I absolutely love how this Marry Me Chicken Soup Recipe turns into a cozy, comforting hug in a bowl. It’s got this beautiful balance of savory tomato, tender chicken, and little pasta bites that make it feel hearty but still light enough for any night of the week. When I first tried this recipe, I was blown away by how the flavors just marry together perfectly – hence the name! It’s quickly become my go-to for chilly evenings or when I want to impress guests without breaking a sweat in the kitchen.
You’ll find that the Marry Me Chicken Soup Recipe is incredibly versatile and forgiving, so it’s great if you’re juggling a busy schedule or just don’t want to fuss. Plus, it’s one of those soups that tastes even better the next day – making it perfect for meal prep or leftovers. I genuinely believe once you make this, it’ll become one of those recipes you turn to again and again, just like my family does!
Why You’ll Love This Recipe
- Made with Simple Ingredients: You’ll be surprised how pantry staples come together to create extraordinary flavor.
- Perfect Comfort Food: This soup warms you up on cold days or whenever you need a little extra comfort.
- Crowd-Pleaser: My family goes crazy for this, and it’s perfect when you want to impress without stress.
- Easy to Customize: You can tweak it to your liking, making it work for different tastes and dietary needs.
Ingredients You’ll Need
The ingredients for this Marry Me Chicken Soup Recipe perfectly balance rich, savory, and fresh notes. Each item plays a role in building that signature taste, and with some simple tips, you’ll find shopping and prepping this dish a breeze.
- Olive oil: Use a good quality extra virgin olive oil for a smoother flavor base.
- Yellow onion: Small diced for that sweet, aromatic foundation — fresh is best!
- Freshly ground black pepper: Adds a gentle kick; always grind fresh for best taste.
- Salt: Essential for seasoning, I like to divide it through the cooking stages for depth.
- Granulated garlic powder: Brings subtle warmth and garlic flavor without overpowering.
- Dried thyme: Enhances the soup with an earthy, slightly minty herb note.
- Tomato paste: This is the secret to that rich umami base, concentrating all the tomato flavor.
- Chicken stock: Using a good quality or homemade stock really boosts the flavor — avoid low-sodium versions unless you want to control salt yourself.
- Filtered water: Keeps the broth clear and clean tasting.
- Sugar: Balances the acidity of the tomato paste perfectly.
- Sundried tomatoes in oil: Adds a jammy, concentrated tomato punch — chop them finely for even distribution.
- Cooked chicken: Either shredded or diced works great, I love using leftover roast chicken.
- Small-shape pasta: Orecchiette, ditalini, or farfalle—they all hold the broth beautifully and cook quickly.
- Heavy cream: Stirred in at the end for silky richness.
- Grated parmesan cheese: This melts into the soup and gives it that perfect savory finish.
- Baby spinach: Adds color and a fresh lightness to balance the rich broth.
- Red wine vinegar: The finishing touch that brightens and lifts the whole soup.
Variations
I like to play with this Marry Me Chicken Soup Recipe depending on the season or who I’m cooking for—it’s so easy to tweak, and you can really make it your own.
- Vegetarian Option: Swap the chicken stock with vegetable stock and omit the chicken; add more veggies like mushrooms and zucchini for heartiness.
- Spicy Twist: Add red pepper flakes or a dash of hot sauce while cooking for a subtle heat.
- Different Pasta Shapes: I’ve tried chickpea pasta for a protein boost and loved how it held up well in the broth.
- Dairy-Free: Use coconut cream instead of heavy cream and nutritional yeast in place of parmesan for a creamy vegan soup.
How to Make Marry Me Chicken Soup Recipe
Step 1: Start with Flavorful Sautéed Onions
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, stirring frequently, until the onions begin to soften and turn translucent—this usually takes about 3 to 5 minutes. This step really builds your flavor base, so don’t rush it, and keep an eye on the onions so they don’t brown too much.
Step 2: Layer in Aromatics and Tomato Paste
Next, sprinkle in the garlic powder and dried thyme and stir constantly for about a minute until fragrant. Add the tomato paste and cook it for 30 seconds while stirring—this little trick helps deepen the tomato flavor and prevents any raw taste. Trust me, it makes a huge difference in the final soup!
Step 3: Build Your Broth
Pour in the chicken stock and the two cups of filtered water, scraping up any browned bits at the bottom of the pot with your spoon—that’s where a lot of flavor hides. Add the remaining salt, sugar, chopped sundried tomatoes, and cooked chicken. Give everything a good stir to combine, then cover and bring it to a rolling boil. This creates a rich, layered broth that tastes like it’s been simmering for hours.
Step 4: Add Pasta and Simmer
Stir in your pasta of choice, making sure it doesn’t stick together. Cover the pot and reduce the heat to a strong simmer. Depending on your pasta shape, cook for about 8–15 minutes, stirring occasionally so nothing sticks to the bottom. Cooking the pasta right in the soup not only saves dishes but makes sure each bite is perfectly soaked in all that marvelous broth.
Step 5: Finish with Cream, Cheese, and Greens
Turn off the heat, remove the lid, and stir in the heavy cream, grated parmesan, red wine vinegar, and baby spinach. The cream adds luxury, the cheese amps the savory notes, the vinegar brightens everything, and the spinach gives it a fresh pop of green. Taste and adjust seasonings as needed — I almost always end up adding a pinch more salt or pepper here. Serve immediately for the best experience.
Pro Tips for Making Marry Me Chicken Soup Recipe
- Don’t Rush the Onion: Sweating the onion slowly unlocks deep sweetness that forms the soup’s backbone.
