Introduction

Marry Me Chicken Soup is a rich and creamy delight that feels like a warm hug on a chilly day. This comforting dish combines tender chicken, creamy cheese, and a flavorful tomato base for a soup that’s both hearty and indulgent.

The image shows a close-up of a creamy soup filled with shell pasta, shredded white chicken, dark green spinach leaves, and small pieces of red sun-dried tomatoes. The soup base is light orange with a smooth, slightly thick texture, and black pepper flakes are scattered throughout. A shiny silver spoon scoops up a mix of the pasta, chicken, and spinach from the white marbled background. The contrast of the light soup, pale chicken, bright red tomato bits, and deep green spinach makes the dish look rich and comforting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)
1 tbsp oil from sun-dried tomato jar
1 ½ cups chopped yellow onion
4 cloves garlic, minced
3 tbsp tomato paste
32 oz (2 packages) chicken broth
1 cup heavy whipping cream
4 tsp fresh basil (plus more for garnish)
2 tsp kosher salt
1 ½ tsp dried Italian seasoning
1 tsp garlic powder
¼ tsp crushed red pepper (or more if you like heat)
8 oz uncooked medium shell pasta
3 cups fresh baby spinach, roughly chopped
2 cups shredded rotisserie chicken
8 oz cream cheese, cubed (room temperature)
1 ½ oz Parmesan cheese, finely shredded (plus more for garnish)

Instructions

Step 1: Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add the chopped onions and minced garlic, cooking for 3–4 minutes until softened and fragrant.
Step 2: Stir in the tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly until the tomato paste deepens in color.
Step 3: Pour in the chicken broth, heavy cream, fresh basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally, then let it simmer for 12 minutes.
Step 4: Add the uncooked pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
Step 5: Lower the heat to low. Stir in the chopped spinach, shredded chicken, cream cheese, and Parmesan cheese. Stir often for 5 minutes until the cheeses melt and the chicken is warmed through.
Step 6: Ladle the soup into bowls and garnish with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes. Serve immediately, optionally with crusty bread or a green salad.

Tips & Variations

If you prefer less heat, reduce crushed red pepper to taste before adding more.
Use room temperature cream cheese to help it melt smoothly; if it clumps, press it against the pot’s side to blend.
Swap medium shell pasta for orecchiette, ditalini, or orzo; adjust cooking time according to package instructions.
Serve with garlic bread for soaking up the flavorful broth, or a fresh green salad for a lighter side.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup gently on the stovetop over low heat, adding a splash of broth if it becomes too thick.

How to Serve

The image shows a spoon scooping up creamy soup filled with three main layers: a light orange creamy broth with small oil droplets on top, white shredded chicken pieces mixed throughout, and round shell pasta with a slightly ridged texture. There are bright green spinach leaves scattered inside the soup, adding contrast. Some small red flakes, likely dried chili or sun-dried tomatoes, are sprinkled on top, giving the soup a pop of color and texture. The soup is inside a bowl with a dark rim, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chicken?

Yes, you can substitute rotisserie chicken with cooked shredded chicken breast or thighs. Just make sure it is fully cooked before adding it to the soup.

Is there a dairy-free alternative for the cream and cheeses?

You can try substituting dairy with coconut cream and a dairy-free cream cheese, but note that this will alter the flavor and texture of the soup.