Marry Me Chicken Soup
Marry Me Chicken Soup is a rich and creamy dish featuring tender chicken simmered in a flavorful broth with sun-dried tomatoes, garlic, pasta, and a touch of cream for a velvety finish. This soup was inspired by the popular “Marry Me Chicken” recipe and is perfect for cozy nights!
Marry Me Chicken Soup with Pasta
Soup Season here starts with the first fall day with temps dropping below 80 degrees and goes through spring when are temps bounce around. Even if the A/C is still on, I’m making soup!
We now have close to 40 soup recipes on the blog and that number will continue to climb. What’s better than a large pot full of goodness that you can eat all week long?
Why This Recipe Works:
- FULL OF FLAVOR – Since we loved the flavor of our Marry Me Chicken Pasta, I thought we should turn the deliciousness into a pot of soup – of course. It’s creamy, full of chicken and pasta, and flavored with plenty of sun-dried tomatoes and seasoning.
- PERFECT FOR DATE NIGHT – This marry me chicken soup is sure to impress for date night. Add a side salad and a few slices of crusty bread for the perfect romantic dinner!
- GREAT MEAL PREP – Soup is THE perfect food to cook for meal prepping throughout the week. Add a little parmesan cheese to serve.
What You’ll Need:
- Olive Oil
- Veggies – onion, garlic, and spinach leaves
- Seasonings – oregano, red pepper flakes, onion powder, kosher salt, and freshly ground black pepper
- Tomato Paste
- Sun-Dried Tomatoes
- Lower-Sodium Chicken Broth
- Parmesan Rind (optional but delish)
- Chicken Breasts
- Pasta – small pasta like orecchiette
- Dairy – a combo of heavy cream and sour cream
- Parmesan Cheese – plus extra for serving
How to make Marry Me Chicken Soup:
Step 1
Sauté veggies. Heat a medium stock pot over medium heat. Add olive oil and chopped onion. Cook for 3-4 minutes, or until softened. Then add garlic and seasonings (oregano, red pepper flakes, onion powder, salt, and pepper) – and stir for 30 seconds.
Step 2
Add packaged items. Add the chopped sun-dried tomatoes (and oils from the jar, if desired) and tomato paste, and stir well. Then add the chicken broth and bring to a boil over medium-high heat. Add the parmesan rind to the pot.
Step 3
Prep chicken. Season the chicken with salt and pepper. Slice breasts into 3-4 pieces.
Step 4
Add chicken to pot. Then add the chunks of chicken to the pot and cook until done, about 10-15 minutes or until done.
Remove chicken, rest for five minutes, and use a mixer to shred. Set aside.
NOTE: Chicken is done when a digital thermometer registers 165 degrees in the center of the meat. We normally remove chicken at 160 degrees to allow for carry-over cooking.
Step 5
Add pasta. Then add the pasta to the pot and cook until al dente.
Step 6
Add dairy and parmesan cheese. Reduce heat to medium-low and add the heavy cream, sour cream and parmesan cheese to the stock pot. Stir well and simmer a few minutes until hot.
Step 7
Add chicken back. Add the shredded chicken and stir well. Then add the baby spinach and stir until wilted.
Step 8
Serve. Serve marry me chicken soup with some extra parmesan cheese and crusty bread.
Storing and Freezing:
- Store leftover soup in an airtight container in your refrigerator for 4-5 days.
- Freeze soup in an airtight container or freezer bag for up to three months.
What to serve with Marry Me Chicken Soup:
- CRUSTY BREAD – Try our Chewy French Bread, Caprese Focaccia, or Italian Herb Bread.
- SIDE SALAD – Pair with a side salad with one of our favorite salad dressings – Creamy Italian Dressing, Spinach Salad Dressing, or Honey Balsamic Vinaigrette.
- VEGGIES – How about some veggies? Try our Crispy Parmesan Brussels Sprouts, Roasted Asparagus with Prosciutto, or Cheesy Cauliflower Steaks.
Recipe FAQs:
You can thicken the soup by adding a cornstarch slurry (mixing cornstarch with water before stirring in), or blending a portion of the soup for a creamier consistency.
Replace heavy cream with coconut milk or a dairy-free cream alternative, skip the sour cream, and use nutritional yeast instead of parmesan cheese for a creamy texture.
Yes, you can use thighs instead of chicken breasts if desired. You may want to cook a little bit longer.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Marry Me Chicken Soup Recipe
Ingredients
- 2 Tablespoons olive oil
- 1 medium white onion – diced
- 3 cloves garlic – minced
- 1 teaspoon EACH oregano, red pepper flakes, onion powder
- kosher salt and freshly ground black pepper – to taste
- 7 oz. sun-dried tomatoes (we like DeLallo Brand) – chopped (WITH the oil, if desired)
- 3 Tablespoons tomato paste
- 6-7 cups lower-sodium chicken broth – or more
- 1 parmesan rind – optional
- 1 ½ pounds chicken breasts – chopped into 2-inch pieces
- 8 oz. orecchiette pasta – or other type of pasta
- 3/4 cup heavy cream
- 3/4 cup sour cream light
- 1/2 cup freshly grated parmesan cheese – plus more to serve
- 3 cups spinach leaves
Instructions
- Sauté veggies. Heat a medium stock pot over medium heat. Add olive oil and chopped onion. Cook for 3-4 minutes, or until softened. Then add garlic and seasonings (oregano, red pepper flakes, onion powder, salt, and pepper) – and stir for 30 seconds.2 Tablespoons olive oil, 1 medium white onion, 3 cloves garlic, 1 teaspoon EACH oregano, red pepper flakes, onion powder, kosher salt and freshly ground black pepper
- Add packaged items. Add the chopped sun-dried tomatoes (plus oils from the jar, if desired) and tomato paste, and stir well. Then add the chicken broth and bring to a boil over medium-high heat. Add the parmesan rind to the pot.7 oz. sun-dried tomatoes (we like DeLallo Brand), 3 Tablespoons tomato paste, 6-7 cups lower-sodium chicken broth, 1 parmesan rind
- Prep chicken. Season the chicken with salt and pepper. Slice breasts into 3-4 pieces.1 ½ pounds chicken breasts
- Add chicken to pot. Then add the chunks of chicken to the pot and cook until done, about 10-15 minutes or until done.Remove chicken, rest for five minutes, and use a mixer to shred. Set aside.
- Add pasta. Then add the pasta to the pot and cook until al dente.8 oz. orecchiette pasta
- Add dairy and parmesan cheese. Reduce heat to medium-low and add the heavy cream, sour cream and parmesan cheese to the stock pot. Stir well and simmer for a few minutes until hot.3/4 cup heavy cream, 3/4 cup sour cream light, 1/2 cup freshly grated parmesan cheese
- Add chicken back. Add the shredded chicken and stir well. Then add the baby spinach and stir until wilted.3 cups spinach leaves
- Serve. Serve marry me chicken soup with some extra parmesan cheese and crusty bread.
Notes
- Chicken is done when a digital thermometer registers 165 degrees in the center of the meat. We normally remove chicken at 160 degrees to allow for carry-over cooking.
- You can use thighs instead of chicken breasts if desired.
- Store leftover soup in an airtight container in your refrigerator for 4-5 days. We like to meal prep this and add to individual containers.
- Freeze soup in an airtight container or freezer bag for up to three months.