Marry Me Chicken Soup Recipe

A stock pot of marry me chicken soup with fresh parmesan cheese.

5 from 2 votes

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!

Course Main Dish, Soup

Cuisine American, Italian

Keyword marry me chicken soup

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 626kcal

Author Sue Ringsdorf

Ingredients

For the veggies:

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

The broth:

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

For the chicken, pasta, and remaining:

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, reduce heat to medium, and cook until done, about 10-15 minutes.
Remove chicken, rest for five minutes, and use a mixer (or two forks) to shred. Set aside.
Add pasta. Then add the pasta to the pot and cook until al dente. Don't overcook the pasta!
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 back to the stock pot and stir well. Then add the baby spinach and stir until wilted (for just a couple of minute). You may need to add extra broth as the pasta absorbs it as it cooks!
3 cups spinach leaves
Serve. Serve marry me chicken soup with some extra parmesan cheese and crusty bread.

Notes

Keep extra broth handy in case you need it during the cooking process and for leftovers. The pasta will soak up a lot of the broth.
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.

Nutrition