This Marry Me Chicken Soup is a rich, creamy, and comforting twist on the viral “Marry Me Chicken” dish. It combines tender shredded chicken, tangy sun-dried tomatoes, a savory tomato-cream broth, pasta, and fresh spinach for a one‑pot meal that’s perfect for cozy evenings.

Marry Me Chicken Soup Recipe

Why I’ll Love This Recipe

I love how this soup turns the flavors of a special-occasion chicken dish into something I can enjoy on a weeknight. The creaminess balances perfectly with the tang of sun-dried tomatoes, and the Parmesan adds a salty, nutty depth. I appreciate that it all comes together in under an hour, making it a satisfying and easy option when I want something comforting without too much fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil (or oil from sun‑dried tomato jar)
1 medium yellow onion, small diced
¼ teaspoon freshly ground black pepper
2½ teaspoons salt, divided
1 teaspoon garlic powder
1 teaspoon dried thyme (or Italian seasoning)
1 (6 oz) can tomato paste
4 cups chicken stock
2 cups water
1 teaspoon sugar
⅓ cup sun‑dried tomatoes in oil, chopped
3 cups shredded cooked chicken (rotisserie works great)
2 cups small pasta (uncooked), such as orecchiette, ditalini, or small shells
½ cup heavy cream
⅓ cup grated Parmesan cheese
2 cups fresh baby spinach
1 teaspoon red wine vinegar (or lemon juice)

Directions

Heat a large pot or Dutch oven over medium-high heat. Add olive oil, onion, ¼ teaspoon salt, and black pepper. Cook, stirring, for 3–5 minutes until onion softens.
Stir in garlic powder and thyme, cooking for about 1 minute until fragrant. Add tomato paste and cook for 30 seconds, stirring constantly.
Pour in chicken stock and water, scraping the bottom of the pot. Add 2 teaspoons salt, sugar, sun‑dried tomatoes, and shredded chicken. Bring to a rolling boil.
Add pasta and stir well. Cover and reduce to a strong simmer, cooking until pasta is just tender—about 8–15 minutes depending on shape. Stir occasionally to prevent sticking.
Remove from heat. Stir in heavy cream, Parmesan cheese, vinegar, and spinach. Mix until spinach wilts and everything is combined. Adjust seasoning if needed.

Servings and timing

Servings: 6 bowls
Prep time: 10–15 minutes
Cook time: 25–30 minutes
Total time: 35–45 minutes

Variations

I sometimes swap heavy cream for half-and-half or a dairy-free creamer for a lighter version.
For a heartier twist, I use gnocchi instead of pasta.
Adding a pinch of crushed red pepper gives it a bit of heat.
Kale or arugula can replace spinach for a different flavor profile.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. Since pasta can soak up liquid, I occasionally cook it separately and add it just before serving. To reheat, I warm the soup gently over medium heat, adding a splash of broth or water to loosen it if needed. If freezing, I leave out the pasta and cream, then add them fresh when reheating after thawing.

FAQs

What kind of chicken works best?

I usually use shredded rotisserie chicken because it’s quick and flavorful, but any cooked chicken works well.

Can I make it dairy‑free?

Yes, I replace heavy cream with unsweetened creamer or coconut milk and use nutritional yeast instead of Parmesan.

Will the pasta get too soft in leftovers?

It can, which is why I sometimes cook the pasta separately and add it when serving.

How long does it last?

In the fridge, it keeps for up to 4 days. Without pasta and cream, it can be frozen for up to 3 months.

Can I use different pasta or greens?

Absolutely. I’ve made it with shells, bow ties, or even rice, and swapped spinach for kale or Swiss chard.

Conclusion

This Marry Me Chicken Soup is one of my favorite comfort foods. It’s creamy, flavorful, and versatile enough to adapt to different tastes and diets. I love that it’s just as good for a casual weeknight dinner as it is for serving guests, and it always leaves me feeling satisfied and cozy.