Marry Me Chicken Soup – Creamy, Cozy, and Irresistible!

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Alright, if you’ve ever had Marry Me Chicken, you know how good it is—creamy, garlicky, and packed with sun-dried tomato flavor. Now imagine all that goodness in a warm, comforting bowl of soup. That’s exactly what this Marry Me Chicken Soup is—rich, savory, and so good, it might just get you a proposal.

It’s got shredded chicken, a creamy Parmesan broth, sun-dried tomatoes, and tender pasta, making it the ultimate cozy meal. And the best part? It’s easy to make in just one pot! Let’s get cooking.

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Why You’ll Love This Soup

One-Pot Meal – Less mess, more flavor!
Rich & Creamy – That Parmesan-garlic combo is next-level.
Quick & Easy – Ready in 30 minutes!
Perfect for Date Night – Or just treating yourself.

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Ingredients

For the Soup Base:

• 1 tbsp olive oil (or butter)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• 1 tbsp tomato paste
• ½ tsp red pepper flakes (optional, for a little heat)
• 4 cups chicken broth
• 1 cup heavy cream (or half & half for a lighter version)
• ½ cup grated Parmesan cheese
• 1 tbsp Italian seasoning
• Salt & pepper, to taste

For the Chicken & Pasta:

• 2 cups cooked shredded chicken (rotisserie chicken works great!)
• 1½ cups dry pasta (orecchiette, shells, or any small pasta)
• 2 cups baby spinach (or kale)

For Serving:

• Extra grated Parmesan
• Fresh basil or parsley
• Crusty bread

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How to Make Marry Me Chicken Soup

Step 1: Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook for 3 minutes until soft.
3. Stir in garlic, sun-dried tomatoes, tomato paste, and red pepper flakes. Cook for 1–2 minutes until fragrant.

Step 2: Build the Broth

1. Pour in chicken broth and bring to a simmer.
2. Stir in Italian seasoning, Parmesan cheese, and heavy cream.
3. Let everything simmer for 5 minutes to meld the flavors.

Step 3: Cook the Pasta

1. Add the dry pasta directly into the soup and let it cook according to the package instructions.
2. Stir occasionally to prevent sticking.

Step 4: Add Chicken & Spinach

1. Stir in the shredded chicken and let it heat through.
2. Add baby spinach and cook for 1–2 minutes, just until wilted.

Step 5: Serve & Enjoy!

• Ladle the soup into bowls and top with extra Parmesan and fresh basil.
• Serve hot with crusty bread for dipping!

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Tips for the Best Marry Me Chicken Soup

Use rotisserie chicken – Cuts down on prep time!
Full-fat Parmesan – Makes the soup extra creamy.
Add pasta last – Prevents it from soaking up too much broth.
Like it thicker? Simmer a little longer or add a cornstarch slurry.

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What to Serve with It

Garlic bread – Because more carbs = happiness.
Simple side salad – A fresh, light balance.
Glass of Chardonnay – Perfect with creamy soups.

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How to Store & Reheat

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended because of the cream, but you can freeze it without the cream and add it fresh when reheating.
Reheat: Warm on the stovetop over low heat, adding extra broth if needed.

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FAQ

1. Can I make this soup ahead of time?

Yes! Just cook the pasta separately and add it when reheating so it doesn’t soak up too much liquid.

2. Can I make it without heavy cream?

Yep! Substitute with half & half or even coconut milk for a dairy-free option.

3. What other greens can I use instead of spinach?

Kale, Swiss chard, or even arugula work great!

4. Can I use a different type of pasta?

Of course! Use any short pasta like penne, fusilli, or elbow macaroni.

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Final Thoughts

This Marry Me Chicken Soup is warm, comforting, and absolutely packed with flavor. Whether you’re making it for a cozy night in or impressing someone special, this recipe is a total winner.

Try it out and let me know what you think! Tag me if you make it—I love seeing your kitchen creations.

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Marry Me Chicken Soup Recipe

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 1M Cooking Time: 20M 20M Nutrition facts: 200 calories 20 grams fat

Ingredients

Ingredients

For the Soup Base:

• 1 tbsp olive oil (or butter)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• 1 tbsp tomato paste
• ½ tsp red pepper flakes (optional)
• 4 cups chicken broth
• 1 cup heavy cream (or half & half)
• ½ cup grated Parmesan cheese
• 1 tbsp Italian seasoning
• Salt & pepper, to taste

For the Chicken & Pasta:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1½ cups dry pasta (orecchiette, shells, or any short pasta)
• 2 cups baby spinach (or kale)

For Serving:

• Extra grated Parmesan
• Fresh basil or parsley
• Crusty bread

 

Instructions

Instructions

Sauté the Aromatics:

• Heat olive oil in a large pot over medium heat.
• Add onion and cook for 3 minutes until soft.
• Stir in garlic, sun-dried tomatoes, tomato paste, and red pepper flakes. Cook for 1–2 minutes until fragrant.

Build the Broth:

• Pour in chicken broth and bring to a simmer.
• Stir in Italian seasoning, Parmesan cheese, and heavy cream.
• Let it simmer for 5 minutes to meld the flavors.

Cook the Pasta:

• Add the dry pasta directly to the soup and let it cook according to the package instructions.
• Stir occasionally to prevent sticking.

Add Chicken & Spinach:

• Stir in the shredded chicken and let it heat through.
• Add baby spinach and cook for 1–2 minutes until wilted.

Serve & Enjoy!

• Ladle into bowls and top with extra Parmesan and fresh basil.
• Serve hot with crusty bread for dipping!