I created this Creamy Marry Me Chicken Soup as a comforting, rich, and flavor-packed twist on the classic “Marry Me Chicken.” It’s loaded with tender chicken, a creamy broth, sun-dried tomatoes, and herbs that come together in one cozy bowl. Every spoonful feels warm and satisfying, perfect for a relaxed dinner or a special treat.
Why You’ll Love This Recipe
I love how this soup brings together bold flavors with simple ingredients. The creamy texture feels indulgent without being too heavy, and the combination of garlic, herbs, and sun-dried tomatoes adds a deep, savory taste. I also appreciate how easy it is to prepare in one pot, making cleanup simple. It’s a dish I turn to when I want something comforting but still impressive.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil 1 tablespoon butter 1 small onion, finely chopped 3 cloves garlic, minced 2 cups cooked chicken breast, shredded 4 cups chicken broth 1 cup heavy cream 1/2 cup grated parmesan cheese 1/2 cup sun-dried tomatoes, chopped 1 teaspoon Italian seasoning 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon salt (or to taste) 1/4 teaspoon black pepper 2 cups fresh spinach 1/2 cup small pasta (like ditalini or orzo) 1 tablespoon fresh basil, chopped (optional for garnish)
directions
I start by heating olive oil and butter in a large pot over medium heat. Once melted, I sauté the chopped onion until it becomes soft and translucent. Then I add the minced garlic and cook it briefly until fragrant.
Next, I stir in the sun-dried tomatoes along with the Italian seasoning and red pepper flakes. I let everything cook for a minute to release the flavors.
I pour in the chicken broth and bring it to a gentle boil. At this point, I add the pasta and let it cook according to the package instructions until tender.
Once the pasta is ready, I lower the heat and stir in the shredded chicken, heavy cream, and parmesan cheese. I mix everything well until the soup becomes creamy and smooth.
Finally, I add the fresh spinach and let it wilt into the soup. I taste and adjust salt and pepper before serving, then finish with fresh basil if I have some on hand.
Servings and timing
I usually get about 4 to 6 servings from this recipe. Preparation time: 10 minutes Cooking time: 25 minutes Total time: 35 minutes
Variations
I sometimes swap the pasta for rice or leave it out entirely for a lower-carb version. If I want extra vegetables, I add mushrooms or zucchini. For a lighter option, I replace heavy cream with half-and-half. I also like using rotisserie chicken when I want to save time.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove over low heat, stirring occasionally. If the soup thickens too much, I add a splash of broth or cream to loosen it. I avoid boiling it again to keep the creamy texture smooth.
FAQs
Can I use raw chicken instead of cooked?
I can use raw chicken by adding it to the broth earlier and letting it cook through before shredding it directly in the pot.
Can I freeze this soup?
I can freeze it, but I keep in mind that creamy soups may change texture slightly. I prefer freezing it without the cream and adding it later when reheating.
What pasta works best?
I like using small pasta shapes like orzo or ditalini because they fit well in each spoonful.
Can I make it dairy-free?
I can replace the cream with coconut milk and skip the parmesan or use a dairy-free alternative.
How do I make it thicker?
If I want a thicker soup, I let it simmer longer or add a bit more parmesan cheese to naturally thicken it.
Conclusion
I find this Creamy Marry Me Chicken Soup to be the perfect balance of comfort and flavor. It’s simple enough for a weeknight meal but special enough to share with others. Every time I make it, it feels like a warm, satisfying dish that I can always count on.
A rich and comforting creamy chicken soup inspired by Marry Me Chicken, made with tender shredded chicken, sun-dried tomatoes, parmesan, spinach, and pasta in a velvety herb-infused broth.
Ingredients
2 tablespoons olive oil
1 tablespoon butter
1 small onion, finely chopped
3 cloves garlic, minced
2 cups cooked chicken breast, shredded
4 cups chicken broth
1 cup heavy cream
1/2 cup grated parmesan cheese
1/2 cup sun-dried tomatoes, chopped
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
2 cups fresh spinach
1/2 cup small pasta, such as ditalini or orzo
1 tablespoon fresh basil, chopped (optional, for garnish)
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Add the chopped onion and sauté until soft and translucent, about 3 to 4 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the sun-dried tomatoes, Italian seasoning, and red pepper flakes, then cook for 1 minute to release the flavors.
Pour in the chicken broth and bring the soup to a gentle boil.
Add the pasta and cook according to the package instructions until tender.
Reduce the heat to low and stir in the shredded chicken, heavy cream, and parmesan cheese until the broth is creamy and smooth.
Add the fresh spinach and cook just until wilted.
Season with salt and black pepper to taste.
Serve warm, garnished with fresh basil if desired.
Notes
Use rotisserie chicken for a quicker preparation.
Swap the pasta for rice or omit it for a lower-carb variation.
Add mushrooms or zucchini for extra vegetables.
Replace heavy cream with half-and-half for a lighter version.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat and add a splash of broth or cream if the soup thickens too much.
For freezing, it is best to freeze the soup before adding the cream, then stir it in when reheating.
