If you’re on the hunt for a chicken soup that feels like a warm hug on a chilly day, this Marry Me Chicken Soup Recipe is going to steal your heart. I absolutely love this soup because it’s rich, creamy, and packed with flavors that seem to deepen with every spoonful—you’ll find that the sundried tomatoes and thyme bring a wonderful twist that makes it truly memorable. Whether you’re feeding a hungry family or want a cozy meal to impress a special someone, this recipe works perfectly.
When I first tried this Marry Me Chicken Soup Recipe, I was amazed at how the simple ingredients came together to create something that felt luxurious yet homey. It’s quick enough for busy weeknights but special enough for when you want to treat yourself without fuss. Plus, it’s incredibly forgiving, so even if you’re not a seasoned cook, you can feel confident making this.
Why You’ll Love This Recipe
- Loaded with Flavor: Sundried tomatoes, thyme, and parmesan create a complex yet comforting taste you won’t forget.
- Perfect Weeknight Dinner: It’s ready in about 30 minutes, so no need to sacrifice time for great taste.
- Family Favorite: My crew goes crazy for this creamy, hearty soup every single time.
- Flexible and Adaptable: Easy to customize with your favorite pasta shapes or omit cream for a lighter version.
Ingredients You’ll Need
These ingredients blend to make a soul-soothing soup that’s rich in both taste and texture. A quick tip: choosing quality chicken stock and sundried tomatoes in oil really amps up the flavor.
- Olive oil: Use extra virgin for the best aroma and depth.
- Yellow onion: Adds sweetness and a lovely base flavor when sautéed.
- Salt and freshly ground pepper: Balances the soup and enhances all the other flavors.
- Granulated garlic powder: Gives that deep garlic warmth without overpowering.
- Dried thyme: A subtle earthy note that lifts the soup.
- Tomato paste: Provides a rich, umami-packed boost that ties everything together.
- Chicken stock: Homemade or quality store-bought for a flavorful broth.
- Filtered water: Keeps things pure and clean flavor-wise.
- Sugar: Just a touch to balance acidity from the tomato paste and sundried tomatoes.
- Sundried tomatoes in oil: Adds a chewy texture and a punch of savory goodness.
- Cooked chicken: Diced or shredded, whatever you have on hand works beautifully.
- Small-shape pasta: Orecchiette, ditalini, or farfalle hold the broth and add comforting bite.
- Heavy cream: Makes the soup silky and indulgent at the end.
- Grated parmesan cheese: For that signature cheesy, nutty finish.
- Baby spinach: Adds fresh color, nutrients, and just a hint of green.
- Red wine vinegar: A splash to brighten up the finished bowl with a subtle tang.
Variations
I love how versatile the Marry Me Chicken Soup Recipe is—you can easily tweak it to suit your mood, diet, or what’s in the fridge. Here are a few ideas I’ve tried that you might enjoy too.
- Dairy-Free Version: I swap out heavy cream for coconut milk and skip parmesan for a lighter but still creamy soup that’s gentle on digestion.
- Vegetable Boost: Adding chopped carrots and celery during the onion sauté makes this soup heartier and adds extra nutrition.
- Spicy Kick: A dash of crushed red pepper flakes elevates the flavor and warms you right up, which my family loves on cold evenings.
- Gluten-Free: I switch to gluten-free small pasta shapes or use gluten-free noodles to accommodate everyone’s needs without losing texture.
How to Make Marry Me Chicken Soup Recipe
Step 1: Gently Sauté Your Aromatics
Begin by heating olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onion, a pinch of salt, and freshly ground black pepper to the pan. Cook, stirring often, until the onion softens and starts to sweeten, about 3–5 minutes. This step lays the flavor foundation, so don’t rush it—soft onions unlock natural sweetness that balances the soup beautifully.