- Scrape the Bits: Those browned bits after tomato paste add incredible umami—don’t skip scraping them into your broth.
- Watch Pasta Timing: Keep an eye on your pasta to avoid mushiness; stir occasionally to keep it evenly cooked.
- Add Cream at the End: Stir in heavy cream off the heat to keep it silky without curdling.
How to Serve Marry Me Chicken Soup Recipe
Garnishes
I love topping this soup with extra grated parmesan and a sprinkle of freshly chopped parsley or basil for brightness. A drizzle of good olive oil on top just before serving can add a lovely finish, too. If you’re feeling fancy, a little cracked black pepper and a few chili flakes lend a subtle, warming spice.
Side Dishes
Pair this soup with a crusty baguette or garlic bread to soak up every last flavorful drop. A simple side salad with a lemon vinaigrette keeps the meal light and fresh. For a heartier option, roasted vegetables or a creamy polenta work brilliantly alongside.
Creative Ways to Present
When I served this for a cozy dinner party, I ladled the soup into rustic stone bowls and topped each with a parmesan crisp and a basil leaf—everyone loved the extra touch. You can also present it in hollowed-out bread bowls for a fun, interactive meal experience perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
I store leftover Marry Me Chicken Soup Recipe in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, so if you can wait, the next-day soup is sensational. Just give it a good stir before reheating.
Freezing
Freezing this soup works well, but I recommend leaving out the cream and spinach if you plan to freeze it. Add those fresh ingredients when reheating for the best texture and flavor. Frozen soup keeps up to 3 months in sealed containers or heavy-duty freezer bags.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If you froze the soup without spinach and cream, add them during reheating once the soup is hot. This keeps that silky texture intact and the greens fresh and vibrant.
FAQs
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Can I make this Marry Me Chicken Soup Recipe in a slow cooker?
Absolutely! Start by sautéing the onions and garlic as usual, then transfer everything to the slow cooker. Add the chicken stock, water, tomato paste, and seasonings before cooking on low for 4-6 hours. Add pasta, cream, spinach, and cheese toward the end to keep their texture and flavor perfect.
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What’s the best type of chicken to use?
I usually use leftover rotisserie or roasted chicken because it’s already cooked and flavorful. But you can also poach chicken breasts or thighs, shred them, and add them in. Dark meat adds more richness, but white meat keeps it lighter—both work great!
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Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes won’t provide the same concentrated, tangy depth that sun-dried tomatoes do, but you can add a handful of diced Roma tomatoes for freshness. Just be sure to cook them down a bit longer to soften and release their flavor.
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Is there a way to make this soup gluten-free?
Yes! Substitute the pasta with your favorite gluten-free option or even small rice shapes like orzo made from rice. Just adjust cooking times as gluten-free pasta sometimes cooks faster or has a different texture.
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How do I keep the soup from getting too thick after resting?
This soup tends to thicken up as the pasta absorbs more broth when it cools. To fix this, simply add a splash of chicken stock or water when reheating and stir well to return it to a perfect serving consistency.
Final Thoughts
Marry Me Chicken Soup Recipe has truly won a special place in my kitchen and heart because it’s as reliable as it is delicious. It feels luxurious without being complicated, perfect for feeding family or impressing friends with minimal fuss. I hope you give it a try and see for yourself how quickly it can become a favorite in your home, too. Trust me, you’ll be wondering where this soup has been all your life!
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Marry Me Chicken Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Marry Me Chicken Soup is a creamy, comforting soup featuring a savory blend of chicken, sun-dried tomatoes, pasta, and spinach, all enriched with Parmesan cheese and a touch of red wine vinegar for brightness. This hearty soup is perfect for a cozy meal that combines rich flavors with satisfying textures.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- 1/4 teaspoon freshly ground black 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 sun-dried tomatoes in oil, chopped
- 3 cups diced or shredded cooked chicken
- 2 cups small-shape pasta (uncooked) such as orecchiette, ditalini, or 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 Onion: Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add olive oil, diced onion, ¼ teaspoon salt, and black pepper. Cook, stirring frequently, until the onion begins to soften, about 3-5 minutes.
- Add Spices and Tomato Paste: Sprinkle the softened onion with granulated garlic powder and dried thyme, cooking until fragrant for about one minute while stirring constantly. Then add the tomato paste and cook for 30 seconds, stirring continually.
- Add Liquids and Chicken: Pour in the chicken stock and 2 cups water, scraping up any browned bits from the bottom of the pan. Add 2 teaspoons salt, sugar, chopped sun-dried tomatoes, and cooked chicken. Stir to combine, cover, and bring to a rolling boil.
- Cook Pasta: Add the pasta to the pot, stirring to prevent sticking. Cover, reduce heat to a strong simmer, and cook until the pasta is just tender, about 8-15 minutes depending on the pasta shape. Uncover and stir occasionally to avoid pasta sticking to the pot or clumping together.
- Finish the Soup: Turn off the heat. Stir in heavy cream, grated Parmesan cheese, red wine vinegar, and baby spinach until combined. Taste and adjust seasonings as needed before serving.
Notes
- Use cooked chicken from leftovers or rotisserie chicken for convenience.
- You can substitute spinach with kale or Swiss chard if preferred.
- Ensure to stir the soup during pasta cooking to prevent sticking and ensure even cooking.
- Adjust cream and cheese quantities to taste for desired soup richness.
- For a gluten-free version, substitute pasta with gluten-free pasta.
