrition Information

Nutrition facts are estimates only—your results may vary based on brands and exact measurements. Per hearty 1½-cup serving: 520 calories, 24g protein, and 32g fat (16g saturated). It’s got 38g carbs with 4g fiber, plus a good hit of vitamin A from all that spinach and sun-dried tomato goodness. The sodium clocks in around 1200mg (mostly from broth and cheese), so use low-sodium broth if you’re watching salt. Not diet food, but worth every creamy, comforting bite!

FAQs About Marry Me Chicken Soup

Got questions? I’ve got answers! Here are the most common things people ask me about this dreamy soup:

• "Can I use dried sun-dried tomatoes?" Absolutely! Just soak them in warm water for 10 minutes first to plump up. You’ll need to add an extra tablespoon of olive oil since you won’t have that flavorful jar oil.
• "How to make it gluten-free?" Easy swap—use your favorite gluten-free pasta (I like brown rice shells). Cook it separately and add it at the end to avoid mushiness.
• "Will half-and-half work instead of heavy cream?" It’ll be slightly less rich, but yes! Add it at the very end and don’t let it boil to prevent curdling.
• "Can I use frozen spinach?" If you must! Thaw and squeeze it dry first—about ½ cup frozen equals 3 cups fresh. But fresh really is better here for texture.
• "Why ‘Marry Me’?" One bite and you’ll understand—it’s that swoon-worthy! The creamy-tangy-spicy combo makes people fall in love at first spoonful.

Can I Make Marry Me Chicken Soup Ahead?

You can prep components ahead! Cook pasta separately (toss with oil to prevent sticking), chop veggies, and shred chicken. Store them separately—then combine everything when ready to serve. Fully assembled soup thickens in the fridge, so thin with broth when reheating.

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