Step 2: Build Flavor with Garlic, Thyme & Tomato Paste
Sprinkle the garlic powder and dried thyme over the softened onions, then stir constantly for about one minute until you smell their fragrant aroma. Add the tomato paste next and cook for 30 seconds while stirring; this step concentrates the tomato’s rich umami essence. These small flavor layers are what make this soup taste so comforting and complex.
Step 3: Add Broth, Chicken & Sun-Dried Tomatoes
Pour in the chicken stock and filtered water, scraping up any browned bits from the bottom with your spoon—those little bits are flavor gold! Stir in the remaining salt, sugar, chopped sundried tomatoes, and diced or shredded cooked chicken. Cover the pot and bring everything to a rolling boil. This is where the soup starts to become the hearty meal you’re craving!
Step 4: Cook the Pasta Perfectly
Add your choice of small pasta shapes, stir well to prevent sticking, then cover again and reduce to a strong simmer. Depending on the pasta you choose, cook until just tender—typically about 8 to 15 minutes. Be sure to uncover occasionally and stir gently to keep the pasta from sticking to the bottom of the pot or to each other. This keeps the final soup’s texture just right: tender but not mushy.
Step 5: Finish with Cream, Cheese, and Greens
Turn off the heat and stir in the heavy cream, grated parmesan cheese, red wine vinegar, and fresh baby spinach. The cream and parmesan add luscious richness, while the vinegar brightens the flavors and the spinach adds a fresh pop of color and nutrients. Give it a good stir, taste, and adjust seasoning if needed—this is where the magic really comes together.
Pro Tips for Making Marry Me Chicken Soup Recipe
- Use Quality Chicken Stock: I always recommend homemade or high-quality store-bought stock for that deep savory base.
- Don’t Overcook the Pasta: Check pasta early and often; you want it al dente so it holds shape after reheating.
- Add Vinegar Last: Red wine vinegar brightens the final flavor—add it at the end to keep the freshness noticeable.
- Stir Frequently: Prevent uneven cooking or sticking by stirring occasionally, especially when the pasta is cooking.
How to Serve Marry Me Chicken Soup Recipe
Garnishes
I love topping this soup with a little extra grated parmesan and a drizzle of good olive oil for a glossy finish. Sometimes, I throw on a sprinkle of fresh chopped parsley or basil for a burst of color and herbaceous flavor that perfectly complements the creamy, savory broth.
Side Dishes
This soup pairs wonderfully with a crusty baguette or garlic bread for dipping. For a light but satisfying meal, I often serve it alongside a simple mixed green salad or roasted vegetables.
Creative Ways to Present
For special occasions, I’ve served this soup in mini bread bowls, which makes for a fun and cozy presentation that guests love. Another favorite trick is adding a swirl of pesto or a dollop of sour cream to add color and personalized flavor right at the table.
Make Ahead and Storage
Storing Leftovers
I store leftover Marry Me Chicken Soup in airtight containers in the fridge and it stays delicious for up to 4 days. I’ve found that the flavors often improve as they meld overnight, so leftovers are perfect for next-day lunches or dinners.
Freezing
Freezing this soup works well if you leave out the cream before freezing and add it fresh when reheating. I freeze portions in freezer-safe containers and thaw in the fridge overnight for an easy future meal.
Reheating
When reheating, I warm the soup gently on the stove over medium heat and add a splash of cream if needed to revive the silky texture. Stir frequently and avoid high heat to keep the chicken tender and the pasta intact.
FAQs
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Can I use raw chicken instead of cooked chicken in the Marry Me Chicken Soup Recipe?
Yes, you can use raw chicken, but you’ll want to add it earlier in the cooking process and allow more time for it to cook through fully. If using raw chicken breasts or thighs, add them after adding the broth, then simmer until cooked before adding pasta.
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What pasta works best for Marry Me Chicken Soup Recipe?
Small-shaped pasta like orecchiette, ditalini, farfalle, or small shells work best because they hold the broth well and cook evenly within the soup. Avoid large pasta as it may be harder to eat and could become mushy.
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Can I make this soup dairy-free?
Absolutely! You can swap the heavy cream for coconut cream or a dairy-free creamer and omit the parmesan or use a dairy-free cheese alternative. The soup will still be creamy and delicious.
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How long does Marry Me Chicken Soup Recipe last in the fridge?
Properly stored in an airtight container, this soup keeps well for about 3 to 4 days. Always reheat thoroughly before eating.
Final Thoughts
This Marry Me Chicken Soup Recipe holds a special place in my kitchen because it combines comforting familiarity with a dash of something unexpected—like that sundried tomato zing and creamy finish. I know you’ll enjoy how easy it is to make while still feeling indulgent and special. Trust me, once you taste it, this soup might just become your go-to “feel-good” meal to share with friends and family. So go ahead, give it a try—I’m cheering you on every spoonful of the way!
Print
Marry Me Chicken Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Marry Me Chicken Soup is a comforting and flavorful one-pot meal combining tender chicken, sundried tomatoes, hearty pasta, and vibrant baby spinach in a creamy tomato-based broth enriched with parmesan cheese and a hint of red wine vinegar. This easy-to-make soup is perfect for a cozy dinner, delivering a delightful balance of savory, tangy, and creamy flavors.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- 1/4 teaspoon freshly ground pepper
- 2 1/2 teaspoon salt, divided
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried thyme
- 1 6–oz can tomato paste
- 1 quart chicken stock
- 2 cups filtered water
- 1 teaspoon sugar
- 1/3 cup sundried tomatoes in oil, chopped
- 3 cups diced or shredded cooked chicken
- 2 cups small-shape pasta (uncooked) such as orecchiette, ditalini, farfalle
To Add at the End
- 1/2 cup heavy cream
- 1/3 cup grated parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
- Sauté Aromatics: Heat a large heavy bottom pot or Dutch oven over medium high heat. Add the olive oil, diced onion, ¼ teaspoon salt, and freshly ground black pepper. Cook until the onion begins to soften, about 3-5 minutes, stirring frequently to prevent burning and ensure even cooking.
- Add Spices and Tomato Paste: Sprinkle the sautéed onions with garlic powder and dried thyme, then cook for about one minute until fragrant, stirring constantly to coat the onions evenly. Add the tomato paste and cook it for 30 seconds, continuing to stir to deepen its flavor and remove any raw taste.
- Add Liquids and Seasonings: Pour in the chicken stock and 2 cups of filtered water, scraping up any browned bits from the bottom of the pot to incorporate all flavors. Stir in the remaining 2 teaspoons salt, sugar, chopped sundried tomatoes in oil, and shredded cooked chicken. Mix well to combine all ingredients thoroughly. Cover the pot and bring the mixture to a rolling boil.
- Cook Pasta: Add the uncooked small-shape pasta to the boiling soup, stirring immediately to prevent the pasta from sticking together. Cover again, reduce the heat to a strong simmer, and cook until the pasta is just tender, approximately 8-15 minutes depending on the pasta shape used. Uncover and stir occasionally to maintain even cooking and prevent sticking.
- Finish Soup: Turn off the heat and uncover the pot. Stir in the heavy cream, grated parmesan cheese, red wine vinegar, and baby spinach leaves. Combine everything gently until the spinach wilts and the soup becomes creamy. Taste and adjust seasoning as needed before serving.
Notes
- Use small pasta shapes like orecchiette, ditalini, or farfalle to ensure even cooking and a pleasing texture in the soup.
- Cooked chicken can be from leftovers or rotisserie to save time, but the soup can be made with freshly cooked chicken as well.
- If you prefer a richer soup, use full-fat heavy cream and freshly grated parmesan cheese.
- Adjust salt and pepper according to taste, especially if your chicken stock is salted.
- For a slightly tangier flavor, increase the amount of red wine vinegar gradually.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
